Gujiya is a traditional Indian sweet that is often made during festivals like Holi and Diwali. It is a deep-fried pastry filled with a delicious mixture of sweetened khoya (reduced milk), coconut, dry fruits, and cardamom. Here’s a simple recipe for making Gujiya at home:
Ingredients:
For the dough:
- 1 cup all-purpose flour (maida)
- 2 tbsp semolina (rava)
- 2 tbsp ghee (clarified butter)
- A pinch of salt
- Water (as needed to make the dough)
For the filling:
- 1 cup khoya (mawa), crumbled (you can use store-bought or make it at home)
- 1/4 cup grated coconut (fresh or dried)
- 1/4 cup chopped nuts (cashews, almonds, pistachios)
- 1/4 cup sugar (adjust to taste)
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands (optional)
- 1 tbsp ghee (clarified butter)
For frying:
- Ghee or oil for deep frying
Instructions:
1. Prepare the dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, and a pinch of salt.
- Add ghee and mix it well with your hands until the mixture resembles breadcrumbs.
- Gradually add water little by little and knead to make a soft, smooth dough. Cover it with a damp cloth and let it rest for about 20-30 minutes.
2. Prepare the filling:
- In a pan, heat 1 tablespoon of ghee on medium heat.
- Add the crumbled khoya and cook it until it becomes soft and slightly changes color (about 5-6 minutes).
- Add the grated coconut, chopped nuts, sugar, and cardamom powder. Mix well and cook for another 2-3 minutes.
- If using saffron, soak the strands in a little warm milk and add it to the mixture.
- Remove from heat and let the filling cool to room temperature.
3. Shape the Gujiyas:
- Divide the dough into small equal-sized balls (about the size of a golf ball).
- Roll each ball into a small disc (about 3-4 inches in diameter) using a rolling pin.
- Place a spoonful of the cooled filling in the center of each disc.
- Fold the disc in half to create a semi-circle and press the edges together. You can seal the edges by crimping them with your fingers or using a fork.
- Optional: You can also shape the edges into a decorative pattern using a gujiya maker.
4. Fry the Gujiyas:
- Heat ghee or oil in a deep frying pan on medium heat.
- Once the oil is hot, gently slide the gujiyas into the hot oil, one at a time, without overcrowding the pan.
- Fry them until they turn golden brown and crisp on both sides, turning occasionally to ensure even frying.
- Remove them with a slotted spoon and drain on paper towels.
5. Serve:
- Let the gujiyas cool slightly before serving. They are best enjoyed fresh but can be stored in an airtight container for a few days.
Enjoy your homemade Gujiya!