Gujiya Recipe
Traditional Indian sweet in dumpling shape, which is deep fried and has stuffing of khoya and dry fruits. A must have during Holi and Diwali.
Ingredients
For the pastry/dough for gujiya
- 2 Cups All Purpose Flour/ Maida
- 4 Tbsp Ghee / Clarified Butter
- 2/3 Cup Luke Warm Water To knead the dough
For Khoya / Mawa stuffing
- 250 Grams Mava / Khoya
- 4 Tbsp Foxnut / Lotus seeds / Makhanas
- 1 Cup Powdered Sugar
- 3 Tbsp Desiccated coconut
- 3 Tbsp Raisins
- 2 Tbsp Chironjee
- 1/4 Tsp Cardamom Powder
- 200 Ml Oil For deep frying
Instructions
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.
Steps for making 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 to room temperature, store these soft gujiyas gently, in an airtight container.
Notes
- 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, else the dough will become soft and gujiya can pop while frying.
- Do not exceed the quantity of stuffing in gujiya otherwise thismay 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.
Nutrition
Nutrition Facts
Gujiya Recipe
Amount Per Serving
Calories 175
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 1mg0%
Potassium 29mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.