Gluten-free Gujiya (Dumpling)

Holi is a major festival that was celebrated mainly in India and Nepal. However, it is now celebrated across most parts of the world. It symbolizes good over evil and the arrival of spring. It normally falls on the full moon day of the month of Phalguna (roughly mid-March to mid-April of the Gregorian calendar). It is a fun festival where people smear colours on friends and relatives gathered together. Water guns and water-filled balloons are also used in playing Holi.
Typically gujiya (a dumpling with a sweet filling) and thandai (a cool drink) are prepared for this festival. Traditionally, the dumpling is made with maida (all-purpose flour). The dumpling is often deep-fried and then dunked into a sugar syrup. Dairy products are also used in the preparation of gujiya.
Here is a WFPB version that is completely compliant with the principles of this diet – and tastes great as well. This is not my original recipe, but gathered from

Gluten-free, Oil-free, Dairy-free Gujiya

Gujiya Dough
1 1/4 cups sorghum flour (jowar atta, cholam mavu)
1/4 cup flaxseed (alsi ka beej, ali vithai) powder
1 tbsp potato flour
A pinch of turmeric
Water to knead
Gujiya Filling
1/2 cup groundnuts (moongaphalee, nilakadalai)
1/4 cup roasted Bengal gram
2 tsp poppy seeds (khus khus, kasa kasa)
2 tsp black sesame seeds
1 cup date paste
1/4 tsp cardamom powder (elaichi powder, elakkai podi)
Gujiya Dough
Mix the sorghum flour, flaxseed powder and turmeric in a bowl
Set aside
Boil 1 1/2 cups of water
When it begins to boil, add the mixed sorghum powder
Mix well and cook for about 2 minutes till it comes together as a dough
Add more of the sorghum powder, if needed
Switch the flame off
Knead the dough well
At this stage, you should be able to make small balls of the dough without any cracks
If there are cracks, add a little water and knead again
If the dough is too sticky, add more flour
Cover the kneaded flour with a damp cloth
Set aside
Gujiya Filling
Heat date paste
Blend roasted Bengal gram, peanuts, sesame seeds, cardamom powder and poppy seeds to a coarse consistency
Mix this into the date syrup
Mix well and remove from flame
Use 1-2 tsp of this as the filling
Putting It Together
Take a small lemon sized ball of the dough and shape it into a ball
Roll it into a small poori or tortila
Place 1-2 tsp of the filling on one side of the rolled dough
Brush the edges of the poori/tortila shaped dough with a little water
(If you have a mould, this process is quite easy)
Fold the dough across to make a crescent shape
Fold the edges of this crescent so that it sticks together and the filling does not come out
Repeat for the rest of the dough and filling
Pre-heat the oven to 160 degrees C
Line your baking tray with parchment paper or grease it with some nut butter
Place the gujiyas on the baking tray
Bake for 30-35 minutes
Keep checking to ensure that it doesn’t get burnt
Remove from oven and cool
Serve at room temperature

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