Gujhiya is festival sweet. A flour pastry stuffed with sweetened, condensed milk and dry fruits. This sweet can be stored for a longer period of time. Aparna Rakhra demonstrated this recipe at the What’s Up Chef cooking demo and tasting session.
Ingredients for 100 Gujhiya
I. For Dough:
Refined flour (Maida) 1 kg
Oil 125-150 Ml (shortening/ moyan)
II. For Filling:
Khoya 2 Cups (Grated and Roasted in little ghee)
Sugar 2 Cups (Powdered)
Chopped Nuts 1 Cup (Cashew, Almonds, Chirongi )
Desiccated coconut 1 cup
Sooji (Rawa) ½ cup
Cardamom powder 2 tsp
Oil for Frying 300-400 ml
Methods:
- Take Maida and mix with oil in it.
- Rub gently the oil into maida to give a look of bread crumbs.
- Gradually add water to make a hard dough.
- Rest the dough for 30 minutes, covered with damp cloth (while it is resting make the filling).
- Dry roast all the nuts and chop them.
- Dry roast desiccated coconut and keep it aside.
- Dry roast Sooji and keep it aside.
- Lastly roast the khoya in little ghee until becomes a bit pink in color.
- Now mix all the nuts, Coconut powder, Sooji, Khoya, Cardamom powder and powdered sugar properly.
- If the mixture has lumps, just run through a chopper for few seconds.
- Rework on the dough for a minute or two.
- Create small balls out of the dough.
- Roll out into small rounds of the size bigger than the mold being used.
- For sealing the Gujhia, prepare a paste of little water and Maida.
- Now put the round into mold and apply the paste on the sides of the round.
- Add 1 ½ tsp filling and close the mold carefully.
- Peel off the extra dough from outside the mold and slowly open it to take out the ready to fry Gujhiya.
- Make around 8-10 Gujhiya and start frying in medium heat until it looks golden.
- Decorate with silver foil and serve.
Aparna Rakhra’s recipe for green peas stuffed samosa here >>
For further information please contact Aparna: +62 815 1162 0480
