Saturday, August 3, 2013

Gujia /Gujhia گُجیا गुजिया

Gujia is a sweetmeat very popular in Punjab and Northern India. It is prepared on wedding, celebrations. One of our neighbours belongs to Gujranwala, Punjab. Their daughter Nimra was a friends of my daughter and her mother and my wife was also friends. Whenever they go Punjab for wedding, on return they bring this sweet and share with us. So we dedicate this recipe to family of Nimra now settled in Guranwala Punjab.

Make this sweet treat this Eid ul Fitr  " Happy Eid Mubarak"

Gujia /Gujhia  گُجیا  
 For Crust/Cover
  • Maida  1/2 kg
  • Baking soda 1/2 teaspoon
  • Melted ghee  2 tablespoon
  • Cardamom powder 1/4 teaspoon
  • water as required
For Filling/Stuffing:
  • Suji (Semolina/Rava)  250g
  • Sugar 1/3 cup
  • Ghee 1/2 cup
  • Khoya 100g
  • Raisin   2 tablespoon
  • Almonds chopped 1 tablespoon
  • Coconut chopped 1 tablespoon
  • Pistachio 1 tablespoon
  • Fennel seeds 1 teaspoon
  • Ajwain 1/4 teaspoon
  • Cardamom seeds 1/2 teaspoon
  • Oil for Frying


For filling:
  • Roast suji in ghee on low to medium flame till golden.
  • Then add khoya , nuts , sugar and spices , remove immediately from flame. Mix well and cool. 
  • Filling for Gujia is ready.
For crust/cover:
  • Add baking soda, cardamom and ghee to the maida.
  • Add little water in portion to make a hard dough.
  • Keep aside.
  • Make walnut size ball from the dough.
  • Flatten it with the help of roller pin to 4 inch diameter circular shape.
  • Now place little quantity of  filling on it and fold to a semicircular shape.
  • Seal the open ends with the help of fingers or spoon or fork.
  • Repeat this step for all dough balls.
  • The prepared Gujia are ready to fry.
  • Now heat oil in a wok (Karahi), Add 3-4 four prepared gujia at a time. Fry till golden in colour.
  • Mouth watering Gujia are ready.
  • Serve as you wish.
  • Gujia can have a life upto 15 days.