How to prepare Sooji Gujiya?
Diwali preparations in India are done with great enthusiasm. Every Indian family relishes Sooji Ki Gujiya during Diwali. This Diwali, prepare Sooji Gujiya at home because happiness is in things made with love.
Ingredients Required for Gujiya
Refined Flour - 2 Cup (250 grams)
Desi Ghee - 1/4 Cup (60 grams)
Semolina - 1/2 Cup
Desi Ghee - 5 tbsp
Sugar - 1/2 Cup
Coconut - 4 tbsp
Cashew - 2 tbsp, chopped
Chironji - 2 tbsp
Raisin - 2 tbsp, chopped
Cardamom - 5-6, coarsely ground
Sooji Gujiya Recipe
To prepare sooji gujiya, we will start with dough preparation. Take 2 cups of maida in a bowl, add 1/4 cup of desi ghee and mix well. Add water gradually and knead a stiff dough. Cover and rest the dough for 20 minutes to set.
Meanwhile, we will prepare the filling for gujiya. Add 1/2 cup of sooji and ghee (2 tbsp less in half a cup) to a pan. Roast the sooji over the low-medium flame till golden brown.
Do not roast the sooji over high heat; otherwise, it will not taste good. Once the sooji turns golden brown and aromatic, turn off the flame and take it out on a plate.
Now, add 1/2 cup of sugar and 1/2 cup water to the same pan. Turn on the flame and simmer the water till the sugar dissolves completely.
Once the sugar dissolves completely, add roasted suji to the simmering syrup and mix well. Simmer the mixture over medium flame till it thickens like halwa.
Add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Chizonji, 2 tbsp of raisin (chopped), 5-6 coarsely ground cardamom to the mixture (once it thickens), and mix everything well.
Cook the filling over low flame. When the dry fruits start falling apart, that means the filling is ready. Take the filling out on a plate and allow it to cool. Once the filling cools, it will be more free and separate.
We left the dough for 30 minutes; the dough is ready. Knead the dough a little and divide it into small pieces. Take a piece of dough and roll it into a sheet of 3 or 3.5 inches in diameter.
Take a gujiya mold and place the rolled sheet over it upside down. Bring both sides of the mold a little closure and add 1.5 to 2 spoon filling to the center.
Apply a little water around the edges, close the mold, and press well on the edges. Remove extra dough and keep it back in the bowl with other dough.
Unmold the gujiya carefully and Keep it on a cloth laid on top of the tray. Likewise, prepare all the gujiya, keep them on the tray, and cover with the other half of the cloth.
How to prepare gujiya without using mold?
Place the rolled sheet on your palm upside down and add the filling to the center of the sheet. Apply water around the ends of the sheet. Fold the sheet into half moon and stick the edges.
Next, start pleating from one corner to another. Similarly, prepare other gujiya without using a mold and assemble them on the tray.
Now, we have to prepare one-string consistency syrup to dip the Gujiya. Take 1 cup of sugar and 3/4 cup of water in a vessel. Simmer the water to prepare sugar syrup (chashni).
Once the sugar dissolves completely, add 15-20 saffron threads and simmer the syrup for 4-more minutes. It will enhance the color & taste of the gujiya.
After 4 minutes, take syrup between your finger and thumb and move them apart to see a single thread forming. If you can see a single thread forming, that means it is ready.
Heat ghee in the Kadai for frying Gujiya. We need ghee to be less hot than medium and keep the flame low. Put the gujiya in the Kadai and fry them over low flame for 4-5 minutes.
Once they puff up and come up to the surface, turn them around and fry them till golden brown from both sides.
Once the gujiya are golden brown, transfer them directly to the syrup and immerse them in the syrup for 4 minutes.
On the other side, turn off the flame and let the ghee temperature reduce. When the ghee is back to less hot than medium, turn on the stove and fry another batch of gujiya.
Fry all the gujiya similarly; each batch will take 15-16 minutes. Garnish the gujiya dipped in syrup with pista. Sooji gujiya is ready to be served.
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