Mahrashtrian Gujiya

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Top Rated Recipe

Chef Ajay Chopra

Last Updated: Sep 03, 2019

Mahrashtrian Gujiya

About Mahrashtrian Gujiya

Table of Contents

Gujiyas stuffed with fresh coconut filling are so very tasty that they get consumed in no time

  • All purpose flour (maida) 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¾ cup
  • Ghee 6 tbsps
  • Sesame seeds (til) 3½ tbsps
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  • 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.
  • 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.
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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

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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Key Details:

Prep:35 minutes

Cook time: 35 minutes

Difficulty Level: Moderate

Course: Mithai

Cuisine: Maharashtrian

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