Category Archives: Gujiya recipe

Chashni Wali Gujiya – Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

Chashni Wali Gujiya –  Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

You have drooled over the  tempting gujiyas on every occasion, specially on Holi. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss and great hit amongst everyone. You can serve it to guests. The Homemade mawa gujiya made with this easy recipe will be relished by all.

Here is an easy recipe with step by step pictures to make sugary and sweet Chashni wali gujiya this festive season. Gujiya is one the most popular and special sweet of Holi. You will surely savor this homemade gujiya than that brought from the market.

Direction:

Getting ready:

Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.

Making:

Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.

chashni gujiya

To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.

chashni gujiya

 To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.

chashni gujiya

Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add 1/2 cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready. 

chashni gujiya

 Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.

chashni gujiya

Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.

chashni gujiya

Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together. 

chashni gujiya

To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.

chashni gujiya

To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.

chashni gujiya

Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.

chashni gujiya

Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.

chashni gujiya

Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.

chashni gujiya

Serving:

Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.

chashni gujiya

Suggestion:

  • You can also peel 5 to 6 green cardamoms and powder them instead of using cardamom powder.
  • Add dry fruits first so that the mawa cools down a little more. Avoid adding powdered sugar when the mawa is hot as it starts melting.
  • You can adjust the quantity and choice of dry fruits as desired. Walnuts, pistachios and so on can be used in the stuffing.
  • Keep the sugar syrup covered to prevent it from cooling down quickly.
  • Keep the dough lumps covered so that they don’t get dry.

Chashni Wali Gujiya - Mawa Gujiya Dipped in Sugar Syrup - HOLI RECIPES
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cup ( 250 grams)
  • Mawa – 1 cup ( 200 grams)
  • Powdered sugar- ½ cup ( 80 grams)
  • Sugar- 2 cup ( 400 grams)
  • Almonds- 2 tbsp (finely chopped)
  • Cashew nuts- 2 tbsp ( finely chopped)
  • Raisins- 2 tbsp
  • Green Cardamom – ½ tsp
  • Ghee- 3 tbsp ( 30 grams)
  • Pistachio- 1 tbsp ( finely chopped )
  • Ghee- for frying
Instructions
  1. Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
  2. Making:
  3. Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.
  4. To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.
  5. To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.
  6. Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add ½ cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.
  7. Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.
  8. Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.
  9. Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together
  10. To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.
  11. To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.
  12. Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.
  13. Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.
  14. Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.
  15. Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.

 

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.

 

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.

 

Baked Gujiya recipe – Baked Karanji Recipe – Baked Mawa Ghujiya

Baked Gujiya recipe – Baked Karanji Recipe – Baked Mawa Ghujiya

Baked Gujiyas are a sweet tempting delight for all. Also known as baked karanjis these are very similar to the fried gujiyas both in taste and appearance. Baked gujiyas are glazed with the mixture of milk and condensed milk.

Serve these luscious and crispy karanjis as a dessert after any meal or have them anytime you crave for something sweet. Prepare these baked karanjis for your family and friend with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Chop the cashews into small chunks, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

baked gujiya

Evenly grease the baking tray with some ghee.

baked gujiya Making:

Take refined flour in a big mixing bowl and add melted ghee into it. Mix it really well. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. ¼ cup of milk is used for kneading this much of flour. Cover and keep the dough aside for 15-20 minutes to set.

baked gujiya

Meanwhile, prepare the stuffing. For this, take mawa in a big bowl and place it inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Ghee is separating from its edges, mawa is now roasted aptly. Let it cool down slightly.

baked gujiya

Add green cardamom powder, chopped cashews, raisins and chironji into it. Mix everything really well. Mawa has cooled down slightly, add powdered sugar into it. Mix it thoroughly. Don’t add powdered sugar in hot mawa otherwise the stuffing will become runny. Stuffing is now ready.

baked gujiya

Dough is ready, slightly knead the dough. Divide the dough into small balls, flatten each ball into peda. Take a peda and cover the rest of the pedas. Place it on rolling board and press it with palm, now roll it into 3.5-4 inch diameter even poori. Roll it by moving the rolling pin on the edges.

baked gujiya

Place the poori on the gujiya mould and put 2 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.

baked gujiya

Open the mould and take off the prepared gujiya from it. Place it on the greased baking tray. Cover the gujiya with a cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely. Gujiyas are now stuffed and ready to be baked.

baked gujiya

Preheat the microwave on 200 degree centigrade on convection mode. Place the tray inside the microwave and bake the gujiyas on convection mode at 200 degree centigrade for 10 minutes.

baked gujiya

After 10 minutes, take out the tray. Gujiyas have turned golden brown on top. Add 2 tsp of milk into the condensed milk. Mix it really well. Apply this mixture on the gujiyas with the help of a brush.

baked gujiya

Flip the sides and apply the mixture on this side as well. Place the tray inside and bake the gujiyas for 4 minutes on 200 degree centigrade. This mixture of milk and condensed milk will give a shine to the gujiyas and sweeten their outer layer as well.

baked gujiya

4 minutes are over, take out the tray. Gujiyas are not baked yet, place the tray back inside the microwave and bake the gujiyas for 2 minutes. After 2 minutes, take out the tray. Gujiyas have turned slightly brown on top, bake them for 2 more minutes. 2 minutes are over, take out the tray. Gujiyas have turned nice golden brown, they are now baked aptly. It took overall 18 minutes to bake the gujiyas. Transfer them on a plate.

baked gujiyaServing:

Have these scrumptious and tantalizing baked gujiyas whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating for a week.

Suggestions

  • You can add any other dry fruit such as grated fresh coconut, almonds, pistachios or anything else.
  • You can make stuffing with semolina-mawa, mawa-fresh coconut, mawa-dry fruits, moong dal or anything else.
  • Instead of condensed milk you can also use cream-powdered sugar mixture or add powdered sugar in thickened and use it. You can also skip this step, gujiyas will taste equally delicious without this coating.
  • Baking time varies from microwave to microwave. So, firstly bake the gujiyas for 10 minutes and then keep baking it for few minutes while checking in-between until the gujiyas turns golden brown from both the sides.
  • For 16 gujiyas

Baked Gujiya recipe - Baked Karanji Recipe - Baked Mawa Ghujiya baked gujiya
Author: 
Recipe type: Sweets
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
  • Mawa - ¾ cup (150 grams)
  • Powdered sugar - ½ cup (100 grams)
  • Condensed milk – 1 tbsp
  • Green cardamom – 4
  • Cashews - 10-12
  • Raisins – 1 tbsp
  • Chironji – 1 tbsp
Instructions
  1. Chop the cashews into small chunks, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Evenly grease the baking tray with some ghee.
  2. Take refined flour in a big mixing bowl and add melted ghee into it. Mix it really well. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. ¼ cup of milk is used for kneading this much of flour. Cover and keep the dough aside for 15-20 minutes to set.
  3. Meanwhile, prepare the stuffing. For this, take mawa in a big bowl and place it inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Ghee is separating from its edges, mawa is now roasted aptly. Let it cool down slightly.
  4. Add green cardamom powder, chopped cashews, raisins and chironji into it. Mix everything really well. Mawa has cooled down slightly, add powdered sugar into it. Mix it thoroughly. Don't add powdered sugar in hot mawa otherwise the stuffing will become runny. Stuffing is now ready.
  5. Dough is ready, slightly knead the dough. Divide the dough into small balls, flatten each ball into peda. Take a peda and cover the rest of the pedas. Place it on rolling board and press it with palm, now roll it into 3.5-4 inch diameter even poori. Roll it by moving the rolling pin on the edges.
  6. Place the poori on the gujiya mould and put 2 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. Open the mould and take off the prepared gujiya from it. Place it on the greased baking tray. Cover the gujiya with a cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely. Gujiyas are now stuffed and ready to be baked.
  7. Preheat the microwave on 200 degree centigrade on convection mode. Place the tray inside the microwave and bake the gujiyas on convection mode at 200 degree centigrade for 10 minutes. After 10 minutes, take out the tray. Gujiyas have turned golden brown on top. Add 2 tsp of milk into the condensed milk. Mix it really well. Apply this mixture on the gujiyas with the help of a brush.
  8. Flip the sides and apply the mixture on this side as well. Place the tray inside and bake the gujiyas for 4 minutes on 200 degree centigrade. This mixture of milk and condensed milk will give a shine to the gujiyas and sweeten their outer layer as well.
  9. minutes are over, take out the tray. Gujiyas are not baked yet, place the tray back inside the microwave and bake the gujiyas for 2 minutes. After 2 minutes, take out the tray. Gujiyas have turned slightly brown on top, bake them for 2 more minutes. 2 minutes are over, take out the tray. Gujiyas have turned nice golden brown, they are now baked aptly. It took overall 18 minutes to bake the gujiyas. Transfer them on a plate.
  10. Have these scrumptious and tantalizing baked gujiyas whenever you crave for something sweet. Once they cools down completely, store them in an air-tight container and relish eating for a week.

 

Paneer Karanji Recipe – Paneer Gujhiya Recipe – Masala Karanji

Paneer Karanji Recipe – Paneer Gujhiya Recipe in Hindi – Masala Karanji

Paneer gujiya is a savory version of the traditional sweet gujiya. We all make gujiya at home during festivals but this time prepare this spicy paneer gujiya and surprise your family and friends. This gujiya can be served along with any chutney or have them with a piping hot cup of tea.

On a holiday when you wish to have something special for breakfast  then prepare this tasty paneer karanji. Everyone will love this for sure. So, try making this gujiya at home with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Crumble the paneer and place it in a bowl.

paneer gujiyaMaking:

Take refined flour in a big mixing bowl to it add water in small portions and knead stiff dough as required for making poori. Place a pan on flame and pour 1 tbsp oil into it. When the oil gets heated, add green chilly and ginger into it. Saute them for a while. Then add green peas and sweet corn into the pan. Stir fry them for sometime.

paneer gujiya

Once the veggies become crunchy, add the crumbled paneer into it followed by salt, black pepper powder and green coriander. Mix all the ingredients really well and saute for 2 minutes by stirring constantly. Stuffing is now ready, turn off the flame.

paneer gujiya

Now divide the dough into small lumps and roll each lump into smooth peda. 12 pedas are made with this much quantity of dough. Place a peda on rolling board and flatten it slightly then roll it out into 3 to 3.5 inch diameter poori. Place the poori on the gujiya mould and top it up with some stuffing.

paneer gujiya

Apply some water on the poori over the edges of the mould and close the mould. Press it gently and remove the excess dough from the mould. Open the mould and separate the gujiya from it. Place it on a plate and likewise make the rest of the gujiyas as well.

paneer gujiya

Place a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully slide as many gujiyas as possible into the wok. Keep the flame on low and fry the gujiyas until golden brown from beneath.

paneer gujiya

Once the gujiyas get fried from beneath, flip the sides and fry them till golden brown from another side as well. Gujiyas are fried aptly, transfer them on a plate and fry the remaining gujiyas as well. Paneer gujiyas are now ready.

paneer gujiyaServing:

Serve these delectable and mouth-watering paneer gujiyas along with tomato sauce or any chutney you like. Enjoy!

Suggestions

  • You can add potato, spinach, capsicum, carrot, cauliflower or any vegetable of your choice in paneer to make stuffing.
  • Keep the flame on low while frying gujiyas otherwise on high flame gujiyas will get fried quickly from the surface and will remain soft from inside.

Paneer Karanji Recipe - Paneer Gujhiya Recipe - Masala Karanji paneer gujiya
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Green peas – 1 tbsp
  • Sweet corns – 1 tbsp
  • Paneer – 100 grams
  • Green coriander – 1 tbsp (finely chopped)
  • Ginger - ½ tsp (grated)
  • Green chilly – 1 (finely chopped)
  • Salt - ½ tsp
  • Black pepper powder – less than ¼ tsp
  • Oil – to fry gujiya
Instructions
  1. Crumble the paneer and place it in a bowl. Take refined flour in a big mixing bowl to it add water in small portions and knead stiff dough as required for making poori. Place a pan on flame and pour 1 tbsp oil into it. When the oil gets heated, add green chilly and ginger into it. Saute them for a while. Then add green peas and sweet corn into the pan. Stir fry them for sometime.
  2. Once the veggies become crunchy, add the crumbled paneer into it followed by salt, black pepper powder and green coriander. Mix all the ingredients really well and saute for 2 minutes by stirring constantly. Stuffing is now ready, turn off the flame.
  3. Now divide the dough into small lumps and roll each lump into smooth peda. 12 pedas are made with this much quantity of dough. Place a peda on rolling board and flatten it slightly then roll it out into 3-3.5 inch diameter poori. Place the poori on the gujiya mould and top it up with some stuffing.
  4. Apply some water on the poori over the edges of the mould and close the mould. Press it gently and remove the excess dough from the mould. Open the mould and separate the gujiya from it. Place it on a plate and likewise make the rest of the gujiyas as well.
  5. Place a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully slide as many gujiyas as possible into the wok. Keep the flame on low and fry the gujiyas until golden brown from beneath.
  6. Once the gujiyas get fried from beneath, flip the sides and fry them till golden brown from another side as well. Gujiyas are fried aptly, transfer them on a plate and fry the remaining gujiyas as well. Paneer gujiyas are now ready.
  7. Serve these delectable and mouth-watering paneer gujiyas along with tomato sauce or any chutney you like. Enjoy!

 

Mawa ki Gujiya – Khoya Gujhiya Recipe in Microwave

Mawa ki Gujiya – Khoya Gujhiya Recipe in Microwave

Gujiya prepared with mawa and powdered sugar is all time favorite sweet for Indians. Gujiya is special preparation made especially during the festive season of Holi. This mawa 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 or khoya gujiyas at your home and enjoy!

Directions

Making:

Cut the mawa into small pieces and place it in a microwave safe bowl. Take sugar in a mixer jar and grind it into fine powder. Sieve the powder and place it in a bowl.

mawa gujiya recipe

Cut the cashews into small pieces, place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Making:

Place the mawa inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Place the bowl back inside the microwave and roast the mawa for 1 minute more. Repeat this process once again then stir the mawa really well. Mawa has turned golden brown and ghee is also separating from its edges. Mawa is now roasted well.

khoya gujiya recipe

Transfer it to another bowl and let it cool down completely. You can place it inside refrigerator to cool down the mawa quickly.

mawa ghujiya recipe

Mawa has cooled down completely, add powdered sugar into it. Mix it really well. Gujiya mixture is now ready. Add green cardamom powder and chironji into the chopped cashews, mix everything really well. Stuffing for gujiya is now ready.

khoya ghujiya recipe

Take a gujiya mould and dust it with some powdered sugar. Pat the mould to remove the excess sugar from it. Keep a thin layer of powdered sugar on the mould.

mawa ghujiya recipe

Pinch some mawa mixture and bind it by rolling in hand then make some space in the centre by pressing it with a finger. Place ¼ tsp of stuffing into it and close the stuffing really well by shaping the mawa mixture in oval form.

khoya ghujiya recipe

Place the stuffed mawa mixture on one side of the gujiya mould, shape the mawa mixture according to the mould. Close the mould and shape the mawa into gujiya by pressing it gently. Remove the extra mawa mixture and even the gujiya by pressing it with finger.

khoya gujiya recipe

Now open the mould and carefully take out the gujiya from the mould, place it on a plate. Similarly, prepare the rest of the mawa gujiyas until mawa mixture is utilized completely. Mawa gujiyas are now ready.

khoya ghujiya recipeServing:

Serve these mouth-watering and luscious mawa gujiyas as a dessert after any meal or have them whenever you crave for something sweet. Store them in refrigerator, they keep good for about a week. Enjoy!

 

Suggestions

  • If you are roasting the mawa on flame then keep stirring continuously and roast it until its colour changes slightly.
  • If you will add powdered sugar into warm or hot mawa then it will become thin in consistency so let the mawa cool down completely before adding powdered sugar into it. Adjust the quantity of powdered sugar according to taste.
  • For making 11 gujiyas

Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiyamawa gujiya
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 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. Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 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.
  8. 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.
  9. 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.

 

Besan Ki Gujiya Recipes – Besan Gujia

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!

 

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

Semolina gujiya 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. Preparing sooji gujiya at home may sound fussy but this simple recipe will surely help you make mouth watering and delectable gujiyas. To make the outer layer of sooji gujiyas refined flour has been used and the stuffing is loaded with semolina, dry fruits, and powdered sugar and flavored with green cardamom powder.

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 sooji gujiyas at your home. So, definitely try out this recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Chop all the dry fruits and keep them aside. Peel green cardamom and crush the seeds into fine powder.

rawa gujiyaMaking:

Take refined flour in a bowl and to it add ghee and curd. Mix it well. Now by adding little water at a time prepare slightly firm dough as compared to puri dough. Allow it to rest for half an hour.

rawa gujiya

For stuffing, heat a pan with 2 tbsp of ghee then add semolina and stir until it becomes golden brown. Add chopped dry fruits in the roasted semolina and stir again for 1-2 minutes. Put the flame off and keep stirring semolina and dry fruits mixture to prevent it from browning at base.

rawa gujiya

Take the mixture out on a plate and allow it to cool down completely. Add powdered sugar and green cardamom powder to the slightly cool semolina mixture. Gujiya stuffing is now ready.

rawa gujiya

Rub the dough till it becomes soft. Make 25 balls from the dough. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.

rawa gujiya

 

Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Open the mould and take out the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas. Cover it so that they don’t dry.

rawa gujiya

Heat enough ghee in a wok to deep fry the gujiyas. Slide the gujiyas in hot ghee. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.

rawa gujiya

Take out the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.

rawa gujiyaServing:

Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

Suggestions

  • You can use any other dry fruits as per your taste to make the stuffing or adjust the quantity as per your preference.
  • Stuff and move gujiyas carefully or else the will break. Keep the cracked gujiya 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.
  • For 25-30 gujiyas
  • Time – 60 minutes

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe semolina gujiyas
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cup (250 grams)
  • Ghee – ¼ cup (60 grams)
  • Curd or milk – ¼ cup
  • Semolina – ¾ cup (150 grams)
  • Powdered sugar – ¾ grams)
  • Dry fruits – 1 cup (cashew. walnut, almonds, raisins)
  • Green cardamom – 7-8
  • Ghee – for frying gujiyas and roasting semolina
Instructions
  1. Chop all the dry fruits and keep them aside.
  2. Peel green cardamom and crush the seeds into fine powder.
  3. Take refined flour in a bowl and to it add ghee and curd. Mix it well. Now by adding little water at a time prepare slightly firm dough as compared to puri dough. Allow it to rest for half an hour.
  4. For stuffing, heat a pan with 2 tbsp of ghee then add semolina and stir until it becomes golden brown.
  5. Add chopped dry fruits in the roasted semolina and stir again for 1-2 minutes. Put the flame off and keep stirring semolina and dry fruits mixture to prevent it from browning at base.
  6. Take the mixture out on a plate and allow it to cool down.
  7. Rub the dough till it becomes soft. Make 25 balls from the dough.
  8. Add powdered sugar and green cardamom powder to the slightly cool semolina mixture. Gujiya stuffing is now ready.
  9. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.
  10. Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Demould the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas. Cover it so that they don’t dry.
  11. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.
  12. Take the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.
  13. Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

 

Moong Dal Gujiya Recipe

Moong Dal gujiya Recipe – Moong Dal Ghughra Recipe

Moong dal gujiya is a unique yet tempting variation to traditional gujiyas prepared with mawa and semolina stuffing. Gujiya is a traditional sweet dumpling recipe where the upper layer is made of refined flour and the stuffing us of mawa, mixed with sugar and nuts. But today we have a recipe of Moong dal stuffed gujiya recipe for you all, where the stuffing is of moong dal, mixed with mawa, sugar, coconut and some nuts.You will like it for sure.

Traditional gujiya recipe, prepared especially during Holi and Diwali, is often prepared with numerous style of stuffing. There are many different and unique variations for making the stuffing. The authentic one is mawa gujiya. So, this holi try making a little different and unique recipe of Moong dal stuffed gujiya and will be relished by everyone. Enjoy!

Directions

Getting ready:

1.  Sieve refined flour in a bowl.

moong dal gujiyas

2. Rinse and soak the moong dal. Then ground it coarsely in mixture jar.

moong dal gujiyas

3. Grate the coconut and finely chop the cashews and almonds.

moong dal gujiyas

4. Peel the cardamom and make powder.

Making:

5. Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest.

moong dal gujiyas

6. For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in color. Then transfer the roasted dal to a separate bowl.

moong dal gujiyas

7. Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal.

moong dal gujiyas

8.Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well.

moong dal gujiyas

9. Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying.

moong dal gujiyas

10. Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard.

moong dal gujiya

11. Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well.

moong dal gujiya

12. Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in color from all sides.

moong dal gujiya

13. Drain out the fried gujiyas on kitchen paper towels to remove excess oil. Similarly fry the rest as well. Moong dal gujiyas are ready.

moong dal ghujiyaServing:

14. Serve this mouth-watering and delectable moong dal gujiyas steaming hot after your meals or anytime you crave for something sweet. Store the rest in an airtight container once they cool down completely. It keeps good for 10-12 days.

Suggestions

  • Keep stirring continuously while frying moong dal and mawa. Make sure they don’t burn.
  • Carefully fill the stuffing into the gujiyas so that they don’t crack. If anyone is cracked then seal the crack and fry it in the last.
  • Don’t throw the remaining dough from the mold. Keep it back in the dough bowl and at last prepare gujiya out of it.
  • For 24-26 gujiyas
  • Time- 1 hour 30 minutes

Easy Moong Dal Gujiya - Gujiya Recipe Moong Dal Gujiya Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Moong dal - ½ cup (100 grams) (coarsely grounded)
  • Mawa - ½ cup (100 grams) (crumbled)
  • Sugar - ¾ cup (125 grams)
  • Dry coconut - ½ cup (grated)
  • Cashews - ¼ cup (finely chopped)
  • Almonds - ¼ cup (finely chopped)
  • Green cardamom - ½ tsp
  • Ghee - ½ cup (for kneading dough and roasting dal)
  • Ghee - for frying gujiyas
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse and soak the moong dal. Then ground it coarsely in mixture jar.
  3. Grate the coconut and finely chop the cashews and almonds.
  4. Peel the cardamom and make powder.
  5. Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest.
  6. For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in color. Then transfer the roasted dal to a separate bowl.
  7. Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal.
  8. Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well.
  9. Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying.
  10. Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard.
  11. Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well.
  12. Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in color from all sides.
  13. Drain out the fried gujiyas on kitchen paper towels to remove excess oil. Similarly fry the rest as well. Moong dal gujiyas are ready.
  14. Serve this mouth-watering and delectable moong dal gujiyas steaming hot after your meals or anytime you crave for something sweet. Store the rest in an airtight container once they cool down completely. It keeps good for 10-12 days.

 

Gujiya without Mawa – Milk Powder Gujia Recipe

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.