GUJIYA/GHUGHRA

Gujiya is a sweet deep fried dumpling native to the Indian Subcontinent, made with all purpose flour and stuffed with semolina, khoya, dry fruits, dessicated coconut etc. In Gujarati they are known as Ghughra, Karanji in Marathi, Kajjikayalu in Telegu. Some times Gujiya is covered with sugar syrup after deep frying in ghee.
Gujiya is especially made during festivals like Diwali, Holi, Teej, Chhath etc.
Gujiyas can be prepared with various stuffing but mava-dryfruit Gujiya is perfect festive treat.

Preparation time: 20minutes
Cooking time: 20minutes
Makes: 20gujiyas

Ingredients:
For outer layer:
2/3 – 1/2 cup all purpose flour
2 tsp ghee

For stuffing:
1/2 cup semolina
1/2 cup khoya ( dehydrated milk solids )
1/4 cup coarse almond powder
2 tbsp coarse pistachio powder
1 tsp cardamom powder
1/2 cup or to taste powdered sugar
Ghee for frying

Method:

1. Add 2 tsp ghee in all purpose flour and knead medium dough and cover it.

2. To prepare stuffing, first dry roast semolina few minutes to remove moisture.

3. Then saute khoya till it becomes smooth and ghee separates from it, keeping flame slow.

4. In a mixing bowl, add roasted semolina, dry fruit powders and cardamom powder. Also add sauted khoya, mix and let it cool a little.

5. Then add powdered sugar and mix well. Our stuffing is ready.

6. Now knead prepared dough for couple of minutes and divide it in marble size balls. Take one and roll a small puri.
7. Place it in the mould, add stuffing, fold the puri and close the mould, press it to seal. Remove the excess dough. If you don’t have mould, you can roll puri, add stuffing on one side of puri, fold it from the centre to prepare semi circle. Seal sides by applying water and pressing. Then either make impression with back side of fork or seal sides and make pleates by folding and twisting the edges till the end.

8. Prepare all the gujiyas like this.

9. Heat ghee, deep fry gujiyas on slow to medium flame, from both sides, till it becomes light pink.

10. Once it cools completely, store it in an air tight jar.

Note:
1. Can add kismis and cashew nuts also.
2. Can fry gujiyas in oil.
3. Gujiyas can be baked or airfried insted of deep frying.