Khoa Gujiya Recipe

Gujia is a popular sweet dish of north India (Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan) and popular as Kajjikayalu in South . It is a festival sweet (Dessert) and mostly prepared during diwali ,Holi & Eid. This gujiya has a soft mawa/Khoa, dry fruits & nuts as its  filling and the dry fruits gives a crispy & crunchy taste . I have learned making of this mawa Gujia from My Mom .I am eating this mawa Gujia from my childhood. My Mom makes mawa gujiya in festival specially holi & Diwali . The gujiyas are also soaked in the sugar syrup and then kept to cool. There are many variations in filling as well like sooji gujiya, dry fruits gujiya, jaggery-nuts gujiya, coconut gujiye  and many more. It is very delicious and crunchy . Try it at home. I’m sure you will not be disappointed. 

 

 Ingredients:  

Makes 12 Gujiyas: 

For The Outer Covering:

• Maida/Flour - 1  cup
• Ghee - 1 1/4tbs
• Milk - 1/4cup

For The Filling:

• Khoye / Mawa-  2 1/2 cup
• Cashewnuts,chopped - 15
• Almonds, chopped - 25g
• Raisins (Kishmish) - 25g
• Green cardamom powder - 1/4 tsp
• Sugar (Cheeni)(  as per taste) - 350g

For deep fry:

• Oil- For Deep Frying

Procedure:

• In a flat cooking pan, mix the flour and ghee to form a crumbly mix that just about holds together.
• Add milk little by little to form a firm dough.
• Divide it into 12 equal portions.
• Cover the dough with a damp towel. Keep aside.

For The Filling:

• Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
• Add sugar into the khoya and mix well.
• Add almonds, cashews and raisins(kishmish).
• Add  cardamom powder into the khoya and mix well.
• Fry for 2 minutes and remove from the heat.
• Allow it to cool.
• . Divide it into 12 equal portions.

Preparing the Gujiyas:

• Roll the ball into a puri, neither too thick nor too thin.
• Place a few tablespoons of the filling on the half of the circle.
• Brush the circle with water on one of the edges where the two edges will meet.
• Cover the other half and cut out the extra dough from the other sides.
• Press the edges and now pleat the gujiya along the edges. It is also press the edges with a fork.
• Make all the gujiyas in this way. cover them so that the dough does not dry out.
• Heat oil in a kadhai and deep fry the gujiyas in batches on a medium flame.
• When golden brown in colour, drain and remove.
• When cool store in airtight jar.
• Now  Gujiyas are ready to taste and serve.

* Khoa is a dairy product widely used in Indian, Nepalese, Bengali and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.   src: Wiki