Gujia

by AshaPatel
Gujias are festive delights traditionally prepared during Holi and Diwali. Gujia is a deep fried mouthwatering pastry filled with aromatic coconut and nut mixture. Gujias are unique in flavor and the filling varies region wise. You can explore a traditional Gujia here prepared with khoya, almonds, raisins and fine coconut flakes. The exotic filling is rolled out on maida pooris and the sides are sealed. These Gujias are deep fried in ghee to a golden brown color. The recipe is well detailed in step wise illustrations.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For the cover:
  • Allpurpose flour(maida) - 1 cup
  • Ghee - 1 tbsp
  • Water(As reqd) -
For the filling:
  • Coconut flakes(fine) - 1/2 cup
  • Khoya - 1/2 cup
  • Cardamom powder(Elakka) - 1 tsp
  • Almonds (crushed)(Badam) - 1 tbsp
  • Sugar(ground) - 1/4 cup
  • Raisins(Onakka munthiri) - 10-15 nos
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For the cover:
  • Allpurpose flour(maida) - 1 cup
  • Ghee - 1 tbsp
  • Water(As reqd) -
For the filling:
  • Coconut flakes(fine) - 1/2 cup
  • Khoya - 1/2 cup
  • Cardamom powder(Elakka) - 1 tsp
  • Almonds (crushed)(Badam) - 1 tbsp
  • Sugar(ground) - 1/4 cup
  • Raisins(Onakka munthiri) - 10-15 nos
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For the cover: For preparing Gujia, first mix together maida flour and ghee.
  2. Add enough water to make a soft and pliable dough. Keep it aside.
  3. For the filling: Roast khoya to a light pink colour by stirring continuously over low heat.
  4. Cool khoya and break into fine crumbs with fingers.
  5. Roast coconut flakes lightly and allow it to cool.
  6. Mix together roasted khoya, coconut flakes, cardamom powder, crushed almonds, ground sugar and raisins. Check for sweetness.
  7. For making gujia: Make small round pooris out of the above dough. It should neither be too thin nor too thick.
  8. Place 1 tsp of the filling on one half of the round. Fold over the other half, sealing the mixture.
  9. Seal edges by twisting or pressing together.
  10. Follow the same procedure for the remaining dough.
  11. Dry on a clean cloth for 30 minutes.
  12. Deep fry gujia in hot ghee on low flame till light brown on both sides.
  13. Drain and allow it to cool.
  14. :- Store gujia in air tight containers.
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