Gujiya are deep-fried pastries stuffed with a sweet filling of khoya cheese and dried fruits. Gujiya resemble empanadas and are very popular in northern India, especially during the festivals like Christmas, Holi and Diwali.
Ingredients
- 2 cups all-purpose flour (maida)
- 1/3-1/2 cup milk
- 2 tablespoons ghee or oil
- 1 cup semolina
- 1 tablespoon ghee or oil
- 2 cups water
- 1/3 cup chopped dry fruits—10 cashews (kaju), 10 almonds (badam), 10 pistachios (pista), 10 raisins (kishmish), 10 walnuts (akhroth), 10 pine nuts, 10 fox nuts
- 1/2 cup poppy seeds
- 1/2 cup powdered sugar or as required (sieve if lumpy)
Preparation
Making gujiya pastry
In a medium-size bowl, rub all-purpose flour with the ghee or oil with your fingertips to form a breadcrumb-like texture. Add milk in little portions and begin to knead. The amount of milk needed depends on the quantity of flour and the texture. Knead the dough till firm, cover the dough with moist cloth and keep aside for 30 minutes
Making gujiya stuffing
In a deep, heavy-bottom saucepan, melt the ghee and add the semolina. Mix over medium/low heat. When the semolina is light brown and glossy and does not stick together remove from the flame. Set aside to cool. Add powdered sugar and chopped dry fruits. Mix everything well and keep the stuffing aside. Check the taste and add more sugar if required.
Assembly
Divide the dough into 2 parts. Form each dough into a medium-sized log and slice it into equal parts. Roll each part in your palms to make balls and place all the balls in the same bowl. Cover them with a moist kitchen towel. Dust the rolling board with some dry flour. Shape each ball with the rolling pin to a small circle 4 to 5 inches in diameter. With your fingertips lightly apply water all over the circumference edge. Hold the rolled out dough in your palm and place about 1 to 1½tablespoons of stuffing in the center. Carefully bring together both the edges and join, gently pressing the edges. With a fork or small knife, make small impressions all around the pressed edges. Prepare the gujiya and arrange them on a tray. Cover them with a moist towel so the dough does not dry out.
Frying the gujitas
Heat oil for deep frying in a kadai or deep pan. First test the temperature of the oil, by adding a small piece of dough in the oil. If the dough comes up gradually then the oil is ready. If the dough sits at the bottom then the oil is too cold. If the dough comes up briskly and quickly then the oil is too hot. Gently slide the gujiya into the oil. Add a few pieces at a time depending on the size of the vessel and the gujiya, Turn them over carefully to fry the other side. Deep fry till the gujiya have turned golden brown. Drain the gujiya on a paper towel before placing them on the plate. Wait for the gujiya to cool completely Garnish with chopped dry fruits
