Besan Ki Gujiya Recipes – Besan Gujia

    besan gujiya

    Besan Ki Gujiya Recipes – Besan Gujia

    Besan gujiya is an innovative version of regular gujiya. Gujiya is prepared during holi festival. It is prepared in several ways such as sooji gujiya, mawa gujiya, dry fruits gujiya, sugar syrup dipped gujiya, baked gujiya and so on. Today, we are going to give a twist to regular gujiyas. We are going to make besan gujiya.

    Besan gujiyas taste as delicious as any other gujiya. It stuffing is prepared with chickpea flour, dry fruits, green cardamom and powdered sugar. Prepare these besan gujiya for your family and friends. Everyone will love it for sure! So, try out this recipe with easy to follow step by step instructions. Enjoy!

    Directions

    Getting ready:

    Peel green cardamoms and crush its seeds into fine powder using a mortar and pestle. Chop cashews and almonds into 7-8 small pieces.

    besan gujiyaMaking:

    Take refined flour in a big mixing bowl and add melted ghee to it. Mix it really well. Now add milk in small portions and knead stiff dough just as required for making pooris. Less than ¼ cup of milk is used in kneading this much quantity of flour. Dough is now ready. Cover and allow the dough to rest for 20-25 minutes.

    besan gujiya

    Pour the ghee in a pan. Turn on the flame. Once the ghee melts completely, add chickpea flour into it. Roast the flour on low flame until it turns golden brown in colour. Keep stirring continuously.

    besan gujiya

    Once the chickpea flour is roasted aptly, turn off the flame and add chopped dry fruits into it along with chironji, raisins, grated coconut and green cardamom powder. Mix everything really well.

    besan gujiya

    Besan stuffing is now ready. Transfer the chickpea flour stuffing on a plate. Allow it to cool down completely. It will take some time to cool down completely.

    besan gujiya

    Meanwhile, knead the dough again. Divide the dough into small balls. Roll it between your palms and prepare the smooth pedas of it.

    besan gujiya

    Chickpea flour stuffing has cooled down completely. Now add powdered sugar into it. Mix it really well. Stuffing for gujiyas is now ready. Now make the gujiyas.

    besan gujiya

    Take a peda and roll it out with rolling pin into 3-4 inch diameter poori. Roll it from the edges so that the edges are thin as compared to centre. Likewise, roll out the rest of the pedas.

    besan gujiya

    Now place the rolled poori on the gujiya mould and put 1.5-2 tsp of stuffing on it. Apply some water on the sides of the mould.

    besan gujiya

    Close the mould and pree the mould firmly. Remove the excess dough from it. Use this extra dough in making more gujiyas. Then open the molud and place the prepared gujiya on a plate. Similarly, prepare the rest of the gujiyas.

    besan gujiya

    Heat a wok with enough ghee to deep fry the gujiyas. Ghee should be medium hot. Slide the gujiyas into the ghee. Place as many gujiyas as possible into the wok.

    besan gujiya

    Once the gujiya turns golden brown from beneath then flip its sides. Keep fliping the sides and fry the gujiyas until they turn golden brown in colour. Fry them on medium-low flame.

    besan gujiya

    Gujiyas are now fried aptly, Lift them with the slotted ladle and hold it against the wok so that the ghee gets drained back into the wok. Take them out on kitchen paper towel. Similarly, fry the remaining gujiyas. It takes around 3-4 minutes to fry a batch of gujiyas.

    besan gujiyaServing:

    Serve these crispy and delectable besan gujiyas as it is as a dessert after any meal or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container and relish eating them for about a month. Enjoy!

    Suggestions

    • For kneading the dough use measured quantity of moen. Making the dough, ghee should be ¼ part of refined flour. If the moen is then the gujiya will turn out hard. If the moen is more then gujiya will splatter in ghee while frying.
    • Stuff and move gujiyas carefully or else the will break. If any gujiya cracks then keep it aside and fry it in the last because it will release its stuffing and spoil the ghee and then you have to strain the ghee for further use.
    • You can add mawa to the stuffing. Mix 100 or 50 grams of mawa into 50 grams of chickpea flour as desired. Similarly, prepare the stuffing. Roast the mawa and add it to the roasted chickpea flour and increase the quantity of sugar. Besan mawa will be ready.
    Besan Ki Gujiya Recipes - Besan Gujia besan gujiya
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 1 cup (125 grams)
    • Ghee – 2 tbsp (30 grams)
    • Milk – ¼ cup
    • Chickpea flour – ½ cup (50 grams)
    • Powdered sugar – ½ cup (75 grams)
    • Ghee – ¼ cup (50 grams)
    • Almonds – 5-6
    • Cashews – 5-6
    • Grated coconut – 2 tbsp
    • Chironji – 1 tbsp
    • Raisins – 1 tbsp
    • Green cardamoms – 4
    • Ghee – to fry gujiyas
    Instructions
    1. Peel green cardamoms and crush its seeds into fine powder. Chop cashews and almonds into 7-8 small pieces.
    2. Take refined flour in a big mixing bowl and add melted ghee to it. Now add milk in small portions and knead stiff dough just as required for making pooris.
    3. Pour the ghee in a pan. Turn on the flame. Once the ghee melts completely, add chickpea flour into it. Roast the flour on low flame until it turns golden brown in colour.
    4. Once the chickpea flour is roasted aptly, turn off the flame and add chopped dry fruits into it along with chironji, raisins, grated coconut and green cardamom powder. Mix everything really well.
    5. Besan stuffing is now ready. Transfer the chickpea flour stuffing on a plate. Allow it to cool down completely.
    6. Meanwhile, knead the dough again. Divide the dough into small balls. Roll it between your palms and prepare the smooth pedas of it.
    7. Chickpea flour stuffing has cooled down completely. Now add powdered sugar into it. Mix it really well. Stuffing for gujiyas is now ready.
    8. Take a peda and roll it out with rolling pin into 3-4 inch diameter poori. Likewise, roll out the rest of the pedas.
    9. Now place the rolled poori on the gujiya mould and put 1.5-2 tsp of stuffing on it. Apply some water on the sides of the mould.
    10. Close the mould and press the mould firmly. Then open the molud and place the prepared gujiya on a plate. Similarly, prepare the rest of the gujiyas.
    11. Heat a wok with enough ghee to deep fry the gujiyas. Ghee should be medium hot. Slide the gujiyas into the ghee. Place as many gujiyas as possible into the wok.
    12. Once the gujiya turns golden brown from beneath then flip its sides. Keep fliping the sides and fry the gujiyas until they turn golden brown in colour. Fry them on medium-low flame.
    13. Gujiyas are now fried aptly, Take them out on kitchen paper towel. Similarly, fry the remaining gujiyas. It takes around 3-4 minutes to fry a batch of gujiyas.
    14. Serve these crispy and delectable besan gujiyas as it is as a dessert. Enjoy!

     

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