{"id":60057,"date":"2020-11-09T09:19:53","date_gmt":"2020-11-09T06:19:53","guid":{"rendered":"http:\/\/192.163.207.100\/~timesku1\/news\/?p=60057"},"modified":"2020-11-30T12:07:57","modified_gmt":"2020-11-30T09:07:57","slug":"sooji-gujiya-a-perfect-sweet-for-diwali","status":"publish","type":"post","link":"https:\/\/timeskuwait.com\/news\/sooji-gujiya-a-perfect-sweet-for-diwali\/","title":{"rendered":"Sooji Gujiya:  a perfect sweet for Diwali"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sooji Gujiya<\/span><\/p>\n<p><span style=\"font-weight: 400;\">(12 to 15 Pieces)<\/span><\/p>\n<p><b>Ingredients:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">*For Dough (outer layer)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cup plain flour\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 tbsp. melted ghee<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4 tbsp. chilled milk or water<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pinch salt &#8211; optional<\/span><\/p>\n<p><b>*For Stuffing\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">1\/2 cup semolina\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 tsp. ghee<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4 tbsp. coconut powder\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">6 tbsp. sugar powder\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4 tbsp. finely chopped nuts<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 tsp. cardamom and nutmeg powder<\/span><\/p>\n<p><b>Directions<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Combine flour, ghee and salt in a bowl.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Knead the soft dough, using milk or water, or a mix of both.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cover and set aside for 10-15 minutes.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">In a pan heat ghee and add semolina.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Roast it on low heat while constantly stirring.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Once light brown, add coconut and roast a couple of minutes more.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Turn off the heat, add nuts and cardamom and nutmeg powder.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Once the semolina cools down, add sugar and mix well.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Set aside for later use.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">*Shape and seal Gujiya:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">To make gujiya, divide dough into equal portions and keep covered with the damp cloth.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Roll each portion into a circular shape.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Place about 2 tbsp filling on the rolled circle and fold over the other half to make a crescent shape.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Crimp the edges, twisting them slightly as you go.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Make sure Ghughra are sealed properly and completely so that no filling oozes out while frying.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.<\/span><\/li>\n<\/ul>\n<p><b>Deep fry Gujiya<\/b><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Heat oil in a kadai until below smoking point, on low heat.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Fry the gujiya for 6-7 minutes on low to medium heat until they turn lightly pink and crispy.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Remove and let it cool before serving.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-60058 alignleft\" src=\"http:\/\/192.163.207.100\/~timesku1\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-238x300.jpeg\" alt=\"\" width=\"238\" height=\"300\" srcset=\"https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-238x300.jpeg 238w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-813x1024.jpeg 813w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-768x968.jpeg 768w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-1219x1536.jpeg 1219w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-696x877.jpeg 696w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-1068x1346.jpeg 1068w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37-333x420.jpeg 333w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2020\/11\/WhatsApp-Image-2020-11-05-at-11.16.37.jpeg 1270w\" sizes=\"auto, (max-width: 238px) 100vw, 238px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #800080;\">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 editortimeskuwait@gmail.com <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":60059,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4248,10],"tags":[],"class_list":["post-60057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chhaya-recipes","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sooji Gujiya: a perfect sweet for Diwali - TimesKuwait<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timeskuwait.com\/news\/sooji-gujiya-a-perfect-sweet-for-diwali\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sooji Gujiya: a perfect sweet for Diwali - TimesKuwait\" \/>\n<meta property=\"og:description\" content=\"Gujiya is a very common Indian sweet delicacy prepared mainly during large Hindu festivals such as Diwali, Holi and Ganesh Chaturthi. 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