Gujiya is a north Indian sweet which has a crispy flaky pastry with a soft filling. The filling varies and the names of gujiya varies accordingly. This is somewhat similar to innippu somas we prepare in Tamil nadu. This gujiya has a soft mawa filling and the dry fruits added give a crunch to it. The outer cover is flaky and crispy complimenting the softer filling. Last week I prepared mawa from 2 litres of milk and that was lying in the fridge. When I was thinking of a dish to do under stuffed dishes for final day of first week in blogging marathon, I remembered gujiya. I browsed through many recipes and I adapted this recipe from those numerous recipes. The only mistake I did was, I didn’t seal the gujiyas properly. So when I tried to fry the first batch, they all opened up and the oil went into the filling. Lesson learnt. I sealed the remaining gujiyas thoroughly and the next batch came out properly.
Makes 12 Gujiyas:
For The Outer Covering:
Maida/ All Purpose Flour-1cup
Ghee/ Clarified Butter-1 1/4tbs
For The Filling:
Nuts-25gm(I used cashew and pistas)
Oil- For Deep Frying
The Outer Dough:
1. In a bowl add ghee to maida and rub until it resembles bread crumbs.
2. Add milk little by little to form a firm dough.
3. Divide it into 12 equal portions.
4. Cover and keep it aside.
For The Filling:
1. In a pan, heat ghee and roast sooji until golden.
2. Transfer to a plate.
3. In the same pan stir the mawa until soft.
4. Add it to the sooji.
5. Powder sugar and add it to mawa.
6. Slice the nuts and add it to mawa. I chopped them in my hand mixer.
7. Add cardamom powder and mix well.
8. Divide it into 12 equal portions.
Preparing the Gujiyas:
1. Roll a ball of dough into a thin circle.
2. Place the one portion of the filling on one side of the circle.
3. Bring the other side over the filling and press the edges.
4. Press both the edges thoroughly to seal the seam.
5. Prepare the remaining gujiyas.
6. Heat oil. Add the prepared gujiyas and fry on medium low flame until both the sides are golden.
7. Drain oil and transfer to a plate.
8. When cool store in airtight jar.
Prepare firm dough
Prepare the filling
Divide dough into 12 equal portions
Divide filling into 12 equal portions
Roll out a ball into a thin circle
Place the filling on one side
Bring the other side over the filling and press to seal
The edges must be pressed well otherwise the dough will open out and filling will ooze out while frying
Fry until golden brown
You can see that the outer cover is very flaky