Gujiya is a very common Indian sweet delicacy prepared mainly during large Hindu festivals such as Diwali, Holi and Ganesh Chaturthi. It requires a lot of time and patience to make.
Sooji (Semolina) Gujiya, also known as Rava Na Ghughra in Gujarati, is a scrumptious and crispy yet flaky deep-fried pastry stuffed with sweetened sooji.
Traditionally, gujiyas are served as a snack with other snacks and beverages such as tea and coffee in Gujarat, they are often served in a Gujarati thali as well.
(12 to 15 Pieces)
*For Dough (outer layer)
1 cup plain flour
2 tbsp. melted ghee
4 tbsp. chilled milk or water
Pinch salt – optional
1/2 cup semolina
1 tsp. ghee
4 tbsp. coconut powder
6 tbsp. sugar powder
4 tbsp. finely chopped nuts
1 tsp. cardamom and nutmeg powder
- Combine flour, ghee and salt in a bowl.
- Knead the soft dough, using milk or water, or a mix of both.
- Cover and set aside for 10-15 minutes.
- In a pan heat ghee and add semolina.
- Roast it on low heat while constantly stirring.
- Once light brown, add coconut and roast a couple of minutes more.
- Turn off the heat, add nuts and cardamom and nutmeg powder.
- Once the semolina cools down, add sugar and mix well.
- Set aside for later use.
*Shape and seal Gujiya:
- To make gujiya, divide dough into equal portions and keep covered with the damp cloth.
- Roll each portion into a circular shape.
- Place about 2 tbsp filling on the rolled circle and fold over the other half to make a crescent shape.
- Crimp the edges, twisting them slightly as you go.
- Make sure Ghughra are sealed properly and completely so that no filling oozes out while frying.
- Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.
Deep fry Gujiya
- Heat oil in a kadai until below smoking point, on low heat.
- Fry the gujiya for 6-7 minutes on low to medium heat until they turn lightly pink and crispy.
- Remove and let it cool before serving.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to firstname.lastname@example.org