Gujiya

Filled with the deliciousness of sweet coconut, Gujiya is a dessert that’s perfectly suited for all moods and occasions.

What’s in a name? A dessert, by any other name, tastes just as sweet. Right? Definitely yes when it comes to Gujiya! Depending on which part of India you are eating it in, you may call it Karanji, Somas, Kajjikaya or Karjikayi. They may even vary when it comes to the filling but all of them are equally delicious.

A Gujiya is traditionally eaten during the festival of Holi. But don’t let that restrict you from enjoying it on any other day! Its sweet stuffing of coconut and raisins will make any day a perfect day. While different homes tend to prefer certain combinations of stuffing over others, I am sharing the one that’s been made in my home for years. Hope you like it!

(This recipe is part of a series in which we explore how cultures across the world have stuffed dishes that are semicircle in shape. Check out the complete series here.)

Gujiya recipe
Makes 6

Ingredients:
100 gms all-purpose flour (maida)
25 gms ghee + approximately 1 cup ghee for frying
30 ml water
50 gms desiccated coconut
25 gms almonds, finely chopped
25 gms raisins, chopped
75 gms sugar
1 tsp cardamom (elaichi) powder
Salt

Method:
Rub in the ghee in the flour and add salt. Then add water in instalments to make a stiff dough. Cover and set aside for an hour.

Mix together the coconuts, almonds, raisins, sugar and cardamom powder to make the filling.

Take a portion of the dough and roll it out into a ball. Then flatten it into a small circle either by using your fingers or a rolling pin. Spoon in a teaspoon of the filling in the bottom half of the circle but don’t let it cover the edges.

Brush water on to the edges of the entire circle and fold the upper half of the circle such that it covers the filling in the bottom half and the edges meet. Press the edges together so you have a semicircle. Ensure the edges are nicely sealed or your Gujiya will open up when you fry it and leave a mess in your ghee.

Heat ghee in a pan. When it is moderately hot, fry the Gujiyas till the crust turns crispy and golden. Remove and set aside.

Serve warm.