Khoya Gujiya

Gujia (गुजिया) is a sweet dumpling made with Maida flour wheat flour and stuffed with khoya.

  • For the Gujiya Pastry: 
  • Maida (All purpose flour) - 1 1/2 cup
  • Oil / Ghee (melted) - 5 Tbsp
  • Water as needed for making dough ( cold )
  • Ghee / Oil - for frying

For the Stuffing/Filling:-
  • Khoya - 1 cup
  • Green Cardamom Powder -1/2 tsp
  • Finely chopped Almonds - 25 gm
  • Finely chopped Cashew nuts - 25 gm
  • Raisins - 25 gm
  • Dried Coconut (grated) - 50gm
  • Sugar powdered to taste


How to make the dough:-
  1. Take the flour. Mix the 5 tsp of oil/ ghee with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs. Now add water in parts and knead lightly. 
  2. Set aside and cover with a damp cloth for 30mins.

How to make the filling: -
  1. Crumble the khoya and roast it in a kadhai (frying pan) till light brown in color. Stir constantly or the mava might burn. 
  2. Now put the khoya in a  bowl  and allow it to cool.
  3. Add sugar and cardamom powder into the khoya and mix well. 
  4. Add almonds, cashews, coconut and raisins.

Final preparation: 
  1. Divide the dough into small balls and cover with a moist kitchen towel. 
  2. Dust the rolling board with some flour or with the help of oil roll each ball into a small round.
  3. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.Take care that the filling does not comes out while frying ( you can also use the molds they are easily available in market nowadays) 
  4. Prepare all the gujiya and arrange them on plate. Cover the Gujiya with moist napkin so that the dough doesn't gets dry. 
  5. Heat ghee in a kadhai (frying pan) and deep fry the gujiya in batches on a medium flame. 
  6. When gujiya is golden brown, drain and remove. 
Note: Store gujia's in an airtight glass jar, to maintain it crispy.

Khoya Gujiya Khoya Gujiya Reviewed by Arup Seth on 07:56 Rating: 5

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