Gujiya Recipe | Mawa Gujiya Recipe
Gujiya is a delicious Indian sweet with a crispy outer crust which is stuffed with a sweet filling, traditionally made during Holi & Diwali.
Recipe Info
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g
Ingredients For Gujiya Recipe | Mawa Gujiya Recipe
For The Dough
- 2 Cup Maida (All Purpose Flour)
- 1 Tablespoon Sooji (Rava / Semolina)
- 3 Tablespoon Ghee (Clarified Butter)
- Oil for frying
For the Filling
- 1 Cup Mawa (Khoya)
- 1/2 Cup Sugar
- 1 Tablespoon Coconut Powder (Nariyal ka Burada)
- 1 Teaspoon Green Cardamom Powder (Hari Elaichi Powder)
- 8-10 Almonds (Baadam)
- 8-10 Cashew Nuts (Kaju)
- 20-22 Kishmis (Raisins)
For the Sugar Syrup
- 1/4 Cup Water
- 1 Cup Sugar
- 6-8 Saffron Strands (Kesar)
For Garnishing
- 10-15 Pistachios (Pista)
- 1 Silver Foil (Vark), optional
Step By Step Instructions for Gujiya Recipe | Mawa Gujiya Recipe
Preparing the dough
- First to prepare the dough, take Maida (All Purpose Flour) in a mixing bowl and add some Sooji.2 Cup Maida (All Purpose Flour), 1 Tablespoon Sooji (Rava / Semolina)
- Make a small valley in the middle of the flour and add ghee into the flour mixture.3 Tablespoon Ghee (Clarified Butter)
- Rub the mixture between the palm of your hands to coat the flour completely with ghee. Add more ghee if needed until the flour is able to hold it shape.
- Add water gradually and knead the flour. Make a stiff dough.
- After the dough is made, cover and let it rest for around for half an hour while you make the filling.
Preparing the filling
- To make the filling, roast the mawa or khoya in a pan over low heat for about 5 minutes so that it has no moisture left.1 Cup Mawa (Khoya)
- Remove the pan from heat and allow the mixture to cool. Add Coconut Powder, Cardamom Powder (Elaichi Powder), Raisins (Kishmish), Cashew Nuts and Almonds.1 Tablespoon Coconut Powder (Nariyal ka Burada), 1 Teaspoon Green Cardamom Powder (Hari Elaichi Powder), 8-10 Cashew Nuts (Kaju), 20-22 Kishmis (Raisins), 8-10 Almonds (Baadam)
- Add Sugar and mix all the ingredients well. The filling is ready.1/2 Cup Sugar
Stuffing the gujiyas
- Divide the dough into equal parts depending on the number of pieces you want to make and make small lemon-sized balls of dough.
- Roll out these round pieces of dough into thin round shape, similar to that for Poorie.
- If using a mold, grease it with some oil or ghee.
- Place the flattened dough on the mold and add roughly 2 teaspoons of filling.
- Cover the lower half of the dough with upper half, such that everything fits in the lower half of the mold.
- Fold the upper half of the mold and press its edges together so as to seal the mold.
- Remove the extra material outside the mold and open the mold.
- Make all the gujiyas this way and keep them in a large plate.
Frying the gujiyas
- Heat cooking oil or ghee in a kadai or pan with heavy base. Take sufficient oil so that Gujiya do not touch the bottom when fried. Fry the Gujiya in batches of 5-6 at a time.
- Fry on low-medium heat and keep turning them till they become crispy and golden brown in color.
- Remove the Gujiyas from oil and place them on absorbent paper. Fry all Gujiyas this way.
Preparing the sugar syrup
- Now to make sugar syrup boil water and sugar in a pan.1/4 Cup Water, 1 Cup Sugar
- Put strands of Kesar (Saffron) in the sugar mixture and allow to cool down the sugar syrup to room temperature.6-8 Saffron Strands (Kesar)
Assembling
- Spread out the Gujiyas on a plate and pour the sugar syrup on the gujiyas to coat them on all sides.
- Garnish the Gujiya with finely cut pieces of almonds and pistachios while the gujiyas are still moist with syrup. Allow sufficient time (about an hour) to allow the Gujiyas to dry. You can also garnish with Silver Foil (Vark) if you want.
- Gujiya are ready. After they cool down completely, store the gujiyas in an airtight container.
