Name: Sooji Mewa Gujia recipe by Antara Navin at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: For the stuffing:; 1/3 cup semolina; 1/3 cup powdered sugar; 1/3 cup chopped mixed nuts; 1 tbsp ghee; 1/2 tsp Cardamon powder; 1/4 tsp cinnamon powder; For the dough:; 1 cup refined flour (maida); 1/4 cup milk to knead the flour. If more milk is needed, increment it by 1 tbsp; 2 tsp ghee or oil; For frying :; Oil or ghee as required; For garnishing :; 1/4 cup powdered sugar (approximately,; you can adjust as per your taste); 1/2 cup caramel sauce (approximately)

ABOUT Sooji Mewa Gujia RECIPE

Gujia, a traditional sweet dumpling stuffed with khoya, is widely relished in North Indian states like UP and Rajasthan. Inspired by Dhara Mehta's sooji stuffing in her recipe,"Sooji Gujia", here is the traditional Gujia recipe stuffed with sooji dry fruit mixture and drizzled with homemade caramel sauce and powdered sugar.

Ingredients Serving: 4

For the stuffing:
1/3 cup semolina
1/3 cup powdered sugar
1/3 cup chopped mixed nuts
1 tbsp ghee
1/2 tsp Cardamon powder
1/4 tsp cinnamon powder
For the dough:
1 cup refined flour (maida)
1/4 cup milk to knead the flour. If more milk is needed, increment it by 1 tbsp
2 tsp ghee or oil
For frying :
Oil or ghee as required
For garnishing :
1/4 cup powdered sugar (approximately,; you can adjust as per your taste)
1/2 cup caramel sauce (approximately)

Instructions

Sieve the flour in a bowl and knead it using milk. When the dough starts to come together, add the ghee and knead it lightly with fingers so that oil seeps into the flour well. Form a soft and smooth dough. Let it rest for 15-20 minutes.
Heat a pan and add ghee to it. Roast the semolina on low heat till it changes color to light brown. Transfer it to a plate to cool down.
When the sooji is cooled down, add the powdered sugar, cinnamon powder, cardamon powder, and the chopped nuts.
Make a paste of 2 tbsp of maida and 4 tbsp water. This will be used for binding.
Divide the dough into 12 equal sized medium balls.
Take one ball and roll out the ball into a small poori with a rolling pin.
Add a tablespoon of the stuffing in center. Apply the maida paste on the ends of the poori and seal it carefully into a semicircle using your fingers. Be careful that the stuffing does not come out.
You can either make design on the ends using your fingers, pinching and twisting along the sealed edges or use a gujiya design cutter.
Place the Gujia on a flat tray and cover it with a moist cloth. Repeat the above 3 steps for all the balls.
Deep fry the gujiyas in hot ghee or oil on low medium flame till the color changes to light golden on all sides.
Once all the gujiyas are fried, sieve some powdered sugar over the gujiyas and drizzle some caramel sauce over it.
Serve it hot.

Similar Recipes