Rose Gujia / Coconut Gujia

Gujiya are crescent shaped filled pastry that are deep fried. The traditional gujiya recipe has a filling of sweeetned khoya or mawa (milk solids), cardamom and some nuts.Several regional cuisines in India feature dishes similar to gujia, but with different fillings.

Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India during Holi and Diwali festivities.

Gujiya mix ingredients :

• 250 gms atta

For filling :

• 500 gms khoya

• 10 gms powdered green cardamom (Elaichi small)

• 50 gms semolina/sooji

• 150 gms jaggery powder

• 20 gms finely chopped almonds

• 250ml Ghee Gir Cow

For Dough

• 1 1/2 cup ghee

• 1 1/2 cup water

For frying

Ghee / Oil 250 gms

Step 1 Mix together atta and water

This popular Gujiya recipe can be prepared by following some simple steps given below. Take a bowl, add atta flour and water to make a soft dough. To accentuate the taste of this traditional recipe, add some ghee into the dough.

Step 2 Knead a soft dough

To make the dough soft, knead well by sprinkling some water. Once the dough attains the perfect consistency, keep it aside for an hour. In the meantime, take a deep-fry pan then saute khoya and semolina till it turns golden and keep it aside to cool.

Step 3 Prepare the filling for Gujhiya

Add jaggery, green cardamom and soaked almonds to the cooled khoya and mix well. To make this stuffing even more delicious, add some dry roasted nuts and raisins, this will add a nice crunch to the Guhjiya recipe. Moving on to the next step, take two drops of ghee or refined oil and spread it well on your palms.

Step 4 Prepare puris and fill them with the stuffing

Then make small round balls from the dough and make a cup-like-space in the balls to fill the sumptuous stuffing. After adding the filling seal corners in such a way that it secures the stuffing while frying the Gujiya. Roll the sides as per your choice of pattern.

Step 5 Deep fry the Gujiya and enjoy

Heat ghee in a pan over medium flame. Fry the Gujiyas till golden brown from all the sides and serve it with some Thandai and spicy pakoras. Garnish it with some saffron strands and crushed pistachios. You can also serve it with some Rabri.

Tips

• The dough plays great importance in making Gujiyas. Just make a stiff dough and let it rest for 30-minutes and roll the puris for making the Gujiya.

• One of the key points of making Gujiya is frying them at the right temperature. So, make sure that you always fry the Gujiyas on medium heat and give them some time to cook.

• Never overfill the Gujiyas as they will break open on frying.

• Last, but not least, always fry the Gujiyas once filled as that will help you frying them and would not even soak that much oil or ghee.

Price for 1 kg

With Ghee 1409/-

With oil 1009/-