Gujias are an absolutely yummy and soul satiating Indian sweet dish, made during various festivals across country, with slight variations from region to region. The inner filling of Gujia is usually made of sweetened khoya in northern states like Uttar Pradesh, Haryana, whereas in the costal regions like Goa, its filling is made from crushed coconut. However the outer shell is made up of maida. Though, the preparation of Gujia is not as quick as many other dishes but it can be used as a dessert as well as snacks, along with this, it can be stored for later use. If this has spiked your interest in preparing Gujia this Diwali, then we have the simplest of recipe to do so, listed below.
Given below is the uncomplicated and easy to follow recipe of mouth watering Indian festive sweet dish known as Gujia.
- 500 gms Maida (flour)
- 1kg Khoya
- 3 tbsp Kismis (raisins)
- 200 gms Almonds (cut into thin strips)
- 6 tbsp Cooking Oil (keep some more aside for deep frying)
- 200 ml Water
- 500 gms Sugar
- Firstly, mix six tablespoons of oil with maida.
- Now by adding required amount of water knead it into soft dough.
- Set it aside and cover with a damp cloth to maintain humidity.
- Next, fry khoya in a deep-frying pan, until it turns light brown in color.
- Now add sugar, almonds and kismis into the khoya and mix all the ingredients well.
- Then remove from the fire and let the mixture cool.
- Roll out the kneaded dough into a small and thick chapattis.
- Fill half the chapati with the khoya mixture and seal the round, while twisting the edges inwards.
- Then deep-fry these gujias, until they take a deep golden brown color, however remember the keep the flame low.
- Take them out and drain the excess oil completely.
- Serve once they cool down.