Gujiya Recipe


Gujiya is a North Indian cuisine particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan. It is sweet dumpling made with suji and maida and stuffed with mawa. It is prepared on the spring festival popularly known as the festival of colours that is Holi. On this Holi try to make mawa gujiyas at home and serve your guests with the mouth-watering delicacy…


Ingredients :

For Dough :
• 1 and 1/2 cup all purpose Flour (maida)
• 1 Tbsp Semolina (sooji)
• 2 Tbsp Clarified butter ( ghee)
• 1/3 cup water

For stuffing :
• 200 gm Mawa (Khoya)
• 1 cup sugar
• 10-12 almond(finely slivered)
• 20 raisins(Kismish)
• 1/2 cup coconut (shredded)
• Clarified butter (ghee) for frying

Garnish :
• 1/2 cup sugar
• 1/4 Water
• 2 tablespoons sliced almonds and pistachios

Method :

For Stuffing :

  • In a pan fry mawa till golden brown. Transfer in the plate and let it cool.
  • Once  mawa gets cool add sugar, raisins, pistachio, coconut and mix well. Mixture is ready for filling.

To prepare the covering :

  • Mix flour, sooji, and oil in a bowl.
  • Make a soft dough adding water slowley as required. Knead the dough until it becomes soft.
  • Cover the dough with wet muslin cloth and keep aside for 15 to 20 minutes.
  • Divide the dough into small balls and roll each ball into a small puri of four inches diameter.
  • Spread a puri on a greased gujiya mould and fill a tablespoon of the filling mixture on one side.
  • Moisten the edges of the puri and fold one side of the mould over the other.
  • Press the edges and remove the excess dough and reuse.Prepare all the gujiyas and spread on a damp cloth.
  • Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown. Drain onto an absorbent paper.

For Garnishing :

  • Boil the sugar and water on medium heat until syrup is about one thread.
  • Dip the gujiyas/gujiya  into the syrup making sure they are coated with syrup all around.
  • Place the gujiyas on a wire rack to allow the extra syrup drain.
  • Garnish the gujiyas with sliced almonds and pistachios while the gujiyas are still moist with syrup.
  • Gujiyas will be dry in an hour.
  • Cool and store in airtight container.

Tip :

Make sure you mix the sugar when mawa is completely cool.

Fry gujyas on a low medium heat otherwise gujiyas will be soft and not crispy.


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