Sweet Gujiya

About Sweet Gujiya

Ingredients

• All-purpose flour 2 cups + 1 tbsp
• Semolina (suji / rawa) ¼ cup
• Ghee 3 tbsps
• Poppy seeds (khuskhus) 3½ tbsps
• Cashewnuts, chopped 10
• Raisins (kishmish) 20
• Desiccated coconut 1 cup
• Green cardamom powder 1 tsp
• Nutmeg powder ½ tsp
• Powdered sugar 1 cup
• Oil to deep-fry

How to Make Sweet Gujiya (Stepwise Photos)

Method

1. To make the dough, take all-purpose flour in a bowl, add semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi-soft dough. Let the dough rest while you make the stuffing.
2. To make the stuffing, heat remaining ghee in a non-stick pan, add poppy seeds and saute them till light golden brown.
3. Add cashewnuts, raisins and desiccated coconut. Mix well and cook on medium heat for 2-3 minutes.
4. Add cardamom powder, nutmeg powder and powdered sugar and mix well. Set aside to cool.
5. Divide the dough into small equal balls and roll them into small puris.
6. Place each puri in a gujiya mould, place some stuffing in the centre, close the mould and shape into gujiya.
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 and let them cool.
9. Serve or store in an 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.

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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