Gujiya Recipe

 Gujiya is a popular Indian sweet dumpling made especially during the festival of Holi and Diwali. It is filled with a mixture of khoya (mawa), nuts, and coconut, and then deep-fried or baked. Here's a basic recipe for making gujiyas:

Ingredients:

For the dough:

2 cups all-purpose flour (maida)

4 tablespoons ghee or clarified butter

Water as needed

For the filling:

1 cup khoya (mawa), grated

1/2 cup powdered sugar

2 tablespoons chopped mixed nuts (almonds, cashews, pistachios)

2 tablespoons desiccated coconut

1/2 teaspoon cardamom powder

Raisins (optional)

Oil or ghee for deep frying.

Instructions:

For the dough:

In a large mixing bowl, combine the all-purpose flour and ghee.

Rub the flour and ghee between your palms until it resembles breadcrumbs.

Add water gradually and knead to form a smooth and firm dough.

Cover the dough with a damp cloth and let it rest for 30 minutes.

For the filling:

Heat a non-stick pan on medium heat and add the grated khoya.

Cook the khoya, stirring continuously, until it turns light golden brown and releases its fat.

Remove from heat and let it cool.

In a mixing bowl, combine the cooled khoya, powdered sugar, chopped nuts, desiccated coconut, cardamom powder, and raisins (if using). Mix well to form a uniform mixture.

To assemble and fry:

Divide the rested dough into small lemon-sized balls.

Roll out each ball into a small circle (about 4-5 inches in diameter) using a rolling pin.

Place a tablespoon of the khoya-nut mixture in the center of each circle.

Fold the circle in half to cover the filling and pinch the edges to seal. You can also use a gujiya mold for a decorative edge.

Heat oil or ghee in a deep frying pan or kadhai on medium heat.

Once the oil is hot, gently slide in the prepared gujiyas, a few at a time.

Fry the gujiyas until they turn golden brown and crispy on both sides.

Remove with a slotted spoon and drain on paper towels to remove excess oil.

Allow the gujiyas to cool completely before serving.

Serving:

Serve the gujiyas at room temperature or slightly warm. Store any leftovers in an airtight container for up to a week.

Enjoy your homemade gujiyas!

Posted By - Anchal Shalyaj Sharma