Semolina Gujiya Recipe: A Sweet, Festive Delight
Description:
Semolina Gujiya is a delicious, sweet Indian treat made from all-purpose flour (maida) and filled with a rich, aromatic mixture of semolina (sooji), fresh coconut, sugar, and an array of dry fruits. This traditional dessert is a favorite in many Indian homes, especially during festivals like Holi and Diwali, as well as during special family occasions. The crispy, golden exterior of the gujiya pairs perfectly with the sweet, flavorful filling inside, creating a mouthwatering experience that is both indulgent and nostalgic. Whether served as a treat during your festive meals or shared among family and friends, Semolina Gujiya is sure to delight everyone at the table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups |
| Ghee | 3 tablespoons |
| Milk | 1/2 cup |
| Semolina (Sooji/Rava) | 1/2 cup |
| Fresh Coconut (Grated) | 1/2 cup |
| Sugar (Fine) | 1 cup |
| Khuskhus (Poppy Seeds) | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 tablespoon |
| Nutmeg Powder | 1/2 tablespoon |
| Sultana Raisins (Chopped) | 1/4 cup |
| Whole Almonds (Chopped) | 1/4 cup |
| Ghee or Oil (for frying) | As required |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes
Instructions:
-
Prepare the Filling:
- Begin by heating a heavy-bottomed pan on medium heat and adding 1 tablespoon of ghee. Once the ghee has melted, add semolina (sooji) and sauté it gently. Stir the semolina continuously until it turns golden brown, which usually takes around 5-7 minutes. This will bring out its rich flavor and texture.
- Once the semolina has browned, add the grated fresh coconut to the pan. Continue sautéing for another 2-3 minutes, allowing the coconut to absorb the flavor of the roasted semolina.
- Remove the pan from the heat and transfer the mixture into a bowl. Let it cool for a few minutes.
- Once the mixture has cooled slightly, add sugar, cardamom powder, nutmeg powder, khuskhus (poppy seeds), and the chopped sultana raisins and almonds. Stir everything together until well combined. Set aside.
-
Prepare the Dough:
- In a large mixing bowl, add all-purpose flour (maida) and a pinch of salt. Then, add 2 tablespoons of ghee to the flour mixture and rub it in with your fingers to create a crumbly texture.
- Gradually add cold milk, little by little, and knead it into a smooth, firm dough. The dough should be pliable but not too soft. Once you’ve achieved the right consistency, cover the dough with a damp cloth and let it rest for about 10-15 minutes.
-
Shape the Gujiyas:
- After the dough has rested, divide it into equal portions, approximately the size of a golf ball. Dust each portion lightly with flour and roll it into small, flat discs (about 2 inches in diameter).
- Take a gujiya mould or a calzone maker and lightly grease it with some ghee. Place one of the rolled-out dough discs into the mould. Spoon a generous amount of the prepared filling into the center of the disc.
- Apply a small amount of milk along the edges of the dough to help seal it. Carefully fold the dough over the filling and press the edges firmly to seal the gujiya. If you’re using a mould, simply press it shut to form a perfect half-moon shape.
- If you don’t have a mould, you can shape the gujiya by hand, folding and pinching the edges to form a tight seal.
-
Fry the Gujiyas:
- Heat ghee or oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Gently slide the prepared gujiyas into the hot ghee. Fry them in batches, turning occasionally, until they become golden brown and crispy on all sides. This should take around 4-5 minutes per batch.
- Remove the gujiyas from the ghee and place them on a plate lined with absorbent tissue paper to remove excess oil.
-
Serve:
- Once fried and drained, your Semolina Gujiyas are ready to be served! These delicious, crispy gujiyas make a perfect dessert for any festive meal, especially during Diwali or Holi celebrations. Pair them with other traditional sweets for a complete dessert spread or enjoy them as a sweet snack with tea or coffee.
Tips for Perfect Gujiyas:
- Dough Consistency: Be sure to knead the dough until it is firm but pliable. If the dough is too soft, the gujiyas may burst while frying.
- Filling: The filling can be made in advance and stored in the refrigerator. Just make sure it’s cooled down completely before stuffing the dough.
- Frying: Always fry gujiyas on medium heat. High heat can cause the gujiyas to burn on the outside while remaining raw inside.
- Flavor Variations: You can add a variety of dry fruits such as cashews, pistachios, or walnuts to the filling to give it a unique flavor.
Serving Suggestions:
Serve Semolina Gujiya as a part of a Diwali Party Menu, or at any festive occasion. Pair them with a glass of chilled sweet lassi or a warm cup of chai to enhance the flavor of these delightful treats. Whether served at a family gathering or a holiday feast, these gujiyas are sure to be the star of the show.
Nutritional Information (per serving):
- Calories: ~230 kcal (per gujiya)
- Carbohydrates: 35g
- Protein: 3g
- Fat: 10g (mostly from ghee)
- Fiber: 2g
- Sugar: 15g
Enjoy this traditional Gujarati dessert, and indulge in the sweet, rich flavors that have been passed down through generations. Semolina Gujiya is a timeless treat that brings joy to any celebration, making it a perfect choice for your next festive gathering!
