Peanut Gujia / Verkadalai Somas, a deep fried dumpling made from wheat flour and filled with peanuts, desiccated coconut and palm jaggery. Instead of using maida for the outer covering, I’ve made use of wheat flour. If you are planning to use any millet flour, then adjust the ratio of wheat and millet flour to 1:1.
I had already two varieties of gujia / somas, one with maida and the another one is baked version. I don’t find any major difference between the fried and baked versions if its about the taste. Baked versions are more healthy and turns crispy just like the deep fried ones. Here, I’ve made deep fried gujia, but you can also try baking it. For the filling, I have used peanuts, desiccated coconut, palm jaggery, roasted gram and semolina. You can also use fruits, lentils like moong dal, channa dal or dry fruits and many more for the filling. Peanut Gujia is a vegan version with no milk products added. For step by step pictures on how to shape the gujia, you can refer my post on baked gujia.
With the below mentioned quantity, you will get around 12 Gujia. I had some left over filling mixture which we later had as churma. I have compiled a lost of 90+ Diwali sweets and snacks recipes which you can also refer. If you try any of the dish, then do share your feedback.
Peanut Gujia Recipe
- ¾ cup wheat flour
- salt to taste
- 2 tbsp warm oil
- enough water to knead
- ½ cup peanuts
- ½ cup desiccated coconut
- ¼ cup pottukadalai / chutney gram
- 1 tsp cardamom powder
- ¾ cup powdered palm jaggery / karupati
- 3 tbsp semolina / rava
- Sieve wheat flour. Mix salt. Add warm oil and make crumbles of flour with your finger. Add enough water and knead to a smooth dough. If the dough is sticky, add little flour and knead again. Close the dough and keep aside.
- Dry roast rava in a pan or kadhai till nice aroma comes. Make sure to not burn rava. Remove from the heat. Similarly, roast desiccated coconut for few seconds and remove from the heat. Roast peanuts and pottukadalai. Remove from the heat and remove the skins of the peanut.
- Combine rava, desiccated coconut, peanuts, roasted gram, cardamom powder and jaggery. Grind everything in a mixer to coarse powder. Keep the filling aside.
- Take dough and make small lemon sized balls. Take a ball and using roller pin, roll ball to make poori shape disc. You can either use Gujia Mold to prepare gujia or simply fold them manually.
- Take 1 or 2 tbsp of filling mixture and stuff the poori. Fold it half and to seal the edges either twist it or use fork to press the edges. I have used fork here to press the edges.
- Preheat oven to 180 degree C for 10 mins. Take a baking sheet and place parchment paper. Grease the paper with little oil. Place gujia on the tray leaving some gap between two. Place the tray in middle rack and bake at 180 degree C for 10-13 mins. The bottom will start changing its color. Take out the tray and turn over the gujia to other side.
- Bake again for 5-8 mins and remove from the oven. The baking time may differ for each according to your oven performance. Keep checking the color of gujia, if it goes too dark brown, then remove from the oven immediately. Transfer gujia to cooling rack and let it cool down completely. Store them in an airtight container and serve.
- Heat oil in a heavy bottomed kadai and drop the gujia carefully in oil. Fry 6-7 pieces at a time till it turns golden brown. Remove from the heat and drain the excess oil using absorbent paper. Store them in an air-tight container and serve it.