Gluten-Free Gujiya (dumplings)
Gluten-free gujiya is an easy traditional sweet which is popular during festival time, especially on Holi and Diwali.
Ingredients
For Pastry
- 2 cup Rice Flour
- 2 tbsp Almond Flour
- 2 tbsp Ghee
- 1 Pinch Himalayan salt
- 1 Cup Lukewarm water for kneading
- 1 tbsp Rice flour with 1 tbsp water for sealing
For Stuffing
- ½ cup Dry fruits Almond, Cashew, Walnut, pecan
- ⅓ cup Desiccated coconut fresh/ dry
- 1 tbsp Ghee / Coconut Oil
- 3 tbsp Jaggery / Date Sugar
- ½ tsp Cardamom powder
- ½ tsp Poppy/sesame seeds Khuskhus
For Frying
- 2 Cup Ghee / Coconut Oil preferably A2 Ghee
Instructions
For Pastry
- Take a large mixing bowl, and add all the pastry ingredients except the lukewarm water, mix it well.
- Slowly add lukewarm water and make a smooth and soft dough by gently using your hand.
- Cover the dough with a muslin cloth and keep it aside for 15-20 minutes.
For Stuffing
- Roast the nuts in a pan with poppy seeds, then coarsely grind them.
- Add desiccated coconut to the same pan and roast it over a slow flame for a few minutes.
- Add ghee/coconut oil.
- Transfer all the nuts and coconut to a large bowl
- Add the cardamom and jaggery/date sugar/syrup and mix it well
- Stuffing is ready, keep aside
Making The Gujiya
- Scoop out a small walnut size dough, and roll it to form a small circle (about 3- inch diametre)
- Place a spoonful of stuffing and place it on the side of the circle, cover it with the other half, and seal the edges by using the flour and water mix.
- Crimp the edges using the back of a fork.
- Make the rest of Gujiyas the same way.
- Keep aside and cover it with a wet cloth.
Frying The Gujiyas
- Heat the Ghee/ oil in a medium-size pan over medium-low flame.
- Once the oil is hot, gently drop the filled gujiya and fry them for about 2-3 minutes, flipping in between until golden.
- Fry all the gujiya in a similar manner.
- Transfer them to a plate lined with a paper towel to drain excess oil
- Once they cool down, you can store the gujiyas in an airtight container for two weeks.
Notes
- You can also bake the gujiya in the preheated oven at 350 degrees F for 20 minutes.
- You can also use mawa (khowa) or roasted bengal grams for the stuffing.
- Rice flour can be replaced by Sorghum (Jowar) flour.