Gujiya is a sweet dumpling with a crisp crust and a delicious stuffing. So basically a Gujiya has 2 components
Crust
Filling
I will discuss the fillings in my forthcoming posts on Gujiya. Here, let’s talk about the crust of Gujiya, how it should be and the way to make it the way it should be! The outer of the Gujiya has got to be
Crisp
Moist
Smooth
And the shell of the gujiya should remain so, till the last bite of gujiya. It should not turn dry or hard after some time. All these things can be taken care of with the perfect dough. Yes, the correct dough would ensure perfect gujiya.
All-purpose flour is used for gujiya dough. Enough quantity of moyan i.e. oil/ghee is indispensable to make the final product flaky. I use ghee as moyan for gujiya. Heat the ghee before adding to make the dough. It helps to maintain the freshness of the crust of gujiya. Unlike for samosas, we have to knead a semi-soft dough for gujiya.
Also on the blog is the dough for parathas. View the recipe here. Few gujiya recipes coming up using the perfect dough for gujiya are mawa gujiya, gajar gujiya, coconut gujiya and more.
1. In a mixing bowl or paraat, take 2 cups all-purpose flour. Add ¼ cup melted and warm ghee (if it is warm, it has to be melted… still!).
2. Mix flour and ghee well. It would crumbly. Add water gradually.
3. Make the semi-soft dough.
4. Let it rest for 15-20 minutes.
5. After 15 minutes, knead for 1 minute.
6. Smoothen it.
7. Make the best of Gujiya.
PREP TIME 10 minutes + 20 minutes (rest time)
COOK TIME Nil
TOTAL TIME 30 minutes
• 2 cups all purpose flour (maida)
• ¼ cup warm clarified butter/ghee
• Water as much required
1. In a mixing bowl or paraat, take 2 cups all purpose flour. Add ¼ cup melted and warm ghee.(if it is warm, it has to be melted… still!)
2. Mix flour and ghee well. It would crumbly. Add water gradually.
3. Make semi soft dough.
4. Let it rest for 15-20 minutes.
5. Knead for 1 minute. Smoothen it.
6. Make the best of Gujiya.
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