Thread: Gujiya

GUJIYA - By Sanjeev Kapoor (Source: MSN)

Ingredients

For outer covering

Refined flour (maida) 2 cups
Olive oil 3 tablespoons + to deep fry

For filling

Khoya/mawa (reduced milk), grated and roasted 2½ cups
Desiccated coconut 3¼ teaspoons
Cashewnuts, chopped 15
Almonds, blanched and chopped 15
Raisins 20
Nutmeg powder A pinch
Green cardamom powder ¼ teaspoon
Powdered sugar 2½ cups
Grated chocolate ½ cup

Method

1.For preparing the covering, sift refined flour and rub in three tablespoons of olive oil. Add cold water and knead into a stiff dough. Cover it with a damp cloth and set aside.

2.Add desiccated coconut, cashewnuts, almonds, raisins, nutmeg powder and green cardamom powder to khoya and mix well.

3.Add powdered sugar and grated chocolate and mix properly.

4.With oiled hands divide dough into small balls. Grease the gujiya mould.

5.Roll out dough balls into small puris, put it on the mould and press lightly. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly.

6.Open mould and remove extra dough. Keep gujiyas covered with a damp cloth. Similarly use up all the dough and stuffing.

7.If you do not have a mould, gujiyas can still be prepared. Roll out puris, cut with a katori to get a proper round shape. Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.

8.Heat sufficient oil in a kadai and deep-fry gujiyas on medium heat till golden brown. Drain and place on an absorbent paper.

9.Let them cool slightly before serving, as the stuffing inside may be very hot.

Ahhh! Why do you post such mouth watering recipes? You are killing me. I am debarred from all such stuff.

I love Gujiya If I am not wrong people make them at Holi I am not too sure.

Originally Posted by just4kix

Ahhh! Why do you post such mouth watering recipes? You are killing me.

Am I supposed to say THANKS

ya ya this is the same things which people make on holi, in north india we eat gujiya dipped in chaashini (sugar boiled in water) but in Bihar and jharkhand people enjoy dry gujiya which are sweet but not dipped in chaashini

Originally Posted by smoothvibes

ya ya this is the same things which people make on holi, in north india we eat gujiya dipped in chaashini (sugar boiled in water) but in Bihar and jharkhand people enjoy dry gujiya which are sweet but not dipped in chaashini

How do u know that? I love Gujiya... Here in bihar we call it pedakiya...
And at my home we don't need an occasion to eat it... its prepared very frequently... Infact right now near my bed there is a big glass Jar holding atleast 30 of them... I eat 1 in the morning, 2 in the evening and 2 at night while surfing Indiabroadband with u...

btw, nice thread.. never knew mum takes so much pain to keep me happy...

Yes Gujiya is nice, but i have only eaten it on Holi, although in Punjab many families make it the same way but without the chaashini, and they are make anytime of the year.

Ive never seen anyone in punjab make gujiya... infact people wont even know what gujiya is there... what part of punjab are you talking about?

I'm talking about Jalandhar, I know a few families in Jalandhar who make this in their homes throughout the year!

Originally Posted by itsmemad

btw, nice thread..

Award for me??

No I am not talking abt GUJIYA

Yes, u've been awarded a rep, I've eaten all GUJIYAS... happy now...

Oh Thanks...enjoy your GUJIYA

Oh i have to mention i don't like raisins in Gujiya.

What other varieties of ingredients have your guys had, if there are any other ingredients. Generally i have seen people have their own ways of adding things in which is nothing wrong with that, it just makes the dish a bit different in taste and different parts of Indian make things different ways, so it will be interesting to know!

How can u not like raisins in Gujiyas atleast? I like them even in Rice-Pulavs...
Well sometimes they mix Semolina in khoya/mawa... But I don't like that... I prefer pure khoya... In Bihar there is a festival like Karvachauth which is known as Teez... That day gujiyas are made in huge quantities... They send many to neighbors... and distribute among poor... so clever housewives mix semolina in khoya... and gujiyas prepared with that are distributed...

Pure khoya ones are only for home & close relatives or friends...

I dont know why but i hate rasisens in food, which is why i never ate them, but its only till about 2 weeks ago i thought i should try them on their own, and i did and to my suprise i liked them!

I just dont like them in food, makes them all squijjy and horriabel to eat, and in food like curry's or rice no way!

Yeah many people don't like raisins in curry n rice... but since I've a very sweet tooth... I like them in everything... I even used to mix Jam in Khichdis when I was a kid... :lol:

That reminds me ..... i wanted to ask ...what is Mava ? and is khoya and Mava the same .... if not what is Khoya
Pls tell me its Equivalent name in English ?

All means same... milk boiled to saturate might be the definition in english... so u can call it saturated milk... Just my guess...

Do you get ready made mava in the market ... i need it for cooking a dish..?

I am guessing that u get it in the market ... i think Milkmaid company ?

No idea..

There was a time when one would associate Gujjiyas with Holi but not anymore.MY father gets it every month from mathura where they make it specially for Prasad along with Pedas.They are available round the year at most sweet shops.I like Gujiyas dipped in chashni as it adds soft texture to it replete with piatschio,almond,saffron,cloves,cashewnut and khoya.Nowdays you get damn good gujjiyas at Haldirams,Bikanerwala,Kaleva,Evergreen sweets and ChainaRam here in Delhi.

Originally Posted by Admin

I love Gujiya If I am not wrong people make them at Holi I am not too sure.

there are two type of ghujiya's are there one is fully made of MAVA and second is which was our own home made(i love that second one )...........we use 2nd one at the holi time(for bhang also )