I didn’t know about gujiya until I got married and my mother-in-law made these for Holi- festival of colors. Ever since I’ve been making these sweet dumplings filled with khoa or dehydrated milk solids twice a year- for Holi and Diwali-festival of lights. It has become a tradition in my household. Hubby and Niki eagerly wait every year for both the festivals since they adore gujiyas. I’m no less a fan.
My mother-in-law taught me to make this early on and I still have a vivid memory of getting together with her in the kitchen for Holi to make this for the whole family (brothers-in-law etc). First the all purpose flour covering is made then the dough is rested and the filling is made with khoa and filled meticulously and deep fried on medium low flame. It is a process for sure. The result is crispy, flaky outer covering and sweet filling inside with nuts and raisins is delectable.
There are gujiya molds to make the filling easier and to shape better, but I prefer shaping manually.
Makes about 40
1 hour to deep fry
1 hour and 20 minutes
To make dough:
- 4 cups all purpose flour
- ½ cup oil or ghee
- Pinch of salt
- 1-½ cups of water
For the filling:
- 1 12 oz pack of khoa
- ¾-1 cup sugar
- ¼ cup sooji
- ¼ cup dry coconut
- 4 tbsp almonds, chopped
- 2-3 tbsp golden raisins
- Oil to deep fry
Mix all the ingredients to make the dough adding little water as needed to form a firm yet soft dough. Rest aside for 30 minutes covered with a damp cloth.
Soften khoa by placing it in the microwave for a minute. In a pan add the khoa and saute until just fragrant about 8 minutes. Transfer it to a bowl to cool.
In the same pan add sooji and saute for 5 minutes until it is crisp and light brown in color. Add it to the cooling khoa.
In the same pan add dry coconut and saute for another 5 minutes until it is fragrant. Transfer to the khoa sooji mixture to cool.
Add raisins to the pan and roast for a couple of minutes. Cool all the filling ingredients completely.
Make about 35-40 small portions out of the dough and start rolling out each portion as thin as possible. Make sure to keep the filling and the dough covered while working to prevent from drying out.
Meanwhile heat oil for deep frying in a pan on low-medium flame. To fill the gujiyas, take one portion of the rolled dough and place a tbsp of filling on one side of the dough and dampen the edges around slightly with water to seal the edges.
When the oil is well heated fry 6-8 gujiyas at a time until golden brown and drain on a paper towel. Cool and store in an airtight container for about a week or 10 days.
Make sure the edges are well sealed or else gujiyas can break while frying.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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