Indulge in the delightful crunch and sweet delight of Suji Gujiya, a festive treat perfect for Holi and other celebrations! These golden, crispy pockets of goodness are a delightful twist on the traditional gujiya, boasting a semolina (suji) crust that offers a unique texture and subtle nutty flavor. Filled with a rich, aromatic mixture of khoya, nuts, and spices, each bite is a burst of sweet and savory sensations. Forget the complicated doughs of the past – this recipe simplifies the process, making these beautiful treats achievable for everyone.
Suji Gujiya's crispy exterior perfectly complements the soft, melt-in-your-mouth filling, creating a harmonious balance of textures and tastes. They're surprisingly easy to make, and the rewarding results are guaranteed to impress your family and friends. Ready to embark on this culinary adventure and create a batch of these irresistible Holi delights? Let's dive into the step-by-step recipe!
Tools Needed
- Pan
- Bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Suji (Semolina) Filling
- Heat a pan, add ghee (or oil), and roast fine semolina on low flame until lightly colored. This requires patience to avoid burning.
- Add grated dry coconut, raisins, and cashews. Mix and roast briefly.
- Stir in milk powder and crushed cardamom. Fry for 2-3 minutes.
- Add sugar powder and mix well. Add 1-2 tablespoons of water (or milk for immediate consumption) and fry until the mixture comes together.
- Remove from heat and let cool.
Step 2. Make and Shape the Gujiya Dough
- In a bowl, combine all-purpose flour and oil. Rub the oil into the flour until the mixture resembles breadcrumbs.
- Gradually add water, kneading to form a firm, stiff dough. Let it rest.
- Roll out small portions of dough thinly (slightly thinner than puri).
- Place a spoonful of cooled stuffing in the center of each circle.
- Moisten the edges with water, fold the dough over the stuffing, and crimp the edges to seal. Create a design on the top.
Step 3. Fry the Gujiyas
- Deep fry in hot oil on low heat until golden brown and puffed up.
Step 4. Serve
- Remove from oil and drain on paper towels. Serve warm.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Roast the semolina patiently on low heat to prevent burning and achieve a flavorful stuffing.
- Use a firm dough for crispy Gujiyas; a soft dough will result in soft Gujiyas.
- Fry Gujiyas in hot oil on low heat for optimal crispiness.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 8-10g
FAQs
1. Can I make the Suji Gujiya dough ahead of time?
Yes! You can prepare the dough a day in advance and store it in the refrigerator, covered. This allows the flavors to meld and makes the rolling process easier.
2. What can I substitute for khoya (milk solids)?
If you don't have khoya, you can use ricotta cheese or a mixture of powdered milk and condensed milk as a substitute. The taste will be slightly different, but still delicious.
3. How do I store leftover Suji Gujiyas?
Store leftover Gujiyas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze them.
So there you have it – a delicious and surprisingly simple recipe for crispy Suji Gujiyas, perfect for celebrating Holi or any special occasion. Enjoy the satisfying crunch and the sweet, flavorful filling that will surely impress your loved ones. Happy cooking, and happy Holi!