gujhia

Khoa Gujiya

Gujia is a popular sweet dish of north India (Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan) and popular as Kajjikayalu in South . It is a festival sweet (Dessert) and mostly prepared during diwali ,Holi & Eid. This gujiya has a soft mawa/Khoa, dry fruits & nuts as its  filling and the dry fruits gives a crispy & crunchy taste . I have learned making of this mawa Gujia from My Mom .I am eating this mawa Gujia from my childhood. My Mom makes mawa gujiya in festival specially holi & Diwali . The gujiyas are also soaked in the sugar syrup and then kept to cool. There are many variations in filling as well like sooji gujiya, dry fruits gujiya, jaggery-nuts gujiya, coconut gujiye  and many more. It is very delicious and crunchy . Try it at home. I’m sure you will not be disappointed. gujhia Ingredients: Makes 12 Gujiyas: For The Outer Covering:
  • Maida/Flour - 1  cup
  • Ghee - 1 1/4tbs
  • Milk - 1/4cup
For The Filling:
  • Khoye / Mawa-  2 1/2 cup
  • Cashewnuts,chopped - 15
  • Almonds, chopped - 25g
  • Raisins (Kishmish) - 25g
  • Green cardamom powder - 1/4 tsp
  • Sugar (Cheeni)(  as per taste) - 350g
For deep fry:
  • Oil- For Deep Frying
Procedure:
  • In a flat cooking pan, mix the flour and ghee to form a crumbly mix that just about holds together.
  • Add milk little by little to form a firm dough.
  • Divide it into 12 equal portions.
  • Cover the dough with a damp towel. Keep aside.
For The Filling:
  • Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
  • Add sugar into the khoya and mix well.
  • Add almonds, cashews and raisins(kishmish).
  • Add  cardamom powder into the khoya and mix well.
  • Fry for 2 minutes and remove from the heat.
  • Allow it to cool.
  • . Divide it into 12 equal portions.
Preparing the Gujiyas:
  • Roll the ball into a puri, neither too thick nor too thin.
  • Place a few tablespoons of the filling on the half of the circle.
  • Brush the circle with water on one of the edges where the two edges will meet.
  • Cover the other half and cut out the extra dough from the other sides.
  • Press the edges and now pleat the gujiya along the edges. It is also press the edges with a fork.
  • Make all the gujiyas in this way. cover them so that the dough does not dry out.
  • Heat oil in a kadhai and deep fry the gujiyas in batches on a medium flame.
  • When golden brown in colour, drain and remove.
  • When cool store in airtight jar.
  • Now  Gujiyas are ready to taste and serve.
* Khoa is a dairy product widely used in Indian, Nepalese, Bengali and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.   src: Wiki    
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