| Gujia Recipe |
Gujia or Gujiya recipe is associated with the festival of Holi. Gujiya is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. It is common in North India, particularly in Bihar, Uttar Pradesh, Madhya Pradesh, Andhra Pradesh and Rajasthan. The gujia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji. There are two types of Gujia made in Bihar: one with suji / rawa (semolina flour) and another with khoya. In suji purukiya, suji is roasted in ghee with sugar, cashew, grated coconut, cardamom, raisins and other nuts and then deep fried in ghee. I have used Maida for dumpling and suji for stuffing as khoya gujia cannot be stored for long period.
Maida- 1/2 kg
Suji- 1/4 kg
Sugar- 1/4 kg
Salt- 1/4 tea spoon
Baking Powder-1 table spoon
Dry coconut- 1 medium pc
Raisins- 20 to 25 pc
Dry fruits- 20 to 25 pc (Almonds, cashews, pistachio,etc)
Ghee- 4 to 5 table spoon
Oil- to fry
For making dough:
- Sieve maida in the open plate. Add salt and baking powder to the maida and mix well. Now add 1/2 cup (approx. 10 table spoons) of oil to the dry ingredients. Rub with hands to mix oil in all the maida.
- Knead the maida dough by adding little water at a time. Dough should be hard as it gets softer later.
- Cover the dough with cotton cloth and leave it for half an hour.
For making stuffing:
- Chop all the dry fruits and shred dry coconut finely.
- Meanwhile heat ghee in a karahi, add suji and roast at low flame for a minute.
- Add sugar while continuously stirring suji at medium flame. Once suji starts leaving aroma and colour changes to light brown, add all dry fruits and shredded coconut.
- Close the flame and mix the filling well and keep a side to let it cool.
For assembling gujia:
- Knead the dough again for a while to give it a smooth texture and divide it into small balls.
- Take a small ball size dough and make a puri size chapati. Chapati should not be very thin or thick.
- Place the chapati on to the gujia cutter and put a spoon of suji stuffing at the center of chapati leaving the edges empty. You can also use your hands and fingers to design the gujias to avoid using cutter.
- Now using your fingers, apply little water at the edges of chapati and join both the edges to close the gujia. Seal the edges. remove the extra dough from sides.
- Be very attentive while sealing the gujia, as the stuffing may come out while frying if not properly sealed. Prepare all gujias in the same way.
- Heat oil in a deep frying pan or a karahi. Once the oil is heated, test it so that it should not be very cold or very hot.
- Now slowly add 4 to 5 gujias into the oil for frying. Fry at low medium flame from both sides.
- When fried, drain on a paper to remove extra oil and store in an air tight container once they get cool.
- Serve the gujia to your family and friends as and when required.