Gujiya is a traditional sweet, dumpling. There are many different varities of stuffed recipes like make with suji or dried fruits and jaggery. The traditional gujiya recipe has stuffing of sweet khoya or mawa. Hence it is known as mawa gujiya. In Rajasthan it is made on Holi festivals (the festival of colors) as well as Diwali (the festival of lights ). This stuffed pastry is really tempting and appetizing to eat.
Prepare these gujiya during festivals or for any special occasions. Share this tempting sweet with your dear ones and let them enjoy the authentic taste of Gujiya.
AUTHOR-RITU
RECIPE TYPE-DESSERT
CUISINE-INDIAN
YIELD-12
PREP. TIME- 2OMIN COOK TIME-40 MIN TOTAL TIME-1HOUR
AUTHOR-RITU
RECIPE TYPE-DESSERT
CUISINE-INDIAN
YIELD-12
PREP. TIME- 2OMIN COOK TIME-40 MIN TOTAL TIME-1HOUR
INGREDIENTS
FOR THE DOUGH
- Maida- 2 cup (250gm)
- Suji- 1 tablespoon
- Baking soda-1/2 teaspoon
- Ghee-1/4 cup
- Salt-a pinch
- Milk-1-2 tablespoon
FOR GUJIYA MIXTURE
- Crumble khoya/mawa- 1 cup
- Granulated sugar-1/2 cup(80gm)
- Milk-2 tablespoon
- Raisins-10-12 pieces
- Almonds-12-15 pieces
- Pistachios-12-15 pieces
- Cashew pieces-2 tablespoon
- Green cardamom powder-2 teaspoon
- Saffron strands-1 teaspoon
- Sugar syrup- optional
- Sugar-1 cup
- Water-2 cup
- Green cardamom powder-1/2 teaspoon
- Rose water -1 teaspoon
- Saffron strands-few pieces
HOW TO MAKE GUJIYA:
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| In a kadhai add nuts(except raisins) and toast them on a medium flame. |
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| After cooling, grind them in a grinder until it turns into a fine powder. |
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| Heat the mawa in a pan on medium heat. |
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| Add milk and saffron strands in it. |
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| Add sugar in it. |
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| Keep stirring it continuously,it will start to melt. |
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| While mawa cooks ,make sugar syrup. |
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| Now add saffron strands. |
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| Cook the mawa till it becomes light brown,turn off the flame. Pour mixture in a plate so it cools down faster. |
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| For making dough mix maida salt and suji. |
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| Add caption |
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| Add baking soda |
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| Add ghee and start adding little water at a time. |
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| Knead into stiff and smooth dough. |
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| Cover it and let it rest for 30 minutes. |
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| After 30 minutes knead the dough once again and make 12 equal size balls. |
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| Roll into a 4 inch diameter shape using rolling pin and rolling board. |
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| Add green cardamom powder in the mawa. |
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| Add raisins and nuts mixture. |
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| Put about a tablespoon stuffing in the center. |
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| Add little water around the edges using your finger. |
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| Fold into half circle. Seal the edges by pressing it with the help of fork (make design.) |
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| Heat the oil in a pan on medium flame. |
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| When the oil is hot enough, fry gujiya till golden brown. |
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| When it is crispy from all sides,use the slotten spoon to remove it. |
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| Add it in sugar syrup for four minutes. |
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| For making chander gujiya,take a bowl to give shape. |
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| Cut another roll of small size. |
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| Take bigger roll.Add mawa mixture in the center. |
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| Seal the edges by pressing it. |
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| Fold from sides. |
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| Fry until golden brown. |
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| Take out from oil and let it loose the oil. |
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| Ready to serve. |
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| HAPPY HOLI |
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