Guijiya are sweet flaky pastry filled with khoya and dry fruits stuffing. Khoya or mawa is a evaporated milk solids.It is a popular north Indian dessert which is made on almost all the festivals but it is a like mandate thing to me be made on Holi, a festival of colours. As recently we celebrated holi as it was a first holi for my little one.!! I made this authentic and traditional dessert because my husband loves it soo much, he can have all day without minding the calories…:-D
Gujiyas do looks like empanadas which is very popular in Latin America.
Here is the list of ingredients and method for preparing Gujiyas
For the dough:
- 2 cups Refined flour
- 1 cup Clarified butter
- Water (to mix)
- For the filling:
- 1 cup Khoya
- 1 cup Sugar
- 1 tsp Green cardamom, powdered
- 1 tbsp Almonds, finely chopped
- for deep-frying Ghee
Prepare the dough:
- Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
- Leave to rest for at least half an hour.
Prepare the filling:
- Saute the khoya over medium heat till it looks slightly fried.
- Take off the heat and when it cools, mix in the sugar, cardamom and almonds
- Shape the filling into ovals about 21 cm length and 1 cm thickness.
- Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
- Take a round, wet the edges with water and place a piece of filling over one half.
- Fold the other half over and press the edges together to seal.
- Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
- Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
- Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.