Gujiya Recipe
Mawa Gujiya Recipe | Karanji Recipe | Gujia Recipe
Gujiya is a famous Rajasthani Sweet dish that is mostly prepared during Holi and Diwali festivals. Particularly the North Indians of all age groups are very fond of gujiya.
It is prepared with khoya(mawa) and dry fruits as filling and has a covering of maida.
Gujiya can be prepared either dipping in sugar syrup or without sugar syrup. I have used both. However, using sugar syrup is optional.
It can be stored for 10-15 days. Gujiya may be prepared with different types of fillings as per your choice.
Preparation Time:
35 Minutes
Cooking Time:
45 Minutes
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Ingredients (16-18 Gujiyas)
For the covering of gujiya
- Maida – 250 g
- Ghee – 3 tablespoon
- Salt – ¼ teaspoon
- Water – ¼ cup
For filling of gujiya
- Mawa – 100g
- Coconut, Powdered – 100g
- Sooji(Semolina) – 100g
- Sugar, fine powder – 100g
- Almond, chopped – 1 tablespoon
- Cashew, chopped – 1 tablespoon
- Raisin – 1 tablespoon
- Cardamom, Powder – 1 teaspoon
- Tutti frutti(Cherry) – 2 tablespoon(Optional)
- Ghee – 2 teaspoon
For Sugar Syrup
- Sugar – 250g
- Water – 250ml
- Saffron(Kesar) – 8-10 leaves
- Pista, chopped – 1 teaspoon
- Cardamom, Powder – ½ teaspoon
How to make Gujiya
Preparation of covering material (dough)
- Take 250g maida and ¼ teaspoon salt in a big bowl.
- Pour 3 tablespoon of ghee on the maida.
- Rub the ghee with the maida with your fingertips to form a ladoo like formation.
- Then pour water in parts and begin to knead to a thick consistency.
- Cover the dough with a moist muslin or cotton cloth to retain the moisture or you can also cover it with a plate and keep it aside for 20 minutes.
Preparation of filling material
- Take a nonstick or heavy bottom kadai.
- Pour 1 teaspoon of ghee on low flame.
- Add 100g mawa in ghee and saute till it looks slightly fried and keep aside in a bowl.
- Now, in the same nonstick or heavy bottom kadai. Add 1 teaspoon of ghee .
- After that add 100g sooji in the same kadai and fry till it changes its colour slightly.
- Add 1 tablespoon of chopped almond, 1 tablespoon of chopped cashew, and fry continuously for 1 minute.
- Now add 100g coconut powder and fry continuously for 3-4 minutes.
- When all materials become fried, switch off the gas.
- Pour already fried mawa and 1 tablespoon of raisin and mix well and keep aside for cooling down.
- When the above material cools down, add 100g fine sugar powder and 1 teaspoon of cardamom powder and mix well.
- You can also add 2 tablespoon of Tutti frutti to the mixture.
- You can taste the sweetness of the above mixture. Add sugar, if needed.
- If the mixture is dry, then you can add 1 tablespoon of ghee to it.
Preparation of Sugar Syrup
- Heat a big pan on a high flame and pour 250g sugar with 250g water.
- Boil till one boil.
- Add saffron leaves, chopped pista, and cardamom powder and mix well. It will start bubbling.
- We will cook this solution until it has reached a consistency of ½ string.
- Check the string with the following method-
Method: Take some sugar syrup between your thumb and first finger. Now, slowly start moving your finger away from your thumb and check if ½ string is formed.
If the syrup is not forming even ½ string, then cook for some more time until ½ string is achieved.
Preparation of Gujiya
- Knead the dough properly.
- Prepare small balls of the dough with the help of your hands.
- Cover all balls with a moist muslin or cotton cloth to retain the moisture.
- Roll each ball with the rolling pin(belan) to a small circle having 4 to 5 inches diameter.
- Apply a little quantity of water around the circumference with your fingertips.
- Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty.
- Don’t add too much stuffing otherwise the gujiya may break.
- Firstly press and join the middle part of the gujiya and then join the other sides of the gujiya.
- Gently press all the edges.
- This will ensure that the mixture doesn’t come out and will evenly spread inside it.
- It is very important that the gujiya is pressed & sealed well.
- Give pleated design at the edges. In this way, the stuffing does not come out while frying, and the gujiya looks good too.
- Just keep on folding and twisting the edges till the end.
- Prepare gujiya in this way and arrange them on a plate or tray.
- Cover all gujiya with a moist muslin or cotton cloth to retain the moisture.
Frying Gujiya
- Heat oil in a kadai.
- Deep fry the gujiya on low flame. Pour a sufficient quantity of gujiya in the heated oil.
- When the base of the gujiya becomes lightly golden, gently turn them over.
- When cooked, take out the gujiya one by one and place them on a wire mesh (instead of a plate).
- Wire Mesh will help the gujiya remain crispy as it will remove the heat from all sides.
- Place the gujiya on tissue paper to soak extra oil from it.
- Decorate the gujiya with chopped almond and chopped pista and serve.
Preparation of sugar dipped gujiya
- When cooked, dip hot gujiya into sugar syrup for 5 minutes and take out the gujiya one by one and place them on a wire mesh (instead of a plate) to remove an extra sugar syrup.
- Decorate the gujiya with chopped almond and chopped pista and serve.
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Gujiya Recipe Tips
which add magic to your recipe!!!
Tip 1
The thickness of gujiya should be medium and not thin or thick. Thin gujiya will become too crisp and get hard. Whereas thick gujiya may have undercooked dough from inside.
Tip 2
Adding tutti frutti to the gujiya makes it colourful which attracts the kid.
Tip 3
Use heavy bottom kadai for frying coconut powder, mawa, dry fruits, and sooji.
Tip 4
Frying of gujiya should be done from low to medium flame.
Tip 5
Using sugar syrup is optional.
Recipe Card
Gujiya Recipe
Gujiya is a famous Rajasthani Sweet dish that is mostly prepared during Holi and Diwali festivals. Particularly the North Indians of all age groups are very fond of gujiya.
Ingredients
For the covering of gujiya
- 250 g Maida
- 3 tablespoon Ghee
- 1 teaspoon Salt
- ¼ cup Water
For filling of gujiya
- 100 g Mawa
- 100 g Coconut, Powdered
- 100 g Sooji(Semolina)
- 100 g Sugar, fine powder
- 1 tablespoon Almond, chopped
- 1 tablespoon Cashew, chopped
- 1 tablespoon Raisin
- 1 teaspoon Cardamom, Powder
- 2 teaspoon Ghee
For Sugar Syrup
- 250 g Sugar
- 250 ml Water
- 8-10 leaves Saffron(Kesar)
- 1 teaspoon Pista, chopped
- ½ teaspoon Cardamom, Powder
Instructions
Preparation of covering material (dough)
- Take 250g maida and ¼ teaspoon salt in a big bowl.Pour 3 tablespoon of ghee on the maida.
- Rub the ghee with the maida with your fingertips to form a ladoo like formation.
- Then pour water in parts and begin to knead to a thick consistency.Cover the dough with a cloth or plate and keep aside for 20 minutes.
Preparation of filling material
- Take a nonstick or heavy bottom kadai.Pour 1 teaspoon of ghee on low flame.
- Add 100g mawa in ghee and saute till it looks slightly fried and keep aside in a bowl.
- Add 1 teaspoon of ghee . After that add 100g sooji in the same kadai and fry till it changes its colour slightly.
- Add 1 tablespoon of chopped almond, 1 tablespoon of chopped cashew, and fry continuously for 1 minute.
- Now add 100g coconut powder and fry continuously for 3-4 minutes.
- When all materials become fried, switch off the gas. Pour already fried mawa and 1 tablespoon of raisin and mix well and keep aside for cooling down.
- When the above material cools down, add 100g fine sugar powder and 1 teaspoon of cardamom powder and mix well.
- You can taste the sweetness of the above mixture. Add sugar, if needed. If the mixture is dry, then you can add 1 tablespoon of ghee to it.
Preparation of Sugar Syrup
- Heat a big pan on a high flame and pour 250g sugar with 250ml water.Boil it till one boil.
- Add saffron leaves, chopped pista, and cardamom powder and mix well. It will start bubbling.
- We will cook this solution until it has reached a consistency of ½ string.
- Check the string with the following method-Method: Take some sugar syrup between your thumb and first finger. Now, slowly start moving your finger away from your thumb and check if ½ string is formed. If the syrup is not forming even ½ string, then cook for some more time until ½ string is achieved.
Preparation of Gujiya
- Knead properly the dough. Prepare small balls of the dough with the help of your hands.
- Cover all bowls with a moist muslin or cotton cloth to retain the moisture.
- Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter.
- Apply a little quantity of water around the circumference with your fingertips.
- Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty.
- Don’t add too much stuffing otherwise the gujiya may break.Bring together both the edges carefully and join them.
- Gently press all the edges.Firstly press and join the middle part of the gujiya and then join the other sides of the gujiya.
- This will ensure that the mixture doesn't come out and will evenly spread inside it.
- It is very important that the gujiya is pressed & sealed well.
- Give pleated design at the edges. In this way, the stuffing does not come out while frying, and the gujiya looks good too.
- Just keep on folding and twisting the edges till the end.Prepare gujiya in this way and arrange them on a plate or tray.
- Cover all gujiya with a moist muslin or cotton cloth to retain the moisture.
Frying Gujiya
- Heat oil in a kadai. Deep fry the gujiya on low flame. Pour a sufficient quantity of gujiya in the heated oil.
- When the base of the gujiya becomes lightly golden, gently turn them over.
- When cooked, take out the gujiya one by one and place them on a wire mesh (instead of a plate).
- Wire Mesh will help the gujiya remain crispy as it will remove the heat from all sides.
- Place the gujiya on tissue paper to soak extra oil from it.Method for preparation of sugar dipped gujiya.
- When cooked, dip hot gujiya into sugar syrup for 5 minutes and take out the gujiya one by one and place them on a wire mesh (instead of a plate) to remove an extra sugar syrup.
- Decorate the gujiya with chopped almond and chopped pista and serve.