Crafting The Dough
To begin crafting these delightful Gujiyas, the first step involves preparing a pliable dough that will form the outer shell. In a spacious mixing bowl,
combine approximately 2 cups of all-purpose flour (maida) with 4 tablespoons of ghee and a small pinch of salt. The key here is to rub the ghee into the flour thoroughly until the mixture resembles coarse crumbs. This technique ensures a flaky and tender crust. Gradually introduce water, a little at a time, while mixing until you achieve a smooth, cohesive dough that is neither too sticky nor too dry. Once the dough is formed, cover it with a damp cloth and let it rest for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to handle and roll out, ultimately contributing to a better texture in the finished Gujiyas.
Flavorful Suji Filling
The heart of a delicious Gujiya lies in its rich and aromatic filling. For this, you'll need about 1 cup of semolina (suji or rava). Heat a dry pan over medium flame and gently roast the semolina until it turns slightly golden and aromatic. Be careful not to burn it. Once roasted, let it cool completely. In a separate bowl, combine the cooled semolina with ½ cup of desiccated coconut, ¾ cup of powdered sugar, and 3 tablespoons of ghee. To add delightful texture and flavor, mix in 2 tablespoons each of chopped almonds and cashews, along with 1 tablespoon of raisins. A ½ teaspoon of cardamom powder will infuse a wonderful fragrance. For those who enjoy a bit more, you can also incorporate optional ingredients like melon seeds or chopped pistachios. Mix all these ingredients thoroughly to create a well-combined, sweet, and nutty stuffing.
Assembling & Frying
With the dough and filling ready, it’s time to assemble the Gujiyas. Take the rested dough and divide it into small, equal-sized balls. Roll each ball into a thin, circular disc, ensuring the edges are slightly thinner than the center. Carefully place about 2 teaspoons of the prepared semolina filling in the middle of each disc. To seal, lightly dampen the edges of the disc with a bit of water. Fold the disc in half to create a half-moon shape, pressing the edges firmly together to prevent the filling from escaping during frying. You can crimp the edges decoratively using a fork or a special Gujiya mould for a traditional look. Once assembled, heat oil or ghee in a kadai or deep pan over medium heat. Carefully fry the Gujiyas in batches, ensuring not to overcrowd the pan. Fry them until they turn a beautiful golden-brown and become wonderfully crispy. Drain them on an absorbent paper to remove excess oil.
Finishing Touches
To elevate the taste and appearance of your freshly fried Gujiyas, a sweet glaze can be a delightful addition. For a sugary and glossy finish, prepare a simple sugar syrup by heating about one cup of sugar with a small amount of water (just enough to dissolve the sugar). Once the syrup reaches a thin, one-string consistency, gently dip the warm Gujiyas into the syrup, ensuring they are coated evenly. Let them drip off the excess syrup before placing them on a plate. As a final flourish, sprinkle some chopped pistachios over the glazed Gujiyas. This adds a touch of color and an extra layer of crunch. These freshly made, delectable Suji Gujiyas are now ready to be savored and shared, bringing a taste of tradition and sweetness to your Holi festivities.
