Gujiya
A deep fried dumpling made with a crispy and flaky pastry covering with some kind of sweet filling inside.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Mawa- 1 cup (solidified reduced milk available at any Indian store)
- Powdered Sugar- 1/4 cup
- Almonds-1 tablespoon (coarsely chopped)
- Golden Raisins- 1 tablespoon
- Cashews- 1 tablespoon (coarsely chopped)
- Ghee- 2 teaspoon
- Cardamom powder- 1/2 teaspoon
- All purpose flour- 2 cups
- Ghee- 2-3 tablespoons (warm and melted)
- Cold Water (approx. 1/2 to 3/4)
- Oil for deep frying
Instructions
- 1
Crumble the mawa/khoya or grate it.
- 2
Heat ghee in a pan on medium low heat. Add mawa/khoya. Cook the mixture until the crumbles soften and come together, stir continuously for 3-5 minutes.
- 3
Turn off the heat. Add sugar, nuts and cardamom. Mix it all together and let it cool completely.
- 4
Kneading the pastry dough:
- 5
In a large mixing bowl mix together flour and ghee together. Rubbing between your palms slowly mix the two until it looks crumbly and holds itself when held tight in the fist.
- 6
Now slowly add water and knead it into a soft dough. Follow the instructions in this video.
- 7
Cover with damp cloth. Let it rest for 15-20 minutes.
- 8
Divide the dough into equal sized balls, golf ball size.
- 9
Dust the work station and roll the dough into circular disks, approx. 4 inches in diameter. (Try using as little flour as possible for dusting as extra dusting flour on the pastry will separate in the oil when fried.)
- 10
Place the rolled dough either on the gujiya mould or lying flat on the work station, add 1 1/2 tablespoon of filling on one half side of the circle. Lightly moisten the edges with a paste of water and flour mixture, fold the other half over the stuffing and press the edges to seal. Pinch the edges either with a fork or a gujiya cutter.
- 11
Repeat with the rest of the filling. Cover the prepared gujiyas with damp cloth while working on the rest before frying.
- 12
Heat oil in a pan or wok. Deep fry untill the pastry is golden. Either serve piping hot or cool it down before storing in an airtight container.