Gujia i is a sweet Indian dumpling, filled with an almond and raisin mixture. It is a traditional dessert of north India.
Gujia recipe is associated with the festival of Holi
Ingredients:
For Crust:
1 tablespoon sooji (semolina flour)
2 tablespoons oil
1/3 cup lukewarm water or as needed
For Filling:
Sooji-2tsp
Milk powder-little
Coconut powder-2tsp
sliced almonds
cardamom powder
sugar
Garnish:
1/2 cup sugar
1/4 Water
cardamom powder
2 tablespoons sliced almonds and pistachios
Oil to fry
Method:
Crust:
- Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed.until soft
- Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Filling:
- Turn on heat and add little ghee add sooji ,coconut, almonds,sugar, and cardamom powder. Mix together well.
- After cooling, the mixture. Keep aside.
Making the Gujias:
- Knead the dough again for a minute.
- Divide the dough into equal parts and roll into balls with the palms of your hands.
- Roll each ball into about 4-inch diameter (like a poori or chappati).
- Dip your finger in the water and spread it around the rim of the rolled dough, but just on the half the circle.
- Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers.
- Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
Garnishing:
- Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
- Dip the gujias into the syrup making sure they are coated with syrup all around.
- Place the gujias on a wire rack to allow the extra syrup drain.
- Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
