Gujiya recipe by Sasu mom

Gujia, is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya my family makes in Holi.Every evening over the last few days I used to get back home to the welcoming and wonderfully familiar aroma of a new Holi special - chivda, besan-ki-chakki, kachori, petha, halwa and of course, the inimitable gujiya. Since my childhood days, I have fond memories of this festival. The festivities at home and in the neighbourhood started almost a week in advance. While we, as kids, used to get busy collecting dry branches, twigs and leaves for the holy bonfire, mummy used to start preparing sweets and snacks at home. Over the years, while we no more collect stuff for the bonfire, the story in the kitchen, thankfully, remains unchanged.Today I will share the recipe instructed by my sasu mom.

Method

Step 1

For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.

Step 2

Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.

Step 3

Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.

Step 4

Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

Step 5

Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.

Step 6

Drain on absorbent paper and store in an airtight container when completely cold.