Rainbow gujiya is a multicolored and multilayered variation of the traditional Indian sweet 'Gujiya'. It's multilayered look gives it another name 'Khaja ki Gujiya' that originates from another sweet called 'khaja', that's multilayered too. Khaja ki gujiya can be made with one color too but more colors make it more attractive.
- For the cover
- All purpose flour (Maida) - 1 & 1/4 cup
- Fine semolina / rava / sooji - 4 tsp
- Oil - 2 tbsp for dough and more for deep frying
- Salt - 1/4-1/2 tsp
- Milk (optional) - About 1/2 cup or as needed for kneading the dough
- Three different food colors of your choice (let's call them color 1, color 2 and color 3) - As needed
- Arrowroot powder or Cornflour - 6 tsp
- Clarified butter (Ghee) - 3 tsp
- Rice flour - For dusting
- For the filling
- Fresh grated coconut - 1 & 1/2 cup
- Sugar - 1 cup
- Rice flour - 1 tsp
- Cardamom powder - As per liking
For the cover :
- Thoroughly mix the ghee (clarified butter) with arrowroot powder or cornflour to make a dough-like mixture and divide it into eight equal parts. Keep it aside for some time.
- Divide the all purpose flour into four equal parts. (Here I have used 1 & 1/4 cup of all purpose flour, so each part will be a little over 1/4 cup in measure.)
- Take one part in a kneading bowl and add 1 tsp fine semolina, 1/2 tbsp hot oil, a pinch of salt and use water or milk to knead into a semi-hard white dough. Keep it covered for some time.
- Now take the second part of the flour and add 1 tsp semolina, 1/2 tbsp oil, and a pinch of salt, and mix well.
- Add a few drops of food color 1 to little water or milk and use it to knead the flour into a semi-hard dough.
- Similarly (as in step 3 and step 4) prepare the dough with the other two flour parts by adding color 2 and color 3 respectively, in each.
- Now you have 4 doughs, one white and three other with color 1, color 2, and color 3.
- Divide each dough into four equal parts.
- Keep them all covered till you prepare the filling.
For the filling :
- Mix the coconut and sugar in a pot and turn on the heat.
- Keep turning the mixture on low-medium heat.
- First the sugar will melt and then the coconut will get cooked in the sugar. Allow the coconut to get cooked.
- When most of the water is used up, reduce the heat to low. (It takes only 3-4 minutes on medium heat for this to happen. Don't forget to keep turning.)
- Add the rice flour and cardamom powder.
- Allow to cook for just a few seconds more and then turn off the heat.
- The filling is now ready. Allow it to cool completely.
- Start heating the oil in a pan for deep frying. Keep on medium heat.
- Take one part of the white dough and spread one part of the ghee-cornflour mixture evenly on it.
- Cover it with another part of the white dough and seal the edge.
- Apply some rice flour on both sides and roll into a thin circle, as thin as you can.
- Lightly fold it twice to keep it aside.
- Repeat steps 2-5 for color 1 dough and color 2 dough.
- Repeat steps 2-4 for color 3 dough.
- Add a few drops of warm oil from the frying pan (step 1) on the rolled circle of color 3 dough.
- Spread the oil all over the circle with hand.
- Now unfold the white dough circle and keep on the color 3 circle to overlap completely.
- Again apply few drops of warm oil and then unfold the color 1 circle on it.
- Apply few drops of warm oil and unfold the color 2 circle on it.
- Again apply a few drops of warm oil and spread.
- Now you have all 4 circles of different colors overlapping each other, with little hot oil spread between each layer.
- Roll all 4 circles together tightly into a cylinder.
- Roll enough to seal the edge.
- Cut along the length of the cylinder to make one to one-and-half inch big parts and keep all parts covered.
- Repeat steps 2-17 with the remaining doughs and then turn off the heat under the oil for some time till you make the gujiya.
- Take one part (step 17) and keep on the rolling board with the cut edge facing up.(You should be able to see the different colored layers.)
- Press down firmly and roll into a thin circle about 1 mm thick.
- Place some filling in the center, fold half into a semicircle and seal the edge tightly.
- Trim the edge with the special cutter used to make gujiya.
- Repeat with each part from step 17. As you make gujiya, keep them in a plate covered with a slightly damp cloth.
- Now heat the oil in the frying pan and fry all the gujiyas on medium heat, in batches, till the white part turns slightly golden in color. The colorful layers of each gujiya will separate out as you fry it.
- Remove on a paper towel.
- Allow the gujiyas to cool completely before storing in an air-tight container.