Gujiya is a popular Indian sweet that is often prepared during festivals such as Holi and Diwali. It is a deep-fried pastry filled with sweetened khoya (milk solids), nuts, and dried fruit. Here is a detailed recipe for making Gujiya at home.
- For the pastry:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/4 cup ghee or butter
- Water, as needed
- For the filling:
- 1.5 cups khoya/mawa (dried milk solids)
- 1/2 cup powdered sugar
- 1/2 cup mixed nuts, chopped (almonds, cashews, pistachios)
- 1/2 cup mixed dried fruit, chopped (raisins, figs, apricots, dates)
- 1/2 tsp cardamom powder
- Oil or ghee, for deep frying
- In a large mixing bowl, combine the all-purpose flour, semolina, and ghee. Mix well with your fingers until the mixture resembles breadcrumbs.
- Gradually add water to knead the dough until it forms a smooth and firm ball. Cover the dough with a damp cloth and set aside for 30 minutes.
- Meanwhile, prepare the filling. Heat khoya in a pan over low heat, stirring continuously until it turns light brown and crumbly. Add powdered sugar and mix well until it melts completely.
- Add the chopped nuts, dried fruit, and cardamom powder to the khoya mixture. Mix well and remove from heat. Let the mixture cool to room temperature.
- Divide the dough into small portions and roll them into thin circles. Using a gujiya mold or a pastry cutter, cut out circles from the rolled-out dough.
- Place a spoonful of the khoya filling on one half of the dough circle, leaving the edges empty. Wet the edges with water and fold the other half of the dough circle over the filling to form a semicircle. Press the edges firmly to seal the Gujiya.
- Use a fork to press the edges of the Gujiya for a decorative pattern.
- Heat oil or ghee in a pan over medium heat. Once the oil is hot, carefully add the Gujiya to the pan and fry until golden brown and crispy on both sides.
- Drain the Gujiya on a paper towel to remove any excess oil.
- Serve Gujiya warm or at room temperature. You can store Gujiya in an airtight container for a few days.
- You can also use coconut, jaggery, or sweetened condensed milk as a filling for Gujiya.
- Make sure to seal the Gujiya well, or else the filling will spill out while frying.
- Use a slotted spoon to remove the Gujiya from the oil to ensure that excess oil is drained.
- Fry the Gujiya on medium heat to ensure that they are cooked evenly and don’t burn.
- You can also use a mixture of ghee and oil for frying, as it enhances the flavor of the Gujiya.
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