The packaging of a gujia is very much like that of a samosa, however the gujia has a very distinct shape. The gujia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).
Ingredients (serves 10-12):
For the Filling:
- 500 gms Khoya
- 1/2 tsp green Cardamom Powder
- 25 gms chopped Almonds
- 25 gms Raisins
- 25 gms dried Coconut, shredded
- 350 gms Sugar, powdered
For the Cover:
- 500 gms Maida (All purpose flour)
- 6 tbsp Oil / Ghee (melted)
- 1/2 tsp Salt
- Water – as required to knead the dough
- Oil, for frying
- Sieve the maida flour with the salt.
- Mix in the 6 tbsp oil with the maida.
- Knead the dough well.
- Add in some water and knead lightly.
- Keep adding water as required and knead into soft but tight dough.
- Cover with a damp cloth.
- Set aside.
- Mash and fry the khoya in a frying pan till light brown in colour.
- Add in the powdered sugar and cardamom powder.
- Mix well.
- Add in the almonds, cashews, coconut and raisins.
- Fry for 2 minutes.
- Remove from the heat.
- Allow it to cool to the room temperature.
- Divide the dough into 20 similar balls.
- Roll out each dough ball into a small round of about 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.
- Prepare all the gujia‘s in the similar manner.
- Heat the oil for frying in a deep kadhai.
- Deep fry the gujia‘s in batches on a medium flame, till golden brown.
- Drain and remove.
- Serve the gujia’s at room temperature.
- Gujia’s can be stored in an airtight glass jar, for 2 weeks.
- Gujia molds can also be used to prepare the gujia. While using molds, place the rolled dough ball in a greased gujia mold and fill a tbsp of filling mixture on one side. Moisten the edges of the round and fold one side of the mold over the other. Remove the excess dough edges and reuse.
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