Gujia is a famous Indian sweet dish made in festivals, specially in Holi. It is made with refined flour which is stuffed with khoya (mawa) & dry fruits mixture. The outer part of gujia can be coated with sugar syrup. It may be made by hands or you can easily get the gujia moulds from the market.
Here is its list of ingredients and method of preparing:
Ingredients:-
For dough:-
All purpose flour - 200 gm
Ghee or oil - 40 ml
Adequate water
For stuffing:-
Mawa/ khoya - 250 gms
Semolina - 2 tablespoons
Ghee - 40 gms
Sugar - 100 gms
Chopped Almonds - 2 tablespoons
Desiccated coconut - 2 tablespoons
Chopped Cashew nuts - 2 tablespoons
Chopped Walnuts - 2 tablespoons
Roasted Flax seeds - 2 tablespoons
Raisins - 2 tablespoons
Roasted Melon seeds - 2 tablespoons
Cardamom powder - 1 teaspoon
For sugar syrup:-
Sugar - 1 cup
Water - 1/2 cup
Yellow colour - 1/2 teaspoon (optional)
Cardamom powder - 1/2 teaspoon
Ghee/Oil for frying gujia
Method:-
1. Take a bowl and put refined flour in it and add oil into this and mix it with your hands. Lastly add adequate water to knead a stiff dough for gujia. Dough should be firm so don't add much water. After this cover the dough to rest for 10 minutes.
2. For sugar syrup take a pan and put sugar and water into it and boil it on medium flame. Then add yellow colour and cardamom powder in it and let it simmer and make a two strings syrup.
3. Take a non stick pan and add ghee in it. When it becomes hot and add semolina and roast it. After that add khoya and roast it until light brown and off the flame. Cool it down. Then add powdered Sugar, Almonds, Desiccated coconut, Cashew nuts, Walnuts, roasted Flax seeds, Raisins, roasted Melon seeds and Cardamom powder into it and mix it well.
4. Knead a dough once again and make 14-15 lemon sized balls from it. Then roll it one by one. Then put rolled Puri into the mould* and put 1-2 tablespoons of stuffing into it and apply water on the boundary and close the mould, press it and trim the extra. Open the mould carefully and remove the gujia from the mould and keep it on plate. Make all the gujia in this way.
5. Take a frying pan and heat the oil on the medium flame. Then put 2 or 3 gujias (depending upon the size of the pan) into the oil and deep fry it until they turned golden brown on low flame. Then take out after draining the oil and dip it into the sugar syrup, coat it well and keep the gujia on plate for cooling down. (sugar syrup must be on room temperature)
6. Gujia is ready now. Garnish it with chopped almonds. Serve it with hot tea or coffee. You can also keep it into an airtight container and store it for 8-10 days.
*If you don't have gujia mould then don't worry, just keep Puri on your hand and put stuffing over it and apply water on its boundary. Then fold it from centre and press the boundary well so that it won't open while frying. You can make design by using fork or make border by your hands too.
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