Connect with us

Diwali recipe

Gujiya recipe without mawa | Churma Gujiya

Gujiya recipe without mawa | राजस्थानी चूरमा गुजिया – मावा के बिना बनी होली के लिये खास गुजिया

Gujiya is a most popular sweet of Holi. It is stuffed with varieties of stuffing and has a soothing taste. In this recipe, we are introducing you to a uniquely stuffed Gujiya. It is stuffed with Churma which is an authentic dish of Rajasthan. 

Here is step by step easy recipe to make Churma Gujiya. It is not stuffed with Mawa or any regular stuffing. It is tastier to eat and easier to make. 

Direction:

Getting Ready:

Add 3 tbsp of clarified butter to 2 cups of refined flour in a bowl. 

Add a ½ cup of lukewarm water to it and knead its stiff dough. 

After kneading the dough, cover and keep it aside for half an hour to set. 

For the stuffing 

Mix a ⅓ cup of wheat flour with a ⅓ cup of refined flour to it. 

Add a tbsp of clarified butter to it and mix well. 

Add a ¼ cup of milk in the intervals and knead its stiffer dough. 

After kneading the dough, roll and flatten it for a dough lump.

Flatten it into the thicker sized Paratha using a rolling pin. 

Preheat a pan and spread some clarified butter on it.

Place the Paratha over it to cook after heating the pan. 

Cook it on low to medium flame until brown spots appear on it. 

Flip it after it has cooked from the bottom.

Spread some clarified evenly on the other side too and flip it.

Cook it on low flame until brown spots appear on both sides.

Remove it from the pan and break it into desired pieces. 

Keep it aside to cool down and grind it coarsely ground in a grinder jar. 

After grinding it, add a tbsp of clarified butter to it.

Add the ground Paratha to it and roast while stirring it on medium flame. 

After roasting it, pour it out in a separate bowl and add a ¾ cup of sugar powder to it. 

Add a ¼ cup of grated coconut, a 1/4 cup of finely chopped cashews, 1/4 cup of almond flakes, a tsp of cardamom powder to it.  

Mix all the ingredients well and the stuffing is ready. 

For the sugar syrup 

Cook 2 cups of sugar along with 1.5 cups of water. 

After dissolving the sugar, add 25 to 30 saffron strands to it. 

Cook it for 2 to 3 minutes and check it in between the process. 

The sugar syrup has cooked after 2 to 3 minutes. Remove it from the stove. 

For the Gujiya 

Mash the dough after setting it. 

Divide it into the dough lumps and roll it into a round shaped lump. 

Flatten the dough lump thinly into the diameter of 3 to 3.25 inches. 

Hold it between your palms and hollow it. 

Add 2 to 2.5 tablespoons of stuffing to it and apply some water on its corner. 

Fold it partially, press both the ends and stick to seal them. 

Press its corners using your thumb and fold it. 

Again, press it and fold it. You will notice that design is forming on it. 

Press its edges and seal it. The Gujiya is ready. 

After stuffing the Gujiya, place it on cotton. Cover them using a cotton cloth and leave to rest for ½ an hour. 

Preheat clarified butter in a wok and the lesser heated clarified butter is required to fry it. 

Add to fry on medium-low flame until it appears golden brown. 

Flip and fry it carefully so that it won’t burst. 

Drain them out using a spatula once they have become golden brown from both sides. 

It takes 15 to 16 minutes to fry a single round of Gujiya. 

Dip it in the cooked sugar syrup for 5 minutes.  

Drain it out after 15 minutes and serve it. 

Suggestions 

  • You can add any variety of dry fruits according to your taste.

Gujiya recipe without mawa | Churma Gujiya
Author: 
Recipe type: Sweet
Cuisine: Indian
 
Gujiya is a most popular sweet of Holi. It is stuffed with varieties of stuffing and has a soothing taste. In this recipe, we are introducing you to a uniquely stuffed Gujiya. It is stuffed with Churma which is an authentic dish of Rajasthan.
Ingredients
  • Refined flour - 2 cups (250 gms)
  • Ghee - ¼ cup (50 gms)
  • Wheat flour -⅓ cup (50 gms)
  • Chickpea flour - ⅓ cup (40 gms)
  • Sugar powder - ¾ cup (100 gms)
  • Sugar - 2 cups (400 gms) (for syrup)
  • Coconut - ¼ cup (grated)
  • Cashews - ¼ cup
  • Almonds flakes - ¼ cup
  • Cardamom powder - 1 tsp
  • Milk - ¼ cup
  • Saffron threads - 25 to 30
  • Oil - for frying
Instructions
  1. - Take 2 cups of refined flour in a bowl and add 3 tablespoons of clarified butter to it.
  2. - Mix them well and add a ½ cup of lukewarm water in intervals to knead the stiff dough.
  3. - After kneading the dough, cover and keep it aside for half an hour to set.
  4. For the stuffing
  5. - Take a ⅓ cup of wheat flour, add a ⅓ cup of chickpea flour to it and mix both the ingredients well.
  6. - Add a tablespoon of clarified butter to it and mix well.
  7. - Add a ¼ cup of milk in the intervals and knead the stiffer dough.
  8. - After kneading the dough, roll and flatten it for the Loi.
  9. - Flatten it into the thicker sized Paratha using a rolling pin.
  10. - Preheat a pan and spread some clarified butter on it.
  11. - Place the Paratha over it to cook after heating the pan.
  12. - Cook it on the low to medium flame until brown spots appear on it.
  13. - Flip it after it has cooked from the bottom.
  14. - Spread some clarified evenly on the other side too and flip it.
  15. - Cook it on the low flame until brown spots appear both the side.
  16. - It has become brown from both the sides so, remove it from the pan.
  17. - Break it into desired pieces and place it aside to cool down.
  18. - After cooling it, add it in a grinder jar and grind it coarsely ground.
  19. - After grinding it, add a tablespoon of clarified butter to it.
  20. - Add the ground Paratha to it and roast while stirring it on the medium flame.
  21. - Roast until its colour changes and it has a soothing fragrance.
  22. - After roasting it, pour it out in a separate bowl and add a ¾ cup of sugar powder to it.
  23. - Add a ¼ cup of grated coconut, ¼ cup of finely chopped cashews, ¼ cup of almond flakes, a teaspoon of cardamom powder to it.
  24. - Mix all the ingredients well and the stuffing is ready.
  25. For the sugar syrup
  26. - Add 2 cups of sugar in a vessel, add 1.5 cups of water and cook till sugar dissolves in it.
  27. - Stir it in the intervals and cook it.
  28. - The sugar has dissolved in the water.
  29. - Add 25 to 30 saffron strands to it.
  30. - Cook it for 2 to 3 minutes and again check it.
  31. - The sugar syrup has cooked after 2 to 3 minutes.
  32. - Remove it from the stove.
  33. For the Gujiya
  34. - Mash the dough with less pressure after setting it.
  35. - Divide it into the dough lumps.
  36. - Roll it into a round shaped ball for giving it a shape of Peda.
  37. - Roll all the dough lumps likewise.
  38. - Flatten a dough lump thinly and evenly into the diameter of 3 to 3.25 inches.
  39. - Hold it between your palms and provide it with hollowness.
  40. - Add 2 to 2.5 tablespoons of stuffing on it and apply some water on its corner.
  41. - Fold it partially, press both the ends and stick to seal them.
  42. - Press its corners using your thumb and fold it.
  43. - Again, press it and fold it. You will notice that design is forming on it.
  44. - Press its edges and seal it. The Gujiya is ready.
  45. - Stuff all the Gujiyas likewise and place them over a cotton cloth.
  46. - Cover them using a cotton cloth and leave to rest for ½ an hour.
  47. - Preheat clarified butter in a wok and the lesser heated clarified butter is required to fry it.
  48. - The flame should be low to fry it.
  49. - Add it to fry on the medium to low flame until it appears golden brown.
  50. - Flip and fry it carefully so that it won’t burst.
  51. - Drain them out using a spatula once they have become golden brown from both the sides.
  52. - It takes 15 to 16 minutes to fry a single round of Gujiya.
  53. - Dip it in the cooked sugar syrup for 5 minutes.
  54. - Drain it out after 15 minutes and serve it.

 

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Advertisement
Newsletter Signup

Copyright © 2014 Nisha Madhulika

Connect
Newsletter Signup