Friday 25 November 2011

Gujia Recipe


Gujia is synonymous with Holi in Northern parts of India. Holi is said to be incomplete without gujia. Here I am sharing the recipe of gujiya with khoya or mawa. Enjoy!
Recipe of Gujia/ gujiya (makes about 50 gujia)
4 cup maida (all purpose flour)
2 cup khoya (mawa)
1/2 cup ghee (clarified butter)
Ghee or oil for deep frying
2 cup powdered sugar or boora
Mixed nuts like cashews, raisins (kishmish), chironji - 20 gms each
1. Roast khoya in a kadhai on a low heat till pinkish brown. Stir constantly while roasting. Take out in a plate and allow to cool.
2. Add chopped cashew nuts, raisins and chironji in the khoya. Also add powdered sugar. Mix well. This is your filling for gujia.
3. In a bowl, take maida and add melted 1/2 cup ghee. Rub with your fingers so that ghee coats the maida well. Add water little by little and knead maida into stiff dough. Set aside for 1/2 an hour covered with a damp cloth.
4. Divide the dough into 50 portions. While you are rolling out, let rest be covered with a damp cloth.
5. Roll out each portion into 4 inch round or puri. Place 2 tsp filling in half of the portion of the puri and apply a little water on the edges. Fold it and seal the edges by your fingers and give the edges a beautiful shape. Similarly make rest of the gujhia.
OR you can also use a gujia cast to make gujia. Place the puri in the cast, place the filling in the center, apply water on the edges and close the cast. Remove excess dough. Take out from the cast. This way you get uniformly shaped, beautiful gujiya which is also an easier way.
7. Heat ghee or oil in a kadhai and fry gujia on a low heat till golden brown. Fry in batches, about 6-7 gujia at a time, also depending on the size of your kadai. Allow to cool and after eating, store rest of the gujia in refrigerator.

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