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Gujiya Recipe
Gujiya Recipe

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This traditional favourite fried pastry with an aromatic nutty filling and peculiar rolled up edges is simply enough to get you thinking about Holi. If you're like us and want to have this lovely more than once a year, go ahead and try this simple recipe out today.

  • video Servings - 8
  • video Preparation - 25 min
  • Cooking - 30 min

Ingredients for Gujiya buynow

- Water For Dough

- Oil for frying

- Semolina

- Elaichi (Cardamom) Powder

- Kishmish (Raisins)

- Kaju (Cashewnuts)

- Badam (Almonds) chopped

- Coconut Fresh Grated

- NESTLÉ MILKMAID Sweetened Condensed Milk

- Maida (Flour) For Dough

- Sooji (Semoliine)

How to make Gujiya

  1. 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.
  2. 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.  
  3. 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.

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