Gujiya Recipe | How to make Khoya Gujiya | Khova Garjalu (Holi Special Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipe youtube channel. Today's recipe is gujiya or khova garjalu or karanji. Gujiya or karanji or kajjikayalu are made during festivals like Holi and Diwali across India. Gujiya is a sweet dumpling, stuffed with khoya, dry coconut and dry fruits. The stuffings or fillings are slightly different from one region to the other. It has a crispy and flaky outer layer and stuffing inside. To get the shape of gujiyas, a mould is available in the markets nowadays, or else we can get it online also. Without the mould also we can shape them easily. Gujiyas are made best when they are fried in hot oil in a low flame. And some people dip in sugar syrup after frying. But I found that is too much sweet so I do not dip them sugar again.
Check out for other sweets recipes:
Gulab Jamun
Bellam Appalu
Besan Laddu
Coconut Laddu
Besan Khoya Laddu
Sojjappalu
Hayagriva
Coconut Laskora

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Gujiya Recipe | How to make Khoya Gujiya | (Holi Special Recipe)
Author: Sailaja Angara
Preparation Time: 30M
Cooking time: 30M
Servings: 12 Pieces

Gujiya is a delicious sweet made during festivals like holi and diwali across India. Crispy layered stuffed with khoya or dry coconut and dry fruits.

Ingredients:

• 1 Cup Maida/All purpose flour
• 200 grms Unsweetend Khoya/Mawa
• 1/2 Cup Dry coconut(optional)
• 200 grms Powdered Sugar
• 2 to 3 tbsp of chopped Dry Fruits(Cashew nuts/Almonds/Pista)
• 1/2 tsp Cardamom Powder
• 1 tbsp Melted Ghee
• Oil for Frying
• a pinch Salt

Procedure for Cover:

1. In a mixing bowl add maida and salt.
2. Add melted ghee and mix it well.
3. Rub it inbetween the hands also.
4. If taken a fistfull of maida into our hand it should become firm.
5. It is the indication for the crispyness of the outer layer.
6. Add water little by little and made smooth dough.
7. Knead the dough well and cover it with damp cloth.
8. Allow it to rest for 10 to 15 mins.

Procedure for Stuffing:

1. Chop all the dry fruits, cashew nuts, almonds and pista into a small pieces.
2. Powder sugar and keep it aside.
3. Heat a thick bottomed pan, add crumbled khoya.
4. Cook it well so that the raw smell goes off. Approxmately 3 to 5 mins.
5. Transfer the khoya into a mixing bowl and allow it to cool completely.
6. Again heat the same pan roast dry coconut and keep it aside.
7. I did not use dry coconut.
8. Once the khoya cooled completely add chopped dry fruits.
9. If using coconut add fried coconut also, add cardamom powder.
10. Add powdered sugar and mix it well.
11. Stuffing is ready.
12. Follow below instructions for making gujiya.

Procedure for making Gujiya:

1. Knead the dough again.
2. Make small roundles of equal size.
3. Roll each roundle into a thin poori using rolling pin.
4. Place small portion of the stuffing on one side.
5. Lightly moisture the edges of the poori.
6. Wrap the stuffing by folding the poori. (to get half circle shape)
7. Gently press the edges to seal it tightly.
8. Mark it with a fork to give a shape like gujiya.
9. If using gujiya mould, do the same by placing the rolled poori in the mould.
10. Make all the gujiyas like this and place them in a plate.
11. Cover them until we fry them in hot oil.
12. Heat oil in a deep and thick bottom pan.
13. Check the heat of the oil by dropping a small portion of the dough into it.
14. It should float up slowly, then the oil is suffieciently hot.
15. Slowly drop each gujiya into the hot oil.
16. Drop 3 or 4 at a time.
17. If over crowded they won't get fried properly.
18. Fry them on a low flame until the gujiya turn into golden yellow.
19. Fry them only and only on a low flame, otherwise they will turn crisp.
20. Stir them ocassionally.
21. Once done transfer the fried gujiya onto a kitchen tissue.
22. Repeat the same with all the gujiyas.
23. If stored in an air tight container, they can be enjoyed for 4 to 5 days.
24. Enjoy Gujiya on any festival with family and friends.