Gujiya-Recipe

Gujiya

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Yields1 ServingPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Gujiya Pastry & Frying:
 ¼ tsp Salt
 ½ cup Water
 2 tbsp Ghee
Gujiya Stuffing:
 1 cup khoya(dried evaporated milk solids)
 ½ tbsp Ghee
  cup Mixed Dry Fruitschopped
  cup Sugarpowdered
Method:
Gujiya Pastry & Stuffing
1

Mix maida and salt in a bowl.

2

Heat ghee in a small pan or bowl; pour the ghee on the flour mixture.

3

Add water in parts and begin to knead. Knead the dough till firm.

4

Cover the dough with a moist cloth and keep aside for 30 minutes.

5

Crumble and grate the khoya.

6

Melt ½ tbsp ghee in a pan on a low flame, add the khoya and stir continuously on low heat till it begins to gather around itself.

7

After the khoya mixture is cooled down, add powdered sugar, chopped dry fruits and cardamom powder.

Gujiya Making
8

Divide the dough into small balls.

9

Roll each ball with the rolling pin into a small circle of 4 to 5 inches diameter.

10

Apply water all over the sides with your fingertip.

11

Place about 1 tbsp of the khoya filling on one side of the circle while keeping edges empty.

12

Carefully, bring together both the edges, join and gently press the edges.

13

Or you can just keep on folding and twisting the edges till the end. Use the same procedure till the dough and khoya mixture runs out. Keep these dumpling-shaped gujiyas aside.

Gujiya Frying
14

Heat oil in a pan or kadhai. Gently slide 2-3 gujiyas in hot oil.

15

Fry them until they turn golden. Let them cool

Ingredients

Gujiya Pastry & Frying:
 ¼ tsp Salt
 ½ cup Water
 2 tbsp Ghee
Gujiya Stuffing:
 1 cup khoya(dried evaporated milk solids)
 ½ tbsp Ghee
  cup Mixed Dry Fruitschopped
  cup Sugarpowdered

Directions

Method:
Gujiya Pastry & Stuffing
1

Mix maida and salt in a bowl.

2

Heat ghee in a small pan or bowl; pour the ghee on the flour mixture.

3

Add water in parts and begin to knead. Knead the dough till firm.

4

Cover the dough with a moist cloth and keep aside for 30 minutes.

5

Crumble and grate the khoya.

6

Melt ½ tbsp ghee in a pan on a low flame, add the khoya and stir continuously on low heat till it begins to gather around itself.

7

After the khoya mixture is cooled down, add powdered sugar, chopped dry fruits and cardamom powder.

Gujiya Making
8

Divide the dough into small balls.

9

Roll each ball with the rolling pin into a small circle of 4 to 5 inches diameter.

10

Apply water all over the sides with your fingertip.

11

Place about 1 tbsp of the khoya filling on one side of the circle while keeping edges empty.

12

Carefully, bring together both the edges, join and gently press the edges.

13

Or you can just keep on folding and twisting the edges till the end. Use the same procedure till the dough and khoya mixture runs out. Keep these dumpling-shaped gujiyas aside.

Gujiya Frying
14

Heat oil in a pan or kadhai. Gently slide 2-3 gujiyas in hot oil.

15

Fry them until they turn golden. Let them cool

Gujiya