Gujiya is an Indian sweet fried dessert filled with khoya and dried fruits in the North, with coconut in Maharashtra, Karnataka and Goa. It is a common feature in homes across the subcontinent not just around Holi but also, sometimes, Diwali and Christmas.
We all know that Holi is right round the corner and Gujiya is a special preparation made especially during the festive season of Holi. To make your Holi more special and sweet, we have a gujiya recipe for you. We bet you will like it. So what are we waiting for? Let’s get started!
FOR THE DOUGH
1 cup Maida
1 tablespoon Unsalted butter or Ghee
A pinch of Salt
1- 2 tablespoon Milk
GUJIYA MIXTURE INGREDIENTS
- 1/4 cup Desiccated Coconut
- 1 cup Crumbled Khoya/Mawa
- 1/4 cup Superfine Sugar
- 2 tablespoon Milk
- 10-12 pieces of Raisins
- 12-15 pieces of Almonds
- 12-15 pieces of Pistachios
- 2 tablespoon of Cashew pieces
- 2 teaspoon Green Cardamom powder
- Coconut – 2 tablespoons (grated)
How To Make Dough
* Mix ¼ cup ghee in flour and mix well. Put a little water and 2 teaspoon milk (It is always better to knead dough with milk).
* Knead dough and keep it covered for 20 minutes. There is less than half cup of water used with such quantity of flour.
* Heat the pan and add Mawa to it. Then roast it till it becomes light brown.
* Keep flame in medium. After roasting mawa, take it out in a bowl and let it cool down.
* After this, add sugar, coconut, raisins and cashew nuts to Mawa, other ingredients and mix it.
* The mixture should be moist. For that take some mixture in your hands, squeeze and if it forms a soft ball, if its still crumbly add few drops of milk to form a soft ball.
For Giving Shape to Gujiyas
* Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
* Roll out a disc shaped circle from the dough. Pick up dough and keep it on the chalk and take it 4-4 4.5 inch diameter thin finely.
* Like a blanket place this rolled out dough over the mould. Fill the gujiya mixture at the base and wet the edges with water or flour paste.
* Press the edges of mould together to seal. Trim off the excess dough with hands or knife and mix it with rest of the dough. Always remember that gujiyas should be sealed properly.
How to Fry
* To fry the Gujia, heat enough ghee or refined oil in Kadhai (Big Pan). To check if the ghee/oil is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
* Lower the heat to medium. Fry till golden brown on all sides. Then take out well fried Gujia and serve.
Watch Video: Gujiya | Easy 3 step recipe
We Hope You Liked This Recipe!
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