Wednesday, March 27, 2013

GUJIA

Gujia(also called Gujhia),a cuisine of North India particularly Uttar Pradesh,Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.
The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya,coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).
INGREDIENTS:-

FOR DOUGH:

All purpose flour-1 cup
Ghee/oil-2 tbsp
Black cumin seeds-1/4 tsp(I like the taste of black cumin(kalonji)
Pinch of salt

FOR FILLING:

Mawa/khoya-1 cup
Grated coconut-1 cup(you can also use frozen)
Chopped Almonds-2 tbsp(peeled and chopped finely)
Cardamom powder-1 tsp
Condensed milk-2 tbsp
Sugar-1 1/2 tbsp

Milk as needed
Oil for deep frying

METHOD:-

1-In a bowl add flour,ghee/oil,black cumin seeds,salt and mix well.
2-Add water little by little to form a firm dough.
3-Divide it into 8 equal portions.Cover and keep it aside.
4-Heat a pan,add 1 cup coconut and and fry for 2 minutes then add sugar and fry till the water of coconut will evaporate.
5-Then add mawa,chopped almonds and condensed milk and mix well,remove from heat.
6-Add cardamom powder and mix properly,Divide it into 8 equal portions.
7-Roll a ball of dough into a thin circle,place the one portions of mawa coconut filling on one side of the circle.
8-Bring the other side over the filling,apply milk on the margin and press the edges firmly using a fork.
9-In a pan heat oil and deep fry gujias on medium heat till golden brown.
10-Drain and place on an absorbent paper and serve.
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