If you find making gujiya intimidating, I have for you the simplest last minute recipe. This recipes uses only 8 simple ingredients and is made under 30 minutes with ease.
- 1 cup all-purpose flour
- Water as needed
- 3 tbsp (for dough and roasting)+ 2 cups ghee (for frying)
- ¼ cup semolina or suji
- ¼ cup dessicated or grated coconut
- 4 tbsp jaggery powder or whole cane sugar
- 1 tbsp cardamom powder
- ½ cup mixed nuts, seeds and dried fruits (I used almonds, walnuts, pistachios, pumpkin seeds, sunflower seeds, sesame seeds and green raisins)
Kneading the dough
- In a wide pan, add all-purpose flour and 1.5 tbsp ghee. Mix it and rub the ghee in flour really well.
- Add very little water (1 tbsp to begin with) water and start kneading. Keep adding very small amount of water while kneading. This should be a a very firm yet smooth dough. If the dough gets wet, add more flour.
- Once done, cover the dough with a clean damp cotton cloth/napkin. Let it sit like this for 30 minutes.
- In a pan over medium heat, add 1.5 tbsp ghee. Add semolina or suji to roast. Keep stirring until semolina turns golden brown.
- Add dessicated or grated coconut and roast for a min.
- Transfer it into a bowl and in the same pan, dry roast ½ cup of nuts and seeds of your choice.
- Once it’s done and everything is cooled down, add roasted suji-coconut mix, nuts-seed-dried fruits mix, cardamon powder and jaggery powder in a mixer or food processor.
- Blend it until the nuts and seeds starts releasing oil as it will help the mixture bing together well.
Assembly and frying
- Scoop out small dough balls and roll it using a rolling pin (belan) on a flat surface to make flat circles of 3-4 inches. Make sure they are a bit thick. Very thin will be hard to handle while filling and flaky after frying.
- Then, add filling in between. Add about 1.5-2 tbsp of filling. This might look a lot now but keep in mind that gujiyas will fluff up while frying. Leave the circumfeence completely empty.
- On the circumference of the circle, apply water using your fingertip. This is done to stick the edges of the dough together after it’s folded to make gujiya shape.
- Fold the dough over. Join and press the edges carefully and press them well so that the filling doesn’t some out whole frying.
- Using a fork, make marks on the pressed edge of the gujiya.
- Heat ghee in a deep pan. When its hot enough to fry, add the gujiya in the pan and fry until it is golden brown.
- For frying, as an alternative to ghee, you can use coconut oil or a neutral vegetable oil.
- As an alternative to frying, these gujiyas can be baked in the oven at 180 C (350 F) for about 40 minutes.
- Awesome tip – If you like chaashni wali gujiya, you can make a similar one by slathering honey on prepared gujiyas.
Keywords: mithai, indian sweets, dessert