Sweet Gujhiya(Dumpling) Recipe

Sweet Gujhiya (Dumpling)Recipe

Gujia (also called gujhia, purukiya) 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 and Rajasthan.

The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji .Today I have for you Gujiya recipe which is a Holi special sweet. The filling for Gujiya is a mixture of dry coconut, nuts, khoya and sooji (semolina), cardamom powder and powdered sugar.

Gujiya is a fried crispy flaky pastry stuffed with sweet mawa filling. It can be stored at room temperature upto two weeks.

Ingredients

For the Cover :

Maida (All purpose flour) -2 cups
Oil / Ghee (melted) -6 tsp
Curd-1 1/2 tbsp.

For the Filling :

Khoya- 1 cup
green Cardamom Powder- 1 tsp
finely chopped Almonds-25 gms
Cashew(chopped)-25 gm.
Raisins (Kishmish)-20 gms
dried Coconut (grated)- 25 gms
Roasted sooji(rava)-2 tbsp.
Dry Ginger Powder(Sonth)-1 tbsp.(optional)
Sugar (Cheeni)- 250 gms or to taste (powdered)
Ghee / Oil- to fry

Method:

For dough :

Sieve the flour. Mix the curd and oil/ ghee with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly.
Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth for 20 mins.

For filling:

Now mash the khoya and roast it in a kadhai / deep pan till light brown in color. Stir constantly or the mava might burn.Or you can use homemade khoya ,I am using here homemade khoya.
Add coconut,sugar,sooji and cardamom powder into the khoya and mix well.
Add almonds, cashews, raisins and dry ginger powder(optional).

Final preparation:

Gujiya with mould:

Divide the dough into small balls and roll out a disc shaped circle.place this rolled out dough over the mould.
Flip over the top and firmly press the mould .seal the edges.
Fill the gujiya mixture at the base .Apply water along the edges.

Flip over the top and firmly press the mould .seal the edges.

Using finger trim off the excess dough and mix it with rest of the dough.

Perfectly shaped gujiya in a mould .This is how the finished gujiya looks like.
All the gujiyas should be sealed properly or they will open up during frying.
Prepare all the gujiyas and spread on a cloth.

Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
When golden brown in colour, drain and remove.
Store for use in an airtight glass jar.

Gujiya without mould:

Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.

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