Crispy Semolina Gujiya with Coconut & Dry Fruits – Perfect Diwali Sweet

Semolina Gujiya Recipe (Gujarati Style)

Cuisine: Gujarati
Course: Dessert
Diet: Vegetarian
Servings: 4
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes

Semolina Gujiya is a delightful and traditional Gujarati sweet, perfect for celebrating festive occasions like Diwali. With its rich, golden crust and flavorful filling made from semolina, coconut, dry fruits, and aromatic spices, these crispy treats are both a visual and gastronomic delight. The sweetness of the sugar and the fragrant cardamom, nutmeg, and khus khus combined with the nuttiness of almonds and raisins make these gujiyas irresistible. Serve them as part of a festive meal and enjoy the wonderful burst of flavors!

Ingredients

Instructions

1. Prepare the Stuffing:

   • Heat a heavy-bottomed pan over medium heat and add 1 tablespoon of ghee.
   • Once the ghee is melted, add the semolina (sooji) and sauté it until it turns golden brown. This should take around 3-4 minutes. Stir frequently to avoid burning.
   • Once the semolina is lightly toasted, add the grated fresh coconut to the pan. Mix well and cook for another 2-3 minutes, allowing the flavors to blend together.
   • Remove the pan from the heat and transfer the semolina-coconut mixture into a bowl. Let it cool for a few minutes.
   • Once cooled, add the sugar, cardamom powder, nutmeg powder, khuskhus, and chopped dry fruits (raisins and almonds) to the mixture. Stir everything together until it’s evenly combined. Set the stuffing aside to cool completely.

2. Make the Dough:

   • In a separate bowl, add the all-purpose flour (maida) and a pinch of salt.
   • Heat 2 tablespoons of ghee and add it to the flour mixture. Mix it well to incorporate the ghee into the flour.
   • Gradually add the cold milk, little by little, and knead it into a smooth, firm dough. Be careful not to add too much milk at once; you need a dough that is pliable but not too sticky.
   • Once the dough is ready, cover it with a damp cloth and let it rest for about 10 minutes.

3. Shape the Gujiyas:

   • After the dough has rested, divide it into equal portions and roll them into small balls.
   • Dust the rolling surface with a little flour and roll each ball into a small, 2-inch diameter flat disc (roti).
   • If you have a gujiya mould or a calzone maker, place the rolled dough disc into the mould.
   • Spoon a portion of the prepared stuffing into the centre of the dough disc. Be sure not to overfill it.
   • Apply a little milk along the edges of the dough, fold it over to seal the gujiya, and press firmly to secure the edges. If using a gujiya mould, simply press the mould to seal the edges.
   • Repeat the process with the remaining dough and stuffing.

4. Fry the Gujiyas:

   • Heat ghee (or oil) in a deep frying pan over medium heat.
   • Once the ghee is hot, gently slide the prepared gujiyas into the hot ghee, one at a time. Fry them in batches to avoid overcrowding the pan.
   • Fry the gujiyas until they turn golden brown and crisp, flipping them occasionally to ensure even cooking. This should take about 5-7 minutes per batch.
   • Once fried, remove the gujiyas from the oil and place them on an absorbent paper towel to drain excess oil.

5. Serve and Enjoy:

   • Once all the gujiyas are fried, let them cool slightly before serving.
   • Serve your Semolina Gujiyas warm as a delicious dessert during festive meals, especially during Diwali or other celebratory occasions. Their sweet and crunchy texture, paired with the rich, aromatic filling, is sure to impress everyone!

Tips:

• To enhance the flavor, you can add a few saffron strands to the ghee while frying or infuse them in the milk for the dough.
• These gujiyas can also be baked if you prefer a lighter version. Bake them at 180°C (350°F) for 12-15 minutes, or until golden and crispy.
• You can make the filling and dough ahead of time, but ensure the dough stays covered to avoid drying out.

Enjoy your homemade Semolina Gujiyas!