Gujia a cuisine of North India particularly Uttar Pradesh, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).
|All purpose flour||500 gram||1775|
- 1 Mix maida flour with 6 tbsp of Oil to make a soft dough and knead it lightly.
- 2 Cover with a wet cloth and leave it aside.
- 3 Deep-fry the khoa in a frying pan Till light brown in color.
- 4 Be careful not to over fry the khoa.
- 5 Add chopped Almond, Sugar and raisin and mix well.
- 6 Fry again for few minutes and then allow the mixture to cool.
- 7 Prepare a small and thick Chapati from the kneaded dough.
- 8 Stuff half of the Chapati with the khoa mixture.
- 9 Fold and draw the inwards edges of Chapati.
- 10 Deep-fry the Gujia on slow fire Till golden brown.
- 11 Drain the Oil properly after taking out the Gujia and store them in an airtight container.
- 12 Follow the same procedure Till the dough is consumed.
- 13 Enjoy the tempting sweet dish of Gujia.