Mahrashtrian Gujiya

About Mahrashtrian Gujiya

Ingredients

• All purpose flour (maida) 2 cups + 1 tbsp
• Semolina (suji / rawa) ¾ cup
• Ghee 6 tbsps
• Sesame seeds (til) 3½ tbsps
• Poppy seeds (khuskhus) 4 tbsps
• Fresh coconut, scraped 1 cup
• Jaggery, grated 2 cups
• Green cardamom powder 2 tsps
• Salt to tasgte
• Oil to deep-fry

How to Make Mahrashtrian Gujiya (Stepwise Photos)

Method

1. To make the dough take all-purpose flour in a bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
2. To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
3. Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
4. Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
5. Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
6. Twist the edges with your fingers to make gujiyas.
7. Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
8. Drain on absorbent paper. Cool and serve or store in airtight container.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps