Gujiya recipe|semolina and coconut gujiya recipe- step by step recipe with pictures.

Ever imagined holi without gujiya? it is a delight to have gujiya in the festival of colours that is holi.you will find gujiya in every household during the holi.

It is very interesting to prepare gujiya at home, especially when shaping it.

My younger brother who is 10 years old he loves to help me whenever I am cooking, for this recipe he was very eager to shape the gujiya with mould.so he shaped 8-10 gujiya by himself.

There are many varieties of gujiya like chocolate gujiya, thandai gujiya, coconut gujiya, mawa gujiya or suji(semolina) gujiya.

For the stuffing of gujiya, I have used desiccated coconut, mawa, semolina, and dry fruits.

It is not only prepared in holi but it is also prepared in Diwali, Ganesh Chaturthi, special occasions or on feasts. Gujiya can be stored for 25 to 27 days in an airtight container in room temperature.

Gujiya goes well with semolina namakpare.

WHAT IS GUJIYA?

Gujiya is the deep-fried Indian traditional holi sweet or dessert. it has an arch or half-moon shape which has a crispy exterior and has flavoursome stuffing in the interior.

Instructions :

How to make gujiya dough?

1- In a bowl add 4 cup all-purpose flour then add a pinch of salt.mix flour and salt then add 1/2 cup refined oil, I have used canola refined oil. rub the oil with flour.

2- knead the dough with water and cover it for 20minutes.

How to make gujiya stuffing?

1- Chop all the dry fruits that is 1/8 cup almonds, 1/8 cup cashews, 1/8 cup pistachios, 1/8 cup raisins. if you want you can add chironji seeds too.

2- Now in a deep frying pan or kadhai add 1 tablespoon 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.

3- In the same kadhai or deep frying pan add 2 tablespoons of ghee, then add 1 1/2 cup of semolina and roast it on low to medium flame. make sure you keep stirring as semolina burns very fast.

4- keep stirring until semolina aroma disperse all around when semolina is cook and its aroma spread all around then add 1/2 cup desiccated coconut and keep stirring for 2 minutes then add khoya or mawa and chopped roasted dry fruits.

5- I have made khoya at home a day before, so I don’t need to cook it in another pan and then add to the stuffing.so if you are preparing khoya or mawa at home then you can add khoya directly to the stuffing but if you are using store-bought mawa then you need to cook it first on low flame until it becomes thick or dense and make sure you keep stirring to prevent burning.

6- When khoya and dry fruits are mixed then add 1 teaspoon cardamom powder, 1 cup powdered sugar and 1 tablespoon ghee.mix everything well so that all the ingredients are combined well. when mixed turn off the flame and when the mixture cools down then start stuffing.

How to assemble and shape gujiya?

1- Make the small ball from the dough, roll it out into 3-inch circle then transfer the rolled dough into a gujiya mould and fill the stuffing in the mould cavity or space.while rolling the dough make sure you cover the remaining dough too otherwise it will become hard.

2- when the mixture is filled in the mould then seal it by pressing the mould and remove the extra dough from sides.when the gujiya is ready, transfer it to a plate and cover it with a cloth.

3- when all the gujiya are shaped then heat the ghee or refined oil in a kadhai then fry it on a low to medium flame until golden and light brown.

4-Fry it from both the sides, when fried transfer it to an absorbent paper. let it cool down and store it in an airtight container at room temperature.

5- Serve it when it cools down.

Tips for perfect gujiya:

• 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 colours change a little bit.
• 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.
• Guess what if you have leftover gujiya dough then you can make namakpare of it by adding some carrot seeds and salt in it.
• Always cover the remaining dough when rolling or shaping gujiya, cover the shaped gujiya as well with a cloth

Other recipes you might like:

Malai coconut ladoo

sheer khurma

sooji namakpare

Meethi boondi

Nankhatai recipe

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