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Photo of Suji Gujiya by Suruchi's Kitchen at BetterButter
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Suji Gujiya

Mar-31-2018
Suruchi's Kitchen
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Suji Gujiya RECIPE

Semolina gujiya is all time favorite sweet for Indians. Gujiya becomes more delicious when prepared with mawa, desiccated coconut and dry fruits stuffing. To enhance the flavor, fry the gujiyas in pure desi ghee. Preparing sooji gujiya at home may sound fussy but this simple recipe will surely help you make mouth watering and delectable gujiyas. To make the outer layer of sooji gujiyas semolina has been used and the stuffing is loaded with mawa, dry fruits, desiccated coconut and powdered sugar and flavored with green cardamom powder.

Recipe Tags

  • Holi
  • Veg
  • Medium
  • Bihar
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. semolina 1 cup
  2. salt a pinch
  3. mawa 1 cup
  4. sugar powder 1/2 cup
  5. Dry fruits powder 1/4 cup
  6. cardamom powder 1/2 tsp
  7. Desiccated coconut 1/2 cup
  8. oil

Instructions

  1. In a bowl add semolina. Add 4 tbsp oil and a pinch of salt. Mix it.
  2. Add lukewarm water and mix it, add little water at a time. Make stiff dough (stiffer than roti dough). Dough is ready. Cover and leave it for 20 minutes.
  3. Heat a pan and add mawa. Cook it for a minute on low-medium flame.
  4. Add desiccated coconut. Cook it for a minute on low flame.
  5. Add crushed cardomom and dry fruits powder. Mix it and cook for 2 minutes on low-medium flame. Turn off the flame and let it cool down completely.
  6. Once the mawa is cold, add Powder sugar. Mix it.
  7. Take a portion of dough . Make balls from the dough. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.
  8. Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Open the mould and take out the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas . Cover it so that they don’t dry.
  9. Heat enough ghee in a wok to deep fry the gujiyas. Slide the gujiyas in hot ghee. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.
  10. Take out the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.
  11. Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

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