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MAWA GHUJHIA
Gujiya is a deep fried pastry stuffed with a sweet filling of khoya. usually the outer part of pastry is made of all purpose flour but we can use half wheat flour and half all purpose flour. Let us see how to make Gujiya
INGRDIENTS:-
* Khoya - 400 gm
* Semolina - 100 gm
* Ghee - 2 tbsp
* Sugar - 400 gm
* Cardamom powder - 1/2 tsp
* Cashew Nut (chopped) -100 gm
* Resin - 25 gm
* Coconut grounded and dried - 75 gm
METHOD OF MAKING GUJHIYA STUFFING:-
- Crumble and grate the khoya/mawa
- Chop the dry fruits and keep aside.
- Melt ½ tbsp ghee in a pan on a low flame.
- Add the crumbled or grated khoya.
- Stir the khoya continuously on a low heat.
- Cook the khoya, till it begins to gather around itself. Switch off the flame and keep the pan down. Let the khoya stuffing cool down completely.
- Then add powdered sugar, chop dry fruits and cardamom powder. Better to sieve the powdered sugar if there are lumps.
- Mix everything well and keep the stuffing aside. You can add more sugar if you prefer.
METHOD OF MAKING GUJIYA PASTRY:-
- Take the all purpose flour, whole wheat flour and salt in a bowl.
- Heat ghee in a small pan or bowl.
- Pour the ghee on the flours.
- Rub the ghee with the flours, with your fingertips to form a breadcrumb like texture.
- Then add water in parts and begin to knead. the amount of water needed will depend on the quality and texture of the flour.
- Knead the dough till firm.
- Cover the dough with a moist cloth and keep aside for 30 minutes.
METHOD OF FILLING GUJIYA:-
- Divide the dough into two parts.
- Make a medium log of each part and slice it into equal parts.
- Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
- Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don't add too much flour while rolling. If you can roll without the flour, then it is better.
- With your fingertip, apply water around the edge.
- Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then it is difficult to shape them and the gujiya may break in the oil.
- Carefully, bring together both the edges and join. gently press the edges.
- With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, it is very important that the gujiya is pressed & sealed well. avoid this method if you plan to fry the gujiya. if baking, the method is good. as even if the filling comes out, you don't have to worry as there is no mess.
- However, it is best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiyas look good too. Just keep on folding and twisting the edges till the end.
- Prepare gujiyas this way and arrange them on a plate or tray. Cover the guijyas with a moist napkin so that the dough does not dry out.
BAKING METHOD OF GUJIYA:-
- Preheat the oven to 200 degrees celsius/390 degree fahrenheit. brush oil or melted ghee n the gujiya evenly all over.
- Place them in a baking tray.
- Bake the gujiya for 20 to 30 minute on 200 degrees celsius/390 degree fahrenheit, till they are golden. oven temperatures vary, so do keep a check while baking the gujiyas. place them on a wire rack for cooling. once cooled, store the baked gujiyas in an air-tight jar or box.
FRYING METHOD OF GUJIYA:-
- Heat oil for deep frying in a kadai or pan.
- First test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
- Gently slid the gujiyas in oil. just add a few pieces and don't overcrowd. at a time depending on the size of the pan/kadai, you can fry 2 to 3 gujiyas at a time.
- Turn them over carefully as fry the other side. deep fry till the gujiyas have become golden.
- Drain on kitchen paper tissues. fry gujiyas this way and once they are cooled completely, store them in an air-tight box.
- Serve it
NOTE:-
** If you use all purpose flour, then you will need less water for kneading than what is mentioned. if you use whole wheat flour for kneading, then you will need more water. so add water in parts and accordingly. if the dough appears dry, then add more water and if the dough become sticky, then add more flour.
