Gujiya is one of the famous north India dessert usually made during Holi, Diwali otherwise any other special occasion or festival. Stuffed with mawa or khoa/khowa is crispy on the outside (not flaky). Today will be sharing this recipe which I enjoyed making this Diwali with my MIL, Meera Chatterjee.
4 Cups Of White Flour/All Purpose Flour(Maida)
1/4th Cup Semolina(Suji)
1 Cup Sugar(powdered)
1 Teaspoon Finely Chopped Dryfruits
Powdered Green Cardamom
Oil and Ghee
¼ + 1 Tablespoon Water
Method(step by step photos)
Take a bowl, mix the flour, some ghee and water to make stiff and smooth dough. By adding ghee or oil in the flour is called as “Moyan”. Keep aside and cover it for some time.
Meanwhile, take a pan then sauté semolina till it turns golden as well as keep it aside to cool. Heat khoa in a pan or
In a bowl, mix well green cardamom, sugar, dryfruits, khoya and semolina, avoid lumps to mix thoroughly. Adding dry roasted nuts and raisins to the stuffing makes it even more delicious and a nice crunch to the recipe.
Take the dough and then make small round balls flatten them like chapatti but keep in mind not to make it too thin or too thick.
If you have a
Following this seal the corners in such a manner that it fastens the stuffing. If you don’t have a
Heat some oil in a pan over medium flame you can also add some ghee to it. Fry the
Do let me know in the comments section below, how you like it.