4 March, 2015
How to Cook Gujiya
Gujiya is a deep fried pastry stuffed with a sweet filling of khoya. the do resemble empanadas and very much popular in north india, especially during holi festival. its not they are made only during holi. they are also made during diwali.
For the Cover :
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)
How to make gujiya:
- Sieve the flour.
- Mix the six tablespoons of oil with the maida.
- Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
- Now add some water and knead lightly.
- Keep adding water as required and knead into a soft but tight dough.
- Set aside and cover with a damp cloth.
- Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
- Add sugar and cardamom powder into the khoya and mix well.
- Add almonds, cashews, coconut and raisins.
- Fry for 2 minutes and remove from the heat.
- Allow it to cool.
- Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
- Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
- Take care that the filling does not ooze out.
- Prepare all the gujiyas and spread on a cloth.
- Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
- When golden brown in colour, drain and remove.
- Store for use in an airtight glass jar.
- Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
- For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
- Moisten the edges of the round and fold one side of the mould over the other.
- Remove the excess edges and reuse.