HOLI SPECIAL GUJIYA RECIPE

Gujiya recipe / holi special gujiya recipe:

                     GUJIYA is a traditional sweet of North India. These deep-fried sweet dumplings are made of maida or refined flour and filled with a dry fruits and khoya or mawa mixture and are specially made on holi. The outer layer of these sweets is crispy and flaky in texture.

                  The authentic gujiya has stuffing of sweet mawa or khoya. Hence, it is called mawa gujiya as well. However, today there are many versions of the gujiya available with different fillings such as, dry fruit gujiya, coconut gujiya, chocolate gujiya and many more and even healthier ones like baked gujiya. Nevertheless, nothing can beat the timeless classic.

                   Here, I have shared the recipe of gujiya in which I have used mawa, suji, coconuts and dry fruits as my stuffing. For making perfect gujiya, some care is to take while making it. Firstly, moyen or moyan should be perfect. (Addition of ghee or oil in the flour is known as moyen or moyan. It makes the outer layer crispy and flaky.) If you add less amount of ghee or oil than required, the crust will be hard and not flaky. If you add more amount of oil and ghee than required, the crust may break while frying. Perfect moyen is, when you can make laddu out of maida and ghee mixture. You always check it before making the dough. Secondly, do not over stuff.Thirdly, seal tightly. Lastly, oil should be at right temperature.

Ingredients for gujiya:  

1. Maida or refined flour – 2 cups

2. Ghee – ¼ th cup

3. Milk and water mixture as required

4. Oil or ghee for frying

For stuffing:

1. Mawa or khoya – 1 cup

2. Suji – 4 tbsp

3. Desiccated coconut – ½ cup

4. Powder sugar –  1/3 cup

5. Chopped cashew – 2 tbsp

6. Chopped almond – 2 tbsp

7. Raisins- 2 tbsp

8. Ghee – 2 tbsp

Preparations for making gujiya:

Step-1:    

 for making dough:

1. Add hot ghee in maida or refined flour and rub the maida with ghee until it mix properly. Make Sure that you can make small ball by taking a small portion from that maida mixture.

2. Make soft dough out of this maida and ghee mixture by using milk and water mixture or only milk or only water.

3. Cover the dough and keep it for rest.

 

STEP-2:

       FOR MAKING STUFFING:

1. Heat 2 tbsp ghee in a pan and roast the suji in it until it becomes aromatic and turn brown.

                  2. Transfer the roasted suji to a plate and keep aside.

3. Fry the mawa in a pan until it changes its colour. Stir the khoya continuously on low flame while frying.

4. Switch off the flame and let the khoya completely cool.

5. In a big bowl, mix khoya, roasted suji, desiccated coconuts, powder sugar and all dry fruits properly. Keep the stuffing aside.

How to make gujiya:

1. Make small ball out of the dough.

2. Take one small ball and roll it like puri.

3. Keep the puri on the gujiya mould and fill generous amount of stuffing in it.

4. Close the mould tightly. Discard that portion of the puri, which is seen outside the mould.

5. Open the mould. Take out the gujiya and keep on a plate. 

6.Make all gujiyas and cover with a kitchen towel or wet cloth. 

7. You can make the gujiya without mould also. For making without mould fill stuffing inside the puri.

8. Fold it into half. Seal the edges.

     HOW TO FRY GUJIYA:

1.  Heat ghee or oil in a pan or kadai for deep -frying.

2.  When the ghee becomes hot, add gujiyas in it. Make sure the pan will not be overcrowded.

3.  Fry the gujiyas on medium flame. Flip it and fry other side.

4.  Fry until it becomes crisp and golden in colour.

5.  Drain from oil and keep on tissue paper to absorb extra oil.