Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas

By -
Gujiya is a traditional Indian sweet dumpling or an empanada filled with a delicious stuffing made of roasted nuts, semolina and mawa (milk solids) that is subtly flavored with some cardamom powder for that beautiful hint of sweet fragrance. It is known with different names across different regions in India: Karanji in Maharashtra, Ghughra in Gujarat, Purukiya in Bihar and Nevri in Goa.

Though a perfect-make for any Indian festival, Gujiya finds a special place during the Holi celebrations, when it is made in tonnes and you would find it being sold at any and every sweet shop with another festive favorite, the very delicious and irresistible, Thandai (chilled milk flavored with nuts and cardamom powder).



Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas


Coming to the variety of Gujiyas, it generally comes in two versions: dry one and another, which is soaked in sugar syrup. Personally, I like the dry version more as its not overly sweet and has a good shelf life. Having said that, these can be made with a lot of other stuffings too. For example, I tried this fusion version this time by including some white chocolate chips in the coconut, semolina and mawa stuffing. Trust me, it came out absolutely delectable and mouthwatering. Make it for your Holi gathering and I promise, it would turn to be the showstopper on your table.



INGREDIENTS

 For Pastry

  • Maida/APF - 1 and 1/2 cups
  • Semolina/Sooji - 1 tbsp
  • Ghee - 2 tbsp
  • Water - as needed

For Filling
  • Ghee - 3 tbsp
  • Semolina - 1/4 cup
  • Khus Khus (optional) - 2 tbsp
  • Finely chopped almonds - 2 to 3 tbsp
  • Finely chopped cashews - 2 to 3 tbsp
  • Finely chopped pistachios - 1 tbsp
  • Desiccated coconut powder - 1/4 cup
  • Mawa - 1/2 cup
  • White chocolate chips - 1/4 cup + 1/4 cup for melted chocolate for garnishing
  • Powdered sugar - 1/2 cup
  • Cardamom powder - 1 tsp


Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas


METHOD

  • Start by making dough. In a large bowl, combine the maida and add in the ghee. Rub it between your fingers nicely.
  • Add some water little by little to make a semi-stiff dough. Make sure you don't knead the dough much. It should just come together as a mass. Some cracks are okay ....
  • Cover with a damp cloth and rest for 25 to 30 minutes.
  • Meanwhile, make the filling.
  • In a pan, heat the ghee. Add in the semolina and khus khus. Lightly roast on low flame for 2 to 3 minutes. Then add in the chopped nuts and desiccated coconut powder and continue roasting until you start getting a nutty fragrance.
  • Transfer in a bowl.
  • Next, crumble the mawa/khoya and add in the same pan. Roast it on low flame until it is lightly browned. Transfer to the bowl with roasted nuts.
  • Let the mixture cool down and then mix in the white chocolate chips and sugar.
  • To make the gujiya, knead the dough to smoothen.
  • Divide it in 12 to 14 lemon sized balls.
  • Roll each ball in a thick circle 3 to 4 inches in diameter depending on the size of the gujiya mould.
  • Grease the edges of the mould with some oil and place the circle on the same.
  • Fill the half circle with about a tbsp of stuffing. Smear the edges with some water. Close the gujiya mold and press tightly. Scrape off the extra dough from the sides. You will get a nicely shaped gujiya. Keep it on a plate covered with a damp cloth. 
  • Make all the gujiyas in the same way.
  • Don't have a mould? Fold the circle in a half moon shape after filling with the stuffing and then seal using a fork. It will also leave beautiful fork marks on the edges of the gujiya.
  • Heat oil in a kadhai. Once it is nicely hot, lower the flame and add in the gujiyas one by one. Fry on low flipping them in between until they attain a nice golden color on all sides. Cooking on low flame is the key as it makes them crisp and flaky. If you fry them on high, they will get a golden color on outside but would remain uncooked from within. 
  • Transfer on a plate and let them come to room temperature.
  • Melt some white chocolate in microwave or using a double boiler. Drizzle with a spoon on all the gujiyas.
  • Let the chocolate solidify and then store the gujiyas in air-tight container. Enjoy as and when you like.

Few Tips for Perfect Gujiya
  • The dough has to be semi-stiff; neither too hard and nor too soft.
  • Make sure the nuts are finely chopped or powdered else, the dough may tear off when making gujiya.
  • The gujiya has to be sealed nicely. Use some water on the edges to secure them tightly so that when gujiyas are dropped in the oil, they do not disperse making the entire oil messy.
  • Lastly, gujiyas have to be fried on low - medium heat to get the crisp and flaky texture.



Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas



Dry Gujiya with White Chocolate, Nuts and Mawa Stuffing | Indian Sweet Fried Empanadas


Pin here for later...



Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint ...
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp ...
Read more

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po...
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an...
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y...
Read more

Chicken Rara | Rara Chicken | Rara Murgh

By -
Image
Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made... OTHER CHICKEN RECIPES TO TRY... KASHMIRI STYLE CHICKEN YAKHNI CHICKEN KEEMA MATAR MASALA CHICKEN SHAAMI KEBAB INGREDIENTS Chicken (on bone, curry cut) - 500 grams Chicken mince - 300 grams Finely chopped onions - 3 medium Finely chopped green chilies - 3 to 4 Pureed tomatoes - 3 medium Ginger paste - 1 tbsp Garlic paste - 2 tbsp Ghee - 2 tbsp Cooking oil - 2 tbsp Curd - 1/2 cup Salt - to taste Turmeric powder - 1/2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Cumin seeds - 1 tsp Bay leaf - 2 Cloves - 4 to 5 Black pepper corns - 8 to 10 Black cardamom - 1 Green cardamom - 3 to 4 Kas...
Read more

Dhaba Style Besan ki Phulki wali Kadhi

By -
Image
Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya see...
Read more