Gujias or Chandrakala are generally made with Refined flour and stuffed with khoya, coconut or nuts and then deep fried in oil and glazed with sugar syrup. However my version has a stuffing of Coconut and Semolina and is not dipped into sugar syrup. However it tastes delicious and can be stored for about 1 week in air tight containers and served to your guests with tea or coffee.
Traditionally Gujia is a festival sweet and often prepared during Navaratri, Diwali or Holi! Try out this recipe and I’m sure it will become your favourite festive Sweet!
Preparation Time : 1 hour
Makes : 15-20 Gujias
For the filling :
Coconut : 1 cup, grated
Semolina / Suji / Rava : 1 cup
Sugar : 1/2 cup
Cardamom / Elaichi powder : 1/4 teaspoon
Assorted nuts : 5 tablespoons, chopped (*You can use a combination or selection of Almonds, Cashews, Raisins, Figs, Apricots etc)
For the dough :
Refined flour / Maida : 2 cups
Lukewarm water : as required
Refined oil / Ghee : 1/4 cup + for deep frying
Salt : a pinch
For the filling, heat a pan and lightly roast the Semolina till it becomes light golden brown. Remove from heat and keep aside. In the same pan, add the grated coconut and sugar. Mix well and cook on medium flame till the sugar completely dissolves and the mixture becomes sticky. You can add a little more sugar in this stage if you want a more Sweet filling. Add in the Semolina, cardamom powder and chopped assorted nuts. Mix well. The mixture will become crumbly. Remove from flame.
In a big bowl, take the flour and add the salt. Add 1/4 cup oil and combine well to get a crumble.Make smooth and firm dough by adding a little lukewarm water as required and knead it well. Let the dough rest for 30 minutes to 1 hour covered.
Heat oil or ghee in a kadhai or pan for deep frying the gujias. Once the oil starts smoking, bring the flame to low.
Now, take a little dough, make small balls and roll it like a roti / chapati / Poori with a rolling pin. Now you can use a Gujia mould in the shape of a half moon or do the same with hand. Take the rolled puri and stuff it with a teaspoon of the coconut filling. Close the mould and press tightly to seal the edges or else you can seal the edges by folding it slightly with your hands until you get a beautiful half moon shape. This is why it is also called the Chandrakala. Similarly make the other Gujia’s.
Deep-fry the Gujia’s one by one or in batches on low flame till golden brown. Remove from flame and drain excess oil in a kitchen towel.
Your Gujia’s are ready to be served. You can store these gujias in an air-tight container for about a week and serve it to your guests.