During Indian festive seasons, the fried sweet ghoya gujiya (or mawa gujiya) always graces the table.  With the shape, ingredients and flaky dough, it is closely related to the Spanish empanadas.  Inside, the stuffing consists of sugar, nuts, dried fruits and milk solids.

 

How to Make Khoya Gujiya
How to Make Khoya Gujiya

 

Ingredients

For the dough:

  • 1 cup of all purpose flour
  • 1 tbsp. of ghee (or clarified butter)
  • ¼ cup and a tablespoon of water
  • Salt
How to Make Khoya Gujiya
How to Make Khoya Gujiya
How to Make Khoya Gujiya
How to Make Khoya Gujiya

 

 

For Stuffing:

  • ½ cup of Mawa (instant or traditional)
  • 4 cashew nuts, chopped
  • 4 almonds, chopped
  • 12-15 pieces of raisins
  • 1 tbsp. of desiccated coconut
  • ¼ tsp. of cardamom powder
  • Grated nutmeg
  • 3 tbsp. of sugar – 3 tablespoons, powderized (or you can make use of boora)
  • Ghee or oil – for frying
How to Make Khoya Gujiya
How to Make Khoya Gujiya
How to Make Khoya Gujiya
How to Make Khoya Gujiya

 

Directions          

Making the dough:

  1. In a bowl, mix the flour and salt, then add the clarified butter (or ghee). Mix the ingredients using your clean hands, making sure that there are no lumps.
  2. Knead the mixture into stiff dough by adding a small amount of water from time to time. After kneading, cover the dough for about 15 minutes and make the stuffing.

 

Making filling:

  1. Put pan over a medium flame and heat the mawa. Cook it until it achieves the light brown coloring and don’t forget to continuously stir this.
  2. Transfer the mawa into a bowl and set aside to let it cool down a bit (or until lukewarm). Add the nuts, sugar and other filling ingredients. Mix well the ingredients together and let it cool.

 

Making Gujiya:

  1. Knead the dough again and divide into 10 equal parts. Take one portion and work on it, making a small smooth ball in the process.  Later, flatten out the ball using a rolling pin. This time, it must look have the pancake or disc form. It must be evened out into a 3-4 diameter circle.
  2. Place enough stuffing at the center of the disc. Carefully seal the disc into half and use a fork in sealing. Press the sides with fork, safely sealing the stuffing inside.  Do this to all the disc-shaped dough and cover them with a clean kitchen towel.
  3. Pour oil (or ghee if you prefer it) into the pan over a medium flame. Fry all the gujiya until they have the rich golden brown coloring.
  4. Move the fried gujiya over a plate lined with paper towels and let them cool. Serve with your favorite drink and enjoy with your friends and family.

 

Time and Serving

  • Preparation : 30 minutes
  • Cooking : 20 minutes
  • Serving : 10 gujiya

 

 

How to Make Khoya Gujiya
How to Make Khoya Gujiya

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