Gujiya

A gujiya is a sweet deep-fried dumpling made with suji or maida and stuffed with a mixture of sweetened mawa and dried fruits. With origins in the Indian subcontinent. Gujiyas are also known as Purukiya, Karanji and Ghughra

Ingredients

Flour – 250 gm.

Mawa – 200 gm.

Raisins – 25 gm.

Coconut – 25 gm.

Sugar – 200 gm.

Small cardamom – 10 gm.

Chironji – 10 gm.

Ghee – 50 gm.

Silver paper – 3 or 4

Method

MAKING GUJIYA PASTRY

Ø Heat the ghee and put it in the flour and begin to knead.

Ø Pour a little water according to need to form a bread crumb like texture.

Ø Knead the dough till firm. Cover the dough with a moist cloth and keep aside for 30 minutes.

Gujiya

MAKING GUJIYA STUFFING

Ø Roast mawa on medium flame.

Ø When it cools down, add sugar, raisins, chironji, coconut and cardamom to it.

ASSEMBLING AND MAKING GUJIYA RECIPE

Ø When Mawa and Sugar are properly mixed, make Maida's small Ball.

Ø Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don’t add too much flour while rolling. If you can roll without the flour, then it is better.

Ø With your fingertip, apply water all over the circumference edge.

Ø So that the filling does not go out.

Ø Place about 1 tbsp of the mawa filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then it’s difficult to shape them and they may break in the oil.

Ø Carefully, bring together both the edges and join. Gently press the edges.

Ø With a small gujiya cutter trim the extra edges.

Ø When all the Gujiya is formed, add oil to the frying and fry on a light flame.