A festival without sweets is impossible in India. And where we have the festival like Holi. The gujiya will increase the joy moment of holi. “Gujiya” is a fried crispy flaky pastry stuffed with sweet filling made from khoya and desiccated coconut. Gujiyas are also known by different names in different parts of India. For example in Gujarat they called it as Ghughra. Karanji in Maharastra, Kajikalayu in Andhra, Nevries in Goa and in Tamil nadu it’s Karachika. The recipe is almost same for all these with slight variation in the stuffing. Normally khoa/khoya is used for stuffing. Lot of people add desiccated coconut powder in stuffing.
- One cup whole wheat flour/atta +
- 1 cup all-purpose flour/maida
- 1/4 tablespoon salt
- 1/3 to 1/2 cup water or as required
- 2 tablespoon of Ghee
For gujiya’s stuffing-
- One cup of khoya, or 200 to 220 gms khoya
- Chopped dry fruits, you can take cashews, almond, pistachios and raisins.
- 1/3 cup powdered sugar or as much you required.
- 1/2 tablespoon cardamom powder or 6 to 7 cardamoms powdered in a small coffee grinder or a mortar-pestle.
For Gujiya stuffing:
First crumble and grate the khoya (mawa). Chop the dry fruits and keep aside.
Take 1/2 tablespoon of ghee in a pan on the low flame heat. Add the grated khoya and cook it on low heat, till it begins to gather around itself. Switch off the flame now and keep the pan down from gas. Let the khoya stuffing cool down completely.
Then add powdered sugar, chopped dry fruits and cardamom powder for enhance the taste. Better to sieve the powdered sugar if there are pieces. Mix everything well and keep the stuffing aside and you can taste it, add more sugar if it required.
Now preparing gujiyas:
Divide the dough into two parts and make a medium log of each part and slice it into equal parts. Roll each part in your palms to make small balls and place all the balls in the same bowl. Then cover it up with a moist kitchen towel or you can use cotton cloth.
Spread the flour on rolling. Make a circle or 4 to 5 inches diameter. Avoid too much use of flour while rolling. If you can roll without the flour, its better with your fingertip, apply water all over the circumference edge.
Place about 1 tablespoon or 1.5 tablespoon of the khoya filling on one side of the circle, keeping the edges empty. Keep in mind don’t add too much of stuffing as then it’s difficult to shape them and the gujiya may break in the oil. Carefully, join the edges together and press it gently.
Just keep on folding it and twisting the edges till the end. Follow the way to make others gujiyas this arrange them on a plate or tray. Do cover the gujiyas with a moist napkin or cotton cloth so that the dough does not get dry.
Final step of frying gujiya:
Heat oil for deep frying in a kadai or pan. Let the oil get heat on high flame. Gently slid the gujiyas in oil. Just fry 2 to 3 gujiyas at a time. Turn them ocarefully as fry the other side. Deep fry it till the gujiyas gets the golden color. Take a tissue paper and put the fried gujiyas on it because the tissue will soak the extra oil. Fry gujiyas this way and when they cool down completely, store them in an air-tight box. And enjoy gujiyas with your family and friends.