Gujiya

 

Classic North Indian Sweet. Crispy and flakey pastry filled with khoya and nuts.


INGREDIENTS:

For Dough-
  • All purpose flour- 2cup/ 250g
  • Water- as required
  • Ghee- 2 tbsp
For Stuffing-
  • Khoya- 1cup
  • Almonds- 10
  • Cashew- 10
  • Raisins- 1tbsp
  • Powdered sugar- 1/3 cup
  • Green cardamom powder- 1/2 tsp
  • Oil- as required for deep frying
PROCESS:
  1. Take the flour in a bowl. Heat ghee in a pan until it melts and becomes warm. Pour the ghee on the flour.
  2. Mix ghee with flour. Then rub with your fingertips to form a bread crumb like texture.
  3. Add water in parts and begin to knead and make the dough tight and firm. Cover the dough with moist cloth and set aside for 30 mins.
  4. Crumble the khoya and put it in pan and stir it continuously on a low heat.
  5. Cook the khoya, till it begin to gather around itself and becomes slight golden in colour. Let the khoya cook completely.
  6. Add elaichi powder and nuts (chopped). Also add powdered sugar and mix till there are no lumps.
  7. Mix everything and check the sugar as per taste.
  8. Now, divide the dough and make small balls.
  9. Dust the rolling board lightly with flour. Roll each ball with rolling pin to a small circle of 4-5 inch diameter.
  10. Brush water on the circumference edge.
  11. Now place small amount of prepared khoya filling on one side of the circle and carefully put together both the edges and join. Gently press the edges.
  12. With a small gujiya cutter, trim the extra edges. Keep in mind that the edges are properly sealed.
  13. Heat oil for frying in a kadai.
  14. To check the oil temperature, add a small piece of the dough in the oil. If the dough comes up gradually and briskly then the oil is ready.
  15. Gently slid the gujiya in oil. Don't overcrowd the kadai. Fry on medium heat.
  16. Turn them over carefully and fry from both sides until slight golden.
  17. Serve gujiya. If you want, you can pair this gujiya with some rabri.
Stuffing Variations-
You can include some thandai powder, gulkand (rose preserve), cocoa powder (for chocolate flavored  gujiya) and any nuts or dry fruits you like.

Recipe by- Suchi Srivastava
Instagram- suchisrivastava26
Facebook-  Suchi Srivastava

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