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What is a Gujia and maximum how many Gujia one should eat at a time?

Date: 16 Feb 2016    Group: Health    Category: Nutrition   

Gujia is a sweet dish popular in North india. It is generally prepared during Holi festival. What is a Gujia and how it is made at home. Please share the recipe of Gujia. Also how many calories one gujia contains and maximum how many Gujia one should eat at a time?

Looking for a recipe for Gujia? Quickly check out interesting home-made Gujia recipes and also get information about how many are safe to eat a one time.

Author: Bhakti Savla    18 Feb 2016      Member Level: Diamond     Points : 2  (Rs 2)    Voting Score: 0

Gujia is a sweet dumpling, that you can make using suji or wheat flour. And yes, you can add khoya as the stuffing inside. You can even add roasted dry fruits as well as coconut inside to give it a unique taste.

It is similar in characteristics to a samosa, though, the outer shape of gujia is pretty unique. Like you said, gujia (or gujhia) is a special sweet dish in North India. However, it is prepared all across India, and people call it by different names. For example, in Maharashtra, it is popularly known as karanjia, while in Gujarat it is known as Ghugra. In Goa, people call it Nevri.

Author: M Nirmal Anandh    18 Feb 2016      Member Level: Gold     Points : 5  (Rs 5)    Voting Score: 0

Gujia is as same as Samosa, but the size and shape may vary.

Recipe Needed:

* 1 Cup of Wheat Flour or Atta
* 1/4 teaspoon Salt
* Water as required
* 2 tsp of Ghee
* 1 Cup of Khoya
* 10 Cashews, Almonds, Pistachios
* 1/3 Chopped Dry Fruits
* 1/3 Cup of Sugar (Powdered)
* 1/2 tsp of Cardomom (Powder)

Each Gujia Contains 200 Calories.

For women, 1200 Calories a day is good to health and for a men 2000 Calories a day is good. So, it's better to eat 2 or 3 Gujia a day by splitting it to morning, afternoon and evening or at a time. Even you can eat more than 4 or 5, it's up to you.

Author: Juana    18 Feb 2016      Member Level: Diamond     Points : 8  (Rs 8)    Voting Score: 0

Gujia is a crescent shaped Indian sweet traditionally prepared in Indian homes during festivals. It is a calorie dense food made from 'maida', sugar, 'ghee' and a combination of various ingredients such as 'khoya', 'suji' desiccated coconut, dry fruits, and seeds like chironji and melon seeds.

A medium sized gujia can have approximately 300 calories – the actual count may vary depending on the ingredients used. A gujia stuffed with khoya will be higher in calories than one filled with suji. Since dry fruits are high in calorie a gujia with a lot of dry fruits will also have a high caloric count.

How many gujia one can eat at one go is dependent on many factors. Those suffering from diabetes, high blood pressure, high cholesterol, cardiovascular disease and obesity must avoid or limit intake. The high calorie sweet quickly adds on pounds to ones frame, so indulge in the sweet with caution if trying to lose/maintain weight.

Since the recipe calls for dry fruits, nuts and seeds nutritional benefits from these ingredients will be available. However, that depends on the quantities used in the recipe.

The basic preparation for pastry (the outer covering) remains the same, what varies is the stuffing.

Pastry (Covering for Gujia)

• Maida – 2 cups
• Melted ghee – 5-6 tbsps
• Cold water – 1 cup

• Mix ghee into maida until it is crumby. More ghee can be added to get the right texture.
• Sprinkle a little water over the mixture and knead it into a dough.
• The dough should be firm.
• Transfer into a bowl, cover with moist cloth and set aside for 10-15 mins.
• Punch it again before using.

Khoya Stuffing
• Khoya – 250 grams
• Grated desiccated coconut – ½ cup
• Powdered sugar – 1½ cup
• Mix of almond slivers, raisins, pistachios - ¼
• Melon and chironji seeds – 1 tbsp

• Roast the khoya in a heavy bottomed pan till it takes on a brownish hue. Note that the khoya must have no moisture left.
• Lightly roast the desiccated coconut. Set aside to cool.
• Roast chironji seeds in a little ghee and cool.
• Mix all ingredients meant for the stuffing.
• Taste for sweetness and add more sugar if required.

Prepare the gujia
• Roll out puri sized circles with the pastry. The circles should be kept slightly thick or else the stuffing will ooze out.
• Lightly brush ghee on the rolled out circle, avoiding the edges.
• Spoon some stuffing mixture in your hand and press it to give it a firm, tube like shape.
• Keep the tube shaped mixture in the centre of the circle.
• Apply water along the rim of the circle and flip it close to form a crescent shape.
• Firmly press the edges, so the gujia seals. You can fold the edges to give the gujia a nice shape. Alternatively, you can use a mold to shape the gujia. You also get special cutters which can be used to tri down the edges.

Fry the gujia
• Once the gujias are shaped you can deep fry them in ghee or oil, until they begin to change colour
• Remove and keep on a paper towel

Ingredients for suji filling
• Suji – 1 ½ cups
• Ghee – 1 cup
• Sugar – 1 ½ cup
• Grated desiccated coconut – 1 cup
• Khus khus – 1 tbsp
• Chironji and melon seeds – 1 tbsp
• Dry fruits – almonds and raisins

• Dry roast suji for a few minutes
• Add ghee and roast it further until it changes colour and gives a pleasant aroma ( around 5minutes)
• Add desiccated coconut and fry for 2 minutes
• Add khus khus, chironji, melon seeds and dry fruits and fry for another 2 minutes
• Add sugar, give the mixture a good stir and remove from flame
• The heat should help melt the sugar
• Cool the mixture and use as stuffing as described above and make the gujias

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