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Gujiya Recipe

Gujiya is a popular North Indian sweet of a crisp, flaky pastry filled with a sweet khoya and dry fruits stuffing.

  • Prep time:
  • 50 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 4

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Dessert

Recipe Notes

Do not over fry till brown.

Ingredients

Ingredients For Gujiya Recipe

Methods
  • 1. Take the all purpose flour, whole wheat flour and salt in a bowl. Heat ghee in a small pan or bowl. pour the ghee on the flours. Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
  • 2. Then add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour. Knead the dough till firm. cover the dough with a moist cloth and keep aside for 30 minutes.
  • 3. Crumble and grate the khoya (mawa) Chop the dry fruits and keep aside.
  • 4. Melt ½ tbsp ghee in a pan on a low flame. Add the crumbled or grated khoya. Stir the khoya continuously on a low heat.
  • 5. Cook the khoya, till it begins to gather around itself. Switch off the flame and keep the pan down. Let the khoya stuffing cool down completely.
  • 6. Then add powdered sugar, chop dry fruits and cardamom powder. Better to seive the powdered sugar if there are lumps. Mix everything well and keep the stuffing aside. Check the taste and add more sugar if you prefer.
  • 7. Divide the dough into two parts. Make a medium log of each part and slice it into equal parts.
  • 8. Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
  • 9. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don't add too much flour while rolling. If you can roll without the flour, then it is better. With your fingertip, apply water all over the circumference edge.
  • 10. 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 of stuffing as then its difficult to shape them and the gujiya may break in the oil.
  • 11. With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, its very important that the gujiya is pressed & sealed well.
  • 12. Prepare gujiya this way and arrange them on a plate or tray. Cover the guijya with a moist napkin so that the dough does not dry out.
  • 13. Heat oil and once it's medium hot fry gujiya one by one until they obtain good golden colour.
  • 14. Enjoy.
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