Servings8 - 10
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Gujiya recipe is classic Indian sweet among Holi special dishes, without Gujia Holi is like incomplete. On the festive season of holi eating gujiya is a tradition.It is made in most part of India and has different names like Karanji and Ghugre. Gujiyas can be stored at room temperature up to two weeks or more. It has a crispy outer texture and soft sweet filling.
The filling of gujiya is a mixture of roasted dry coconut, nuts, mawa, cardamom powder and powdered sugar. It can be glazed with sugar syrup. To coat or not to coat gujiya in sugar syrup is an option.
So, Let’s Start Now,
Refined flour(maida) – 1 cup
Butter or Ghee – 2 tbsp
Semolina(suji) – 1 tbsp
Water – ⅓ cup or as required
Crumbled mawa – 1 cup
Grated coconut – ¼ cup
Powdered sugar – ½ cup
Raisins – 1 tbsp
Almonds – 1 tbsp
Pistachios – 1 tbsp
Cashew nut – 1 tbsp
Green cardamom powder – ¼ tsp
Sugar – ½ cup
Water – 4 tbsp
Saffron – few strands
Sliced almonds – 1 tbsp
Sliced pistachios – 1 tbsp
To make dough
To make filling
1.In a pan saute mawa with 1 tbsp butter till golden brown.
2.Transfer mawa in a plate and cool it.
3.Once mawa cools then add grated coconut,raisins, almonds, pistachios, sugar powder and green cardamom powder and mix it well.
4.Filling is ready for use.
To make gujiyas
1.In a small bowl mix 2 tbsp of water with 1 tbsp of maida to make a paste.Keep aside.
2.Now again knead the dough for a minute.
3.Take one lemon sized ball from the dough and roll it into 4 inch diameter.
4.Dip your finger in the flour paste and spread it around the rim of the rolled dough.
5.Take 1 tbsp of filling and place on one side of the circle.
6.Press the edges together with your fingers and sealed completely.
7.With the gujia cutter , trim the extra edges.
8.Now pleated designs at the edges,just keep on folding and twisting the edges till the end.
9. Prepare all the gujiyas in this way and covered with a moist napkins so that the dough does not dry.
10.Deep fry all the gujiyas on medium heat till golden brown.
11.Transfer the gujiyas on the absorbent paper.
To make sugar syrup(optional)
1.Boil the sugar and water on medium heat till the two thread consistency.
2.Add green Saffron strands and mix well.
3.Dip the gujiyas into the syrup for coating.
4.Place the gujiyas on wire rack to allow the extra syrup drain.
5.Garnish with sliced almonds and pistachios when gujiyas are moist.
6. Gujiyas will be dry in an hour.
7.Served gujiyas when they dried completely.
Enjoy your Mawa Gujiya.
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