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Gujia

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Indian
Servings: 1215 gujias

Ingredients

For the Pastry:

  • 1 cup All purpose flour Maida /
  • 2 tbsp Semolina Sooji /
  • a pinch Salt

For the Filling:

  • ½ cup Sugar
  • ¼ cup Coconut Dry Grated
  • ¼ cup Almonds Cashews & - finely chopped
  • ½ tsp Cardamom Ground

For the Sugar Syrup:

  • 1 cup Sugar
  • ¼ cup Water

Instructions

  • Make the Pastry: Mix all the ingredients under pastry into a smooth and firm dough adding enough lukewarm water. Cover with damp cloth and set aside for at least 15 minutes.
  • Make the Filling: Lightly fry khova, remove from heat and add all the other ingredients. Mix well and set aside.
  • Make the Sugar Syrup: Combine water and sugar in a saucepan and bring to a boil. Simmer for a minute or until the mixture thickens a little. Keep the syrup on very low flame and ready for the gujias.
  • To Make Gujias: Heat oil for deep frying in a wide mouthed pan.
  • Divide the dough into small golf size balls. Roll each roll into a disc. Put about 1-2 tbsp filling in the middle. Wet the edge with water and fold the dough over the filling. Press the edge close and use a fork to mark the closed edge to ensure that the filling doesn't leak out when frying.
  • Gently add the prepared gujias in hot oil and fry on medium low flame until golden brown on all sides. Remove and drain on a paper towel. Then put them in the sugar syrup for 2-3 minutes, flip around so they are evenly coated with sugar syrup. Remove and let cool before digging in.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 23.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!