Traditional Indian Gujiya
Gujiya is a delightful Indian sweet pastry stuffed with a rich and aromatic filling. Traditionally prepared for Holi, the festival of colors, Gujiya's crispy exterior and sweet, nutty filling make it an irresistible treat. Prepare this scrumptious dessert that captures the essence of Indian festivities and culture. Happy Holi to everyone as you savor these tender, golden-brown dumplings and share the joy with family and friends!
50
Servings
N/A
Calories
11
Ingredients
Ingredients
plain wheat flour
500 grams (none)
ghee
75 grams (softened for dough)
full cream milk
100 ml (none)
water
100 ml (none)
reduced sweet dried milk
500 grams (crumbled)
sugar
300 grams (none)
chirongi nuts
100 grams (coarsely chopped)
raisins
100 grams (none)
cardamom powder
15 grams (ground)
ghee
1 liter (for deep frying)
water
50 ml (for sealing)
Instructions
1
Prepare the dough: In a large bowl, combine the plain wheat flour, 75 grams of ghee, milk, and 100 ml of water. Knead the mixture until it forms a smooth dough.
2
Divide the dough into 50 equal portions and shape them into small balls. Cover and let rest for at least 30 minutes.
3
Prepare the filling: In another bowl, mix the crumbled reduced sweet dried milk, sugar, chirongi nuts, raisins, and cardamom powder. Use your palms to gently rub the mixture until well combined.
4
Take each dough ball, one by one, and roll it on a flat lightly-floured surface using a rolling pin. Flatten each to approximately 4 inches in diameter.
5
Place a generous spoonful of the filling in the center of each rolled-out dough disc. Fold the dough over to form a half-moon shape.
6
Seal the edges by pressing down with your fingers dipped in water, ensuring the dumpling is tightly closed.
7
Heat 1 liter of ghee in a deep frying pan over medium heat until it reaches its smoking point.
8
Carefully deep fry each dumpling until it turns golden brown. Remove them using a slotted spoon and place them on a kitchen towel to drain any excess oil.
9
Allow the Gujiya to cool completely. Once cooled, assemble them on a large platter and serve them to your guests.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Indian Gujiya?
Gujiya is a delightful Indian sweet pastry stuffed with a rich and aromatic filling, traditionally prepared for festivals like Holi.
What is the main occasion for serving Gujiya?
It is traditionally prepared for Holi, the festival of colors, to share joy with family and friends.
What are the main ingredients for the Gujiya dough?
The dough is made from plain wheat flour, 75 grams of ghee, full cream milk, and water.
How many servings does this recipe provide?
This recipe is designed to make 50 servings of Gujiya.
What is the filling of Gujiya made of?
The filling consists of crumbled reduced sweet dried milk, sugar, chirongi nuts, raisins, and cardamom powder.
How long should the dough rest before shaping?
The dough should be covered and allowed to rest for at least 30 minutes.
What is the size of each rolled-out dough disc?
Each dough ball should be rolled into a disc approximately 4 inches in diameter.
How do you shape the Gujiya?
Place a spoonful of filling in the center of the dough disc and fold it over to form a half-moon shape.
How do you seal the edges of the Gujiya?
Seal the edges by pressing down with your fingers dipped in water to ensure the dumpling is tightly closed.
What is used for deep frying the Gujiya?
One liter of ghee is used for deep frying the dumplings.
What temperature should the frying oil reach?
The ghee should be heated over medium heat until it reaches its smoking point.
What color should the Gujiya be after frying?
They should be deep-fried until they turn a beautiful golden brown.
How should Gujiya be drained after frying?
Remove them with a slotted spoon and place them on a kitchen towel to drain any excess oil.
Should Gujiya be served hot or cold?
Allow the Gujiya to cool completely before assembling them on a platter and serving.
What type of flour is best for Gujiya?
Plain wheat flour is used to achieve the traditional crispy exterior.
What is 'reduced sweet dried milk' in this recipe?
It refers to Mawa or Khoya, a dairy product used to create a rich, sweet filling.
How much sugar is required for the filling?
The recipe calls for 300 grams of sugar for the internal mixture.
What flavor does cardamom powder add?
Cardamom powder provides the signature aromatic and sweet spice profile to the filling.
How many dough portions should be made?
The dough should be divided into 50 equal portions.
What is the texture of a perfect Gujiya?
It should have a crispy exterior and a sweet, nutty, and tender interior.
What are chirongi nuts?
Chirongi nuts are small, nutty seeds used in Indian desserts for their unique flavor and texture.
Is milk used in the dough?
Yes, 100 ml of full cream milk is included in the dough mixture.
What is the preparation for the chirongi nuts?
The nuts should be coarsely chopped before being added to the filling.
What category of food does Gujiya fall under?
It is categorized as an Asian Dessert.
How much ghee is used in total?
The recipe uses 75 grams for the dough and 1 liter for the deep frying process.
Can I use water to help seal the pastry?
Yes, dipping your fingers in 50 ml of water helps tightly seal the dumpling edges.
How do you mix the filling ingredients?
Gently rub the mixture between your palms until it is well combined.
How much cardamom powder is used?
The recipe requires 15 grams of ground cardamom powder.
What is the first step in making Gujiya?
The first step is preparing and kneading the dough using flour, ghee, milk, and water.
What is the total number of ingredients in this recipe?
There are 11 ingredients listed for this Traditional Indian Gujiya recipe.