The joy of celebration further gets enhanced by the catering menu. The Exquisite food and the exceptional settings like the sweets and desserts add further flavor in it. Gujiya is one of the main sweet recipe apart from the others like malpua, thandai and others. It is made in most parts of india and goes by different names like- Ghugra , Karanji (Maharashtra) , pedakiya( bihar) and Nevries (goa). Andhras people call it kaiikavalu .both Gujiya and kaiikavalu follow the same recipe and procedure. The fillings of Gujiya is prepared by mixing roasted dry coconuts, khoya or sooji (semolina), cardamom powder and powdered sugar.
The preparation time is also quite less, including the serving time. The overall preparation of the Gujiya takes merely half an hour and the the flour, mawa and coconut form its main ingredients.
The other main ingredients of Gujiya are enlisted in the table given below-
- Plain flour
- Ghee- 4 tbsps, melted (clarified ghee) + 3 tbsp for roasting filling ingredients
- Water as required to knead the dough
- Salt- ½ tsp
- Oil for deep frying
ingredients for filling-
- Dry coconut -1/2 cup
Mawa – ½ cup ( we can also use semolina or putnala pappu /roasted chick peas in trhe place)
- Powdered sugar ¾ cups
- Cardamom powder- 1 tsp or nutmeg powder -1/4 tsp
- Pistachios- fistful
- Cashew nuts –fistful
- Almonds- fistful (blanched and peeled)
The preparation of the gujjia starts with the preparation of the small balls, which are made by adding the flour, salt, ghee in a bowl and further adding water to further rub with your palm and fingers such as dough appears like bread crumbs. Adding further water must make a pliable yet firm dough. Keep aside to get dry.
The second step in the preparation is to heat a pan, adding ½ tbsps ghee, add grated coconut and roast over medium flame for a few minute,till it turns golden yellow..
Further add ghee, some nuts and roast till golden. Remove and cool. Once cool make a coarse powder and set aside.
In the same pan, drizzle ½ tbsp of ghee and add the khoya /mawa and roast for 5-6 minutes.remove and keep aside to cool.
Powder the sugar, and mix with the roasted dry coconut, ground nuts and mawa. Add cardamom powder and mix well. Set aside the powdered filling.
Now roll each ball with the rolling pin into a thin puri of approximately 31/2’ to 4’ in diameter. Further, heating, drying and representing finally forms the desired gujjia.
For a sweeter flavor, you can immerse the deep fried gujiya in sugar syrup for a minute and drain.
Garnish the gujias with almond slivers and pistachios while they are warm and moist with the sugar syrup. Once the gujiyas dry, they can stored in an airtight container upto 3 weeks.
Gujjia is Inexpensive food item that is considered highly desirable, sophisticated or peculiarly distinctive, within a the entire culture.