GUJIYA is a special sweet made and eaten during HOLI in North India. In Mumbai, people make these during Diwali. It's also called Karanji.These are the flour dumplings stuffed with Khoya/Khoa(Mawa), shredded Coconut, Dry Fruits and Sugar.
I made these last year too, without a mould and it took me longer to make them. Also they were a little hard, I guess probably coz I kneaded the dought with water or rolled out a thicker puri. This time these came out PERFECT!! I had moulds too this time and they helped in getting the same size and shape for all of these. These are delicious and we can't stop eating them.
Here is the recipe for you. (Click here for printable recipe)
FOR THE DOUGH
All Purpose flour (Maida)- 1 ¾ th cups
Ghee- 1/4th Cup
Milk- 1/2 Cup
Mawa (khoya), grated- 2 cups
Shredded coconut- 1/3rd Cup
Almonds, blanched and chopped- 1/4th Cup
Raisins, wash and wiped- About 20
Green cardamom powder-1/4 teaspoon
Sugar- 1 1/4th Cup
Oil- To fry Gujias
1. For preparing the covering, sieve flour and rub in 1/4th cup of Ghee.
2. Add cold milk and knead into dough. (Not too soft, like we do for poori’s)
3. Cover it with a moist cloth and keep aside.
4. Roast Khoya on a medium heat for about 5 minutes. Just until it leaves its ghee and changes the color a little. (Keep stirring else it will burn)
5. Turn off the gas and add shredded coconut, almonds, raisins, green cardamom powder to khoya and mix well.
6. Leave it for about 5 minutes.
7. Once it cools a little, Add sugar and mix properly.
8. With oiled hands divide dough into small balls.
9. Grease the gujia mould. 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. Open mould and remove extra dough. Keep gujias covered with a damp cloth.(Damp cloth doesn't let gujiya's dry)
10. Similarly use up all the dough and stuffing.
11. If you do not have a mould, gujias can still be made. Roll out puris in round shapes, place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.
12. Heat sufficient oil in a kadai and deep fry gujias on medium heat till golden brown. ( The way you check the right temperate of oil is that when you put the Gujiya in the oil, it should sizzle immediately but takes a few seconds before it comes on the top and floats).
Let it cool slightly before serving, as the stuffing inside may be very hot.
Enjoy!! HAPPY HOLI