A long time ago, when I’d just started this blog, I posted one of my first recipes and that was of Gujiya – an Indian dumpling. With every year since then I’ve been refining my recipe, sometimes posting notes under that post and sometimes just posting them to my long-time memory. This time when we made the gujiyas we thought everything was just perfect! So I decided it was time to post the new and improved recipe! I apologize for the photo – I figured I should rather take the photo with my phone than wait for myself to get the camera; in which case I risk the existence of these gujiyas. As you can see of the 28 that we made only 5 are left!
- 1/2 cup khoya
- 1/2 cup sugar
- 1 tsp sooji
- 5 tbsp coconut powder
- 3 tbsp Raisins
- 3 tbsp chironji
- 1.5 cups maida (or all-purpose flour) – this is a little more than you would need for the filling but it also depends on how much you fill each gujiya; and I would rather have some extra than knead it again for the leftover filling.
- 3 tbsp oil
- Oil for deep frying
- Roast the suji till golden brown.
- Roast the khoya till it turns slightly pinkish brown. I use frozen khoya which has a slight raw taste and it helps to cook it a little. Let it cool.
- Add coconut powder, sooji, raisins, chironji and sugar. If you don't have chironji, you can substitute it with any nutty dry fruit like roasted almond or cashew. Mix them well.
- Knead the maida with the oil and water. The dough should be soft and try to use as little water as required.
- Take a small portion of the dough, knead it in your palm and roll it into a ball. Flatten it into a disc and using a rolling-pin, roll into a circle like a mini roti/tortilla. The size of the circle? Depends on the size of gujiya that you want. The gujiya's size will be half of that circle. The final roti should be sufficiently thin.
- Take the mini-roti in your palm, dip your index finger into water and slightly dampen the rim of one half of the roti (to help in sealing it later).
- Put a spoonful of the mixture in the center of the roti. We used a dumpling maker to seal them. Make sure the ends are sealed well. When you fry them, air fills inside the gujiyas which expands them. If they’re not sealed well, the filling will ooze out and will mess up your oil. Don’t overstuff them for the same reason.
- While you’re making gujiyas keep your other gujiyas covered with a damp cloth till you’re ready to fry them
- Heat oil for deep frying after you've made all the gujiyas.
- Fry the gujiyas at a medium-high flame to a light brown color.