Saturday, September 3, 2016
Sooji Gujiya
Sooji Gujiya
Sooji Gujiya Recipe with step by step photo - Gujiya is a deep fried pastry filled with khoya, sooji, coconut and nuts. But in this recipe sooji is more so I call it Sooji Gujiya. Gujiya is very popular in North India particularly in Bihar, Jharkhand, Uttar Pradesh, Madhya Pradesh and Rajasthan, especially during Teej, Holi and Diwali. In my home specially Gujiya made during Teej festival. Gujiya making is an art specially if we are sealing the edges by hand. Making Gujiya is not complicated it's just take little time. It's taste great.
Ingredients:
For Crust:
- Maida/All purpose flour - 2 Cups
- Ghee or Oil - 4 tbsp
- Water - 1/3 cup or as required
For Filling:
- Sooji/Semolina - 1 Cup
- Mawa/Khoya (optional) - 3/4 Cup
- Powdered Sugar - 1 Cup or as per taste
- Cardamom Powder - 1/2 tsp
- Grated Dry Coconut - 1/2 Cup
- Raisins - 2 tbsp
- Cashew nuts (Chopped) - 4 tbsp
Also needed:
- Oil - To Deep Fry
- Maida - 1 tbsp
Method:
For Crust:
1. In a wide bowl take all purpose flour/maida, 4 tbsp oil and mix well, add water in small quantity and Knead the dough until the dough becomes soft and pliable.
2. Cover with a damp cloth and keep aside for 10 to 15 minutes.
Filling:
1. In a pan or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until its melts loosen up, switch off the flame, and keep aside.
2. Heat a pan and add ghee to it and roast Sooji on slow flame till it changes color to light pink. Keep stirring so it doesn't get burnt.
3. Add cardamom powder into it, mix it well.
4. Add khoya/mawa and mix well khoya with sooji.
5. Add nuts into it. Mix well.
6. Turn off the heat. Transfer it in a plate or bowl to cool down.
7. When completely cooled add grated coconut, powdered sugar and mix well.
8. Filling is ready. Keep aside.
Making Gujiya (how to proceed):
1. Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
2. Knead the dough well again and make equal sized balls so as to make small poori.
3. Take a ball and roll out thin poori of it.
4. Dip your finger in the flour paste and spread it around the edges of the rolled poori.
5. Take the rolled poori in your palm and put about 1-1/2 tablespoons of the filling mixture in the center (Sooji doesn't touch the ends of poori) and fold it into a semi-circle. Now press the edges together with your fingers. Press edges with a fork to seal and make impression or with hand pinch edges and seal it. Make sure the edges are completely sealed.
6. Repeat with other balls and stuffing.
7. Heat enough oil for deep frying on medium heat.
8. Place 2-3 gujiya at time and fry in medium to slow flame.
9. After gujhiyas are floating on top of the oil, turn them slowly. Fry until both sides golden brown, do turn 2-3 times gujiya to cook it well both sides. Lift them out of the oil with a slotted spoon.
10. Keep in kitchen tissue to drain excess oil.
11. Allow to cool them completely before storing in air tight container.
Sooji Gujiya Recipe with step by step photo:
1. In a wide bowl take all purpose flour/maida, 4 tbsp oil and mix well, add water in small quantity and Knead the dough until the dough becomes soft and pliable.
2. Cover with a damp cloth and keep aside for 10 to 15 minutes.
3. In a pan or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until its melts loosen up, switch off the flame, and keep aside.
4. Heat a pan and add ghee to it.
5. Roast Sooji on slow flame till it changes color to light pink. Keep stirring so it doesn't get burnt.
6. Add khoya/mawa and cardamom powder, mix well khoya with sooji.
7. Add nuts into it. Mix well.
8.Turn off the heat. Transfer it in a plate or bowl to cool down. When completely cooled add grated coconut.
9. Add powdered sugar and mix well.
10. Filling is ready. Keep aside.
11. Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
12. Knead the dough well again and make equal sized balls so as to make small poori.
13. Take a ball and roll out thin poori of it.
14. Dip your finger in the flour paste and spread it around the edges of the rolled poori. Take the rolled poori in your palm and put about 1-1/2 tablespoons of the filling mixture in the center.
15. Now press the edges together with your fingers.
16. Press edges with a fork to seal and make impression or with hand pinch edges and seal it.
17. Make sure the edges are completely sealed.
18. Repeat with other balls and stuffing.
19. Heat enough oil for deep frying on medium heat.
20. Place 2-3 gujiya at time and fry in medium to slow flame.
21. After gujhias are floating on top of the oil, turn them slowly. Fry until both sides golden brown, do turn 2-3 times gujiya to cook it well both sides.
22. Lift them out of the oil with a slotted spoon.
23. Keep in kitchen tissue to drain excess oil.
24. Serve.
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