Gujiya is a fried sweet dumpling, stuffed with crumbled milk solids, grated coconut, nuts and raisins.
Author: Meghalee Das
Recipe type: Dessert
Cuisine: Indian
Serves: 14 pieces
Ingredients
Crust
Plain flour: 1 cup
Semolina/suji: 1 tbsp
Clarified butter/ghee: 4 tbsp
Water: 6 tbsp
Filling
Crumbled Khoya/Mawa/Milk solids: 2 cups
Grated coconut: ¼ cup
Sliced almonds: 2 tbsp
Raisins: 1 tbsp
Sugar: ¼ cup
Cardamom powder: ¼ tsp
Garnish
Sugar: 1 cup
Water: ½ cup
Saffron strands (optional): 1 pinch
For frying
Vegetable oil
Method
Sieve the flour, add the semolina and the ghee. Mix it till the texture is crumbly. Now add water gradually and make a dough. Knead it for a few minutes till it is pliable yet not too soft. Cover with a damp cloth and set aside.
In a heavy bottomed pan on low to medium heat, saute the khoya, coconut and sugar till it starts getting slightly brown and releases the oil.
Take it off the heat and mix the nuts, raisins and cardamom powder. Let it cool.
Divide the dough into small balls and roll them out to around 3--4 inches in diameter. Place them on a flat surface and cover with a damp cloth.
Meanwhile, heat the sugar, water and saffron on medium heat to create a syrup. Stir occasionally till it reaches one-string consistency.
While the syrup cooks and cools, place 1-2 tbsp of the filling into the rolled out dough balls.
Wet the edges with a little water and then join them by pinching the edges. Pleat the dumplings inwards, repeat and cover all of them with a cloth.
Heat oil in a pan and fry the dumplings on medium high heat for 2--3 minutes or till they become light brown in color.
Immediately dip them in the sugar syrup, which must be cool by now. Coat well for 3-4 minutes and place them on a wire rack to dry.
After half an hour, the sugar syrup will solidify and the gujiya will become cool. Serve them or store in a container.
(The prep time includes the cooling time too)
Recipe by The Saffron Platter at https://thesaffronplatter.com/706-gujiya.html