Gujia / Gujiya | S/S recipe

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Gujia has always been one of my favorite sweets. The crunchy shell and the sweet grainy texture of the filling together make an awesome combination. And wat else would I crave to have in this period.

Gujiyas are traditionally made for holi and the way in which it is made depends from region to region. Some ppl dust icing sugar on top and some dip them in sugar syrup just as you do with jalebis. I find these variations overly sweet and hence skipped it. In the northern parts, the filling is made with sweetened khoya + dry fruits + nuts, while in the south side a combination of dry shredded coconut + nuts + jaggery / sugar is used. I went by the former.

~*~*What U Need*~
For the outer pooris/shell
Maida/all purpose flour – 1 cup
Ghee – 1 tbsp
Baking soda – a pinch
Salt – a pinch
Powdered sugar – 1 tbsp (optional)
Oil - for frying

For the stuffing
Powdered sugar – ½ cup
Chopped cashews, pista and raisin – 3 tbsp
Cardamom powder – 1/8 tsp
Roasted sooji – 3 tbsp
Khoya/,mava - 1/2 cup
Milk powder – 1 tbsp
Dry / Grated coconut – 1 tbsp (optional)
Ghee – 2 tbsp

How I Made it:
Combine the flour with the ingredients mentioned in the shell section. Knead adding water as needed and make a soft dough out of it and knead it lightly. Cover with a damp cloth and leave aside for half an hour. Adding sugar will make the crust sweet and this is purely optional. In a frying pan, add ghee and fry the cashews, pista and raisins till golden brown. Remove from the ghee. Fry the sooji in the same ghee till golden brown followed by the grated coconut. If using dry coconut ignore this step. Now mix the sugar, nuts mixture, sooji, koya, milk powder, cardamom powder, grated & roasted coconut and mix well. Set aside.
Pinch equal amount of balls out of the kneaded dough and form small pooris as shown below.
Place small balls of the sweet mixture inside the dough.
Fold it to one side and seal the edges with bit water, firm the edges using your fingers and press the edges with a fork or u can use a gujia mold which is available in stores
On slow fire, deep fry this gujia till golden brown. Don’t fry in high heat or the gujiya crust will be soft and not crispy.
Drain oil and leave to cool.
Enjoy this delicacy.
I have added a gif tutorial on how to make the gujias... Hope u find it useful..

Click on the image to watch the sequence

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