Gujia is samosa like sweet dumpling made especially on festive occassions like Diwali, Holi and Durga puja. It is a common sweet in the North India, particularly in Bihar, Uttar Pradesh, Madhya Pradesh and Rajasthan. Its stuffing is made from khoya, sugar, cashews, almonds and raisins. Celebrate all special occassions and festivals by making gujia with the help of the below recipe:
Preparation Time: 15-20 minutes
Cooking Time: 50-60 minutes
Nutritional Content: Rich in carbohydrates fom maida flour, calcium from khoya, vitamins and anti-oxidants from nuts and raisins
Recipe yield: 20-25 gujia
Alternative names: Gujia, gujiya, pedakiya, pedakia, pidakiya, pidakia, gujhiya
- All purpose Flour (maida) - 1 kg
- Khoya - 1 kg
- Refined oil - for frying the gujia dumplings
- Sugar as per taste
- Dry Fruits - 1/2 cup
- Cashews (Kaju)
- Almonds (Badaam)
- Raisins (Kismis)
- Grated Coconut (nariyal) - 1-2 table spoon
- Cardamom (Chhoti elaichi) powder - 1-2 tea spoon (crushed)
- For sugar syrup:
- Sugar - 500 gms
- Water - half the amount of sugar
- Elaichi Powder - 1/2 tea spoon
- Heat a pan and saute the khoya. (Remember not to add any oil to saute, because khoya has oil/ghee in it which is more than enough for fring the khoya.) Keep stirring the khoya at intervals till it turns brown.
- Add crushed dry nuts (kaju, badaam), raisins (kismis), grated coconut (nariyal), cardamom powder (chhoti elaichi) and sugar as per taste and mix well.
- Transfer the saute khoya to a flat plate or utensil to cool it down to room temperature.
- In a plate take maida flour and add 3 table spoon refined oil to it. Mix it as if forming a dough till maida begins to bind.
- Add water to it and form a medium hard dough.
- Roll small balls of maida dough into flat chapatis. (The chapatis should be of uniform round shape and size. Use a glass or stensil to cut off the uneven edges.)
- Now using a tea-spoon, place enough khoya stuffing at the center of each chapatti, and fold it to form a semi-circular stuffed roll (as shown in image above).
- Use water to bind the edges together and hands or stensil to design the edges. Prepare all the gujia dumplings in this manner before beginning to fry.
- Add the remaining refined oil to a fresh pan and heat it. (Put a small ball of maida in the heating oil to check if the oil is warm enough for frying).
- Start frying the gujia, till both the sides turn golden brown. Transfer it to a plate with tissue paper to soak off the extra oil and serve.
- Once at room temperature, you can store the gujia in an air tight container at a cool place.
- Otherwise, heat a kadhai and add water and sugar to it, to prepare the sugar syrup.
- Allow it to boil and turn off the flame as soon as the syrup becomes sticky. (Turn off the flame just before sugar syrup starts forming a string.)
- Now take one gujia and dip it in the sugar syrup or chashini and take it out in the plate. Do not leave the gujia in the chashini otherwise a thick coating of sugar syrup will be formed over the gujia and will appear white when it will dry up. The sugar syrup should just appear like a thin shiny layer or coating on the gujia.
(Tips: 1. Never add sugar to khoya at early stage while saute. This may harden the khoya. 2. Turn off the sugar syrup just when it thickens and appears sticky, or just before a string begins to appear.)
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