How to Make Gujia for Diwali
Gujia is a sweet Indian dumpling, filled with an almond and raisin mixture. It is a traditional dessert used in the celebration of Diwali, the Hindu festival of lights. This 5-day celebration generally begins between the end of October and the beginning of November. It is celebrated with the lighting of lamps and the setting off of fireworks. Does this Spark an idea?
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Things You'll Need
- 1/4 cup water
- 6 tbsps cooking oil
- Frying pan
- Small sieve for removing gujia from oil
- Flat board for kneading dough
- 3 tbsps kismis (raisins)
- Wet cloth
- 4 cups khoya (dried milk)
- 2 cups sugar
- Small mixing bowl
- 2 cups maida (all purpose flour)
- 1 cup slivered almonds
Instructions
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Make Delicious Gujia for Diwali
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1
Mix the oil and flour together using your fingers.
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2
Knead gently and add water slowly until it becomes a soft dough.
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3
Cover the dough with a damp cloth and set aside.
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4
Fry khoya in a frying pan until it reaches a light brown color.
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5
Add sugar, almonds and raisins. Reduce heat to medium low.
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6
Continue to fry the khoya mixture for a few more minutes and then remove from heat. Let cool.
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7
Uncover the dough and roll it out on the board, between a 1/2 inch and 1 inch thick.
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8
Divide the dough into small, round discs, called chapatti.
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9
Place a spoonful of the khoya mixture in the center of each chapatti disc.
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10
Fold the disc in half around the khoya, pinching the dough around the sides to seal it shut.
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11
Deep fry in a frying pan on medium-low heat, until golden brown.
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12
Remove gujia from oil, one or two at a time, with the sieve, lightly shaking each one to drain it of excess oil and grease.
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13
Place on a plate or serving dish and allow to cool. Serve warm or room temperature.
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14
Store in an air tight container.
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1
Tips & Warnings
Khoya is a form of dried or condensed milk used in many Indian dishes. It is difficult to find outside of India, however. You might try visiting an Indian market in your area. Or, if you can't find one, you can alternatively make a substitute using powdered milk mixed with heavy cream or unsalted ricotta cheese and cooked with butter for about 20 minutes.
Sugar burns easily. Keep a careful eye on your khoya mixture after you add the sugar, stirring it frequently to make sure it doesn't burn.
