Gujia is a sweet dumpling made with plain flour or wheat flour and stuffed with khoya or semolina. It is common in southern regions of Asia Pakistan, Bangladesh and India.
The packaging of a gujiya is very much like that of a samosa, however the gujiya has a very distinct shape.
Here at my place these are sell in big size like bigger than punjabi samosa but actually they are made in small size.
Ingredients for gujiya pastry:
2 cups all purpose flour (maida)
¼ teaspoon salt (forgot to capture)
1/4 cup water or as required
4 tablespoon melted ghee
6 tablespoons yogurt
Method:
Take the all purpose flour, salt , yogurt and ghee in a bowl.
heat ghee in a small pan or bowl.
pour the ghee on the flours.
rub the ghee & yogurt with the flour , with your fingertips to form a bread crumb like texture.
then add water in parts and begin to knead. the amount of water will depend on the quality of the flour.
knead the dough till firm.
cover the dough with a moist cloth and keep aside for 20 mints.
assembling & preparing gujiyas:
Makke small balls of the dough
roll in your palms to make balls and place all the balls in a plate cover with a moist kitchen towel. roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter....or whatever size u want.......or use a round cutter to cut accurate circle.if needed sprinkle some flour on your roling surface but don't add too much flour while rolling. if you can roll without the flour, then it is better.
with your fingertip, apply water all over the edge.
place about 1 tsp of the khoya filling on one side of the circle, keeping edges empty. don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.
carefully, bring together both the edges and join. gently press the edges.
U can shaape them with a small gujiya cutter too.
just keep on folding and twisting the edges till the end.
prepare gujiyas this way and arrange them on a plate or tray.u can seal them with fork too if u are not good in making this plated design.cover the guijyas with a moist napkin so that the dough does not dry out.
frying method for gujiya:
heat oil for deep frying in a karahi or pan i think karahi is best option i used pan it'snot much better.
first test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up it's perfect for frying.
Fry until nice & golden on medium flame.
For Filling Follow Link: https://youtu.be/y9W678cbcZM
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