A deep-fried dumpling with a flaky crust and sweetened stuffing, a must preparation or a must-have in the Indian households on the festival of Holi. There are a number of variations of gujiya recipe. The stuffing varies, at times gujiya are coated with the sugar syrup, at times not, and the shape also changes as we cross the states! In Maharashtra, gujiyas are made with a slight variation and are called Karanji. Likewise, Gujaratis make Ghughra. Here I am sharing the recipe for really luscious mawa gujiya.
A Gujiya has two components. One is the crust and other is the stuffing. I have a separate post for the dough of Gujiya, its link has been shared in the ingredients section. For the stuffing, I have used mawa, desiccated coconut, and powdered sugar as the main ingredients. For the flavoring, I have used cardamom powder, raisins, chironji, and poppy seeds. As such recipes say you can use the dry fruits as per your taste, but I would recommend do not skip any of these. Apart from these, you can add any dry fruits and nuts as you like. However, I have kept it simple yet classic with these ingredients.
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Serve at room temperature to the guests on festivals.
1.This recipe makes 10-12 gujiya.
2.Start off with preparing the dough for gujiya. Use 1 cup all purpose flour to make the dough. Keep it aside for 15-20 minutes and prepare the stuffing.
Tips:The link to how to make the dough for gujiya is given in the ingredients section.
3.To make the stuffing, dry roast poppy seeds for a couple of minutes. Keep aside.
4.Roast ¾ cup crumbled mawa on low flame for 2-3 minutes till it turns light brown.
5.Take it out in a plate and let it cool down completely. Thereafter add the remaining ingredients i.e. 5 tbsp powdered sugar, 2 tbsp desiccated coconut, 1 tbsp raisins, 1 tsp chironji, and crushed seeds of 6 cardamom pods. Mix everything well.
6.After 15 minutes, knead the dough for Gujiya for a couple of minutes. Divide into 10 portions.
7.Roll each portion between palms and press it. Roll into a small chapati approximately 4-5 inch in diameter.
8.Use a sharp edged bowl and cut a roundel of 4 inch diameter.
9.Put slurry at the edges and fill approximately 1 and ½ tbsp stuffing in the center.
10.Combine both the edges and press them well.
11.Use a fork and make a pattern at the edges. Likewise shape at least 4-5 gujiyas or as many you plan to make in 1 batch. Heat enough oil and add 1 tbsp ghee.
12.Put Gujiya in medium hot oil and fry them on low- medium hot oil. Do not flip too often.
13.Fry till golden brown from both the sides.
14.Take out on an absorbent paper. Transfer to a plate. Put silver foil, optional.
PREP TIME 30 minutes
COOK TIME 30-40 minutes
TOTAL TIME 60-70 minutes
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