How to Make Gujiya at Home

About Gujiya:

Gujiya is a North Indian deep fried sweet recipe.   Gujiya is a sweet fried dumpling made from refined flour known as maida and filled with khoya/mawa known as milk solids and nuts.  These khoya gujiya are the perfect festive treat.  This traditional sweet recipe is perfect for Holi or Diwali.  The traditional gujiya recipe has a filling of sweeetned khoya/mawa (milk solids), cardamom powder, and dry nuts.

Ingredients:

For Dough:

• 2 cups of refined flour (maida).
• Salt to taste.
• Water as required to make the dough.
• 2 tablespoons of ghee.

For Stuffing:

• 250-300 grams of khoya/mawa (milk solids).
• 1 tablespoon of ghee.
• 10-15 almonds.
• 10-15 cashew nuts.
• 10-12 pistachios.
• 10-12 raisins.
• Powdered sugar as required or to taste.
• 1/2 teaspoon green cardamom powder.

For Deep Frying of Gujiya:

Refined oil as required to deep fry the gujiya.

Making Dough for Gujiya:

1.  Take the mixing bowl and add on the refined flour and salt to taste and mix well.
2.  Then, heat 2 tablespoons of ghee in a small bowl or a pan until it melts and then pour the melted ghee on the refined flour.
3. Then, mix the ghee with a spoon and then when its cools down then rub and mix the ghee with the refined flour with your fingertips until it forms a bread crumb like texture.
4.  Then, add water little by little and form a dough and then knead the dough to a tight and stiff dough.
5.  Then, cover the dough with a moist cloth and set aside for 30 minutes.

Making Stuffing for Gujiya:

1.  Grate or crumble the khoya/mawa (milk solids).
2.  Finely chop all the dry nuts and keep aside.
3.  Then, take a pan and add 1 tablespoon of ghee and melt the ghee on a low heat.
4.  Then, add the grated/crumbled khoya/mawa (milk solids).
5.  Then, cook the khoya on a low flame until khoya begins to gather around itself.  Stir continuously.
6.  Then, turn off the flame and transfer the khoya into a plate and let it cool down completely at room temperature.
7.  When khoya cools down at room temperature, then add powdered sugar to taste, finely chopped dry nuts, raisins and cardamom powder and combine them all together nicely and keep the stuffing aside for later use.

Time to Assemble Altogether and Give Shape to the Gujiya:

1.  Take the dough and knead the dough for 1-2 minutes.
2. Then, divide the dough into equal parts like lemon size balls and keep all the lemon sized dough balls into a bowl and cover with a damp kitchen towel.
3.  Then, take a rolling board and rolling pin and dust the rolling board with some refined flour.
4.  Then, take a lemon size ball and roll into 4-5 inches diameter circle, try to avoid the refined flour while rolling, if needed add very less refined flour while rolling.
5.  Then, apply water all over the edge.
6.  Then, place 1-2 tablespoons of the prepared khoya stuffing or as needed on one side of the circle keeping the edges empty, do not add too much of khoya stuffing as it will become difficult to shape gujiya and may break while frying.
7.  Then, bring the edges together and then press the edges very gently, and make sure that the gujiya is pressed and sealed well and keep the gujiya on a plate.
8.  Then, repeat the same process with the remaining lemon sized dough balls and stuffing and keep them on a plate and then cover the gujiya on a damp kitchen towel so that the dough does not dry out.

Deep Frying of Gujiya:

1.  Take a kadai and add enough oil for deep frying of gujiya.
2.  Then, turn on the flame and heat the oil on a medium to high flame.
3.  To test the temperature of oil before frying, add a small dough piece into the hot oil and if you see the dough comes up, then the oil is ready to fry the gujiya.
4.  Then, add the gujiya very gently one by one into the hot oil and fry the gujiya on a medium flame until golden brown in colour from both sides and keep stirring as needed so that the gujiya is evenly cooked.  Do not overcrowd the kadai.
5.  Then, transfer the deep fried gujiya onto a plate laying kitchen tissue papers.
6.  Then, repeat the same process with the remaining gujiya.
7. Once you have done frying the gujiya and gujiya are completely cooled down at room temperature, store them in an airtight jar and serve gujiya to your family and friends when required.