Authentic Gujiya Without Maida A Healthier Twist on a Classic | Crispy & Crunchy Gujia Without Maida

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds add crunch and are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water is a cost-effective option.

Welcome to the channel; today we will make gujiya without maida.

Take 2 cups of semolina; you can use any type of semolina as we will grind it.

Grind the semolina into a fine powder if it's not already fine.

Add a pinch of salt to the semolina and mix well.

Pour in 4 tablespoons of hot oil and mix it with a spoon first, then with your hands until well combined.

Add water gradually to form a soft dough; it should not be too tight, as semolina will swell.

Cover the dough and let it rest for 1.5 hours.

In a pan, toast 2 tablespoons of poppy seeds on low flame for a few minutes until fragrant; set aside.

In the same pan, take 2 cups of grated coconut and roast it until it turns golden brown; set aside to cool.

Once cooled, crush the roasted coconut by hand or in a mixer grinder to a coarse texture.

In the same pan, take 1 cup of fine semolina and add 2 teaspoons of melted ghee; roast for 5-7 minutes until fragrant.

Add chopped nuts (almonds and raisins) to the roasted semolina and mix well; set aside to cool.

Once cooled, mix the crushed coconut and 1 to 1.5 cups of powdered sugar into the semolina mixture; ensure it is cool before adding sugar to prevent moisture release.

Knead the dough again to make it softer and divide it into small pieces for easier handling.

Roll out each piece into thin circles without using any oil or flour.

Place 2 to 2.5 teaspoons of stuffing in the center of each circle.

Wet the edges with water and fold over to seal, pressing the edges firmly.

If you have a gujiya mold, you can use it for easier shaping.

Cover the formed gujiyas with a damp cloth to prevent them from drying out.

Heat oil in a pan on low to medium flame; do not fry on high heat.

Carefully add the gujiyas to the hot oil and do not flip them immediately; let them fry until the bubbles reduce.

Once the bubbles decrease, flip the gujiyas to fry evenly until golden brown.

Remove the gujiyas with a slotted spoon and drain excess oil on tissue paper.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens