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Diwali recipe

Sooji Gujiya Recipe

सूजी की गुजिया लेकिन स्वाद मावा वाला । Sooji gujiya without mawa | Sooji dry fruit gujiya recipe

 

Looking around the surrounding, we can see how enthusiastically the preparations are going on. When calling preparations for Diwali, let’s must not forget sweets where Sooji Gujiya is the most relishing sweets during Diwali and any other festival. So let’s prepare a delicate flavor sooji gujiya at home this Diwali.

Follow the step by step recipe along with the pictures to prepare sooji gujiya. This recipe will help you prepare it easily in no time. 

Direction:

1. Mix 1/4 cup of desi ghee in 2 cups of maida.

2. Pour water gradually and knead a stiff dough. Cover and rest the dough for 20 minutes to set.

3. Pour 1/2 cup of suji and ghee (2 tbsp less in a half cup) into the pan and roast the semolina over low-medium heat till golden brown.

4. Next, add 1/2 cup of sugar and 1/2 cup water to the pan and simmer till the sugar dissolves completely.

5. Once the sugar dissolves completely, add suji to the syrup and cook the mixture over medium flame till it thickens.

6. Next, add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Chizonji, 2 tbsp of raisin, 5-6 coarsely ground cardamom to the mixture, and mix well.

7. Turn off the flame, take the filling out on a plate, and allow it to cool.

8. Knead the dough a little and divide it into small parts. Take a piece of dough and roll it into a sheet of 3 to 3.5 inches in diameter.

9. Place the rolled sheet on the gujiya mold and add 1.5 to 2 spoon filling. Center the stuffing and apply a little water at the end.

10. Close the mold and press the edges.

11. Tear out the extra dough and unmold the gujiya carefully.

12. To prepare gujiya without using a mold, place the rolled sheet on your palm, add stuffing in the center, and stick the edges to give a half-moon shape. Start pleating from one edge to another.

13. Simmer 1 cup of sugar and 3/4 cup of water in a vessel to prepare one-string consistency syrup to dip the Gujiya.

14. Add 15-20 saffron threads and simmer the syrup for 4 minutes. When the syrup is ready, keep it aside and fry gujiya.

15. Heat ghee in the Kadai for frying. We need ghee to be less hot than medium.

16. Put the gujiya in the Kadai and fry them over low flame for 4-5 minutes. Turn them around and fry them till golden brown from both sides.

17. Once golden brown, transfer them directly to the syrup and immerse them in that for 4 minutes. Likewise, fry all the gujiya. Each batch will take 15-16 minutes.

18. Garnish the gujiya with pista, and Suji gujiya is ready to be served.

Sooji Gujiya Recipe
Author: 
Recipe type: Sweet
Cuisine: Indian
 
Sooji Gujiya is the most relishing sweets during Diwali and any other festival. So let's prepare a delicate flavor sooji gujiya at home this Diwali.
Ingredients
  • Refined Flour - 2 Cup (250 grams)
  • Desi Ghee - ¼ Cup (60 grams)
  • Semolina - ½ Cup
  • Desi Ghee - 5 tbsp
  • Sugar - ½ Cup
  • Coconut - 4 tbsp
  • Cashew - 2 tbsp, chopped
  • Chironji - 2 tbsp
  • Raisin - 2 tbsp, chopped
  • Cardamom - 5-6, coarsely ground
Instructions
  1. Mix ¼ cup of desi ghee in 2 cups of maida. Pour water gradually and knead a stiff dough. Cover and rest the dough for 20 minutes to set.
  2. Pour ½ cup of suji and ghee (2 tbsp less in a half cup) into the pan and roast the semolina over low-medium heat till golden brown.
  3. Next, add ½ cup of sugar and ½ cup water to the pan and simmer till the sugar dissolves completely.
  4. Once the sugar dissolves completely, add suji to the syrup and cook the mixture over medium flame till it thickens.
  5. Next, add 4 tbsp of grated coconut, 2 tbsp of chopped cashews, 2 tbsp of Chizonji, 2 tbsp of raisin, 5-6 coarsely ground cardamom to the mixture, and mix well.
  6. Turn off the flame, take the filling out on a plate, and allow it to cool.
  7. Knead the dough a little and divide it into small parts. Take a piece of dough and roll it into a sheet of 3 to 3.5 inches in diameter.
  8. Place the rolled sheet on the gujiya mold and add 1.5 to 2 spoon filling. Center the stuffing and apply a little water at the end.
  9. Close the mold and press the edges. Tear out the extra dough and unmold the gujiya carefully.
  10. Likewise, prepare all the gujiya and place it on a cloth laid on top of the tray.
  11. To prepare gujiya without using a mold, place the rolled sheet on your palm, add stuffing in the center, and stick the edges to give a half-moon shape.
  12. Start pleating from one edge to another.
  13. Simmer 1 cup of sugar and ¾ cup of water in a vessel to prepare one-string consistency syrup to dip the Gujiya.
  14. Add 15-20 saffron threads and simmer the syrup for 4 minutes. When the syrup is ready, keep it aside and fry gujiya.
  15. Heat ghee in the Kadai for frying. We need ghee to be less hot than medium.
  16. Put the gujiya in the Kadai and fry them over low flame for 4-5 minutes. Turn them around and fry them till golden brown from both sides.
  17. Once golden brown, transfer them directly to the syrup and immerse them in that for 4 minutes. Likewise, fry all the gujiya. Each batch will take 15-16 minutes.

 

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