Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya

    Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya

    Gujiya prepared with mawa and loads of dry fruits is all time favorite sweet for Indians. Gujiya becomes more delicious when prepared with semolina and dry fruits stuffing. To enhance the flavor, fry the gujiyas in pure desi ghee. Gujiya is special preparation made especially during the festive season of Holi. This stuffed and deep fried pastry is really tempting and appetizing to eat. It’s a special Holi dessert and is prepared with numerous stuffing and shapes.

    Prepare these gujiyas during festivals or for any special occasions. Share this tempting sweet with your dear ones and let them enjoy it too. Follow these step-by-step instructions to make crispy and mouth drooling mawa dry fruits gujiyas at your home and enjoy!

    Directions

    Making:

    Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well. Now add water in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.

    Maawa gujiya recipe

    Meanwhile, prepare the stuffing. For this, place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa on medium flame until it becomes golden brown in colour.

    Mawa gujiya recipe

    Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.

    Mawa gujiya recipe

    After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, Chironji and crushed green cardamom into the roasted mawa. Mix everything really well with hand. Stuffing is now ready.

    Mawa gujiya recipe

    20 minutes are over. Dough is now ready. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin.

    Mawa gujiya recipePlace the poori on the gujiya mould. Put 1.5 tsp of mawa stuffing on it. Apply some water on the edges of the mould. Then close the mould and press it from all the sides. Separate the excess dough.

    Mawa gujiya recipe

    Open the mould and take off the prepared gujiya from it. Place it on a plate. Cover the gyjiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely.

    Mawa gujiya recipe

    Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium.

    Mawa gujiya recipe

    Once the gujiya gets fried from one side then flip their sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.

    Mawa gujiya recipe

    Gujiyas are now fried aptly. Lift the gujiyas with the slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.

    Mawa gujiya recipeServing:

    Serve these crusty and delectable mawa mewa gujiyas steaming hot as a dessert or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container. It keeps good for 15 days.

    Suggestions

    Stuffing is prepared in so many ways such as mawa and semolina, mawa and chickpea flour and so on. Roast both the ingredients and make the stuffing. It also reduces the moisture content on mawa.

    Instead of powdered sugar you can also use tagar or khand.

    Applying water at the edges of the mould is compulsory or else it will splatter while frying into the ghee.

    Don’t stuff the gujiya too much because they may splatter while deep frying.

    While kneading the dough make sure that you don’t add too much of moen i.e. ghee into the flour. This will make the dough too soft and the gujiyas may splatter into the ghee while deep frying.

    Handle the gujiyas with utter care so that they don’t break while lifting.

    Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 3-4
     
    Ingredients
    • Refined flour – 2 cup
    • Ghee – to knead dough and fry gujiyas
    • Mawa – 100 grams
    • Cashews – 1 tbsp
    • Raisins – 1 tbsp
    • Chironji – 1 tbsp
    • Green cardamom – 4-5
    • Dry coconut – 2 tbsp (grated)
    • Powdered sugar – ½ cup
    Instructions
    1. Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well. Now add water in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.
    2. Meanwhile, prepare the stuffing. For this, place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa on medium flame until it becomes golden brown in colour.
    3. Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
    4. After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, Chironji and crushed green cardamom into the roasted mawa. Mix everything really well with hand. Stuffing is now ready.
    5. minutes are over. Dough is now ready. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin.
    6. Place the poori on the gujiya mould. Put 1.5 tsp of mawa stuffing on it. Apply some water on the edges of the mould. Then close the mould and press it from all the sides. Separate the excess dough.
    7. Open the mould and take off the prepared gujiya from it. Place it on a plate. Cover the gyjiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely.
    8. Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium.
    9. Once the gujiya gets fried from one side then flip their sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.
    10. Gujiyas are now fried aptly. Lift the gujiyas with the slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.
    11. Serve these crusty and delectable mawa mewa gujiyas steaming hot as a dessert or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container. It keeps good for 15 days.

     

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