Gujiya is a sweet dumpling made of all purpose flour and stuffed with roasted semolina or Milk solid khoya or Sweetened Coconut fillings.The outer layer is crispy & flaky while stuffing is rich & sweet.
Every part of India it’s called by different name. like Ghugra in Gujrat,Karanji @ Maharashtra, & Andhra Pradesh call Kajikayalu.
At my native in Bihar Gujiyas are called Pedakiya.It’s very popular in Bihar during a festival. There are two types of Gujiya made in Bihar: one with Roasted semolina (sooji) in which added dry nuts cardamom powder sugar & raisins and then deep fried in a cooking oil or ghee.another one made with filling milk Solid ,cardamom powder ,sugar & dry nuts.
My Family favourite is Mawa Gujiya which I am sharing here.
Ingredients for outer cover
All Purpose Flour – 2 cup
Milk or Yoghurt- 1/4 cup
Ghee – 4 tbsp
Cold water to make dough as required
Mawa (khoya) – 1 cup
Powdered Sugar -1/4 cup or to taste
Cashew Nuts – 10-20
Raisin – 2 tbsp
Green Cardamom Powder- 1 tsp
Oil for frying
In a bowl, add the flour & 2 tbsp of ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add enough water to make a dough which can be rolled yet Firm dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.
Meanwhile, heat a pan, add half tbsp of ghee,add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 minutes. Remove, keep aside to cool.add powdered sugar and roasted nuts into mawa. Add the cardamom powder and mix well.keep side the prepared filling.
Now, roll each ball with the rolling pin into a thin puri Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.
Heat enough oil in a wide vessel to deep fry the stuffed gujiya Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya with a ladle and remove to a plate.Cool and store in airtight containers. Gujiya will be fresh for at least a week and can be stored utpo 2-3 weeks.