Nothing could be better than to begin the month of Ramadan with a gentle embrace. Gujia is small fried slippers from India, a fine pastry made with mava (a mixture of liquid cream and milk powder) and a hint of dried fruit. The Gujia, also called gujhia or purukiya is prepared from semolina (suji) or flour maida and stuffed with khoya. It is common in northern India, particularly in the states of Bihar, Uttar Pradesh, Madhya Pradesh and Rajasthan.
The crust of Gujia resembles that of samosa, however, their form is very special. The gujia are stuffed with a mixture of dried and roasted dried fruit, khoya, coconut and, to give them a granular texture, a little semolina or roughly ground wheat flour. The Gujia appears in several Indian regional cuisines, but with different toppings. The neureos are flaky pastries containing the sweet filling. They can be found in Goa and is traditionally a dish for Christmas. The Goanese also prepare another variant for Ganesh Chaturthi and which they call nevri.
The gujia is called purukiya in the state of Bihar. They are very popular and there are two types. For suji purukiya the semolina is grilled with ghee, sugar, cashew nuts, grated coconut, cardamom, raisins and other nuts and fried in ghee. For khoya purukiya, pure khoya is mixed with nuts and sugar then fried. They are called ghughra in Gujarati, castor karanji in Marathi, karachika in Tamil, karjikai in Kannada and Telugu. They are stuffed with gourmet preparations made from coconut, dry or moist.
Prep Time: 30 mins ♥ Cook Time: 30 mins ♥ Total Time: 60 mins ♥ Yield: 4 servings
1 cup ricotta cheese
2 cups milk
1 cup sugar
3 cup wheat flour
1 tsp cardamom powder
1 cup clarified butter
1 tbsp poppy seeds
1 cup coconut
Salt to taste
In a mixing bowl combine the salt, flour and 1 tsp butter. Gradually add water and knead to form a firm dough. Cover with a wet cloth and leave aside.
Add a little milk, cheese, coconut, chopped almonds, sugar, cardamom powder, poppy seed and raisins and mix well.
Preheat oven to 200 ° C.
Divide the dough into small sections, roll them out into flat round pancakes. Place a spoon of thickened milk mixture at the center 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.
Place the karanjis on a greased baking tray and bake for 30 minutes.
Cool, store in an airtight container.