Chandrakala Gujiya Recipe | Holi Special

Chandrakala Gujiya Recipe Video | Holi Special

Chandrakala gujiya is an authentic sweet recipe of India. This delicious Gujiya is made of refined flour, ghee, mawa and dry fruits. It is mostly made on festivals or special functions. Chandrakala Gujiya is a sweet recipe very rich in taste. You can make a more or less sugary gujiya as according to your choice.

Here is an easy step by step recipe of Chandrakala Gujiya with photos to add more sweetness to your festivities.  Enjoy homemade Chandrakala Gujiya with friends and family.

Directions

Getting ready:
In a bowl, crumble the mawa or grate it manually with a grater.

Chandrakala gujiya
Chop the cashews into 6 to 7 chunks and keep them in a bowl. Crush the green cardamom seeds with mortar pestle.

Chandrakala gujiyaMaking:

Start with kneading the dough. For this, take refined flour in a big bowl along with ¼ cup of ghee and mix them really well. Then add small amount of lukewarm water at a time and knead hard dough as required for making pooris. Now cover and keep the dough to one side for 30 minutes to set. ½ cup of water is used to knead this much amount of flour.

Chandrakala gujiya
To prepare the stuffing, roast the mawa with some ghee in a preheated pan on medium flame. Stir constantly till the mawa becomes light brown. Transfer the mawa to a bowl as the ghee starts separating from it.

Chandrakala gujiya
Pour 2 to 3 tsp of ghee in the same pan and add semolina. Keep stirring until the semolina turns golden brown. Later, turn off the flame and add the roasted semolina to the mawa. If desired you can skip adding semolina in the stuffing.

chandrakala gujiya recipe

After the mawa and semolina mixture cools down, add cashews, chironji, raisins, coconut, crushed green cardamom and powdered sugar. Mix all the ingredients really well.

Chandrakala gujiya recipe
As of now the dough will be ready as well. Slightly knead the dough to make it smooth. Then divide the dough into 30 equal parts and roll each of them into smooth peda.

Chandrakala gujiya recipe
Take a peda and cover the rest with a wet cloth, roll out the peda from the sides into 3 to 3.5 inch diameter poori. Don’t roll it out too thin. Roll out few more pooris and keep them on a plate.

Chandrakala gujiya recipe
Now put 1 spoonful of stuffing on the centre of a poori and apply some water all over the edges.

Chandrakala gujiya recipe

Then place another poori on the stuffing and stick the sides of both the pooris together. Make a pattern all around the gujiya with pinch and twist method. Place the gujiya on a plate and cover it with a cloth. Likewise, prepare the remaining gujiyas.

Chandrakala gujiya recipe
Heat a wok with sufficient ghee to fry the gujiyas. When the ghee becomes medium hot, slide 3 to 4 gujiyas in the wok.

Chandrakala gujiya recipe
Fry the gujiyas on medium-low flame till they turn golden brown from both the sides. Afterward, drain out them on a plate and fry the leftover gujiyas as well. It took 7 to 8 minutes to fry a batch of gujiyas.

Chandrakala gujiya recipe
Spread the gujiyas on plates and keep them aside for an hour so that they cools down completely.

Chandrakala gujiya

Later, make the sugar syrup for the gujiyas. Place a wok on flame and put sugar and ¾ cup of water to it. Cook the sugar syrup for 6 to 7 minutes more after the sugar melts completely.

Chandrakala gujiya
Then check the consistency of the sugar syrup by taking few drops of it in a bowl. Stick the syrup on fingers as it cools down and see if two threads appear between the fingers while stretching them apart. If it does that means sugar syrup is ready, turn off the flame.

Chandrakala gujiya
Now put the gujiyas one-by-one in the wok and coat them evenly with the sugar syrup. Keep them on a plate in open till the sugar syrup dry out completely. Later, chandrakala gujiyas will be ready to serve.

Chandrakala gujiyaServing:

Serve these luscious and delicious chandrakala gujiyas straightaway.

Suggestions

  • You can add or remove any dry fruits in the stuffing such as add almonds or pistachios. Increase or decrease the quantity of dry fruits according to taste.
  • Make sure that the dough is not too hard or too soft.
  • If you want to make the chandrakala gujiyas less sweet then skip coating them with sugar syrup.

Chandrakala Gujiya Recipe | Holi Special
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Ghee - ½ cup
  • Mawa – 100 grams
  • Powdered sugar - ½ cup
  • Semolina – ¼ cup
  • Coconut - ¼ cup (grated)
  • Raisins – 2 tbsp
  • Cashews – 10 to 12
  • Chironji – 2 tbsp
  • Green cardamom – 6 to 7
  • Sugar – 2 cups
  • Ghee – to fry gujiyas
Instructions
  1. In a bowl, crumble the mawa or grate it manually with a grater.
  2. Chop the cashews into 6 to 7 chunks and keep them in a bowl. Crush the green cardamom seeds with mortar pestle.
  3. Start with kneading the dough. For this, take refined flour in a big bowl along with ¼ cup of ghee and mix them really well. Then add small amount of lukewarm water at a time and knead hard dough as required for making pooris. Now cover and keep the dough to one side for 30 minutes to set. ½ cup of water is used to knead this much amount of flour.
  4. To prepare the stuffing, roast the mawa with some ghee in a preheated pan on medium flame. Stir constantly till the mawa becomes light brown. Transfer the mawa to a bowl as the ghee starts separating from it.
  5. Pour 2 to 3 tsp of ghee in the same pan and add semolina. Keep stirring until the semolina turns golden brown. Later, turn off the flame and add the roasted semolina to the mawa. If desired you can skip adding semolina in the stuffing.
  6. After the mawa and semolina mixture cools down, add cashews, chironji, raisins, coconut, crushed green cardamom and powdered sugar. Mix all the ingredients really well.
  7. As of now the dough will be ready as well. Slightly knead the dough to make it smooth. Then divide the dough into 30 equal parts and roll each of them into smooth peda.
  8. Take a peda and cover the rest with a wet cloth, roll out the peda from the sides into 3 to 3.5 inch diameter poori. Don't roll it out too thin. Roll out few more pooris and keep them on a plate.
  9. Now put 1 spoonful of stuffing on the centre of a poori and apply some water all over the edges.
  10. Then place another poori on the stuffing and stick the sides of both the pooris together. Make a pattern all around the gujiya with pinch and twist method. Place the gujiya on a plate and cover it with a cloth. Likewise, prepare the remaining gujiyas.
  11. Heat a wok with sufficient ghee to fry the gujiyas. When the ghee becomes medium hot, slide 3 to 4 gujiyas in the wok.
  12. Fry the gujiyas on medium-low flame till they turn golden brown from both the sides. Afterward, drain out them on a plate and fry the leftover gujiyas as well. It took 7 to 8 minutes to fry a batch of gujiyas.
  13. Spread the gujiyas on plates and keep them aside for an hour so that they cools down completely.
  14. Later, make the sugar syrup for the gujiyas. Place a wok on flame and put sugar and ¾ cup of water to it. Cook the sugar syrup for 6 to 7 minutes more after the sugar melts completely.
  15. Then check the consistency of the sugar syrup by taking few drops of it in a bowl. Stick the syrup on fingers as it cools down and see if two threads appear between the fingers while stretching them apart. If it does that means sugar syrup is ready, turn off the flame.
  16. Now put the gujiyas one-by-one in the wok and coat them evenly with the sugar syrup. Keep them on a plate in open till the sugar syrup dry out completely. Later, chandrakala gujiyas will be ready to serve.Serve these luscious and delicious chandrakala gujiyas straightaway.

 

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