Gujiya is a sweet dumplings made with Maida/All-purpose flour or wheat flour and stuffed with khoya. You can also fill the gujiya with dry fruits, khoya, coconut, nuts and fruits.

I prepared Gujiya stuffed with nuts for holi, because of the long weekend I was not able share the recipe immediately. Now let us move on to the recipe…

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/ and holi recipes in this link: https://madraasi.com/2016/03/23/holi/.

Gujiya with colored coconut gratings

Gujiya

Ingredients:

• Maida / All-purpose flour – 1 ½ cups
• Ghee/Clarified butter – 2 tbsp
• Water – for kneading
• Cashew nuts – 15 nos
• Almonds / Badam – 15 nos
• Grated coconut – 2 tbsp
• Condensed milk – 1 ½ tbsp
• Salt – a pinch

Nuts coarsely grounded

With condensed milk

With grated coconut

Maida flatten

With the stuffing

Stuffed and shaped

About to fry

Getting fried

Fried ones

Gujiya with colored coconut gratings

Gujiya

Preparation:

• Soak almonds/badam in hot water for 20 mins, drain the water, peel out the skin and chop them into small pieces.
• Chop the cashew nuts into small pieces. Mix both the cashew nuts and almonds/badam together in a bowl.
• Blend the chopped nuts all together to a coarse powder.
• Take maida/all-purpose flour in a wide mouth bowl, add in a pinch of salt, mix them all together. Make a well in the center of the flour, pour in little water, and start kneading it to a dough by adding water little by little every now and them.
• Pour in a tbsp of ghee/clarified butter and knead the dough for another 5 mins, keep it aside and let it rest for 15 mins.
• Meanwhile, heat a tbsp. of ghee/clarified butter in a kadai, add in the coarsely powdered nuts, fry until they start turning golden brown.
• Pour in a tbsp. of condensed milk, add in the grated coconut and cook until it thickens.
• Remove from fire and wait until it comes to room temperature.
• Now divide the dough into small portions of ball, flatten it using rolling pins, place a tsp of stuffing in the center and gently fold the corners and pierce it with shape or use gujya moulds.
• Heat oil in a kadai, gently drop the gujiya’s one by one, and cook both sides until they golden brown.
• Remove from the oil.

Serve hot or at room temperature. Garnish with nuts or grated coconuts.