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. Gujiyas with a dry filling stay good for longer time than those with a soft and moist filling.
- For the cover:
- All purpose flour (Maida) - 3/4 cup
- Semolina (Rawa/ Sooji) - 3/4 cup
- Oil - 3 tbsp for the dough for the cover and more for deep frying the Gujiya
- Salt - A pinch
- Milk - 6 tbsp for soaking the semolina and 4 tbsp more for making the dough for the cover
- For the filling
- Sugar - 1 & 1/4 cup
- Fresh grated coconut - 2 cups
- Cardamom powder - As per liking
- Rice flour - 1 & 1/2 tsp
- Raisnis - 30-35
For the cover :
- Add about 6 tbsp milk to the semolina, just enough to wet all the grains. Let it soak for 30 minutes.
- Add the all purpose flour, a pinch of salt, 3 tbsp of hot oil, and use milk to knead into a dough that is not too soft (just like the poori dough). You will knead about 4tbsp of more milk to make the 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 becomes much less. This will take about 10 minutes. Then add the rice flour, cardamom powder to taste, and the raisins.
- Mix and let it stay for 1-2 minutes. Now turn off the gas.
- Allow the filling to cool completely.
- Divide the dough into about half inch 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 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 in the video.
- Repeat for all the dough parts. As you make all the gujiya, keep them covered with a damp cloth till you fry them in the next step.
- Heat oil in a pan for deep frying and fry all the Gujiyas in batches, to a golden color.
- Remove on a paper towel and let them cool completely.
- Store in an air tight container.