Gujiyas are sweet dumplings made of refined flour or semolina. Gujiya filled with a delightful khoya and dry fruits mixture specially made on Holi Festival in India. Here is how to make Gujiya Recipe at home (Step by Step).
Servings: 10 gujiyas
for the dough
- 1 cup refined flour (मैदा)
- 3 tablespoon clarified butter (घी)
- 1/2 cup lukewarm water (गुनगुना पानी) to mix
for the filling
- 1 cup khoya (खोया) or mava
- 1/2 cup sugar powder (चीनी पाउडर)
- 1/2 teaspoon green cardamom powder (छोटी इलायची पाउडर)
- 10 pieces almond (बादाम) or as per your choice
- 10 pieces cashew nut (काजू) or as per your choice
- 10 pieces pistachio (पिस्ता) or as per your choice
- 1/2 tablespoon raisins (किशमिश) or as per your choice
- clarified butter (घी) -for deep frying
for the syrup (optional for mild sweet lovers)
- 2 cup sugar (चीनी)
- 1.75 cup water (पानी)
to make dough
- Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not over heat it we only need melted clarified butter to prepare the dough).
- Take refined flour in a bowl pour the melted clarified butter on it and rub the ghee with the flour. then add water in parts and begin to knead. Knead into a stiff dough with water.
- Cover the dough with a moist cloth and leave it to rest at least 30 minutes.
for making gujiya stuffing
- Blanch the almond then chop the dry fruits (almond, cashew nut, pistachio and raisins) and keep aside.
- Heat a pan on low flame and add the crumbled or grated khoya to it.
- Saute the khoya stirring continuously over medium heat till it looks slightly fried and aroma comes out.
- Take off the heat and when it cools, add the sugar, green cardamom powder and chopped dry fruits and mix well.
- Check the taste and add more sugar if you prefer.
for assembling to make gujiya recipe
- Divide the dough in equal parts, shape it into a log and slice it into equal parts. Each part should be sufficient to make 4-inch size poori.
- Roll each part in your palm to make balls and place all the balls in a some bowl and cover it with moist cloth.
- Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle of around 4 inch diameter.
- Apply water all over the circumference edge with your finger tip
- Add about 1 Tbsp of the filling on one side of the poori keeping the edges empty, do not add to much of filling as it will be difficult to shape it and gujiya may break during frying.
- Carefully bring the edges together by folding both the edges to make a half moon-shaped structure. Gently press the edges and seal it. You can use a little more water while sealing the edges.
- Twist the edges to form a design pattern or use a gujiya cutter or pizza cutter to remove the extra edges.
- Keep the assembled gujiya under moist cloth so that the skin of gujiya don't dry up. Repeat the procedure with the remaining dough, to assemble rest gujiyas.
for how to fry gujiyas
- Heat the clarified butter in a kadahi or pan on medium flame for deep frying gujiyas. To check if the clarified butter is hot enough put a pinch of dough in it. If it comes up briskly and quickly the clarified butter is sufficiently warm to fry the gujiyas. If the dough sits at the bottom you should wait for clarified butter to heat up.
- When the clarified butter is hot enough gently slid the gujiyas in ghee. Just add as many gujiyas as fit in comfortably and turn the heat to low flame after 2 minute of adding gujiyas in ghee.
- Turn them over and carefully to fry till golden brown on all sides.
- Lift out and leave to drain on kitchen tissue paper. Repeat this process for rest of gujiyas, increasing the heat for a few seconds before adding the next lot.
- You can serve the fried gujiyas to your family or guest after cooling the fried gujiyas directly.
- If you are sweet lover you and add extra mile to it by dipping it in sugar syrup. Lets start adding more sweet to this fabulous dish.
to make sugar syrup (optional for mild sweet lovers)
- For making sugar syrup add sugar and water in a pan. Switch on heat on medium flame.
- Cook the sugar syrup till the sugar dissolves, lower the heat and cook for another 2-3 minutes. Cook till syrup looks like honey and little sticky.
- Keep is aside to cool down but it should be warm, to dip the gujiyas. If the sugar syrup is totally cool put it to warm for 2 minutes on medium flame.
- Dip the gujiyas in it for a minute or 2 then lift and let dry on a plate.
- Gujiyas can be eaten hot or at room temperature and can be stored in air-tight containers for a month.