Gujiya, a beloved Indian sweet dumpling, is a cherished treat during festivals like Holi and Diwali. Known by different names across regions, it features a crispy outer layer of maida and a sweet filling of khoya, dry coconut, dry fruits, cardamom powder, and sugar. While traditionally shaped with a mould, you can easily shape it without one. For perfect results, follow the step-by-step directions and tips provided.

Ingredients:

2 cups all-purpose flour (maida)
1/4 tsp salt
3-4 tbsp Vashishti A2 Cow Ghee (clarified butter)
Water (for kneading)
250 gm mawa (khoya)
2 tbsp Vashishti A2 Cow Ghee
Assorted dry fruits, chopped (e.g., almonds, Vashishti Whole Cashews, pistachios, raisins)
1/4 cup semolina (suji/rava)
1/2 cup desiccated coconut
1/2 cup powdered sugar
1 tsp cardamom powder (ilaichi)
2 tsp chironji (optional)
Oil for frying

 

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Instructions:

Prepare Dough:
In a mixing bowl, combine 2 cups of all-purpose flour (maida) with 1/4 tsp of salt.
Add 3-4 tbsp of Vashishti A2 Cow Ghee and mix well.
Gradually add water little by little and knead to form a firm dough. Do not make it too soft. Cover the dough and let it rest for 30 minutes.

Prepare Filling:

 

• In a pan, roast 250 gm of mawa (khoya) until it stops sticking to the pan. Remove and set aside.
• In the same pan, heat 2 tbsp of Vashishti A2 Cow Ghee.
• Add assorted dry fruits and roast for 1-2 minutes on low flame. Remove and set aside.
• In the same pan, add 1/4 cup of semolina (suji) and roast until it changes color slightly. Remove and set aside.

Prepare Filling Mixture:
In a mixing bowl, combine roasted mawa, desiccated coconut, powdered sugar, cardamom powder, chopped dry fruits, chironji, and roasted semolina. Mix well.

Shape and Fill Gujiyas:
After 30 minutes, knead the dough lightly.
Roll out small portions of dough into circles (approximately 3-4 inch diameter).
Place a spoonful of the prepared filling mixture in the center of each circle.
Fold the circle over to make a half-moon shape. Press the edges firmly to seal the gujiya. You can use a fork to crimp the edges for decoration if desired.

Frying:

• Heat oil in a deep frying pan over medium heat.
• Once the oil is hot, carefully add the gujiyas in batches and fry until golden brown on both sides.
• Remove with a slotted spoon and drain excess oil on paper towels.

Serve:

• Allow the gujiyas to cool slightly before serving.
• Enjoy these delicious homemade gujiyas as a festive treat or snack!