A famous Milk-based Ring-shaped Bengali Sweet, Gujiya is one of its kind. This recipe will make around 20 Gujia
- 250g Khoya/ Mawa / Solidified milk
- 100g Sugar
- 1 Tbsp. Semolina
- 2 Green Cardamom
- 1 Tsp. Ghee
- Make a coarse powder of the Sugar.
- Dry roast the Semolina and keep it aside.
- Now take crumbled Khoya in a pan and start cooking it over the very low flame for 5-7 minutes along with 2/3 of the Sugar powder and roasted semolina.
- Add powdered Cardamom and mix thoroughly once the Khowa properly cooked and tight.
- Switch the flame off.
- Wait till the Khoya can be handled to give shape using the hand.
- Add remaining 1/3 Sugar powder and knead the Khoya.
- Add little Ghee to complete the dough.
- Ghee will help the dough to not to stick on the hands.
- Take a small portion of the Khoya mix and give it a shape of Ring.
- To do that you have to make a cylindrical shape with the dough and then have to join both the loose end to give the ring-shape.
- Refer to the pictures for the shape of Gujia.
- Once all the Gujiya are prepared to place those over a plate and wait till the Gujia tighten naturally.
- Serve it then and there or fridge it for future consumption.
- I prefer the texture of Gujiya a bit rough and hence I add Semolina.
- If you want your Gujiya to be smooth, skip semolina.
- Adjust Sugar as per taste.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 35g
- Calories: 152
- Sugar: 26.7g
- Sodium: 39mg
- Fat: 3.6g
- Saturated Fat: 2.2g
- Carbohydrates: 28.4g
- Fiber: 0.2g
- Protein: 2.7g
- Cholesterol: 13mg
Keywords: Gujiya misthi Bengali recipe, bengali gujiya sondesh recipe, debjanir rannaghar