GUJIA

• GUJIA IS SWEET DUMPLING  MADE WITH  REFINED FLOUR/MAIDA OR WHEAT FLOUR+SUJI STUFFED WITH KHOYA.
• GUJIA IS A CUISINE OF NORTH INDIA ESPECIALLY U.P.,BIHAR,M.P.,RAJASTHAN.
• IT IS CALLED KARANJI IN MAHARASHTRA,GHUGHRA IN GUJRAT ,KARJIKAYI IN KARNATKA & ANDHRA PRADESH.

 

GUJIA

INGRIDIENTS:

• REFINED FLOUR(MAIDA) - 2 CUP
• GHEE -1/4 CUP
• WATER -1/2 CUP

STUFFING/KASAR:

• SUGAR - 1/4 CUP
• GRATED KHOYA  - 1/4 CUP
• SUJI/RAVA -1 TBSP
• GHEE - 1 TBSP
• CHIRONJI  - 1 HANDFUL
• CASHEWNUTS  - 1 HANDFUL
• SHREDDED COCONUT  -1 HANDFUL
• CARDAMOM POWDER  -1 TSP

HOW TO MAKE DOUGH: 

• TAKE REFINED FLOUR IN DEEP BOWL .NOW ADD THE 1/4 CUP OF MELTED GHEE IN IT.
•  MIX IT WELL IN THE FLOUR.NOW ADD LITTLE BY LITTLE WATER(1/2 CUP) & KNEAD IT TIGHTLY MORE THAN PURI DOUGH.
• ALLOW IT TO REST FOR 1/2 AN HOUR.

HOW TO MAKE STUFFING:

• IN THE PAN ADD GHEE THEN ADD MAVA/KHOYA,COOK THE KHOYA IN MEDIUM FLAME UNTIL IT LEAVE THE SURFACE & TURN OUT GOLDEN.
• REMOVE IT ANOTHER BOWL.
• NOW ITS TURN TO ROAST SUJI.ADD THE 2-3 TSP OF GHEE IN PAN.NOW ADD THE RAVA IN IT.COOK IT IN MEDIUM FLAME.
• KEEP IT IN SAME MIXING BOWL.
• ALLOW THEM TO COOL .NOW ADD THE SUGAR POWDER IN IT.
• NOW ADD THE SHREDDED COCONUT ,CHIRONJI,CASHEW NUTS,RAISINS IN IT.

MAKING OF GUJIA:

• NOW MAKE SMALL DUMBLES FROM DOUGH.ROLL IT WITH ROLLER PIN THINLY.IF WE COMPARE ITS CORNER SHOULD BE THIN THAN MIDDLE ONE.
• TAKE A GUJIA CUTTER ,APPLY OIL IN IT ,NOW KEEP THE ROLL IN THE GUJIA CUTTER & ADD THE KHOYA MIXTURE IN IT.APPLY THE WATER IN THE SIDES/CORNER.CUT IT WITH THE CUTTER.
• DEEP FRY IT IN MEDIUM FLAME.

TIPS:

• FRY IT IN MEDIUM FLAME ONLY OTHERWISE IT WILL CRACK.
• DO NOT FILL IT FULLY OTHERWISE IT WILL GET CRACK.
•  ROLL FOR GUJIA SHOULD NOT BE THIN FROM MIDDLE OTHERWISE IT WILL CRACK FROM THE MIDDLE.
• ROASTED SUJI  IN THE KHOYA IS HELPFUL  TO ABSORB THE MOISTURE OF IT.

VARIATIONS:

• MILK OR CURD CAN BE USE IN KNEADING DOUGH BUT IT WILL REDUCE THE SHELF LIFE OF THE GUJIA.