Gujiyas are traditional sweets of the great Indian spring festival of Holi. There are multiple ways to make Gujiyas but in Northern India, Mawa Gujiyas are famous, which are sweet dumplings made of flour or Sooji and mawa and dry-fruits stuffing. Many like it dipped in sugar syrup and others like it simply fried and crispy.
Also Read: Holi Special: Quick Recipe For Bhang Thandai
Today, we will tell you a simple recipe for making mawa Gujiyas at home, without any fuss.
PREPARATION TIME: 30 MINUTES
COOKING TIME: 30 MINUTES
For Outer Layer:
• 1 cup of All-purpose Flour (Maida)
• 1 tablespoon of Desi Ghee
• A pinch of Salt
• ¼ cup + 1 tablespoon of Water
• ½ cup of Mawa (Khoya)
• 4-5 chopped Cashews (Kaju)
• 4-5 chopped Almonds (Badam)
• 12-15 Raisins (Kishmish)
• 1 tablespoon of Desiccated Coconut powder (Gole ka Burada)
• ¼ teaspoon of Cardamom Powder (Elaichi Daana Powder)
• A pinch of grated Nutmeg
• 3 tablespoons of finely grinded Sugar or Bura
• Oil for frying
HOW TO PREPARE:
For the Dough:
1. Take the all-purpose flour (Maida) and a pinch of salt in a bowl and mix well.
2. Now add ghee in it and rub it with your fingertips to form a breadcrumb-like texture.
3. Then, start to add little amount of water at a time while kneading the mixture into a smooth and stiff dough.
4. Now cover the dough with a thin cotton cloth and set aside for 15-20 minutes, while you prepare the stuffing.
1. First, take a pan and put 1 teaspoon of ghee in it.
2. Then add mawa and heat on medium flame. Keep stirring it constantly to avoid burning.
3. Cook on medium heat until its light brown then turn off the heat and cook further for 3-4 minutes.
4. Now let it cool a little so its left warm not hot.
5. Then add sugar, nutmeg, cashews, cardamom powder, raisins and almonds into the mawa and mix well using a fork or fingertips.
For making the Gujiyas:
1. First, take that kneaded dough and knead it once again to make it smoother in texture.
2. Next, divide the dough into 10 equal parts and roll into small balls and flatten them between your palms.
3. Now, take one dough ball at a time and roll them into thin and flat circular discs of approximately 4-inch diameter, using a rolling pin on a flat surface with dusted flour on it.
4. Then, take a Gujiya mold and dust a little flour on the inside part of it.
5. Now put the rolled disc in it and add 1 tablespoon filling into the center of it.
6. Then brush a tiny amount of water on the edges and bring both the wings of the mold together and press tightly.
7. Remove the excess dough remaining outside of the closed mold.
8. Now open the mold and take out the Gujiya on a plate.
9. For frying the Gujiyas, heat oil in a deep-frying pan or a kadhai.
10. Then, put 3-4 Gujiyas in the kadhai when the oil is hot and fry them until they turn golden-brown. Don’t forget to flip the Gujiyas while frying to avoid overcooking them from one side.
11. Now, take them out on a paper towel to remove the excess oil and garnish with chopped pistachios and almonds.
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