Try this Gujiya recipe|semolina and coconut gujiya recipe which is flaky from the outside and filled with the richness of nuts, khoya, coconut, semolina, etc.
Trust me the filling inside the shell is magic and with every bite it explodes with flavors.
There are so many fun gujiya flavors out there these days, like chocolate, apple, and even brownie! But for me, nothing beats the classic taste of semolina and coconut gujiya.
During Holi, everyone gets excited about making gujiyas! My brother, who’s 14, can’t wait for them either. He always has his gujiya mold ready because he loves making these yummy treats.
What is gujiya
Gujiya is a delicious Indian sweet enjoyed during Holi. It’s deep-fried and shaped like a crescent moon. The outside is crispy, and the inside is filled with flavorful stuffing.
Celebrate Holi or Diwali with a taste of tradition! Make these delectable Gujiya recipe|semolina and coconut gujiya recipe and share your thoughts in the comments.
How to make semolina and coconut gujiya
How to make gujiya dough
In a bowl add 4 cups of all-purpose flour and a pinch of salt. Mix flour and salt then add 1/2 cup refined oil, I have used canola oil. Rub the oil with flour with the help of your fingertips until coarse crumbs are formed of ghee and flour.
Note- Canola oil can be replaced with ghee.
Knead the dough with water and cover the dough with a damp cloth for 20 to 30 minutes.
Note- Add water (as required) in batches while kneading the dough and don’t over knead the dough.
How to make semolina and coconut stuffing for gujiya
Chop all the dry fruits which are 1/8 cup almonds, 1/8 cup cashews, 1/8 cup pistachios, and 1/8 cup raisins. if you want you can add chironji seeds too.
Now in a deep bottom pan or kadhai add 1 tablespoon of ghee and add chopped dry fruits. Roast it on low to medium flame for 3-4 minutes. when roasted then transfer the dry fruits to a plate and keep it aside.
In the same kadhai or deep bottom pan add 2 tablespoons of ghee, then add 1 1/2 cup of semolina and roast it on low flame. Make sure you keep stirring as semolina burns very fast.
Keep stirring until the semolina aroma disperses all around when semolina is cooked and its aroma spreads all around the kitchen also it turns light golden in color then add 1/2 cup desiccated coconut. Keep stirring for 2 to 3 minutes then add khoya or mawa and chopped roasted dry fruits.
I have used homemade khoya for this recipe but you can also use store-bought khoya, if you are using store-bought khoya then cook it for 5-7 minutes at low flame until it becomes a thick paste-like consistency and then add it to the stuffing.
When khoya and dry fruits are mixed with the semolina mixture then add 1 teaspoon of cardamom powder, 1 cup of powdered sugar, and 1 tablespoon of ghee. Mix everything well so that all the ingredients are combined well. When mixed turn off the flame and let the mixture cool down for stuffing.
How to assemble and shape gujiya
Make the small ball from the dough, roll it out into a 3-inch circle then transfer the rolled dough into a gujiya mold and fill the stuffing in the mold cavity or space. While rolling the dough make sure you cover the remaining dough too otherwise it will become hard.
When the mixture is filled in the mold then seal it by pressing the mold and removing the extra dough from the sides. When the gujiya is ready, transfer it to a plate and cover it with a cloth.
Note- Use water at the edges of the dough to seal the gujiya nicely.
When all the gujiya are shaped, heat the ghee or refined oil in a kadhai and fry it at low to medium flame until golden brown on both sides.
Fry it from both sides, and when fried transfer it to an absorbent paper. let it cool down and store it in an airtight container at room temperature.
Serve it when it cools down.
Tips for perfect gujiya:
- For vegan options use vegan ghee for dough and filling.
- When cooking semolina for stuffing of gujiya, make sure you cook it on low flame and stir it slowly and continuously until its aroma spreads, and semolina colors change a little bit.
- Guess what if you have leftover gujiya dough then you can make namakpare of it by adding some carrom seeds and salt to it.
- Always cover the remaining dough when rolling or shaping gujiya, and cover the shaped gujiya as well with a cloth
- When frying gujiya, fry it on medium to low flame and keep on adjusting the flame from simmer to medium so that gujiya does not burn.
- Store the gujiya in an airtight steel container, It lasts for 20 to 25 days.
FAQs
Gujiya can be a delicious treat, but it’s like most treats – it has both good and not-so-good ingredients. Nuts in the stuffing are healthy but the fried dough and sweet filling are not healthy.
Gujiya is made once it twice a year which is on festivals or any special occasion. So, if you enjoy it in reasonable amounts during those times, it can still fit into a healthy diet.
What is gujiya made of?
Gujiya is a delicious sweet dumpling made for special occasions like Holi and Diwali.
It has a crispy shell made of all-purpose flour and a rich filling of crumbled milk solids (khoya), desiccated coconut, nuts, and semolina.
Can I make gujiya with wheat flour?
Honestly, I haven’t tried making it yet with wheat flour but if you have tried making gujiya with wheat flout then let me know in the comment section below how it turned out.
Other recipes you might like:
Gujiya recipe|semolina and coconut gujiya recipe
Try this Gujiya recipe|semolina and coconut gujiya recipe which is flaky from the outside and filled with the richness of nuts, khoya, coconut, semolina, etc.
Ingredients
Dough:
- 4 cup all purpose flour (maida)
- 1/4 teaspoon salt
- 1/2 cup refined oil or canola oil
Gujiya stuffing:
- 1 cup mawa (khoya)
- 1 1/2 cup semolina (sooji)
- 1/2 cup desiccated coconut (nariyal ka burada)
- 1 cup powdered sugar
- 1/8 cup almonds
- 1/8 cup raisins
- 1/8 cup pistachios
- 1/8 cup cashews
- 4 tablespoon ghee
- 1 teaspoon cardamom powder
- Refined oil or ghee for frying
Instructions
- In a bowl add 4 cups of all-purpose flour and a pinch of salt. Mix flour and salt then add 1/2 cup refined oil, I have used canola oil. Rub the oil with flour with the help of your fingertips until coarse crumbs are formed of ghee and flour.
- Note- Canola oil can be replaced with ghee.
- Knead the dough with water and cover the dough with a damp cloth for 20 to 30 minutes.
- Note- Add water (as required) in batches while kneading the dough and don't over knead the dough.
How to make semolina and coconut stuffing for gujiya
Chop all the dry fruits which are 1/8 cup almonds, 1/8 cup cashews, 1/8 cup pistachios, and 1/8 cup raisins. if you want you can add chironji seeds too.
- Now in a deep bottom pan or kadhai add 1 tablespoon of ghee and add chopped dry fruits. Roast it on low to medium flame for 3-4 minutes. when roasted then transfer the dry fruits to a plate and keep it aside.
- In the same kadhai or deep bottom pan add 2 tablespoons of ghee, then add 1 1/2 cup of semolina and roast it on low flame. Make sure you keep stirring as semolina burns very fast.
- Keep stirring until the semolina aroma disperses all around when semolina is cooked and its aroma spreads all around the kitchen also it turns light golden in color then add 1/2 cup desiccated coconut. Keep stirring for 2 to 3 minutes then add khoya or mawa and chopped roasted dry fruits.
- I have used homemade khoya for this recipe but you can also use store-bought khoya, if you are using store-bought khoya then cook it for 5-7 minutes at low flame until it becomes a thick paste-like consistency and then add it to the stuffing.
- When khoya and dry fruits are mixed with the semolina mixture then add 1 teaspoon of cardamom powder, 1 cup of powdered sugar, and 1 tablespoon of ghee. Mix everything well so that all the ingredients are combined well. When mixed turn off the flame and let the mixture cool down for stuffing.
How to assemble and shape gujiya
- Make the small ball from the dough, roll it out into a 3-inch circle then transfer the rolled dough into a gujiya mold and fill the stuffing in the mold cavity or space. While rolling the dough make sure you cover the remaining dough too otherwise it will become hard.
- When the mixture is filled in the mold then seal it by pressing the mold and removing the extra dough from the sides. When the gujiya is ready, transfer it to a plate and cover it with a cloth.
Note- Use water at the edges of the dough to seal the gujiya nicely. - When all the gujiya are shaped, heat the ghee or refined oil in a kadhai and fry it at low to medium flame until golden brown on both sides.
Fry it from both sides, and when fried transfer it to an absorbent paper. let it cool down and store it in an airtight container at room temperature. - Serve it when it cools down.
Notes
- For vegan options use vegan ghee for dough and filling.
- When cooking semolina for stuffing of gujiya, make sure you cook it on low flame and stir it slowly and continuously until its aroma spreads, and semolina colors change a little bit.
- Guess what if you have leftover gujiya dough then you can make namakpare of it by adding some carrom seeds and salt to it.
- Always cover the remaining dough when rolling or shaping gujiya, and cover the shaped gujiya as well with a cloth
- When frying gujiya, fry it on medium to low flame and keep on adjusting the flame from simmer to medium so that gujiya does not burn.
- Store the gujiya in an airtight steel container, It lasts for 20 to 25 days.
Nutrition Information:
Yield:
52Serving Size:
1Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 2mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 2g
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