Gujiya
Holi is a festival of colours and start of summer season in North of India,. Festival is typically celebrated with a spread of a feast and special treats. All of these as a tradition are made at home as a part of family celebration of the festive fun. Gujiya are semicircle stuffed pastries, filled with Khoya and Dryfruits.
Servings Prep Time
25Pieces 30-45minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
25Pieces 30-45minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Filling
Instructions
Pastry
  1. Take maida , and spread ghee all over the maida.
  2. With the help of your fingers and palms , rub in the ghee into maida, so as to have crumb consistency, and make sure each every bit of maida is completely coated with the fat.
  3. At this stage, the perfect way to check if the quantity of ghee added is enough or no, is that this mixture should be able to hold when pressed in hand and form a ball.
  4. Now add water in batches in two goes, and form a tight firm dough.
  5. Now allow the dough to rest for at least 30 min- 45 min, covered with a damp cloth.
  6. .Meanwhile work on the filling.
Filling
  1. Roast sooji for about two to three minutes, to take away moisture, if any..
  2. Take a pan and add, coarsely grated Khoya, cook in on a low, till slightly brown
  3. Add Sooji and Khoya and add Dessicated coconut
  4. Mix well allow to cool
  5. Once cooled, mix in the sugar and nuts, and the cardamom powder.
Filling And Cooking
  1. Now take out the dough and knead back for a minute into a smooth dough.
  2. Take small portion at a time and roll out a thin circle.
  3. Place it on the mould and fill the khoya mixture in the centre towards the straight edge of the mould.
  4. Now apply a little water/milk on the curved edge and close the mould. Press for 10 seconds and remove excess dough
  5. Prepare some more gujiyas and allow them to rest for 15-20 min, Keep covered with a wet cloth( squeeze extra water from the cloth)
  6. Meanwhile heat sufficient oil in a kadhai Fry the gujiyas on a medium to low flame till brown.
  7. You can place the gujiyas on a baking tray covered with butter paper, brush with milk and bake for 15-20 min each side till crisp @ 180 Degree C on a middle shelf of the oven.
  8. Cool and store in an air tight container
Recipe Notes

Adding two tablespoons of semolina to the filling keeps it dry, which can be omitted if u like gooey filling.

Adding two tbsp of semolina to the dough makes it crisp.

Store once cool

 

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