Gujia, a sweet from North Indian cuisine particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan. It is a sweet dumpling made with maida flour stuffed with khoya/mawa.
Ingredients (25 pieces)
- Maida – 250 gms (2 cups)
- Suji/Semolina – 2 tbsp
- Ghee – 5 tbsp
- Khoya/Mawa – 250 gms (1¼ cup)
- Sugar – 1 cup
- Suji/Semolina – 2-3 tbsp (roasted)
- Almonds – 2 tbsp (finely chopped)
- Cashewnuts – 2 tbsp (finely chopped)
- Raisins – 25-30
- Green Cardamom Powder – 1½ tsp
- Coconut Powder – ¼ cup
- Maida Water – 1 tsp maida dissolved in 3 tbsp water (for sealing gujias)
- Ghee – for deep frying
- Mix maida and suji, rub 5 tbsp ghee into the flour and knead into a soft dough with lukewarm water. Keep aside for at least an hour.
- Saute the khoya over medium heat till it is slightly golden. Take off the heat and when it cools, mix in the suji, sugar, almonds, cashewnuts, raisins, coconut powder and cardamom powder.
- Divide the dough into 25 equal parts and make balls.
- Roll the balls into circles of 2½-3 inches diameter (like chapati).
- Take a rolled chapati, wet the edges with maida water and place 1½-2 tbsp filling in the centre.
- Seal the edges slowly by pressing the filling with the thumb of other hand.
- Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges. Cover them with moist cloth. Make all the gujias in this way.
- Heat ghee in a kadai. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add gujias and fry them on low to medium heat, turn them and let cook on low to medium heat. Fry till golden brown on all sides.
- When they are done, lift them out of the oil with a slotted spoon and place them on absorbent paper.
- Store in an air tight container.