Introduction of Gujiya
Gujiya Recipe is a traditional Indian sweet. Both Holi and Diwali festivals are incomplete without sweet, crispy, and delicious Gujiya. It is loved by people of all age groups due to its crispy crust and sweet filling. It has a crispy outer layer of all-purpose flour(maida) and a sweet filling of khoya (mawa), dry fruits, cardamom powder, and sugar.
If you have a Holi-themed kitty party at home and you don’t know how to make Gujiya at home, don’t panic. I am sharing with you step-by-step homemade gujiya recipes so that you too can make them easily. So, let’s dive into this delightful recipe and learn how to make gujiyas at home!
l. Ingredients for the cover(dough) of Gujiya
For the dough:
- 2 cups of all-purpose flour(maida)
- 4 tablespoons ghee (clarified butter)
- Water, as needed
Ingredients for the filling - 1 cup khoya (mawa)
- ½ cup powdered sugar
- 2 tablespoons chopped nuts (almonds, cashews, pistachios)
- 2 tablespoons desiccated coconut(optional)
- ½ teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Ghee/refined oil for frying
II. Preparing the Dough
- In a large mixing bowl, take 2 cups of maida and 4 tablespoons of ghee
- Mix maida and ghee well using your hands at least for 1 minute, this step is required to make a crispy outer layering.
- Gradually add water and knead a stiff dough (harder than paratha dough).
- Cover the dough with a wet cloth and keep it aside for 30 minutes.
While dough is resting, let’s prepare the filling
lll. Prepare the filling
- You can use Mawa (khoya) or powdered milk for filling, depending on availability.
- Filling preparation by using mawa/khoya
- If you are using mawa/khoya then first of all bring it at room temperature.
Transfer mawa into a heavy bottom pan and heat it over low flame.
Stir and cook the mawa for around 2-3 minutes or until it releases the little fat over medium flame. Don’t cook it for a long time.
Switch off the gas and carefully transfer the mawa onto a dish. Allow it to cool naturally to room temperature.
If you are using milk powder(not using khoya/mawa)
1. Take a heavy bottom pan, pour milk and ghee, and bring it to a boil over medium flame.
- When it boils, add milk powder little by little.
- Stir continuously to mix well.
4. Keep stirring and cooking until the mixture thickens and forms a big lump.
5. Take it out in a plate/bowl and let it cool at room temperature.
- Once the mawa or milk powder has cooled, add chopped dry fruits, grated coconut(optional), and a pinch of cardamom powder.
7. Finally add powdered sugar. (Do not add sugar when the mawa mixture is hot, otherwise, the sugar will melt and the mixture will become runny).
- Mix well. Stuffing is ready. It should be slightly moist
lV. Give a shape to Gujiya
- Knead the dough again for a minute.
- Divide the dough into small lemon-sized balls.
- roll out each ball into a small circle, measuring approximately 3-4 inches in diameter, using a rolling pin.
- You can shape Gujiya in two different ways- 1. using a mould and 2. without using a mould
- Using a mold – First of all place a circle on the mould and place the mawa mixture between the circles, apply a little water around the edges of each circle with your finger, and then press the mold firmly.
- The easiest way is to shape your gujiyas with a mould and all the gujiyas will be of the same size and shape.
- Without using mould-you can shape your gujiyas with your hands. Take a circle, Place a spoonful of the filling in the center of each circle. and apply a wet finger at the edges of the circle and seal in a semicircle shape. When your gujiya has been sealed, use a fork to give an extra shape to the gujiya, press the fork gently from the edges of the gujiya.
- Now your gujiya is ready for frying.
V. Deep Frying Gujiya
1. Take a heavy bottom pan and add oil/ghee into the pan, heat it to medium flame.
- Once the ghee is hot, carefully slide the gujiyas into the ghee/oil one by one.
- Fry them until they turn brown, flip them in between for even cooking.
- Once they become golden brown and crispy from each side, use a slotted spoon and remove it from the pan.
- Drain excess ghee on kitchen paper towels.
- Let it cool completely before serving.
Vl. Presentation and Garnishing
- Allow the gujiyas to cool slightly before serving.
- You can enjoy them either when they’re warm or when they’ve cooled down to room temperature with some Holi special Drinks.
- You can serve them with Rabri to give an extra taste.
- Store any leftover gujiyas in an airtight container once they have cooled completely.
Useful tips
- Add a sufficient amount of ghee in maida and knead a firm and stiff dough. If you do not do this then the outer layer will not become crispy.
- Fry the Gujiya on medium flame, on low flame the Gujiya will absorb more oil, whereas on high flame the Gujiya will brown quickly before getting cooked properly.
- To give variety or twist to the stuffing, you can add some gulkand, thandai, and cocoa powder (for chocolate flavor) to the mawa filling. But it completely depends on your choice.
Summary:
Enjoy your Holi kitty party by having fun and Holi games. In this article, I have explained every step of making gujiya, a traditional sweet of India. Each step, From preparing the dough and filling to shaping and cooking, is essential in making a perfect crispy Gujiya. This snack recipe is sure to impress your friends and family. Do some other Experiment with different fillings and shapes to create your unique twist on this classic dessert.
Frequently Asked Questions
- Can I store Gujiya for later consumption?
Yes, Gujiya can be stored in an airtight container for up to a week. - Can I use whole wheat flour for a healthier version of Gujiya?
Yes, you can replace maida with whole wheat flour for a healthier option. - What are some popular variations of Gujiya?
Some popular variations include adding nuts, dried fruits, or coconut to the filling for added flavor and texture.
