How to Make Gujiya | Sweet Dumpling Recipe

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and are often cheaper.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while maintaining moisture.

In a bowl, add around 2 cups of flour.

To the flour, add around 4 to 5 tbsp of ghee.

Lightly mix ghee and flour together.

Slowly start adding water, ensuring the dough is firm and not soft.

Knead the dough until it is formed, then let it rest for at least 30 minutes, covered with a kitchen towel.

Grind the nuts (almonds, cashews, pistachios) to avoid breaking the outer layer of the gujiya.

In a bowl, add the crumbled koa, powdered sugar, 4 to 5 tbsp of coconut powder, and the grated nuts.

Add around 2 tbsp of gironji, raisins, and cardamom powder; mix until well combined.

Remove the kitchen towel from the dough and knead it one more time until smooth.

Take a piece of dough and roll it into a ball, then roll it out into a puri shape.

Using a gujiya mold, place the rolled dough onto the mold and add around 1 tbsp of stuffing.

Seal the edges by adding a little water around the edges and pressing them together.

If necessary, use fingers or a fork to ensure the edges are sealed properly.

Place the gujiya in hot oil and fry it on medium heat until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens