Gujia
October 13th, 2008 filed under Desserts
Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
Recipe makes 20 to 24 gujia.
Ingredients:
Crust:
- 1 cup all purpose flour (plain flour or maida)
- 1 tablespoon sooji (semolina flour)
- 2 tablespoons oil
- 1/3 cup lukewarm water or as needed
Filling:
- 1/2 cup heavy cream or whipping cream
- 1 cup milk powder
- 1/4 cup coconut powder
- 1/4 cup sliced almonds
- 1/2 teaspoon cardamom powder
- 2 tablespoon sugar
- 2 tablespoon melon seeds (optional)
Garnish:
- 1/2 cup sugar
- 1/4 Water
- 2 tablespoons sliced almonds and pistachios
Also needed:
- 1 tablespoon all purpose flour (plain flour or maida)
- 2 tablespoon water
- Oil to fry
Method:
Crust:
- Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
- Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Filling:
- Mix the cream and milk powder in a frying pan.
- Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
- Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well.
- After cooling, the mixture will be lightly moist. Keep aside.
Making the Gujias:
- Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
- Knead the dough again for a minute.
- Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
- Roll each ball into about 4-inch diameter (like a roti or chappati).
- Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
- Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
- Continue filling the rest of the gujia in the same manner.
- Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
- Place the gujia in the frying pan few at a time.
- After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
- When they are done cooking, lift them out of the oil with a slotted spoon.
Garnishing:
- Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
- Dip the gujias into the syrup making sure they are coated with syrup all around.
- Place the gujias on a wire rack to allow the extra syrup drain.
- Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
- Gujias will be dry in an hour.
- Gujia can be stored in airtight container up to a month.
hello di,
thanx for posting such gr8 recepies…it always works out good….u used milk while making filling but in the ingredients it is written as creame….plzzzz let me knw wat to use…..di plz tell me the substitute of khoya….plzzzzzzzz
Hello Madhuri,
Sorry milk or cream eather will work or use the peda for khoya.
Hi Aunty
after seeing ur vedio . i had also tried to make khoya with cream n milk powder. but it was not in good shape
pls let me know which brand of milk powder n cream u r useing n where i can find that. i live in chicago
Hello Aunty…
I love your website… i learnt soo many things ……….. Aunty , ystrday i tried ur Bengali Rasgulla recipe….. i did the excatly the same way… aftr taking out the cooker …i kept them in refrigerator to cool .. and aftr 30 mins when they came out they were hard……….can u help me aunty……. i am reallly confused here……
Thanks..
Hello Aishwarya,
Next time knead the paneer more.
Aunty
kneading paneer for how long … ? do u have any idea ??
Knead it for several minutes pressing down with the heel of your hand and smearing the paneer onto the (clean) countertop. Scoop it back together, and repeat until all of the graininess is gone from the paneer and it feels almost silky. At first it’s hard to do because the paneer is crumbly, but you have to keep doing it until it’s not crumbly and starts holding togethter pretty well. If the paneer seems too dry, add back a tsp of water to moisten it.
Hope this helps. Jaya.
thanks Jaya.. i will try to make it again.. nad let u know..
hey Jaya,
do u have a food processor or chopper..after making paneer try to remove as much water as u can ..then run the paneer in FP or chopper..within few minutes..it will form a dough ball..perfect for u.but remember remove as much water as u can..because if there is water in paneer..it will be messed up.
Shilpa
Hello Manjulaji,
Thank you very very much ))
Hi Manjula Aunty,
Your recepies are really great and i have tried a lot of recepies from your cooking shows online. Keep posting us lots of recepies!
-Lekha
Manjula Aunty,
I wanna try and make this gujiya today. If I use fresh khoya instead of cream and milk powder, how much should i use for 20-24 gujjiyas? Pls advise. Thankyou. You are doing an awesome job. A blessing for experimenting people like me who has gotten bored of cooking same old roti-sabzi-dal for so long:-) I have tried 5-6 recipes from you site already. needless to say, all came excellent. Thanks to your simple nd easy to follow recipes and great videos. My 6 year old son loves watching your videos! he wants to be a chef he says!!!
Hello Bindu,
About 3/4 cup khoya will be ok.
Hi Manjulaji,
which milk powder did u use and where can i find it.
can u please tell me how can i make khoya at home.
Thanks
Amazing recipe. Im from South India. The inner contents tasted like the peda.
I couldnt get the shape right. But the contents manages to stay inside without breaking the crust.
Truly amazing.
Thanks Manjula.
HI Manjula garu
gujias look great. I like to try there.
Which milk powder did you used for gujias. can you suggest me the store.
Thanks
Hello Manjulaji,
I experimented a little and added roasted poppy seeds and roasted fresh coconut to the filling mixture. Gujia’s taste absolutely wonderful.
-Sudha