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Diwali Sweets Recipe Collection

Gujiya Recipe

2 years ago

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 Gujiya Times
Fried or baked it's delicious
Gujiya Recipe
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Servings
MetricUS Imperial
Ingredients
for the gujiya pastry
for the khoya stuffing
Servings
MetricUS Imperial
Ingredients
for the gujiya pastry
for the khoya stuffing
Gujiya Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Making the gujiya pastry
  1. In a bowl add flour, whole wheat flour and salt
  2. In a small pan, heat ghee
  3. Now take the ghee and add the the flour
  4. Mix the ghee with the flours using your hand and fingers. The texture should be bread crumb like.
  5. Now add water slowly and knead. Depending on the quality and texture of the flour, add water as needed.
  6. Knead the dough well until the it is firm
  7. Cover the dough with a wet cloth and keep aside for about 30 minutes.
Making the gujiya stuffing
  1. Grate the khoya/mawa
  2. Now take the dry fruits and chop.
  3. In a pan, heat 1/2 tbsp of ghee. Make sure the flame is low.
  4. Now add the grated khoya.
  5. Saute continously on very low flame.
  6. Once the khoya begins to gather around itself, switch off the flame and remove the pan from the stove. Let the mixture cool completely.
  7. Now, add powdered sugar, the chopped dry fruits and cardamom powder.
  8. Mix well and keep aside.
  9. You can taste and add sugar if required.
Preparing the gujiyas
  1. Take the dough you kneaded and divide into two halves.
  2. Using one half, make a medium log and slice into equal parts. Do the same for the other half.
  3. Now use your hands and roll each part to make balls. Put all the balls in one bowl and cover with wet cloth.
  4. Take your rolling board and lightly dust with flour. Roll each ball with a rolling pin to a small circle with 4 or 5 inches diameter.
  5. Now using your fingertip, apply some water around the edges of the circle.
  6. Take 1 or 1.5 tbsp of the filling and place on one side of the circle leaving the edges empty. Make sure not to add too much stuffing.
  7. Now bring both the edges of the circle together and press the edges together gently.
  8. Using a gujiya or pizza cutter, trim the extra edges. Make sure the gujiya is pressed and sealed well so that the stuffing does not come out.
  9. Prepare all in the same way. Cover with moist napkin so that the dough does not become dry.
  10. Baking the Gujiya
  11. Preheat your over to 200 degree celcius. Brush oil or melted ghee on all the gujiya
  12. Bake the gujiya for 20 or 30 minutes or until they are golden. Keep checking while baking.
  13. Once cooled, store gujiyas in air tight box.
Frying the Gujiya
  1. In a kadai or pan, add oil for deep frying
  2. The oil should be well-heated. Test by adding a small piece of dough. If dough comes up slowly, then it is ready. If it comes up too quickly, then oil is too hot. Slightly lower the flame.
  3. Slide the gujiyas from the side of the kadai into the oil. Deep fry until the gujiyas have become golden.
  4. Drain on paper tissues. Fry all the same way.
  5. Once cooled store in air-tight box.

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