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gujiya recipe

Gujiya Recipe

Nisha Mittal
Gujiya is a famous Rajasthani Sweet dish that is mostly prepared during Holi and Diwali festivals. Particularly the North Indians of all age groups are very fond of gujiya.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Indian, rajasthani food
Servings 16 Gujiyas

Ingredients
  

For the covering of gujiya

  • 250 g Maida
  • 3 tablespoon Ghee
  • 1 teaspoon Salt
  • ¼ cup Water

For filling of gujiya

  • 100 g Mawa
  • 100 g Coconut, Powdered
  • 100 g Sooji(Semolina)
  • 100 g Sugar, fine powder
  • 1 tablespoon Almond, chopped
  • 1 tablespoon Cashew, chopped
  • 1 tablespoon Raisin
  • 1 teaspoon Cardamom, Powder
  • 2 teaspoon Ghee

For Sugar Syrup

  • 250 g Sugar
  • 250 ml Water
  • 8-10 leaves Saffron(Kesar)
  • 1 teaspoon Pista, chopped
  • ½ teaspoon Cardamom, Powder

Instructions
 

Preparation of covering material (dough)

  • Take 250g maida and ¼ teaspoon salt in a big bowl.Pour 3 tablespoon of ghee on the maida.
  • Rub the ghee with the maida with your fingertips to form a ladoo like formation.
  • Then pour water in parts and begin to knead to a thick consistency.Cover the dough with a cloth or plate and keep aside for 20 minutes.

 Preparation of filling material

  • Take a nonstick or heavy bottom kadai.Pour 1 teaspoon of ghee on low flame.
  • Add 100g mawa in ghee and saute till it looks slightly fried and keep aside in a bowl.
  • Add 1 teaspoon of ghee . After that add 100g sooji in the same kadai and fry till it changes its colour slightly.
  • Add 1 tablespoon of chopped almond, 1 tablespoon of chopped cashew, and fry continuously for 1 minute.
  • Now add 100g coconut powder and fry continuously for 3-4 minutes.
  • When all materials become fried, switch off the gas. Pour already fried mawa and 1 tablespoon of raisin and mix well and keep aside for cooling down.
  • When the above material cools down, add 100g fine sugar powder and 1 teaspoon of cardamom powder and mix well.
  • You can taste the sweetness of the above mixture. Add sugar, if needed. If the mixture is dry, then you can add 1 tablespoon of ghee to it.

Preparation of Sugar Syrup

  • Heat a big pan on a high flame and pour 250g sugar with 250ml water.Boil it till one boil.
  • Add saffron leaves, chopped pista, and cardamom powder and mix well. It will start bubbling.
  • We will cook this solution until it has reached a consistency of ½ string.
  • Check the string with the following method-
    Method: Take some sugar syrup between your thumb and first finger. Now, slowly start moving your finger away from your thumb and check if ½ string is formed. If the syrup is not forming even ½ string, then cook for some more time until ½ string is achieved.

Preparation of Gujiya

  • Knead properly the dough. Prepare small balls of the dough with the help of your hands.
  • Cover all bowls with a moist muslin or cotton cloth to retain the moisture.
  • Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter.
  • Apply a little quantity of water around the circumference with your fingertips.
  • Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty.
  • Don’t add too much stuffing otherwise the gujiya may break.Bring together both the edges carefully and join them.
  • Gently press all the edges.Firstly press and join the middle part of the gujiya and then join the other sides of the gujiya.
  • This will ensure that the mixture doesn't come out and will evenly spread inside it.
  • It is very important that the gujiya is pressed & sealed well.
  • Give pleated design at the edges. In this way, the stuffing does not come out while frying, and the gujiya looks good too.
  • Just keep on folding and twisting the edges till the end.Prepare gujiya in this way and arrange them on a plate or tray.
  • Cover all gujiya with a moist muslin or cotton cloth to retain the moisture.

Frying Gujiya

  • Heat oil in a kadai. Deep fry the gujiya on low flame. Pour a sufficient quantity of gujiya in the heated oil.
  • When the base of the gujiya becomes lightly golden, gently turn them over.
  • When cooked, take out the gujiya one by one and place them on a wire mesh (instead of a plate).
  • Wire Mesh will help the gujiya remain crispy as it will remove the heat from all sides.
  • Place the gujiya on tissue paper to soak extra oil from it.Method for preparation of sugar dipped gujiya.
  • When cooked, dip hot gujiya into sugar syrup for 5 minutes and take out the gujiya one by one and place them on a wire mesh (instead of a plate) to remove an extra sugar syrup.
  • Decorate the gujiya with chopped almond and chopped pista and serve.
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