Gujiya recipe filled with sweetness and health benefits is basically a festive dish. Festivals like Holi and Diwali are the ones where the whole family unites to do a lot of fun activities.
During these playful and cheerful times, people hardly like to spend time sitting for a proper meal. Hence, various dry snacks and sweets are made to munch on every time kids feel hungry or a guest arrives at home.
Gujia especially is the only dish that is very commonly made throughout the country in spite of having a delicate difference in the cuisines. Gujiya is very much considered as a North Indian invention and so is the festival of Holi;
therefore, it is a highly appreciative dish to be made during this particular festival. Although, due to its mouth-watering taste it has not been conserved within certain boundaries and has traversed a long way in time and place and became pan-Indian.
In different states, it has got its different names and unique versions. Gujiya as it is commonly called in Hindi; Gughara in Gujarat, Pedakiya in middle India, karanji in Maharashtra, and Kajjikayalu in Andhra Pradesh has also been its identification.
It is basically a sweet deep-fried dumpling, where the stuffing varies due to preferences. Where some people like to stuff with a mixture of sweetened khoa, others like a mixture of coconut and jaggery, or a sweet mixture of pulses as the majority of east makes it.
It is a dish that has become a pioneer of diversity resembling the true festive India. The diary-filled Gujia can last up to 3-4 days whereas, filling it with jaggery or semolina can increase the shelf life.
GujiyaCourse: DessertCuisine: IndianDifficulty: Medium
Gujiya filled with sweetness and health benefits this is basically a festive dish. Festivals like Holi and Diwali are the ones where the whole family unites to do a lot of fun activities.
- For dough
All purpose flour- 2 cups
Salt- 1 pinch
Ghee- 100 gram
Water as need
- For filling
Khoya/ mawa- 200 gms
Semolina- 1/2 cup
Desiccated coconut- 1 cup
Almonds- 10 – 12
Sugar powder- 1 cup
Cardamom powder- 1 tsp
Ghee as need
- For frying
- For dough making
- Take a bowl and keep stainer on it then put all purpose flour then sieve it. Then put pinch of salt and put ghee in it and mix it. Put water in it gradually and knead a soft dough. Then cover it and keep aside for half an hour.
- For filling
- Take a pan, add ghee in it. Put almonds in it and dry roast it. Take out them in the plate.
- Then in the same pan, put desiccated coconut and roast it and then take out in the plate.
- Now put semolina in the same pan and roast it for 5 mins on low medium flame then take it out it in the plate.
- Then put khoya or mawa in the pan without putting ghee in it and roast it then take out it.
- Now take the roasted almonds and crush them, keep aside.
- Now in a bowl add the roasted coconut, roasted semolina, khoya, powdered sugar and mix them properly.
- Now add the crushed almonds and cardamom powder into them and mix it properly and keep aside.
- For gujiya frying
- Make a ball of the dough and roll it out into a thick round shape or cut it with a round cutter.
- Wet the edges with water and place a spoon full of filling over one half.
- Fold the other half over and press the edges together to seal.
- Make a design by pinching and twisting all along the sealed edges.
- Make all the gujiyas in this way. Heat oil in a kadhai on medium flame.
- Add as many gujiyas as fit in comfortably. Turn them over and fry till golden brown from all sides. Now gujiyas are ready. Lift out on absorbent paper.
- Don’t mix all the stuffing when it’s hot, first let it be cool then mix properly.
- The oil has to be medium hot while frying gujiya.