India is a land of festivals and has got two big festivals for hindu’s in a year which are Holi & Diwali. As Diwali is meant to be festival of light, similarly Holi is meant to be festival of colours. As a kid I always use to be very excited for both. For Diwali it was the excitement for sweets and fireworks and for Holi it was for colours, balloons and again sweets. So in both the festivals, sweets was the common theme.
Be it India or anywehere, a festival can’t be celebrated without sweets. Sweets like Gujiya, mathri/Namakpara, laddoo, balushahi, sev are among the most common sweets being made in many households for every Diwali and Holi. One of the common homemade sweets which is being made on both the big festival is “Gujiya”. After my wedding and coming to a different country, this is something which I made every year on occasion of Holi to keep up the tradition (and now my young toddler also enjoys the taste of it).
Gujiya is a fried crispy pastry stuffed with sweet filling made from khoya, powdered sugar, dry fruits and desiccated coconut. As gujiya remains fresh for several days they can be prepared in little advance as per your convenience.
Gujiyas are known by several names in different parts of India. For example in Gujarat they are known as Ghughra, Karanji in Maharastra, Kajikalayu in Andhra, Nevries in Goa, Karachika in Tamil nadu, etc.
The recipe is almost same for all these with slight variation in the stuffing most commonly using khoya/mawa for stuffing. Depending upon choice one can add desiccated coconut, rava/sooji, powdered nuts in stuffing.
Traditional way of making gujiya involves pleates folded along the edges which is typical and time consuming.These folds are given so as to make sure the filling does not come out while frying. However if you are unable to make pleates or running short of time, you can always use ready made gujiya mould to fold them. Personally I use mould to make gujiya as that way all the gujiya look similar and identical, and also if you making hundreds of these in a day mould is very handy.
I make two types of gujiya one being the Khoya stuffed gujiya and other being the dry fruit stuffed gujiya. I will cover recipe for both in two different posts. In this post, i am covering recipe for Khoya gujiya.
Prepration Time: 35-40 minutes
Cooking time: 15-20 minutes
Serving: 30-35 pieces
For the pastry/dough for gujiya
- All purpose flour/Maida – 2 cup
- Clarified butter/Ghee – 4 tablespoon
- Luke warm water to knead the dough – 2/3 cup
For Khoya/Mawa stuffing:
- Khoya/Mawa – 250 grams
- Powdered lotus seed/makhana – 4 tablespoon
- Powdered sugar – 1 cup
- Desiccated coconut – 3 tablespoon
- Raisin – 3 tablespoon
- Chironji – 2 tablespoon
- Cardamom powder – 1/4 teaspoon
Oil – for deep frying
To Make Pastry Or Dough For Gujiya:
Take all purpose flour/Maida in a mixing bowl and sift it. After that, add ghee/clarified butter into it and mix well both the ingredients to make crumbles.
Now add Luke warm water to flour and knead into a stiff dough just like we knead for poori. knead it for few more minutes as more we knead the dough, gujiya would be more crispier and tasty.
Now cover the dough with damp cloth or kitchen towel and keep aside for 15 min.
In a bowl, take one tablespoon of flour and add few drops of water to make a paste which we will take help of for sealing the edges of gujiya.
To Make Stuffing For Gujiya:
In a Pan, Dry roast 50 gram of lotus seeds/makhana for 5-7 minutes to make them crispy. Now switch off the flame and once cooled, transfer them into a grinding jar and grind them to make a fine powder.
In the same pan take the khoya/mawa and roast it for about 2 min to make it soft. Once this cools, transfer it on to a mixing bowl and add rest of the ingredients for stuffing and mix well with the help of your hands avoiding any lumps. Your stuffing is now ready to be filled into the gujiyas.
Recipe to make Gujiya:
Now it’s time to roll out gujiya. Take 1/2 tablespoon of the dough and make small round ball of it. Similarly you can make few more balls and cover rest of dough with wet cloth again. Don’t make so many balls at a time otherwise they will be dried resulting in difficulty to roll.
Now with the help of the rolling pin roll it to a thin circle of approx 3-4 inch in diameter.
Place the circle on the gujiya mould and fill one tablespoon of the stuffing in centre. Now apply the flour paste on the edge of circle and close the mould to seal the sides properly.
In case you are not using mould then place the circle in your palm, fill the stuffing in centre, apply flour paste on edges and then gently close it and seal with the help of thumb impression. Now start twisting from one edge till the other to make a pleated impression.
Now place them on a clean bedsheets or blanket and cover them with other bedsheets and similarly make rest of gujiya by repeating the above process. This will help them not to dry.
Now heat oil in a pan/Kadhai and once hot, place 4-5 gujiya in it and fry them on low flame by turning them 3-4 times so that the outer crust is nice crisp. Once they become golden in colour take them out and place on kitchen towel.
Once cooled, store them in a airtight container.
- You can use semolina/rava/sooji instead of powdered lotus seeds in the stuffing. For that just roast the same quantity of rava/sooji as of powdered lotus seeds, till its golden brown and add into the stuffing once its cooled. i don’t use semolina so i replace it with powdered lotus seeds.
- Don’t add butter/ghee more than the mentioned quantity while kneading the dough as If added more, the dough will become soft and gujiya can pop while frying.
- Do not exceed the quantity of stuffing in gujiya otherwise they again may result in popping while frying.
- Try to knead the dough for at least 10 minutes as that will result in crispier gujiya.
- Always fry gujiyas on low to medium flame so that the outer layer becomes crisp.