Gujiya is mostly eaten during holi, and since today is holi, I’m gonna tell how all how a gujiya is actually made.
1. About 100 grams of Sweet condensed milk.
2. Flour, about 60 grams.
3. You’ll need about ⅔ tsp of Cardamom powder.
4. I usually keep this as per my taste, so about 2-3 tablespoons of Raisins,Cashew nuts and Almonds, chopped.
5. 75 grams of freshly grated coconut
6. 20 grams of semoline or what you call “sooji”
7. 50 grams of khoya (optional)
8. About 4 tbsp of oil
9. ⅓ cup of water to knead the dough
HOW TO COOK
So basically what you wanna do first is make the filling, you take the semoline and roast it on the flame until it’s golden brown in colour and add to that the dry fruits, cardamom, coconut and milk. You’ll need to occasionally stir this mixture on the flame until it’s dry, once it’s dry you may add the khoya and mix it well.
For the dough, all you need to do is knead the flour with water, you want to make sure it isn’t too wet or too dry. Then, divide the dough into small balls and flatten them.
Half fill the flattened dough with the mixture and roll it into shape and seal from top.
Once you’ve done this with all your dough balls, take them and deep fry in oil until golden brown.
A lot of people also dip their gujiya’s in a sugar syrup to make it sweeter after frying.
Let it cool for 5-10 minutes and serve fresh.
This recipe will give you about eight medium sized gujiyas.