Monday, 7 March 2016

Gujiya

Gujiya

Indians are very fond of sweets. They serve varieties of food from north to south and east to west. Gujiya is one of the best among Indian sweets. It is specially prepared during the festival of Holi in most parts of India. It is known as Ghugra in Gujarat, Karanji in Maharashtra, Pedakiya in Bihar, Nevries in Goa, Kajikayalu in Andhra.

Gujiya is very delicious sweet dish. The main ingredients are fine flour, mawa, sugar, cardamom and variety of dry fruits. The outer layer is crispy made of fine flour and has a cardamom flavored sweet filling mixture of mawa, sugar, coconut powder and dry fruits. You can make variations in stuffing with suji (semolina), dry fruits, jaggery, fresh coconut and chocolate etc.


Gujiya


Gujiya


Ingredients:


For stuffing:


1 cup mawa/khoya
1/2 cup desiccated coconut
5-6 almond chopped
5-6 cashew nut chopped
5-6 raisin
1/2 tsp cardamom powder
1/2 cup powdered sugar
Water as required

For covering:


1 cup fine flour
2 tbsp oil
Water as required

Method:


1. Take fine flour in a bowl, add oil and mix it well.

2. Make a soft dough by using enough water.

3. Cover the dough with a moist cloth & keep aside for 30 minutes.

4. Crumble and grate the khoya/mawa.

5. Add chopped nuts, cardamom powder, sugar and mix well.

6. Knead the dough and divide in to small equal portion.

7. Make a smooth ball of each portion.

8. Roll each ball into a small puri.

9. Now place 1 tbsp of mawa stuffing on one side of the circle, keeping
    edges empty.

10. Apply water all over the edges.

11. Bring edges together and join. gently press the edges.Trim the extra edges
      with a gujiya cutter. Its very important that
 gujiya is pressed & sealed well.

12. Repeat the same process with all dough and stuffing.

13. Heat ghee in a pan, deep fry gujiyas on medium heat till light golden from
      both sides.

14. Drain on an absorbent paper. Let them cool completely.

15. Gujiyas are ready for Holi.


Gujiya


Tips:


1. The edges of gujiya have to be sealed tightly, otherwise it will open up while
     frying and stuffing will 
come out into the ghee/oil.

2. Do not over stuff gujiya, too much stuffing will cause breaking up while frying.

3. You can use oil for frying in place of ghee.

4. Gujiyas can be baked also.

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6 comments:

  1. I can eat them any time...looks good

    ReplyDelete
  2. Tempting Gujia, Happy holi in advance dear.

    ReplyDelete
  3. So beautifully made. These are an all-time favourite.

    ReplyDelete
  4. That looks so perfect and delicious!

    ReplyDelete