इस व्यंजन को हिन्दी में पढ़ें
Gujiya/ Gujhiya are a traditional North Indian dessert specially made for the festival of colors. Gujhiya are khoya/ Mawa (thickened milk), dry fruits and sugar filled pastries; flavored with cardamoms and deep fried in pure ghee. So let us make this traditional dessert….....
Dough for dough
- Refined flour (maida) 1 ½ cup
- Pure ghee 3-4 tbsp
- Water to make dough
- Khoya/Mawa 250 gms
- Semolina ¼ cup/
- Chiraungi 2 tbsp
- Grated coconut 50 gms
- Almonds 2 tbsp
- Green cardamoms 5-6
- Sugar 200 gms
- Ghee 1tbsp
- Ghee for deep frying
- Flour and water paste for sealing edges of gujhiya (take 1 tsp flour and 2 tsps of water, mix well)
Method of preparation
- Thinly slice the almonds or grind them in the grinder.
- Remove the green skin of the cardamoms and grind the seeds.
- In a wok heat ghee. Fry semolina for 3-4 minutes or until it gets pink. Now add grated coconut and fry for a minute.
- Now add Khoya/mawa and fry again for a few (3-4) minutes. Now turn off the heat and let the mawa cool down.
- When fried khoya is still a little lukewarm but not hot, add sugar, almonds, chiraunji, and green cardamoms. Mix all the ingredients well. Mawa/ Khoya filling is ready; keep aside.
- In a bowl take all purpose flour (maida) and ghee. Mix the ghee in the flour.
- Add a little water at a time and knead a stiff dough. Cover the dough with a damp cloth and set aside for about 20-30 minutes.
All purpose flour with ghee stiff dough
- Divide the dough into 20 round portions.
rolling of dough ball balls, rolled, and ready to fry stuffed gujhiya
- Roll the balls into a not too thin and not too thick, perfect round of about 2-2 ½ inch circle.
filling in the center of rolled base
- Hold the rolled circle in a hand. Dip your index finger into the water & flour paste and apply it to the half of the semi circle.
- Now put about 1 table spoon full of khoya mixture in the center of the circle and bring the sides together to seal . Press the sides well to seal the edges.
- You can make some designs manually or roll a ghujiya spoon or use gujhiya mold to give the corners a design. I have done it with thumb and finger.
- Repeat the process with all the balls. Cover a damp cloth on the rolled and ready gujhiyas so that they do not dry up.
making grooves in the sides
- Heat ghee (clarified butter) in a wok on low heat. We have to deep fry gujhiya so fill about 11/2 inch ghee in the wok. When ghee is warm but not hot, gently drop the gujhiyas in the ghee. After about 3-4 minutes change the sides of the gujhiyas.
- Fry gujhiyas till they get pinkish. It takes about 15-20 minutes to fry each round of gujhiya.
Delicious gujhiyas are ready. Gujhiyas can be stored in airtight containers for a couple of weeks.
Gujhiya making is an art - It is a little time taking recipe, so please be patient .
Keep all the dough balls, rolled balls, and mawa filled gujhiyas covered with damp cloth till you are ready to fry them.
If you do not get khoya/ mawa in your city, you can easily make it at home - For this recipe, boil 1½ litre full cream milk. After the first boil, reduce the heat, and let the milk evaporate for 50 minutes to an hour. Do not forget to stir occassionally. When milk is thickened, stir it continuosly and let it dry (until it leaves the sides of the pan). Khoya is ready. The picture above is of home made khoya of cow's milk.
Some other dessert recipes.