Mini Dry Sweet Gujiya is an Indian Sweet made especially during Holi and Diwali. It is golden brown on outside and light pink on inside filled with Rawa/Sooji/Semolina. The outer layer is made of Maida (All Purpose Flour). It is a popular sweet made across India. Here we have used Rawa/Sooji and nariyal/coconut for stuffing. Variation in this recipe includes using Mawa or Khoya for stuffing which is popular in North India. In Western parts of Indian especially Maharashtra and Gujarat Sooji/Semolina and Coconut is used. Makes this popular sweet and enjoy the festival!
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INGREDIENTS:
For Outer Layer:
1/2 Cup Maida (All Purpose Flour)1 Tbsp Melted Ghee (Clarified Butter)
2 Tbsp Warm Water or as needed
For Stuffing:
1/2 Tbsp Ghee (Clarified Butter)1/4 Cup Fine Sooji / Rawa / Semolina
1 Tbsp Chopped Nuts (Cashew nuts & Almonds) or Pistachios
1/2 Tbsp Rasins Cut in to Half
2 Tbsp Desiccated Coconut
1/8 Tsp Cardamom Powder
Pinch Nutmeg Powder (Jaiphal) (Optional)
1/2 Cup Boora Sugar or Powdered Sugar (or as per taste)
Oil for Frying
SERVES: Makes 10 Mini Gujiyas
PREPARATION TIME: 15 Min
COOKING TIME: 20 Min
TOTAL TIME: 35 Min
* 1 CUP = 237 ML
METHOD:
Outer Layer:
1. In a bowl mix Maida (All Purpose Flour) & Melted Ghee (Clarified Butter).2. Knead a soft dough using warm water. Cover it and allow it to rest for 30 mins.
Stuffing:
1. In a pan take Ghee (Clarified Butter) and Fine Sooji / Rawa / Semolina and cook for about 5-6 min on low heat till Sooji turns light pink.2. Switch off flame & allow it to cool completely.
3. Once cooled down add Chopped Nuts (Cashew nuts and Almonds) or Pistachios, Raisins, Desiccated Coconut, Cardamom Powder, Nutmeg Powder, & Boora Sugar & Mix well.
Preparing Gujiyas:
1. Knead the dough for about 1 min.2. Divide it in to 10 equal portions and make smooth round balls. If you want big size Gujiya make 5-6 balls.
3. Using one dough ball roll it in to small Puri Shape.
4. Place about 1-2 Tsp of stuffing in the middle.
5. Using little water line the edges of the Puri and cover the mixture by joining one side with other.
6. Now take the Gujiya in your hand and lightly press edges between your fingers & make pleats to give Gujiya Design.
7. Repeat the process for rest of Gujiyas.
8. Heat Oil for Frying Gujiya. Once oil is hot reduce flame to low and Fry 4-5 Gujiya at a time.
9. Fry till Gujiya till it becomes light golden colour. One batch takes around 5-7 min for frying.
10. Once done take it out on paper napkin.
11. Allow Gujiya to cool down completely and then put it in an air tight container.
12. You can store Gujiya for 4-5 days!
TIPS:
1. You can increase or decrease Boora Sugar or Powdered Sugar as per your taste.2. Stuffing filled in Gujiya should be firm enough. Do not overfill or it can breakshape.
3. Outer layer should be rolled thin.
4. After folding the Gujiya and lightly pressing with hands you can use fork to give Gujiya design.
5. Ensure to fry Gujiya on low flame or it will remain uncooked from inside!
6. Skip Coconut if you want to store Gujiya for a week.
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