Gujiya is a deep-fried dumpling with a scrumptious filling of mawa, coconut, and dry fruits. Chasni means sugar syrup. So basically gujiya coated with chasni is chasni wali gujiya. Chasni wali gujiya are soft and just melt in the mouth. The texture is different for the regular holi gujiya which are flaky. Gujiya is prepared in different ways. The recipe varies from state to state and within the state from the kitchen to kitchen. Recently I have observed that chasni wali gujiya is one of the most popular holi gujiya. It might be a bit tricky nail. Personally I am not a big fan of sweets involving sugar syrup. But the good news is this that here is the perfect recipe for this holi gujiya i.e. chasni wali gujiya. So this holi, indulge in these delish gujiya and gift to your friends and family too.
Dough for Gujiya: Here you can find how to make perfect dough for gujiya.
Mawa/Khoya: I insist use homemade khoya. Do not buy mawa from the market. There is too much adulteration, especially during the festival season. You can also make instant khoya.
Dry Fruits: I have used almonds, cashews, and raisins. You can also use chironji. Chironji, as such is a must for gujiyas. But I don’t like it.
Desiccated coconut: I find it easier to use the desiccated coconut. If you can use grated kopra, it will give even better results.
Sugar Syrup: 1 and ½ cup of sugar and 1 cup of water is used to make basic sugar syrup. The sugar syrup has been flavored with cardamom powder and saffron. No thread consistency syrup is needed. It should just be sticky.
Best gujiya is one which is soft, yet crumbly. It should be juicy. It should be properly stuffed as well as sealed. And of course, it should have very delicious stuffing. Following points should be kept in mind to make the best chasni ki gujiya
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1.This recipe makes 16-20 gujiya.
2.In a pan heat 1 tsp of ghee.
3.Add 2 tbsp each of chopped almonds, chopped cashews, and chopped raisins.
4.Also add in 2 tbsp of desiccated coconut.
5.Roast on low flame till the coconut turns golden. Once done, take it out in a plate. Keep on stirring continuously because coconut tends to get burnt quickly.
6.In the same pan roast khoya. Cook on low flame, stirring continuously, till the khoya comes together.
7.Take out on a plate and let it cool down.
8.To make sugar syrup: In a pan add 1 cup of water.
9.Followed by 1 and ½ cup of sugar.
10.Add in ½ tsp cardamom (elaichi) powder.
11.Add a few strands of saffron (kesar).
12.Cook on low flame till the sugar dissolves.
13.Let it simmer. Cook it for 2-3 minutes or till it becomes sticky.
14.Check it. To do that take a few drops of sugar syrup in a bowl. Once the syrup is cool, just take little on your finger. It should feel sticky.
15.To make gujiya: Once the khoya has cooled down, transfer it to a mixing bowl.
16.Add ½ tsp cardamom (elaichi) powder.
17.Add the coconut and dry fruits mixture.
18.Next add in ¼ cup powdered sugar.
19.Mix everything.
20.Divide the dough into 16 portions or 20 portions if you want smaller gujiya. Roll it. Do not roll too thin.
21.Place it on a gujiya mold.
22.Fill the stuffing, 1-2 tbsp, depending upon the size of gujiya. At this stage, you can put little water or a mix of water and maida at the circumference.
23.Close the mold.
24.Seal it well.
25.Heat enough oil for frying. Add in 1 tbsp of ghee.
26.Fry the gujiya on low flame.
27.Gujiya will puff up beautifully.
28.Flip and cook from the other side too.
29.Increase the flame to medium and fry till the gujiya become golden brown.
30.Immediately put in lukewarm sugar syrup. If the sugar syrup has come to room temperature, heat it till it is lukewarm before adding the gujiya to it.
31.Leave gujiya in lukewarm sugar syrup for 2 minutes. Leave for another 2 minutes for softer gujiya.
32.Take out, garnish with pistachio (pista) powder and silver foil (chandi ka varq).
33.Serve.
34.Bon appetite.
PREP TIME 30 minutes
COOK TIME 30 minutes
TOTAL TIME 60 minutes
For Dough:
For Stuffing:
For Sugar Syrup:
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