For me making Gujiya means festivals. Though in most households Gujiya is made during Holi but in our house they were made on both Holi and Diwali.
A few days before Holi and Diwali, me, my mom and my grandmother would sit together at night and prepare Gujiyas through the night and it used to be so much fun with some old movie running on the national channel and our endless gossips.
I remember my incentive used to be a small katori of khoya and piping hot Gujiya right out of the kadai and I must tell you that a Gujiya right out of the kadai when the khoya inside is still hot tastes heavenly.
I've made a very small quantity, as this was the first time I was making it right from scratch and that too alone. These ingredients gave me about 25 Gujiyas so you can accordingly double the ingredients if you want to increase the quantity.
This is how Gujiyas are made at my home, I'm sure different households must be having different recipes and different methods of making this yummy traditional indian sweet, GUJIYA.
INGREDIENTS
FOR THE COVERING
Maida (all purpose flour) 2 cups
Oil or ghee 1/4 cup
Water(luke warm) as required to knead
FOR THE FILLING
Khoya or mawa 250gms
Powdered sugar 1/2 to 1/3 cup
(increase or decrease depending on your taste)
Dry nariyal or gola 1/2 cup
( you can use desiccated coconut if dry nariyal or gola is not available)
Chironji/chiroli 1 table spoon
Raisins/ kishmish or any other dry fruits as per your taste
(I've only used kishmish here)
Black cardamom/badi elaichi 2-3 powdered
For sticking the edges of gujiya my mother used to make a paste of maida and water which uses about a spoon of maida and water just to get a paste like consistency. You can even use plain water to stick the edges.
METHOD
FOR THE COVERING
1. Take maida and rub the oil/ ghee into it with your finger tips till you get a bread crumb like texture.
2. Start adding water slowly to make a firm dough. Cover the dough and keep aside.
FOR THE FILLING
1. Take khoya/mawa in heavy bottomed pan or kadai and start cooking it on low flame. Keep stirring it till the time ghee oozes out of it and it leaves the sides of your pan and comes together. Keep aside to cool completely.
2. Once completely cooled add the powdered sugar, dry(grated coconut), chironji/chiroli, kishmish/raisins, black cardamom/badi elaichi.
3. Mix everything together, check the taste and if you want to add more sugar you can add it at this point.
ROLLING AND SHAPING THE GUJIYA
1. Take the dough and roll into small lemon sized balls. Keep them covered with a moist cloth.
2. Start rolling them one by one to get a circle of around 4-5 inches.
3. If using the gujiya sancha or the gujiya mould, place the rolled circle on it.
4. Apply water on the edges.
5. Add about 1-2 spoons of filling in the center, depending on the size of your mould.
6. Close the mould together, applying pressure at the edges.
7. Remove the extra dough which is left outside.
8. Open the mould and carefully remove the shaped Gujiya out of it. Check that it is sealed nicely from all sides or else it might open at the time of frying.
If you know how to shape them with your hands, without using the mould you can do that. It takes a little more time. I tried making a few with hands. You just have to seal the edges and start folding it like a rope from one side till you reach the other end.
If you know how to shape them with your hands, without using the mould you can do that. It takes a little more time. I tried making a few with hands. You just have to seal the edges and start folding it like a rope from one side till you reach the other end.
9. Keep shaping the Gujiyas one by one and keep them covered under a moist cloth.
10. Heat oil in a kadai and slowly slide the Gujiyas one by one into the oil. Do not over crowd the kadai, add according to the size of your kadai.
11. Once they turn light brown from one side turn them with a light hand to get evenly browned from the other side too.
12. Remove from the kadai and place them on a kitchen paper towel . Grab one at this point and relish :) Fry all the Gujiyas in the similar way and let them cool completely before storing them in an air tight container.
PICTORIAL GUIDE
FOR THE COVERING
10. Heat oil in a kadai and slowly slide the Gujiyas one by one into the oil. Do not over crowd the kadai, add according to the size of your kadai.
11. Once they turn light brown from one side turn them with a light hand to get evenly browned from the other side too.
12. Remove from the kadai and place them on a kitchen paper towel . Grab one at this point and relish :) Fry all the Gujiyas in the similar way and let them cool completely before storing them in an air tight container.
PICTORIAL GUIDE
FOR THE COVERING
2. Start adding water slowly to make a firm dough. Cover the dough and keep aside.
FOR THE FILLING
1. Take khoya/mawa in heavy bottomed pan or kadai and start cooking it on low flame. Keep stirring it till the time ghee oozes out of it and it leaves the sides of your pan and comes together. Keep aside to cool completely.
2. Once completely cooled add the powdered sugar, dry(grated coconut), chironji/chiroli, kishmish/raisins, black cardamom/badi elaichi.
3. Mix everything together, check the taste and if you want to add more sugar you can add it at this point.
ROLLING AND SHAPING THE GUJIYA
1. Take the dough and roll into small lemon sized balls. Keep them covered with a moist cloth.
2. Start rolling them one by one to get a circle of around 4-5 inches.
3. If using the gujiya sancha or the gujiya mould, place the rolled circle on it.
4. Apply water on the edges.
5. Add about 1-2 spoons of filling in the center, depending on the size of your mould.
6. Close the mould together, applying pressure at the edges.
7. Remove the extra dough which is left outside.
8. Open the mould and carefully remove the shaped Gujiya out of it. Check that it is sealed nicely from all sides or else it might open at the time of frying.
If you know how to shape them with your hands, without using the mould you can do that. It takes a little more time. I tried making a few with hands. You just have to seal the edges and start folding it like a rope from one side till you reach the other end.
9. Keep shaping the Gujiyas one by one and keep them covered under a moist cloth.
10. Heat oil in a kadai and slowly slide the Gujiyas one by one into the oil. Do not over crowd the kadai, add according to the size of your kadai.
11. Once they turn light brown from one side turn them with a light hand to get evenly browned from the other side too.
12. Remove from the kadai and place them on a kitchen paper towel . Grab one at this point and relish :) Fry all the Gujiyas in the similar way and let them cool completely before storing them in an air tight container.
HAPPY HOLI AND HAPPY COOKING!! 😊
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