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

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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


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