For gujiya pastry
- 1 cup whole wheat flour + 1 cup all purpose flour or 2 cups of all purpose flour or 2 cups of whole wheat flour
- ¼ teaspoon salt
- ⅓ to ½ cup water or as required
- 2 tablespoon ghee
For gujiya stuffing
- 1 cup khoya – tightly packed or 200 to 220 grams khoya (mawa or dried evaporated milk solids)
- ½ tablespoon ghee
- ⅓ cup chopped dry fruits – 10 cashews, 10 almonds, 10 pistachios, ½ tablespoon raisins
- ⅓ cup powdered sugar or as required
- ½ teaspoon cardamom powder or 6 to 7 green cardamoms powdered in a small coffee grinder or a mortar-pestle.
- Take the all purpose flour, whole wheat flour and salt in a bowl.
- Heat ghee in a small pan or bowl. pour the ghee on the flours.
- Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
- Then add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour.
- Knead the dough till firm. cover the dough with a moist cloth and keep aside for 30 minutes.
- Crumble and grate the khoya (mawa)
- Chop the dry fruits and keep aside.
- Melt ½ tbsp ghee in a pan on a low flame.
- Add the crumbled or grated khoya.
- Stir the khoya continuously on a low heat.
- Cook the khoya, till it begins to gather around itself. Switch off the flame and keep the pan down. Let the khoya stuffing cool down completely.
- Then add powdered sugar, chop dry fruits and cardamom powder. Better to seive the powdered sugar if there are lumps.
- Mix everything well and keep the stuffing aside. Check the taste and add more sugar if you prefer.
Assembling and making gujiya
- Divide the dough into two parts.
- Make a medium log of each part and slice it into equal parts.
- Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
- Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don’t add too much flour while rolling. If you can roll without the flour, then it is better.
- With your fingertip, apply water all over the circumference edge.
- Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.
- Carefully, bring together both the edges and join. Gently press the edges.
- With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, its very important that the gujiya is pressed & sealed well. Avoid this method if you plan to fry the gujiya. If baking then method is good. As even if the filling comes out, you don’t have to worry as there is no mess.
- However, its best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiya look good too. Just keep on folding and twisting the edges till the end.
- Prepare gujiya this way and arrange them on a plate or tray. Cover the guijya with a moist napkin so that the dough does not dry out.
Frying method to make gujiya
- Heat oil for deep frying in a kadai or pan.
- First test the temperature of oil, before frying. Add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
- Gently slid the gujiya in oil. Just add a few pieces and don’t overcrowd. At a time depending on the size of the pan/kadai, you can fry 2 to 3 gujiya at a time.
- Turn them over carefully as fry the other side. Deep fry till they have become golden.
- Drain on kitchen paper tissues. Fry gujiya this way and once they are cooled completely, store them in an air-tight box.
Serve gujiya to your family and guests when required.
BY: Chef Vijesh Modi, Sous Chef, The Deltin, Daman