Layered & Baked Gujia Recipe
Layered Gujia recipe is a deep fried sweet dumpling traditionally made with maida (all purpose flour) as it's outer crust and a mixture of khoya/mawa (milk solids) with sugar and dry fruits as a stuffing.
Ingredients
FOR DOUGH
- 2 Cup all purpose flour/maida
- 1/4 cup desi ghee
- 1/2 cup milk chilled
FOR STUFFING
- 1 tbsp desi ghee
- 1/4 cup khoya/mawa
- 1/4 cup dessicated coconut
- 1/4 cup powdered sugar
- 3-4 green cardamoms crushed
- 1 tbsp cashew nuts chopped
- 1 tbsp almonds chopped
- 1 tbsp walnuts chopped
- 1/8 tsp nutmeg powder
FOR SHAPING GUJIA
- Water as per need
FOR BAKING GUJIA
- Raw gujia
- Desi ghee as per need
Instructions
PREPRATION OF DOUGH
- Sieve maida in a bowl and add desi ghee in it.
- Start mixing it without adding milk. Dough should hold a shape.
- Slowly add milk and knead a tight dough.
- Cover the dough with a moist kitchen towel and keep aside for 20 minutes.
PREPARATION OF STUFFING
- Put desi ghee in a pan & add mawa in it. We are using the instant mawa which gets ready in less than 5 minutes.
- Roast mawa on low flame untill it changes its colour to golden brown.
- Off the heat & let the temperature of mawa come down to luke warm.
- Add dessicated coconut, powdered sugar, cardamoms, nutmeg powder & all the chopped dry fruits. Mix.
SHAPING & PREPARING GUJIA (watching video will help you to understand better & easily)
- Take a ball size dough & roll it thin with the help of rolling pin. Better if you avoid using flour for dusting.
- Either using cookie cutter or small plate or small lid, glass or katori, whatever you have easily, mark 2 cuts on the rolled dough.
- Now you have 2 puri sized rolled disks.
- Fold one puri towards outwardly, touching both the sides, making a half moon.
- Here we are using a designer sessior which cuts in zig zag pattern. If you don't have such sessior, you may mark simple & straight cuts using pizza cutter or knife.
- Cut the half moon shaped puri beginning from straight side of puri towards round side. But mark a cut prior to an inch of the edge.
- Likewise mark 6 to 7 cuts so that you get strips inside the puri of about 1 cm each approximately.
- Unfold the puri & brush it with water.
- Place second round puri over the first puri (with cut marks) which all the sides connecting each other.
- With the help of your finger tip, apply water around the border of puri.
- Place a tbsp of stuffing on the side of puri.
- By holding the other end of puri, close the filling in a cresent shaped puri.
- Press the edges firmly so that stuffing should not come out.
- We have used the same sessior to give a designer outline to gujia. You may use fork or create a pleated design at the edges or whatever art you want to create. Purpose is to seal the gujia properly so that stuffing shouldn't come out and at the same time gujia looks beautiful.
- Likewise make more gujia with the entire dough.
BAKING OF GUJIA
- Line a butter paper on baking tray and brush it with desi ghee.
- Arrange all gujia over it & brush them too with desi ghee. You may also use milk for giving wash.
- Bake Gujia @180℃ for about 45 minutes or untill they turn golden brown. Baking time may differ depending upon each oven.
- Your baked layered gujia is ready. Enjoy.
Notes
- We have made LAYERED gujia which used double the dough for each gujia than regular. If you are planning to make plain gujia & not the layered one, with the given quantity of ingredients for dough, you will be able to make almost double the amount of gujia than we make.
- What we are trying to convey above that with 2 cups of maida, 1/4 cup of desi ghee & 1/2 cup of milk, we managed to get 7 Gujia because these are layered one. But if one is making plain gujia with the given ingredients, the quantity of gujia will be doubled.
- The quantity of ingredients for stuffing is for roughly 7-8 gujia. You may adjust as per your need.
- While making one gujia, cover the bowl carrying dough with a lid. It will prevent the dough from turning dry.
- Instead of baking, you can deep fry gujia in oil or desi ghee until golden brown.
- In case of frying, you need to be more cautious about the sealing of gujia. If your gujia is not sealed properly, the stuffing may begin to come out in oil and it will damage your rest of the frying gujia too.
- But even after taking all possible measures, your gujia burst into oil, immediately take it out before the stuffing spreads. Let other gujia fry first and burst one in the last and messed up oil can be filtered later.