Gujiya Or Perakiya Indian Pastry Sweet Recipes

GUJIYA (DEEP FRIED HALF-MOON SHAPED SWEET DUMPLINGS)

Steps:

• For the dough: Take the flour, ghee, milk and water in a pot.
• Knead the mixture until it becomes thick.
• After kneading, make small dumplings out of the dough (approx. 50 pcs.).
• Keep aside for atleast 30 minutes.
• For the stuffing: Mix all the ingredients mentioned for the stuffing and then rub the mixture by hand by using the palm of your hands.
• Take the dough dumplings one by one and flatten them on a flat surface by using a roller.
• Roll out to approximately 4 inches in diameter.
• Place a soup spoon full of mixture on top of each flat dough surface and fold the flattened dough into a half-moon shape.
• Press from all corners to seal by dipping your fingers in water and pressing the corners.
• Method for cooking: Take a deep frying pan.
• Put ghee and allow it to heat till smoking point.
• Deep fry each dumpling till golden brown, remove and place on a kitchen towel to drain the oil.
• Allow to cool.
• Assemble the whole portion of fried dumplings.
• Put on a large platter and serve.

GUJIYA OR PERAKIYA( INDIAN PASTRY SWEET)

Steps:

• In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
• How to prepare Khoya :- take about 2 liters of milk.Heat the Milk in a solid non - stick pan in low heat , stir continuously make sure that the milk doesn't stick to the bottom.
• Let the milk reduce this process may take several minutes, stir continuously with medium low heat.Stir until the milk becomes semi solid. Then take them out and place them out in usable sizes.They can be stored in the freezer and can be defrosted and used later.
• For the stuffing: Mix khoya, sugar, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
• Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
• After all the gujiyas are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
• The gujiyas can last for 7-8 days if stored in an air tight container.