Gujhiya

Gujhiya is a pastry stuffed with sweet filling made of khoya and mixed dry fruits. It's very popular in northern India during festive season specially Holi (Festival of colours, forgiveness and restart). Holi isn't complete without these savory Gujhiyas and colours. 

With this festive season going around, let's make some Gujhiyas. Detailed recipe below.

Ingredients

For Stuffing

Khoya 350 gm

Almond

Cashews

Raisins

Poppy seeds 2 tsp

Chironji (Charoli) 2 tsp

Sooji (Semolina) 1/4 cup

Grated dried coconut

Oil for deep frying

Sugar 2 cups or as per taste

For Dough

Maida (All purpose flour) 2 cups

Water for kneading dough

Oil for dough 2-3 tsp

Recipe makes 40 gujhiyas.

Preparation

Stuffing

1. Crumble khoya, chop or grind dry fruits and powder sugar.
2. Roast suji for a min, don't let it turn red.
   
3. Slightly roast chironji as well. Mix all dry fruits, chironji and poppy seeds together.
   
4. Heat a deep cooking pot and add the crumbled khoya. Stir it continuously on low flame until it is soft and lump free.
5. Now slowly add all dry fruits, chironji, poppy seeds, and suji to khoya and keep mixing until evenly spread.
6. At the end,  add powdered sugar & coconut. Cover and keep the stuffing aside.
   

Dough

1. In a large bowl, add 2 tsp of oil to maida and rub it until uniformly blended and you notice crumbled texture.
   
2. Make a hole in the centre with your hands. Pour some water and start kneading the dough. Aim at achieving firmer dough.
   
   
   
   
3. Cover the dough with a moist cotton cloth to prevent it from drying.
   

Moulding Gujhiyas

1. Divide the dough into 2 equal parts and roll each part into cylindrical shape and cut small and equal parts from it. 
2. Roll the now cut parts into round balls.
3. Roll one ball into a circle using rolling pin. Use some oil to prevent sticking.
4. Place gujhiya stuffing on this circle. Make sure you leave enough space for sealing the edges (circumference) of circle to shape it like gujhiya. Don't over stuff, as it may break while frying.
5. With your finger tip, apply water on the inner edges of the circle and gently bring the edges together and press it. You may give it some design using you hands on gujhiya cutter or fork. 
6. Prepare gujhiyas and arrange them in tray. Always keep it covered with a moist cotton cloth.
   
7. Now heat oil in a deep dish, add gently slide gujhiyas into the oil. Don't try to fry all of them together. Add few at a time depending on the size of the pan you are using.
   
8. Turn and fry both sides until golden.
   
9. Gujhiyas are ready to be served.
   

 HAPPY HOLI