Gujiya without Mawa – Milk Powder Gujia Recipe

    milk powder gujiya

    Gujiya without Mawa – Milk Powder Gujiya Recipe

    Milk powder mawa gujiya is an easy and amazing variation to the authentic recipe of gujiya. 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. But mawa and dry fruit gujiya is the best among all. But often people complain that mawa is not available in their regions. So, in that case you can use milk powder for making the mawa at your home and this recipe of gujiya is prepared using milk powder mawa, dry fruits and coconut.

    So, whenever you cannot find mawa or when you don’t have trust on the mawa available in the market during the festivities then try making milk powder mawa to stuff the gujiyas. This is a must `have treat for all and these easy step-by-step instructions will help you get the perfect milk powder gujiyas. Enjoy!

     

    Directions

    Getting ready:

    Chop down cashews in small chunks and powder the green cardamoms.

    milk powder gujiyaMaking:

    In a big mixing bowl, take refined flour and ghee. Mix them together well. Then add lukewarm milk in small portions to knead stiff and tight dough. Cover the dough and keep aside for 20 minutes to rest.

    milk powder gujiya

    Meanwhile prepare the stuffing, for that heat 2 tbsp ghee in a wok or pan and add milk to it.

    milk powder gujiya

    Stir and now add milk powder to it in small parts.

    milk powder mawa gujiya

    Stir and keep stirring constantly until it turns smooth and thick in consistency. Make sure there are no lumps in the mixture.

    gujiya without mawa

    Transfer the mawa to another bowl and let it cool. Then add chopped cashews, chironji, cardamom powder, raisins, grated coconut and powdered sugar in the mawa. Mix everything really well. Stuffing is now done.

    gujiya without mawa

    Knead the dough again and pinch small lumps from it. Lift one lump and shape it into flattened oval.

    gujiya without mawa

    Roll out the dough ball into 3 to 3.5 inch diameter round poori.

    gujiya without mawa

    Then place this rolled poori over the gujiya mold. Top it up with 1 to 2 tsp stuffing and apply some water on the edges.

    gujiya without mawa

    Close the mold little hard and remove the excess dough from the sides.

    gujiya without mawa

    Place the prepared gujiya on a plate and likewise prepare the rest as well.

    gujiya without mawa

    To deep fry, heat enough ghee in a wok. When the ghee is medium hot, place 4 to 5 or as many gujiyas as possible to the ghee. Fry the gujiyas until they get golden brown from both the sides.

    gujiya without mawa

    Drain out the fried gujiyas on paper kitchen towels to remove excess oil. Milk powder gujiyas are now ready.

    gujiya without mawaServing:

    Serve these crispy and yummylicious milk powder gujiyas steaming hot as it is. Let the rest gujiyas cool down and then store in an airtight container. It keeps good for 15 to 20 days.

    Suggestions:

    • Roll out the gujiyas evenly for making the gujiyas. Be little careful while stuffing the gujiyas, they should not splatter. Don’t over stuff the gujiyas and stick the edges really well.
    • In case any gujiyas splatter or breaks then keep it separately and fry it in the ends after frying all the gujiyas.
    • If any gujiya splatter in ghee then the stuffing will mix in the ghee and it will get difficult to fry the rest of the gujiyas. You’ll have to turn off the flame and will need to sieve the whole ghee again.
    • For 12 to 14 gujiyas
    • Time – 40 minutes
    Gujiya without Mawa - Milk Powder Gujia Recipemilk powder 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 – ½ cup
    • For stuffing
    • Milk powder – ½ cup (60 grams)
    • Powdered Sugar – ½ cup (80 grams)
    • Dry coconut – ½ cup (25 grams) (grated)
    • Raisins – 1 tbsp
    • Chironji – 1 tbsp
    • Cardamom – 4
    Instructions
    1. Chop down cashews in small chunks and powder the green cardamoms.
    2. In a big mixing bowl, take refined flour and ghee. Mix them together well.
    3. Then add lukewarm milk in small portions to knead stiff and tight dough. Cover the dough and keep aside for 20 minutes to rest.
    4. Meanwhile prepare the stuffing, for that heat 2 tbsp ghee in a wok or pan and add milk to it.
    5. Stir and now add milk powder to it in small parts.
    6. Stir and keep stirring constantly until it turns smooth and thick in consistency. Make sure there are no lumps in the mixture.
    7. Transfer the mawa to another bowl and let it cool.
    8. Then add chopped cashews, chironji, cardamom powder, raisins, grated coconut and powdered sugar in the mawa. Mix everything really well. Stuffing is now done.
    9. Knead the dough again and pinch small lumps from it.
    10. Lift one lump and shape it into flattened oval.
    11. Roll out the dough ball into 3 to 3.5 inch diameter round poori.
    12. Then place this rolled poori over the gujiya mold.
    13. Top it up with 1 to 2 tsp stuffing and apply some water on the edges.
    14. Close the mold little hard and remove the excess dough from the sides.
    15. Place the prepared gujiya on a plate and likewise prepare the rest as well.
    16. To deep fry, heat enough ghee in a wok. When the ghee is medium hot, place 4 to 5 or as many gujiyas as possible to the ghee
    17. Fry the gujiyas until they get golden brown from both the sides.
    18. Drain out the fried gujiyas on paper kitchen towels to remove excess oil. Milk powder gujiyas are now ready.
    19. Serve these crispy and yummylicious milk powder gujiyas steaming hot as it is. Let the rest gujiyas cool down and then store in an airtight container. It keeps good for 15 to 20 days.

     

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    • Show Comments (1)

    • sonal saigal

      Dear mam
      I tried this recipe bt my gujhiya covering was same as bhature, soft kind of. Please tell me how to get hard covering without using chashni method

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