It’s not Diwali without the sweet aroma of gujiyas wafting through the house. It is easily the prime traditional food of Diwali and one of my husband’s absolute favourite desserts!
Gujiyas are sweet dumplings, filled with sweet stuffing of khoya, roasted coconut and dry fruits.They are dipped in sugary syrup at the end and truly taste divine!
In India nowdays, gujiyas are made with the help of a mould. It is very handy in shaping the gujiyas quickly, which is easily the most tricky stage of the process. I do not own a gujiya mould, so I made them with hand. It is one of the difficult Indian recipes I have tried, purely because of the technique.
Secondly, in India khoya/mawa is readily available at the dairy shops on every nook and corner. Khoya is nothing but the evaporated milk solids and it forms a rich base for most of the Indian desserts. As we don’t have khoya in Dublin, I found a substitute recipe for making home-made khoya and it worked pretty well. So, here we go..
Give this recipe a go and enjoy!
-1 cup plain flour
-2 tablespoons oil
-1/4 cup water to knead
For the filling-
-1/2 cup whipped cream
-1 cup milk powder
-1/4 cup fresh coconut, grated and lightly roasted
-1/4 cup sliced almonds
-1/4 cup chopped pistachios
-1/2 teaspoon cardamom powder
-2 tablespoon sugar
For the syrup and garnish-
-1/2 cup sugar
-2 tablespoons sliced almonds and pistachios
-Oil to fry
-Put flour, and oil in a bowl.
-Mix nicely with both the hands for few minutes till oil is completely absorbed in the flour. This step is extremely essential for getting the perfect samosa crust. Mix till you get a breadcrumb like texture and when you take some flour and close your palm, it should hold a shape. That’s when you know that the flour is ready.
-Keep it aside and let it rest for 15-20 minutes.
-Afterwards, make a soft dough adding water slowly as needed. .
-Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
-For the filling, mix the cream and milk powder in a frying pan.
-Cook on medium heat until mixture starts leaving the sides of the frying pan. Stir continuously to avoid burning
-Turn off the heat and add roasted coconut, almonds, pistachios, sugar, and cardamom powder. Mix together well to get a crumbly stuffing.
-Keep aside to cool.
-For making the gujiyas, knead the dough again for a minute.
-Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
-Next, roll each ball into about 4-inch circle with a rolling pin, like a small chappati .
-Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. You can use a little water to seal the edges well.
-Carefully fold the sealed edge into little pockets to form an attractive design. You can also use knife to make lines across the sealed edge for an easier pattern.
-Continue filling the rest of the gujias in the same manner.
-Heat oil in a frying pan on low heat.
-Drop some dough in the oil to see if it is ready for frying. It should take a few seconds to come up. If your dropped dough immediately sizzles and comes up, that means that your oil is too hot!
-Fry the gujias on low heat until they turn light golden-brown color on all sides. Don’t fry on high heat.
-Keep the fried gujiyas to cool for some time.
-For the syrup, boil the sugar and water on medium heat until syrup is thick and at about one thread consistency.
-Dip the gujias into the syrup making sure they are coated with syrup all around.
-Place the gujiyas on a wire rack to allow the extra syrup drain.
-Garnish the gujiyas with sliced almonds and pistachios while the gujhias are still moist with syrup so that the dry fruits stick to the cover.
-Gujiyas will be dry in an hour and ready to serve!