Semolina gujiya

Written by: 7aumsuvai

Semolina gujiya/gujiya is a fried snack with sweet filling inside. This sweet is usually prepared at the time of holi and other major celebrations in the North part of India. I prepared the filling with rava, coconut and sugar, you may make fillings with khoya/mawa.

Ingredients: Yields around 10 gujiyas
  • 1 cup - Maida
  • 1 tbsp - Ghee (hot)
  • Salt to taste
  • Water to knead
Rava/semolina fillings:
  • 1 tbsp +1 tsp - Ghee (for roasting rava+coconut)
  • 1/2 cup - Rava
  • 4 to5 tbsp - Grated coconut
  • 4 to 5 tbsp - Powdered sugar
  • 1 tbsp - Cashews chopped
  • 1 tbsp - Almonds chopped
  • 8 to 10 no's - rasins
  • 1/8 tsp - Cardamom powder
  • Pinch of nutmeg powder

Preparation method: 
Making of filling:
  1. Heat a tbsp of ghee in a pan, add rava and roast until they are slightly brown, Set this aside.
  2. In the same pan, add a tsp of ghee and roast grated coconut until they are brown. Transfer this roasted coconut to the bowl with roasted rava.
  3. Once cooled, add nuts and raisin, cardamom powder, nutmeg powder and finally powdered sugar, mix well and set this aside.

Making of gujiya:
  1. Take a mixing bowl, add maida, salt to taste, hot ghee, mix well thoroughly. Then add enough water and knead it to make a soft and pliable dough. Set this aside for 15 mins.
  2. After the resting time, knead it once again thoroughly. Make a small lemon sized ball of the dough and roll it into circle like poori.
  3. Place a tbsp of sweet filling in the centre, apply some water around the circle and fold it like a semi circle. Using the fork press it gently around the corners and Seal it properly. Or else follow the videos to make a different folding techniques.
  4. Fry this dumplings in the hot oil or ghee until they are golden brown in color. Flame should be always in medium not very hot.
  5. Drain the fried gujiyas and place it over the paper towels. Allow them to cool completely before storing them in an air tight container. Enjoy your gujiyas!

  • Do not fry the gujiyas in a very hot oil.
  • Do not add less or more hot ghee while kneading the dough. Exact amount of ghee is required to get crispy and slightly flakey gujiyas. When ghee is less the gujiyas will become hard and more ghee will make the gujiyas break and more flakey.

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