My guide on how to make Gujiya, even beginners can benefit as the recipe is very easy to follow.
Holi is the festival of colors celebrated across India. This day officially marks the arrival of spring and end of winters.
Gujiya is one of the delicacies made during the festival of holi.
Most kids deal with exams before, after or during holidays celebrations. And so did I.
Gujiya was still a major part of that either ways. Gorging on Gujiya was so much fun as I could eat so much and not care about my waistline. But now tables have turned and I decided to make a small batch for my kiddo and we don’t want to eat lots of it.
Directions on how to make Gujiya-
Simple pastry filled with sweet and rich filling, made for the festival of holi. Deep fried until golden and crispy.
- 2 Cup Maida / All purpose flour
- 3/4 Cup Ghee Use less or more ghee as you prefer
- Water to knead as required
- 100 gm Mawa / Khoya
- 1 Tbsp Cashew
- 1 Tbsp Raisins
- 1 Tbsp Chironji /Buchanania lanzan
- 3-4 Cardamom /Hari elichi
- 2 Tbsp Dessicated coconut Or dry coconut grated
- 1/2 Cup Granulated sugar /Chini ka bura
- Oil or ghee for frying gujiyas
In a bowl rub flour and ghee with your fingers until you get a powder or coarse texture.
Add just enough water so that the dough comes together.
Cover and keep it aside.
To prepare the filling firstly cook the mawa on low flame until it starts to brown. Keep aside to cool down.
Meanwhile chop the cashews in bite size small peices. And pound the cardamom.
In the cooled down mawa add the cashews, raisins, chironji, coconut and sugar powder. Mix well.
Divide your dough in equal portions.
Take one dough ball and roll a circle and thin as possible.
Add one tbsp filling in the middle. Brush little water on the edges to help it seal.
Roll one end to the other and seal the Gujiya.
It’s important to press it down and seal properly otherwise it will open while frying.
Now to make the traditional Gujiya designs on the edges just start with one end and press it with your thumb and forefinger. Fold it back and keep. Repeating the same until you reach the end of it. It’s quite easy once you get the hang of it. Else just use the tip of the fork to seal the edges.
Once you have prepped all the Gujiya, cover and keep them till the oil is heating else it will dry out.
Heat oil. While frying Gujiya oil temp should be low to medium high so it can cook all the way till inside.
Finally fry the Gujiya, try not to crowd them in oil.
Let the Gujiya cool down completely. Then you can store them in an airtight container in room temperature for up to 15 days.
You can also bake them at 170°C.
Brush the Gujiya with ghee and bake them for 15 mins. Flip them and again bake for 12-15 mins more until it golden.
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This post is a part of Collaboration of Holiday Recipes By Desi Bloggers Group.
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