Dough for Gujiya

Dough for Gujiya | How to Make Gujiya Recipe

Dough for Gujiya

Gujiya is a sweet dumpling with a crisp crust and a delicious stuffing. So basically a Gujiya has 2 components

Crust
Filling

I will discuss the fillings in my forthcoming posts on Gujiya. Here, let’s talk about the crust of Gujiya, how it should be and the way to make it the way it should be! The outer of the Gujiya has got to be

Crisp
Moist
Smooth

And the shell of the gujiya should remain so, till the last bite of gujiya. It should not turn dry or hard after some time. All these things can be taken care of with the perfect dough. Yes, the correct dough would ensure perfect gujiya.

Let’s talk about the ingredients for dough for gujiya

All-purpose flour is used for gujiya dough. Enough quantity of moyan i.e. oil/ghee is indispensable to make the final product flaky. I use ghee as moyan for gujiya. Heat the ghee before adding to make the dough. It helps to maintain the freshness of the crust of gujiya. Unlike for samosas, we have to knead a semi-soft dough for gujiya.

Also on the blog is the dough for parathas. View the recipe here. Few gujiya recipes coming up using the perfect dough for gujiya are mawa gujiya, gajar gujiya, coconut gujiya and more.

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How To Make Gujiya Recipe

1. In a mixing bowl or paraat, take 2 cups all-purpose flour. Add ¼ cup melted and warm ghee (if it is warm, it has to be melted… still!).

Dough for Gujiya

2. Mix flour and ghee well. It would crumbly. Add water gradually.

Dough for Gujiya

3. Make the semi-soft dough.

Dough for Gujiya

4. Let it rest for 15-20 minutes.

Dough for Gujiya

5. After 15 minutes, knead for 1 minute.

Dough for Gujiya

6. Smoothen it.

Dough for Gujiya

7. Make the best of Gujiya.

Dough for Gujiya

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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