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Gujia / Gujiya

>> Friday, January 7, 2011

Gujia is a very popular North Indian sweet. Although this is associated with the festival of colors, Holi. But this one was prepared in Diwali.. Well I've so many recipes to share with u all that I've prepared exclusively on Diwali.


Gujia is my childhood favourite and its not just me.. It's our family favourite! Also gujias have different filling varying from khoya and dry fruits to shredded coconut and jaggery. And I did a mixture of both, except jaggery... :D

So here is my gujia with a filling of khoya, dry fruits and shredded coconut.

Ingredients:

For Dough
2 cups all-purpose flour
6 tbsp clarified butter (ghee)
1/2 tsp baking soda
Water


For Filling
1 kg Khoya ( thickened milk)
1 cup Sugar, vary according to your taste
1 cup grated coconut
1 cup dry fruits ( cashewnut, almond, raisins), finely chopped
1/4 tsp cardamom powder
1 tbsp clarified butter

For deep frying
Cooking oil

Method:

For making dough
In a large bowl, mix flour, baking soda and clarified butter. Start kneading until smooth and stiff textured dough. Again to test, press your palm on the dough and remove immediately. The prints must bounce back and disappear, but slowly. This indicates, the dough is kneaded enough. Cover the bowl with a plastic wrap and let it sit for sometime.

For filling
In a fry pan, deep fry khoya with 1tsp ghee until golden in color. Add shredded coconut to it. Fry for sometime. Add the dry fruits and fry again, until when you start getting nice aroma. Now add sugar and cardomom powder to it. Mix well. Fry for few mins. Allow the mixture to cool.


For assembling
Divide the dough in small balls. Roll these balls into small and thick 5" diameter circles. You may use small plate to cut into perfect shape or gujia cases available in market.

Put a tbsp of filling in the one half of the circle and brush water all over the corner of the circle. Fold the other half towards the folded one. Pinch the edges to seal it.

Repeat the process for all the balls and keep aside.

For deep frying
On low heat, deep fry gujias until golden brown. Drain on paper towel. Let them cool and store in airtight containers.
Enjoy!

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9 comments:

Sanyukta Gour(Bayes) January 7, 2011 at 2:02 PM  

mouthwatering n yummmmmmm...amazing clicks

simply.food January 7, 2011 at 2:25 PM  

So perfectly made and simply devine.

R January 7, 2011 at 3:52 PM  

they look so yummy!

Indian Cuisine Blogroll January 7, 2011 at 7:13 PM  

gujiya looks yummy..love this version with khoya..

Niv Mani March 27, 2012 at 7:17 PM  

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