Gujiya is an important snack especially during the Diwali season in India. It has an outer cover made from semolina or sooji and all purpose flour or maida, and has a sweet filling of fresh coconut and sugar. The filling can be made soft and wet or it can be made dry. In the video I have shown both the methods. In the recipe below, I have shared the method for the former type. To make a dry filling, follow the same steps, except let the filling cook for 3-4 minutes more, on low flame and then turn off the heat. Gujiyas with a dry filling stay good for longer time than those with a soft and moist filling.
- For the cover:
- Semolina (Rawa/ Sooji) - 1/2 cup
- All purpose flour (Maida) - 1/2 cup
- Milk - As needed
- Oil - 2 & 1/2 tbsp for the cover and for frying
- Salt - A pinch
- For the filling
- Fresh grated coconut - 1 & 1/2 cup
- Sugar - 1 cup
- Rice flour - 1 tsp
- Raisnis - 8-10
- Cardamom powder - As per liking
For the cover :
- Add just enough milk to 1/2 cup semolina to wet all the grains. Let soak for 30 minutes.
- Add 1/2 cup all purpose flour, a pinch of salt, 2 & 1/2 tbsp hot oil, and use milk to knead into a dough that is not too soft (just like the poori dough).
- Keep aside, covered for 15 minutes.
For the filling :
- Mix the coconut with sugar and keep on a low-medium flame to cook. Stir every now and then.
- First the sugar will melt and then the coconut will cook in the melted sugar. As the coconut changes color, and the liquid part at the bottom of the pot disappears (this takes about 4-5 minutes to happen), add 1 tsp rice flour, cardamom powder to taste, and the raisins.
- Mix and then turn off the gas.
- Allow the filling to cool completely.
- Divide the dough into 1/2-1" big equal parts.
- Roll each part between your palms to make a ball and then press to flatten. Repeat with all the dough parts.
- Take one part at a time and roll into a thin circle. Place about 1 & 1/2 tbsp of the filling in the center and fold into a semicircle, this way covering the filling. Now firmly seal the opening along the edge by pressing with fingers.
- Trim with a Gujiya-trimmer or fold along the edge as shown.
- Repeat for all the dough parts.
- Heat oil in a pan for frying and deep fry all the Gujiyas in batches, to a light pinkish or golden color.
- Remove on a paper towel and let cool completely.
- Store in an air tight container.