Madhya Pradesh Gujiya Sweet Stuffed Fried Dumpling Holi MP

Method

1. 1

   Make pastry: rub ghee into maida until crumbly.

2. 2

   Add salt. Knead with cold water into a firm smooth dough. Rest 20 minutes.

3. 3

   Make filling: combine lightly roasted khoya, roasted coconut, powdered sugar, cashews, raisins, almonds, cardamom and nutmeg.

4. 4

   Mix thoroughly. Taste — the filling should be moderately sweet and fragrant.

5. 5

   Divide dough into 24 balls. Roll each ball into a round about 9 cm wide.

6. 6

   Place 1 heaped tbsp filling on one half of the round.

7. 7

   Fold the other half over to form a half-moon.

8. 8

   Press the edges firmly together. Crimp by folding small pleats along the sealed edge — this creates the classic gujiya pattern and ensures no filling escapes during frying.

9. 9

   Heat oil on medium. Fry gujiyas in batches on medium-low heat for 6 to 8 minutes turning regularly until pale golden all over.

10. 10

    Cool completely before storing. Store in an airtight container for 2 weeks.