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Gujiya is a sweet dumpling with melt in the mouth yet crispy outer and sugary and delightful stuffing made up of mawa, dry fruits or semolina (sooji) or coconut etc. Being brought up in Rajasthan, I always thought of Gujiya as a synonym to Holi. I mean, for me Holi is incomplete without gujiya. I have always seen every aunt of mine, my mom making delicious Gujiyas for Holi. And not only Holi, but gujiya is also prepared on Diwali and other festivals. Basically, it is sweet for festivals and therefore, should be perfect. Here I am listing a few things I have learned from my mom and aunts which help me make decent gujiyas. Hope you will find this useful.
Tips for perfect Gujiya
The dough for gujiya should be perfect. The perfect dough will give a crisp yet flaky still melt in mouth crust. Here is the link to make perfect dough for Gujiya.
The stuffing should be appropriately sweet. Always taste before stuffing. It should be sweeter than what you want. Because when it will be stuffed and fried it gets combined with the outer coating and won’t be as sweet as it was when tasted.
To make the stuffing, I always roast mawa slightly till pinkish, if using mawa for the stuffing. I like to cool it completely before adding the remaining ingredients. Further, I use powdered sugar instead of granulated sugar.
Stuffing the gujiya properly is very important. Gujiya should not be stuffed too much otherwise it will open during frying. And it should not be filled too little to give hollow gujiyas. For the standard mould of gujiya I use 1 and 1/2 tbsp stuffing and for a 4-inch diameter, I use 1 tbsp of stuffing.
The best way to seal the gujiya us by using a slurry of all-purpose flour and water instead of only water. 2:3 is the ratio I keep for the slurry i.e. 2 tbsp all purpose flour and 3 tbsp water.
For shaping the gujiya there are a number of ways. Traditionally ladies shape gujiya with their hands. There is a typical technique for that. Am not an expert at it so haven’t tried it yet, at least not for the blog. The most convenient way and the best for beginners is to use moulds easily available in the markets, especially around Holi and Diwali. However one can shape gujiya without moulds too. For that, I use a large bowl to cut a roundel and then fill the stuffing and seal the gujiya using a fork. I will explain the techniques in my forthcoming gujiya posts.
Always keep the dough for gujiya and prepared gujiya (before frying) covered with a damp cloth so that the skin doesn’t dry up.
For frying gujiya use medium hot oil. The oil should not be too hot otherwise gujiya browns very fast leaving the insides undercooked. And if it is not warm enough, gujiya might open up and be oily. Therefore oil should be moderately hot.
Further, if gujiya are added to hot oil they might get bubbles. And won’t have the smooth crust.
After frying gujiya take them out on an absorbent paper.
Do let me know some more tips and tricks that you might have learned from your mommies and aunts and let me make better gujiyas. Do comment and share.
Serving Size 4
Servings Per Container 4
Amount Per Serving
Calories 4Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 4g20%
Trans Fat 4g
Total Carbohydrate 4g1%
Dietary Fiber 4g16%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear.
This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking.
Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.