Khoa pudukiya/gujhiya/fried sweet dumpling (festival sweets)

• Preparation time: 12 minutes.
• preparing stuffing time: 1 minute(each)
• Frying time: 7-8 minutes(each batch).
• Total time: 20 minutes.

Deepawali is just hours away and the festivity have already begun nationwide. Special occasion deserve special authentic delicacies, which were loved by people in early days and still loved by modern people.

So, let’s rejoice with homemade Khoa Gujhia, the crisp and golden fried all purpose flour casing, and stuffing with Khoa along with dry fruits. It is one of the popular traditional dishes from north India; usually prepared in different festive occasion .i.e. Hartalika teez, Holi Dipawali, enjoy  and prepare the delicious Gujhiya and do write me.

Happy Deepawali TO ALL VIEWERS…

Ingredient:

For dough (outer layer):

• Maida (refined flour):250 gm
•  Ghee: 50 ml
•  Milk: half cup
• Ghee: for deep frying

For stuffing:

• Khoa (Mawa): 200 gm
• Sugar: 100 gm (powder)
• Coconut powder: 20-50 gm (as per taste)
• Green cardamom Powder: 1 teaspoon
• Dry grapes (kismis): 20 gm
• Cashew nut: 10-12 no.
• Almond: 10-12 no.
• Ghee: 1 tablespoon

Preparation:

For stuffing:

1. Take a non stick fry pan. Pour 1 table spoon of ghee; add dry fruits, stir fry for couple of minutes on lower flame, add Khoa and fry on medium flame. Stir continuously till it becomes light brown in colour.
2. Add cardamom powder, kismis and coconut powder; keep aside, allow it to cool to room temperature, add sugar powder and mix properly, stuffing is ready, keep aside.

For making dough:

1. Take a wide vessel; put Maida, ghee, mix well by rubbing between palms. Add milk in small quantity and knead them, if required put some more milk (The dough can be made in food processor also), cover and Keep aside, to be used after 20-30 minutes.

For making outer layer:

1. Take dough; make small balls (~ 0.5 inch dia); roll the balls in 3 inch diameter circle like small poori.
2. Take one poori, Place 1 full teaspoon stuffing in the half part of the poori; apply wet finger around the edge of the poori. Fold it seal the round (half circle) by Pressing the edge of the poori. So that edges stick properly.
3. Fold and twist the edges with finger; be careful fillings should not come out, now, the raw Gujhiya is ready to fry.

Method:

1. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil it comes up slowly). Deep fry it on medium to low heat( Note: if it is fried on high heat, it will be soft. It will not be crunchy).
2. After it starts to puff slowly turn over; fry till it becomes golden brown from both sides(it will take 4-5 minutes), take it out on strainer, and allow cooling.
3. Gujhiya is ready to be served.

   

   

   

   

   

   

   

   

   

   

   

   

Khoa pudukiya/gujhiya/fried sweet dumpling (festival sweets) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.