Gujiya/Gujhiya/Perukiya is a sweet dish. Gujiya is a sweet deep fried dumpling made with suji/semolina and maida/all purpose flour and is stuffed with a mixture of khoya/mawa/milk solid and dried fruits.

Servings: 30-35

Preparation Time: 45 minutes

Cooking Time: 30 minutes

Course: Snack

Cuisine: India

Ingredients:

For the Gujiya Pastry:

1. Plain Flour/ Maida                                                                         250g
2. Suji/ Samolina                                                                                 2 tbsp
3. Salt to taste
4. Ghee                                                                                                  3 tbsp
5. Water as required

For the Gujiya Stuffing:

1. Khoya/ Milk Solid                                                                           200g
2. Suji/ Samolina                                                                                 50g
3. Cashew nuts/ Kaju                                                                         50g
4. Raisins/ Kishmish                                                                           25g
5. Dry Dates/ Chuwada                                                                     5-10
6. Sesame Seeds/ Till                                                              10g
7. Grated Dry Coconut/ Gadi/ Khopra                                          10g
8. Fennel Seeds/ Sauf                                                                        5g
9. Castor Sugar                                                                                  4 tbsp
10. Sugar                                                                                              1 tbsp
11. Salt                                                                                                    A pinch

Directions:

1. For the dough, take the plain flour and semolina in a bowl. Add salt and ghee to it. Rub it between your palms to get a crumbly texture. Then add water to the flour mix and knead soft dough. Cover the dough with moist cloth and keep it aside for 30 minutes.
2. Meanwhile chop the dry fruits. In a bowl take the khoya/ milk solid, add suji/ semolina to it. Mix it well till you get a crumbly texture.
3. Add the chopped dry fruits, grated coconut, sesame seeds, fennel seeds, castor sugar, sugar and salt to the khoya-suji mix. Mix it well till nicely distributed. The stuffing is ready. Keep it aside.
4.  Make small round balls from the dough and roll out small circles having 4-5 inches diameter.
5. With your fingertip, apply water all over the circumference edge. Place about 1 tbsp or 1 ½ tbsp of the khoya stuffing on one half of the circle, keeping edges clean.
6. Now fold the other half over the stuffing and paste the wet edges pressing gently. The best way to seal the edges is to make pleated designs till the end. This will prevent the stuffing from coming out while frying.
7. One can even use gujiya maker in which rolled dough circles are kept over the gujiya maker, stuffed with filling and sealed by pressing the edges.
8. Heat the oil/ ghee in a deep frying pan/ kadhai. Gently slid the gujiya into the hot oil and fry till golden brown on both the sides in low medium flame. Three to four gujiyas can be fried at once.
9. Place the fried gujiyas on the kitchen towel to drain off the excess oil. Once the gujiyas are cooled completely serve them or store them in an air tight container.