Nutty Gujiya

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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/.

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

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.

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