Festivals like Diwali and Holi are incomplete without traditional favourites like Gujiya gracing the occasion. This traditional-favourite fried pastry with an aromatic nutty filling and peculiar rolled up edges is simply enough to get you thinking about Holi. But, if you want to relish this lovely dessert more than once in a year, go ahead and learn how to make Gujiya by trying out this simple Gujiya recipe. This Gujiya recipe serves eight people, making for the perfect Indian dessert to suit any occasion. The crisp outer layer of the Gujiya crumbles beautifully inside the mouth to give way to the sweet filling that hijacks one's senses. This easy-to-make Gujiya recipe uses your favourite NESTLE MILKMAID to prepare the dish, making too tempting to resist. Once your family and guests taste this stuffed Indian pastry, they'll be begging you to teach them how to prepare and make Gujiya at home.
- Servings - 8
- Preparation - 25 min
- Cooking - 30 min
- 1/2 tin (200 g)NESTLÉ MILKMAID Sweetened Condensed Milk
- 1/4 cupWater For Dough
- 20 ml (4 tbsp)Oil for frying
- 1/2 cupSemolina
- 1/4 tspElaichi (Cardamom) Powder
- 2 tbspKishmish (Raisins)
- 2 tbspKaju (Cashewnuts)
- 2 tbspBadam (Almonds) chopped
- 150 gCoconut Fresh Grated
- 125 gMaida (Flour) For Dough
- 25 gSooji (Semoliine)
- Roast semolina on slow fire till it changes colour. Mix in all the other ingredients for the filling. Cook on medium / slow flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.
- To prepare the dough, rub oil into maida. Add water and make into stiff dough. Knead the dough till pliable. Keep aside covered for 10-15 minutes. Knead dough once again. Divide into 16 balls.
- Roll each ball into a flat round. Place one portion of the filling fold over and shape into gujiya sealing the edges with little water*. Deep fry in hot oil till golden brown.
To seal use gujiya moulds or press with ends of a fork or simply twist with hand.