Gujiya - Sweet Dumplings

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (200g) khoya (reduced milk solids) 1 cup (200g) khoya (reduced milk solids)
• 1/2 cup (75g) powdered sugar 1/2 cup (75g) powdered sugar
• 1/4 cup (30g) almonds, finely chopped 1/4 cup (30g) almonds, finely chopped
• 1/4 cup (30g) pistachios, finely chopped 1/4 cup (30g) pistachios, finely chopped
• 1/4 cup (30g) cashews, finely chopped 1/4 cup (30g) cashews, finely chopped
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands, soaked in 1 tablespoon warm milk A pinch of saffron strands, soaked in 1 tablespoon warm milk
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 30g (15g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour and ghee. Rub the ghee into the flour until it resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it comes together. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the khoya, powdered sugar, chopped nuts, cardamom powder, and soaked saffron. Set aside.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the filling in the center of each circle. Fold the circle in half, sealing the edges by pressing firmly or using a fork to create a decorative pattern.
6. 6.
   Heat vegetable oil in a deep pan for frying. Once the oil is hot, carefully add the gujiyas and fry them on medium heat until golden brown.
7. 7.
   Remove the fried gujiyas from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Serve the gujiyas warm, sprinkled with powdered sugar.

Treat your ingredients with care...

• Khoya — If khoya is not available, you can make it at home by simmering milk until it thickens and solidifies. Ensure it cools completely before using in the recipe.

Tips & Tricks

• To achieve a flaky pastry, make sure the ghee is well incorporated into the flour.
• Do not overstuff the gujiyas, as it may cause them to burst while frying.
• Adjust the sweetness of the filling according to your preference by adding more or less powdered sugar.
• For a healthier alternative, you can bake the gujiyas instead of deep-frying them.
• Store the gujiyas in an airtight container to maintain their crispness.

Serving advice

Serve the warm gujiyas as a delightful dessert after a traditional Indian meal. They can also be enjoyed as a sweet snack with a cup of tea or coffee.

Presentation advice

Arrange the golden-brown gujiyas on a platter and dust them with a generous amount of powdered sugar. Garnish with a few saffron strands for an elegant touch.