Gujia
Gujia’s are traditionally made for the celebration of the festivals like Diwali and Holi. It is a delicious must to make sweet for Holi in most of Indian homes.
Gujia’s are generally made with maida (all-purpose flour) and stuffed with khoya, coconut powder and nuts and then deep fried in ghee and glazed with sugar syrup, but differ from region to region.
Though traditionally gujia is a festival sweet but try to add a special touch to everyday tea time snack. The preparation of gujia requires a little time and efforts but it is well worth it and it can also be kept for long time.
Gujia’s are generally made with maida (all-purpose flour) and stuffed with khoya, coconut powder and nuts and then deep fried in ghee and glazed with sugar syrup, but differ from region to region.
Though traditionally gujia is a festival sweet but try to add a special touch to everyday tea time snack. The preparation of gujia requires a little time and efforts but it is well worth it and it can also be kept for long time.
Maida & Sooji
(All-Purpuse flour & Cream of Wheat)
Ingredients:
1 Cup all purpose flour (maida)
1 Tablespoon cream of wheat (sooji)
4 Tablespoons vegetable oil
1/3 Cup water or as required to make the
dough
Makes about 10 to 12 Gujia's
Ingredients for filling:
½ Pound of ricotta cheese
(substitute for khoya)
½ Cup of coconut powder
¼ Cup of fine chopped almonds
¼ Teaspoon crushed cardamom
1 Tablespoon of sugar or to your taste
Ingredients for syrup:
½ Cup sugar
5 Tablespoon of water
Also needed:
2 Tablespoon all purpose flour (maida)
3 Tablespoons water or as needed to make paste
Vegetable oil for frying the gujias
Cooking measurement conversion
Measurement converter
1 Cup all purpose flour (maida)
1 Tablespoon cream of wheat (sooji)
4 Tablespoons vegetable oil
1/3 Cup water or as required to make the
dough
Makes about 10 to 12 Gujia's
Ingredients for filling:
½ Pound of ricotta cheese
(substitute for khoya)
½ Cup of coconut powder
¼ Cup of fine chopped almonds
¼ Teaspoon crushed cardamom
1 Tablespoon of sugar or to your taste
Ingredients for syrup:
½ Cup sugar
5 Tablespoon of water
Also needed:
2 Tablespoon all purpose flour (maida)
3 Tablespoons water or as needed to make paste
Vegetable oil for frying the gujias
Cooking measurement conversion
Measurement converter
Directions for making the dough:
1. In a bowl add all- purpose flour (maida), cream of wheat (sooji) and mix.
2. Add oil and mix it by rubbing between your thumb and fingers till everything
is incorporated well and flour mix becomes crumbly.
1. In a bowl add all- purpose flour (maida), cream of wheat (sooji) and mix.
2. Add oil and mix it by rubbing between your thumb and fingers till everything
is incorporated well and flour mix becomes crumbly.
In a bowl add Maida & Sooji & mix
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Add oil and mix
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3. Add a little water at a time and mix it with flour and oil mixture in a rotating
motion from the center of the bowl to outward until it form a dough and it
cleans the sides of the bowl, knead it for few minutes.
4. Once the dough becomes soft, knead it with wet hands and make a ball. Cover
the dough with a damp towel and let it rest for 15 minutes.
motion from the center of the bowl to outward until it form a dough and it
cleans the sides of the bowl, knead it for few minutes.
4. Once the dough becomes soft, knead it with wet hands and make a ball. Cover
the dough with a damp towel and let it rest for 15 minutes.
Flour become crumbly
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Add water little at a time
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4. Once the dough become soft, knead the dough with wet hands, make
a ball and cover it with a damp towel and let it rest for 15 minutes.
a ball and cover it with a damp towel and let it rest for 15 minutes.
Dough for Gujia
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Cover the dough with damp cloth
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Directions for making the filling:
Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.
1. To make ricotta cheese like khoa add ricotta cheese in a nonstick frying pan and cook for 5 minutes on medium high heat, frequently keep stirring the cheese because cheese tends to burn from the bottom.
2. Once the ricotta cheese melt and start splattering, turn the heat to low cover the pan and let it cook, with the spatula periodically keep stirring and mashing the lumps. Cook until all the water evaporates.
Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.
1. To make ricotta cheese like khoa add ricotta cheese in a nonstick frying pan and cook for 5 minutes on medium high heat, frequently keep stirring the cheese because cheese tends to burn from the bottom.
2. Once the ricotta cheese melt and start splattering, turn the heat to low cover the pan and let it cook, with the spatula periodically keep stirring and mashing the lumps. Cook until all the water evaporates.
In a pan add ricotta cheese or khoa
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Let the cheese or khoa cook
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3. Once all the water evaporated and cheese start turning to light cream color, add ½ cup of coconut powder, crushed cardamom and sugar and mix with the cheese. With the spatula keep mashing the lumps, cook for 5 to 6 minutes or when you start seeing the oil in the pan. Turn the stove off and let the mixture cool down.
4. The cheese mixture should be dry but moist.
4. The cheese mixture should be dry but moist.
Add coconut powder, sugar, crushed cardamoms and chopped almonds and mix
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Gujia filling
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Directions for making the Gujia:
1. In a small bowl mix 2 tablespoon all- purpose flour and 3 tablespoons water
or as needed to make a paste for sealing the Gujias. Keep it aside.
2. Knead the dough for a minute to make it soft and smooth.
3. Divide the dough into about 10 to 12 equal parts and roll into balls with the
palms of your hands one at a time.
1. In a small bowl mix 2 tablespoon all- purpose flour and 3 tablespoons water
or as needed to make a paste for sealing the Gujias. Keep it aside.
2. Knead the dough for a minute to make it soft and smooth.
3. Divide the dough into about 10 to 12 equal parts and roll into balls with the
palms of your hands one at a time.
All purpose flour (maida) paste
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Make the small balls from the dough
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4. Place the ball on to rolling board and with the rolling pin roll in to 4” diameter like a chapatti, try to roll without dusting, if you have difficulty in rolling then use some oil.
5. Dip your finger in the flour paste and spread around the half top edge of the rolled dough.
5. Dip your finger in the flour paste and spread around the half top edge of the rolled dough.
Roll the small dough ball into small circle
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Apply the paste on half edge of the circle
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6. Now place about 2 teaspoons of filling mixture in the center of rolled circle and fold it into a semi-circle.
Place the filling on half of the circle
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Fold the circle into semi-circle
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7. Now press the edges together with your fingers, making sure they are completely sealed otherwise they will open up while frying and oil will get in and filling will come out.
8. Once you sealed the Gujia then with the fork press the edges to make it decorative like the pie edges or twisting the edges inwards.
9. Repeat the process until you make all the Gujias
8. Once you sealed the Gujia then with the fork press the edges to make it decorative like the pie edges or twisting the edges inwards.
9. Repeat the process until you make all the Gujias
With fork press the edges
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Gujias
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Directions for frying the Gujias:
1. Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 minutes turn the heat high, once oil heats up turn the heat down to medium.
2. To test if the oil is hot enough, drop a small piece of dough in to the oil. It should sizzle right away but come to the surface slowly, if it becomes too dark quickly it means oil is too hot turn the heat down.
3. Once oil is at the right temperature keep it on medium low. Do not fry on high heat otherwise the Gujias crust will be too soft and not crispy.
4. Now gently drop few gujias at time, at first they will stay to the bottom with the spatula flicker hot oil over the Gujias, quickly they will puff up and start floating on the top of the oil, with spatula gently turn them around and let them fry for a minute, then turn them around again, flip them around for 7 to 8 minutes or until they become golden brown.
1. Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 minutes turn the heat high, once oil heats up turn the heat down to medium.
2. To test if the oil is hot enough, drop a small piece of dough in to the oil. It should sizzle right away but come to the surface slowly, if it becomes too dark quickly it means oil is too hot turn the heat down.
3. Once oil is at the right temperature keep it on medium low. Do not fry on high heat otherwise the Gujias crust will be too soft and not crispy.
4. Now gently drop few gujias at time, at first they will stay to the bottom with the spatula flicker hot oil over the Gujias, quickly they will puff up and start floating on the top of the oil, with spatula gently turn them around and let them fry for a minute, then turn them around again, flip them around for 7 to 8 minutes or until they become golden brown.
Heat the oil
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Drop the Gujia's in hot oil
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5. While frying Gujias they keep rolling to only one side, with the spatula gently press the Gujias down so that both sides can be fried.
Flicker hot oil over Gujia's
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Gujias puffed up
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Gently press the Gujia down
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Gujias become golden brown
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6. Once Gujias becomes golden brown with the spatula take them out from the oil and place them on a plate over the paper towel so that extra oil could be observed.
Take the Gujia's out of the hot oil
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Place the fried gujias over paper towel
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Fried gujias
7. Before you fry other batch of Gujias turn the heat down because the oil is hot and you do not want to drop Gujias in very hot oil. After dropping the Gujias turn the heat up to medium and fry.
8. Repeat the process until you fried all the Gujias.
9. You can serve the fried Gujias or you can glaze them. (See directions below)
8. Repeat the process until you fried all the Gujias.
9. You can serve the fried Gujias or you can glaze them. (See directions below)
Directions for syrup:
1. In a pan add sugar and 5 tablespoons of water and boil over medium heat, stirring frequently for 8 to 10 minutes or until syrup become thick of one thread consistency, means when you touch it with your fingers it should form a single thread. (Syrup should reach up to 160 degree temperature)
1. In a pan add sugar and 5 tablespoons of water and boil over medium heat, stirring frequently for 8 to 10 minutes or until syrup become thick of one thread consistency, means when you touch it with your fingers it should form a single thread. (Syrup should reach up to 160 degree temperature)
In a pan add sugar and water
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Syrup is ready
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One thread consistency
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2. Dip the fried Gujias into the syrup. With a tongs turn Gujias around so that
they are well coated with the syrup all around. (Do not leave them in the surup)
3. Take the gujias out of the syrup and place them on a wire rack to allow the
extra syrup to drain.
4. Gujias will be dry in an hour.
5. Store Gujias in a airtight container.
they are well coated with the syrup all around. (Do not leave them in the surup)
3. Take the gujias out of the syrup and place them on a wire rack to allow the
extra syrup to drain.
4. Gujias will be dry in an hour.
5. Store Gujias in a airtight container.
Dip the fried gujias in hot syrup
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Place the gujias over wire rack
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Gujia
Tips:
* Guijia making mold could be used to make Gujias. Making Gujia with the mold is easier and they come out even and same size and it takes less time to make and you do not need to worry about rolling the dough in a nice circle (The molds are easily available in any Indian store or market)
1. Roll the dough into 4" circle or according to the size of the mold.
* Guijia making mold could be used to make Gujias. Making Gujia with the mold is easier and they come out even and same size and it takes less time to make and you do not need to worry about rolling the dough in a nice circle (The molds are easily available in any Indian store or market)
1. Roll the dough into 4" circle or according to the size of the mold.
Gujia mold
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Roll the dough into 4" circle
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2. Lift the rolled dough and place it over the mold.
3. Apply the flour paste on half edge of the rolled dough.
3. Apply the flour paste on half edge of the rolled dough.
Place the rolled dough over the mold
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Apply the paste on the edge of the dough
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4 Fill about 2 teaspoons of filling mixture on one side of the mold then fold one side of the mold over the other and press the mold to seal it.
5. With a knife remove the excess edges and reuse the dough.
5. With a knife remove the excess edges and reuse the dough.
Fill the stuffing
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With the knife remove the excess edges
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6. Open the mold and take the Gujia out.
Open the gujia mold
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Gujias
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Gulab jamun Coconut burfi
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Carrot halwa Rasgulla
Gulab jamun Coconut burfi
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Shrikhand Vermicelli (Seviyan kheer)
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