Wednesday, October 23, 2013

Gujiya : Sweet Dumplings, North Indian Style

Gujiya is a widely consumed snack from North India, most predominantly made during 'Holi' celebrations. But this is such a simple yet delicious dish & so easy to make that we can have it any time! I have always wanted to try these @ home and finally here I am!

I had last posted on Dumplings : Indian style. Gujiya is exactly similar to that but for the base ingredients used. Let me share what makes a Gujiya and allow you to try it on your own :)


For the cover
  • Refined Flour (Maida) : 1 cup
  • Sooji (Semolina / Rav): 2-3 tspn 
  • Ghee:  3 tbspn
  • Oil:  For Frying
For the stuffing
  • Khoya (Mawa) : 2/3 cup grated  (Click khyoa @ home recipe)
  • Sugar : 1 -1.5 cups (powdered)
  • Raisins : 15-20
  • Cashew : 15
  • Almond: 10
  • Any other dry fruits of your preference like Fig
  • Cardomom Powder: 1/4 tspn
  • Coconut: 2 tbspn (Desiccated or if fresh, grate & fry it till brown)
  • Water: 1/4 cup (cold water)
Home-made Khoya (Mawa)


To make the dough for the Cover: Sift the flour and add it in a vessel. To this, add ghee and with fingertips mix it to make it like breadcrumbs

To this mix, add the water and knead it to a smooth dough (don't beat it much). Cover it with a damp cloth and leave it aside for a while.

To make the stuffing
  1. If you are using fresh grated coconut (instead of desiccated), then first fry them to golden brown and keep aside.
  2. In a non-stick pan, add the khoya (mawa). Saute it for 2-3 mts and remove it from fire. To this, add all dry fruits and coconut. Mix it and then add the powdered sugar. Mix it to make the final stuffing.
To make gujiya:
  • Make small balls of the dough. 
  • Spread each one to a poori-size. After you make 4-5 of these start filling them and frying. (Don't make all of them and allow them to dry in the air)
  • Place the stuffing on one side of the poori. Moisten the edges of the poori with water. 
  • Now, cover the stuffing with the remaining half of the poori to a half-moon shaped gujiya (Alternatively, you can use the mould available in market). Ensure the edges are firmly closed

  • In a deep frying pan, heat oil. Ensure the oil is not very hot. Should be medium hot to fry gujiyas. Fry each till golden brown.
  • Place them on a plate with tissues because they are deep fried in oil. Cool them & store them in air-tight container.

[Thanks to @Chef Sanjeev Kapoor for this recipe]

No comments:

Post a Comment