Gujiya is a sweet savory popular in India, especially in North India. It is commonly prepared during festivals.
In Assam, gujiya is called ‘Pak Diya Pitha’. Today we explore this pitha from the kitchen of Kabita.
It is to be noted that shaping gujiya with bare hands is an art. If you are not familiar with it, you can use gujiya maker.
Gujiya (Pak Diya Pitha)
- 1/2 kg Maida
- 1/2 Coconut Grated
- 1/4 Cup Sugar
- 100 gm Refined Oil
- 1 Pinch Salt
- In a dry pan, fry grated coconut with sugar. Fry till sugar melts and stick to coconut. Keep aside.
- Now, mould maida with little water, refined oil and pinch of salt. Make a dough.
- Divide the dough into small balls. Roll each balls into small disc.
- Add the coconut fillings in the middle of the disc. Now, carefully bring together both the edges of the disc and press the edges.
- Alternatively, you can keep the rolled disc in a gujiya maker. Fill the cavity with coconut stuffing and carefully press the gujiya maker to shape the gujiyas.
- Heat oil in a pan over medium flame. Fry the Gujiyas till golden brown from all the side. Remove from fire and serve hot.