Thursday, 6 March 2014

Traditional Festival Sweet Gujia Recipe - M.M.Mithaiwala


For Outer Layer- 
  • 2 Cups - Plain Flour/Maida 
  • 6tbsp - Ghee or Oil 
  • Oil - To Deep Fry
 For Stuffing- 
  • 2 Cups - Sooji/Semolina 
  • 3/4 Cup - Mawa/Khoya 
  • 2 Cups - Powdered Sugar 
  • 1/2 tsp - Cardamom Powder 
  • 1/2 Cup - Grated Dry Coconut/Khopra 
  • 2 tbsp – Raisins 
  • 4 tbsp - Chopped Cashew nuts

For Garnishing- 
  • 1/2 cup sugar 
  • 1/4 Water 
  • 2 tablespoons sliced almonds and pistachios


For stuffing- 
  • Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt. In a frying pan, deep-fry the khoya till light brown in color. 
  • In a bowl add roasted sooji/rawa, cashew-nuts, raisins, dry grated coconut (khopra), powdered sugar and mix well. 
  •  Add khoya/mawa and mix well with hands to combine khoya with sooji well.

For Outer layer- 
  • Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. 
  • Cover with a wet cloth and leave aside. 
  • Prepare a small and thick chapati from the kneaded dough.

For Garnishing- 
  • Boil the sugar and water on medium heat until syrup is about one thread.

And the final procedure: 
  • Stuff half of the chapati with the khoya mixture. 
  • Fold and draw the edges of chapati inwards to close. 
  • On slow fire, deep-fry the gujia till golden brown. 
  • Take out using a sieve and drain the oil properly. 
  • Store them in an airtight container. 
  • Repeat the procedure with remaining dough. 
  • 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 gujias are still moist with syrup. 
  • Gujias will be dry in an hour. 
  • Gujia can be stored in airtight container up to a month.

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