Continuing with my previous post of Khoya Gujiya, here I am presenting the recipe of colourful dryfruit gujiya. As the name suggests, this gujiya has got dry fruit stuffing instead of khoya stuffing. The outer crust remains same (as mava guiya) and one more addition we here to this gujiya, that is of glazing with sugar syrup as the final step of making this gujiya.
Personally I like this gujiya more compared to the khoya gujiya. I still remember in my childhood days, when my mother use to make both types of gujiya, me and my brother both always attacked on dry fruit gujiyas primarily and once they were finished in just 2-3 days then only we used to focus our attention to those khoya gujiya. Because of their colourful appearance they always attracted us more.
These gujiya can be made without using colour. I use colour in this because my mother used to add it. Reason of her adding colour was because she use to make both type of gujiya on one single day prior to holi so she can differentiate among the two types. So this is solely your choice to add colour or not.
Here comes the recipe:
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
- Edible food colour of your choice – 1/3 teaspoon(I have used orange and green colour)
- Luke warm water to knead the dough – 2/3 cup
For dry fruit stuffing:
- Cashews – 100 grams
- Almonds – 100 grams
- Pistachios – 100 grams
- Chironji – 2 tablespoon
- Raisins – 2 tablespoon
- Desiccated coconut – 4 tablespoon
- Powdered sugar – 1/2 cup
- Cardamom powder – 1/4 teaspoon
- Granulated Sugar – 1 cup(for glazing with sugar syrup)
Oil – for deep frying
To Make Pastry Or Dough For Gujiya
Take all purpose flour/Maida in a mixing bowl and sift it. As I have used two colours so I divided the flour in two equal parts. After that, add equal amount of ghee/clarified butter into both the parts and mix well.
Now add colour to the Luke warm water and mix it and then add this to flour and knead into a stiff dough. Knead it for few more minutes , more we knead the dough, more crispy and tasty gujiya would be 🙂
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 facilitate in sealing the edges of gujiya.
To Make Stuffing For Gujiya
Finely chop Cashews, Almonds and pistachios. Add Desiccated coconut, Chironji, Raisins, Cardamom powder and sugar to it And mix well. The dry fruit stuffing is ready now.
Recipe for making Gujiya:
Now it’s time to roll our gujiya. Make gujiya of one colour at a time so that you don’t need to uncover all the doughs. 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 get dry 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.
If 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.
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 are fried from both the sides take them out and place on kitchen towel. You don’t need to wait for these till golden. Just make sure they are fried properly from both the sides.
Now take one cup of sugar in a pan and add 4 tablespoon of water to it and boil it. Once you get one string consistency syrup, switch off the flame.
Now dip 2-3 gujiya at a time in it and flip it to cover both the sides in syrup and take them out and place them on a wire rack to drop all the excess syrup. Coat rest of the gujiya with similar process.
Once cooled, store them in a airtight container.
- You can add or remove dry fruit of your own choice in stuffing. Just remember to chop them finely otherwise it may result into popping of gujiya while frying.
- Don’t over-boil the sugar syrup otherwise the gujiya once cooled after dipping, you will see a thick white layer of sugar on your gujiya which will not look good.
- Do not exceed the quantity of stuffing in gujiya otherwise they 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.