How to Make Gujhia

Gujhia or gujyia has many different names throughout the Indian subcontinent. Whatever you call it, it is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji or maida stuffed with a mixture of sweetened khoya (khoa) and dried fruits, and fried in ghee.

It’s other names are gunjiya, gughara, pedakiya, karanji, kajjikayalu, somas, karjikayi 

Ingredients:

• 500g maida or white flour
• 400g suji (sweet halwa)
• 400g khoya
• 40g raisins
• 450g ghee
• 400g caster sugar or even powdered jaggery
• 15g almonds
• 5g cardamom
• 10g coconut powder (optional)
• water

Preparation:

1. To a hot frying pan or skillet, add 200g of ghee then the suji and cook until it turns golden brown.
2. Add khoya and fry for 5 minutes
3. Remove the pan from the heat and add sliced almonds, sugar, cardamom and coconut.
4. Prepare a dough of white flour and hot ghee. It should be stiff and pliable in the hands.
5. Cover the dough with a thick dry cloth to soften.
6. Split the dough into small balls and roll out into this puris.
7. Add a teaspoon of the suji mixture. Fold into a half moon shape and seal edges with a small amount of water.
8. Fry the gujhia in ghee until golden brown to make it crisp.
9. If you want gujhia with a sugar syrup coating, then make a sugar syrup by melting sugar and immersing the gujhia in the hot sugar syrup.