Name: Gujiya (sooji) recipe by Bindiya Sharma at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 10
Ingredients: For the dough- 2 cups All purpose flour; 4 tbsp ghee; 4 tbsp Milk; Water as required; For the filling-1 cup Semolina(sooji); 1 cup powdered sugar; 1/2 cup Dessicated Coconut; 1 cup Chopped Dry fruits(Almonds, raisins, pistachios, cashews); 1/4 tsp Green cardamom powder(elaichi); 1 tbsp Chironji; 2 tbsp ghee; Oil/ghee for deep frying as required

ABOUT Gujiya (sooji) RECIPE

This time around I did not have any khoya/mawa at hand, so decided on semolina(sooji)and coconut(nariyal) stuffed gujiya.Came out equally delicious and have a longer shelf life.

Ingredients Serving: 10

For the dough- 2 cups All purpose flour
4 tbsp ghee
4 tbsp Milk
Water as required
For the filling-1 cup Semolina(sooji)
1 cup powdered sugar
1/2 cup Dessicated Coconut
1 cup Chopped Dry fruits(Almonds, raisins, pistachios, cashews)
1/4 tsp Green cardamom powder(elaichi)
1 tbsp Chironji
2 tbsp ghee
Oil/ghee for deep frying as required

Instructions

Take a large bowl, add flour, ghee and milk to it. With the addition of a little water, knead well into a smooth, stiff dough(this takes 6-8 minutes of continuous kneading.
Cover dough with cling film and keep aside to rest for half an hour.
Meanwhile make the filling- Take a heavy bottom pan and dry roast sooji over gentle heat till rawness disappears and the sooji turns a light golden brown.
Add 2 tbsp ghee to the pan and keep stirring, now add the dry fruits, chironji, coconut and cardamom powder. Roast for a couple of minutes over low heat, then keep aside to cool. Mix in sugar when cool.
Divide the dough into 30 portions and roll out into small puris.
Take a gujiya mould and place the rolled out puri onto it, add a tbsp of the filling, moisten the edges with a little water and press down mould to seal. Remove excess dough.
Prepare all the gujiyas this way.
Heat oil/ghee over low flame till barely hot. Lower prepared gujiyas into the oil, a few at a time. Fry over gentle heat till light golden and crisp.
Drain well and store in airtight containers when cool.

Similar Recipes