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I just love this classic Indian dessert called ‘Ghujia’! In fact, it is one of my favorite sweet dishes because of its awesome crispy, flaky and sweet taste. On a short note, ghujia is nothing but a flour dumpling with khoya or mawa stuffing in it. You can find these yummy flour dumplings in two styles. One is the deep fried form of ghujia and another is the extra sweet flavor in which the fried dumplings are dipped in sugar syrup. For those who love a light sweet flavor can opt for t he first form.
The most interesting part about Ghujia is that it is made all over India. However, it is one of the most popular sweet dishes in North India. This tasty dish is known as Ghugra or Karanji in Maharashtra, Pedakiya in Bihar state, Nevries in Goa, Kajikayalu in Andhra Pradesh and of course, Ghujia in the North Indian region.
Ghujia can be commonly observed during the celebration times. Be it the light festival of Diwali or the festival of vivid colors called Holi, Ghujia is always served as a tasty delight for the guests and others. The reason why I prefer to make Ghujia apart for the celebration times is that I just love to eat it! Also, it is a great option for busy moms who quickly want to make something healthy and tasty for their kids. The reason behind the same is that it takes around only 60 minutes to prepare Ghujia. The shelf life of Ghujia is also good and it can be stored well in an air tight container for almost two weeks!
Another appealing fact about Ghujia is that its stuffing can be customized according to one’s own choices and preferences. For example, I often add coconut powder with mawa to prepare the rich and flavorful stuffing for Ghujia. Similarly, you may add cardamom powder, cashew pieces, pistachio strips and almond slices in the stuffing to receive a rich and tasty stuffing.
Prepare and pack Ghujia for a sumptuous sweet addition in lunch boxes or pack these tempting dumplings for travel. Serve them on a special occasion or just delight your everyday guests with Ghujia! On every occasion and in every form, Ghujia tastes yummy and lifts your mood, anytime!
Filling of ghujia is the secret which you tongue looks for when you bite the ghujia. You can be very experimental with it even going to the extent of filling savory items in sweet ghujia.
Process of making dumpling depends on the person making it and differs from region to region. Some make it full circle and others half. There are a variety of cuts used for closing the ghujia, starting from moulds to hand done cuts. I have closed my ghujia with two hand cuts methods.
Coming to frying, I prefer air fryer as that is lighter and good for health.
- 200 gms Khowa / Mawa
- 1 tbsp Oil / Ghee
- 8-10 Cashew finely chopped
- 8-10 Almonds finely chopped
- 25 gms Raisins
- 100 gms Sugar
- 50 gms Semolina / Suji
- 50 gms Desiccated Coconut
- 500 gms All Purpose Flour / Maida
- 50 gms Oil / Ghee
- 100 gms Curd
- 1/2 tsp Salt
Heat oil in a pan and add chopped dry fruits and roast lightly.
Add crumbled khowa to it and roast till light golden.
Add raisins and desiccated coconut and roast again.
Heat a separate pan roast semolina till light golden.
Now mix both semolina and sugar in the hot khowa mixture and let it cool. Sugar will melt within the hot mixture and turns the whole mixture moist and crumbly which is good for filling.
Sieve all purpose flour and add oil, salt, and curd.
Roll the flour to make a smooth dough and cover it with a wet cloth and leave for 30 minutes.
Divide the dough into small equal parts and roll with a rolling pin in thin round sheets.
Take one sheet in hand and apply water on the half circle of the ghujia sheet.
Add one tablespoon mixture and close the sheet to make a half circle. Water applied will help in sealing the ghujia properly.
Apply cuts to the sealed side using hand or a mould. Keep all ghujia during this process covered with wet cloth to retain the moisture.
Now you can either deep fry ghujia or dry fry in an air fryer.
If you are air frying then preheat the air fryer to 150 C for 20 min. Apply oil on ghujia and keep in the air fryer for about 20 minutes. Keep turning after every 5 minutes.
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