Suji Gujiya Recipe
How To Make Suji Gujiya
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About Suji Gujiya Recipe: Give your regular gujiyas a healthier spin this Holi with these semolina (suji) gujiyas. Easy, yummy and healthy!
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings2
- Medium
Ingredients of Suji Gujiya
- 1/2 Cup semolina
- 2 cup refined flour
- 1/4 cup + 5 tbsp desi ghee
- 1/2 cup sugar
- 4 tbsp coconut
- 2 tbsp cashew, chopped
- 2 tbsp pista
- 2 tbsp raisin, chopped
- 4-5 cardamom (coarsely ground)
How to Make Suji Gujiya
1.
Mix ¼ cup of desi ghee in 2 cups of maida. Pour water gradually and knead a stiff dough. Cover and rest the dough for 20 minutes to set.
2.
Pour ½ cup of suji and ghee (2 tbsp less in a half cup) into the pan and roast the semolina over low-medium heat till golden brown.
3.
Next, add ½ cup of sugar and ½ cup water to the pan and simmer till the sugar dissolves completely.
4.
Once the sugar dissolves completely, add suji to the syrup and cook the mixture over medium flame till it thickens.
5.
Next, add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Pista, 2 tbsp of raisin, 5-6 coarsely ground cardamom to the mixture, and mix well.
6.
Turn off the flame, take the filling out on a plate, and allow it to cool.
7.
Knead the dough a little and divide it into small parts. Take a piece of dough and roll it into a sheet of 3 to 3.5 inches in diameter.
8.
Place the rolled sheet on the gujiya mould and add 1.5 to 2--spoon filling. Center the stuffing and apply a little water fold and you have to Mack hand fold also
9.
Close the mold and press the edges. Tear out the extra dough and unmold the gujiya carefully.
10.
Likewise, prepare all the gujiyas and place it on a cloth laid on top of the tray.
11.
To prepare gujiya without using a mold, place the rolled sheet on your palm, add stuffing in the center, and stick the edges to give a half-moon shape.
12.
Start pleating from one edge to another.
13.
Simmer 1 cup of sugar and ¾ cup of water in a vessel to prepare one-string consistency syrup to dip the Gujiya.
14.
Put the gujiya in the wok and fry them over low flame for 4-5 minutes. Turn them around and fry them till golden brown from both sides.
15.
Once golden brown, transfer them directly to the syrup and immerse them in that for 4 minutes. Fry all the gujiya. Each batch will take 15-16 minutes.
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