Gujiya is a delicious Indian deep fried sweet , crispy, flaky pastry covering filled with dry fruits , nuts and milk solids.
Course Sweets
Cuisine Indian
Keyword Diwali, Festivals, Holi, Sankranti
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12makes
Calories 282kcal
Author Muktha H S
Ingredients
For Dough
1cupWholewheat Flour
1cupRefined flour / Maida
¼teaspoonSalt
3tablespoonGhee/Clarified Butter
½cupWater or as required ,refer notes
For Filling
1tablespoonGhee/Clarified Butter
1tablespoonPoppy Seeds / Khus khus , optional
1tablespoonRaisins
10no'sAlmonds, chopped
10no'sPistachios , chopped
10no'sWhole Cashews ,chopped
⅓cupDry Coconut , grated
1cupMawa / Khoya , grated
½cupSugar , powdered
½teaspoonGreen cardamom powder
For sealant
2tablespoonMaida / Refined flour
3tablespoonWater
Other Ingredients
Oil / Ghee , as required for deep frying
Instructions
To make Dough
In a bowl add flour, salt and melted ghee.
Rub ghee with flour in hands till it looks like bread crumbs in texture.
Add water part by part and knead the dough till firm .
Cover with a damp cloth and set aside for 30 minutes.
Whilst make filling ready.
To make filling
Heat 1 tablespoon of ghee in a pan , add poppy seeds.
Add all chopped nuts and raisins , roast on medium heat till it starts to change color.
Now add in dry coconut, roast till aromatic .
Transfer this into a wide plate and set aside.
In the same pan , add grated khoya / mawa and fry for 6-8 minutes till it starts to change color to light brown. Turn off stove and allow it cool.
Transfer mawa to the same plate with dry fruits.
Now add in ½ cup powdered sugar , ½ teaspoon of cardamom powder and mix well everything and set aside.
To make Sealant
Add 2 tablespoon of maida flour , 3 tablespoon of water make a paste / slurry and set aside.
To roll and shape gujiya
Divide dough into 2 parts , roll into a log and cut into equal parts.
Roll into small balls and set aside in the same bowl covered with a damp cloth.
Now take a small ball and roll into a 5 inch diameter circle.
Place rolled dough on a gujiya mold , put 1 ½ tablespoon of filling mixture into mold.
Apply sealant mixture on the edges , close and open the mold . Shaped gujiya's will be ready. Alternative method is to shape with hands or by using fork . Whichever is convenient ,you can use that method to shape.
To fry Gujiya
Heat oil/ ghee in a deep frying pan / kadai to correct temperature. Test oil temperature by dropping a small piece of dough, if it comes up gradually then temperature is perfect and oil is ready to fry. If dough sits at the bottom , the oil is still warm and need to become hot , If it comes up immediately , then oil is too hot. So test oil before frying
Gently slide the gujiya into oil .And let it fry on a low heat.
Once its cooked on one side, Turn them over carefully to other side . And fry till it turns golden in colour.
Drain oil and remove gujiya. Place on a kitchen paper towel. Fry remaining gujiya's in few batches , drain and remove. Once they are cooled completely, store them in a air tight box . Stays good at room temperature upto 4-5 days.Serve to friends and family.
Video
Notes
Water quantity depends on the quality of flour , if using 2 cups of maida / refined flour then you may need less water . If using complete whole wheat flour , you may need more water. So add water part by part and then knead to smooth .
1 deep fried gujiya of about 95 grams approx has about 282 calories.