Gujiya is a classic sweet from Northern India.
▶A fried crescent-shaped sweet pastry made using suji (semolina) or maida (flour) and filled with a mixture of sweetened khoa (milk solids, also known as mawa) and dried fruits.
▶The crescents are then fried in ghee (clarified butter) to give them a crispy texture.
▶It is known with some variations as Gughara, Pedakiya, Purukiya, Karanji (popular in Maharashtra, however, it has a filling of coconut, poppy seeds, sesame seeds, and nuts) Kajjikayalu, Somas, and Karjikayi.
❓What is Holi ❓
I have already talked about it in the past..
🌟A religious festival during which it is customary to smear oneself with colored powders to honor an Indian-origin rite symbolizing rebirth and reincarnation🌟
Here are two more recipes dedicated to the festival:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Frying
- Cuisine: Indian
- Seasonality: Spring
Ingredients
- 1 cup flour
- 1 cup semolina
- 2 tablespoons ghee
- to taste salt
- 7 oz khoa (or ricotta)
- 1/2 cup powdered sugar
- 1 oz nuts (or mix of dried fruits)
- to taste raisins
- to taste cardamom
- to taste ghee
Steps
For the dough:
• Mix the flours and salt.
• Heat the ghee in a small pan or bowl until it melts and becomes hot. Pour the ghee over the flours.• Mix with your fingertips until it forms a breadcrumb-like consistency.
• Add water a little at a time and start kneading. The amount of water needed will depend on the quality and consistency of the flour.• Work the dough until it becomes firm and tight. Cover with a damp cloth and set aside for 30 minutes.
For the filling:
• Add the ghee to the khoa.
• Combine powdered sugar, chopped nuts (or mix of dried fruits), cardamom, raisins.
Assemble:
Divide the dough into balls.
Lightly dust the work surface with some flour. Roll each ball with a rolling pin into a small circle with a diameter of 4 inches.
With your fingertips or a brush, apply water all around the edge of the circumference.
Place about 1-1.5 tablespoons of filling on one side of the circle, keeping the edges empty.
Seal the edges by tapping and forming crescents.
Heat the ghee and fry each crescent.
(Alternatively, you can bake them in the oven at 392°F after brushing with oil and ghee for about 15 minutes)
FAQ (Frequently Asked Questions)
Are khoa and mawa the same thing?
Yes, it is composed of either whole milk powder or milk thickened by heating in an open iron pan.
Its moisture content is lower than that of other typical fresh cheeses like ricotta, but it resembles it, although less creamy.
