Best 2 Gujiya Deep Fried Half Moon Shaped Sweet Dumplings Recipes

Embark on a culinary journey to India with Gujiya, a delightful deep-fried half-moon shaped sweet dumpling. Gujiya, also known as Karanji, is a popular delicacy often prepared during festivals and special occasions. It is a perfect blend of sweet and savory flavors, tantalizing the taste buds with every bite. The crispy outer shell encases a delectable filling made from a mixture of sweetened khoya (reduced milk solids), nuts, and aromatic spices, creating a symphony of textures and flavors that will leave you craving more. This article presents a collection of Gujiya recipes that cater to diverse preferences and skill levels. Whether you are a seasoned chef or a novice in the kitchen, you will find a perfect recipe to craft these delectable treats at home. From traditional Gujiya to innovative variations such as Chocolate Gujiya and Coconut Gujiya, these recipes offer a range of options to satisfy your sweet cravings. Allow your senses to be captivated by the irresistible charm of Gujiya, a true testament to India's rich culinary heritage.

Let's cook with our recipes!

GUJIYA (DEEP FRIED HALF-MOON SHAPED SWEET DUMPLINGS)

Gujiya (Deep fried half-moon shaped sweet dumplings) image

This is a special dish prepared for Holi( the festival of colours) which falls on March 28th this year. Happy Holi to everyone!

Provided by Charishma_Ramchanda

Categories Asian

Time 2h30m

Yield 50 dumplings

Number Of Ingredients 11

Ingredients

1/2 kg plain wheat flour
75 g ghee (for cooking)
100 ml full cream milk
100 ml water
1/2 kg reduced sweet dried milk
300 g sugar
100 g chirongi nuts (type of nuts)
100 g raisins
15 g cardamom powder
1 liter ghee (for cooking)
50 ml water, for, sealing, the, dumpling

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.

Nutrition Facts : Calories 254.7, Fat 20.6, SaturatedFat 12.2, Cholesterol 50.1, Sodium 22.4, Carbohydrate 17.2, Fiber 1.6, Sugar 8.1, Protein 2.3

DANGO (SWEET JAPANESE DUMPLINGS)

Dango (Sweet Japanese Dumplings) image

Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.

Provided by Derry Quinn

Categories Japanese

Time 1h15m

Yield 6-10 Dango, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/3 cups mochiko sweet rice flour
3/4 cup warm water
potato starch or cornstarch
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons katakuriko
1 1/2 tablespoons water

Steps:

Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
Knead the dough well.
Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
When they are done (brownled slightly) take them off and let the cool on a wire rack.
Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
Combine the Katakuriko with the small tablespoon and a half of water.
When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
Grill the dango slightly and add the sauce to taste.
YUM! Anime-licous!

Tips:

To make the perfect dough, use a combination of all-purpose flour and semolina flour. This will give the gujiya a crispy exterior and a soft, chewy interior.
Make sure the dough is well-rested before rolling it out. This will help to prevent it from tearing.
When filling the gujiyas, be sure to not overfill them. This will help to prevent them from bursting while frying.
To get a perfectly golden-brown color, fry the gujiyas in hot oil over medium heat.
Serve the gujiyas warm, sprinkled with powdered sugar or drizzled with honey.

Conclusion:

Gujiya is a delicious and festive sweet treat that is perfect for any occasion. With its crispy exterior, soft and chewy interior, and sweet and flavorful filling, it is sure to be a hit with everyone. So next time you are looking for a special dessert to make, give gujiya a try.