With Holiaround the corner, every household is gearing up to prepare their favorite sweets. Pedas, motichoor ladoo, boondi ladoo, mawa burfi, coconut ladoo, and gulab jamuns are some of the sweets that are eaten on the festive occasion of Holi; but to me Holi without gujiya is incomplete. Gujiya’s are sweet dumplings prepared with mawa– coconut mixture and glazed with sugar syrup. My kids call them Sweet samosas and they love it.
Simple and easy to follow recipe. I begin the recipe by preparing the outer crust. Knead a soft pliable dough, cover and prepare the filling. Store bought mawa was used in this recipe but you can always prepare mawa at home. Dry roast mawaand coconut together. In a separate pan, dry roast the nuts too. Dry toasting releases their essential oils and brings out their fullest flavor. Later nuts are grounded to their powdered form and added to the mawa mix.
Mawacan be susbstituted with roasted sooji (semolina) and toasted nuts. Use the same measurements and continue with the recipe.
Follow the step by step tutorial below on how to shape gujiyas. Seal them tight, by applying little water or else they may disperse and mess up the oil. Soaking cooked gujiyas in chasni/sugar syrup will not make them too sweet because the outer crust (dough) has no sugar added to it. But again it’s optional.
This festive season do give these yummy gujiyas a try. Soft and fluffy on the inside but nicely glazed and shinny on the outside because of the syrup. Both the methods are displayed below- making gujiya with mould and without mould.
Assemble all the ingredients needed for gujiya dough.
In a big bowl combine all the ingredients....
And knead a soft pliable dough.
Cover the dough and let it sit for 30 minutes.
Meanwhile let's begin with our gujiya filling. Assemble all the ingredients.
In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame and as shown in the third picture when the mixture turns light brown add saffron strands, mix and take it off the flame.
In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take them off the flame and allow them to cool. Ground them to a powdered form and add this nutty mixture to the mawa mixture along with raisins.
Stir it well. Add sugar, milk and mix till everything is well- blended.
This mixture should be moist. To check that- take some mixture in your hands, squeeze and if it forms a soft ball, its perfect and if its still crumbly add few more drops of milk to form a soft ball.
GUJIYA WITHOUT MOULD
Making Gujiyas without the mould. Take a small golf size ball of the dough.
Roll it out in a thin circle.
In the half fold, place some gujiya mixture.
Fold gujiya into half.
Applying some water and seal the edges.
Using a fork SECURE the edges by making imprints of the fork.
Gujiya is ready for frying.
GUJIYA WITH MOULD
If making gujiya with a mould follow the directions below.
Roll out a disc shaped circle.
Like a blanket place this rolled out dough over the mould.
Fill the gujiya mixture at the base. Apply water along the edges.
Flip over the top and firmly press the mould- sealing its edges.
Using a knife trim off the excess dough and mix it with rest of the dough.
Perfectly shaped gujiya in a mould.
This is how the finished gujiya looks like.
All the gujiyas should be sealed properly or else they will open up during frying leaving a mess. The one on the far left corner in the picture is not fit for frying.
Gujiyas are ready for an oil bath.
This is what is left of the gujiya mixture.
Heat oil in a pan. When ready for frying, lower the flame and fry the gujiyas. Fry till its evenly golden brown from all the sides.
Remove from oil and drain it on the paper towel.
Gujiyas are ready.
Let's prepare the sugar syrup. Combine all the ingredients in a pan and on a medium flame bring it too a boil. Scum will start forming on top of the boiling liquid.
Using a spoon, collect and discard. I had to remove it twice during the whole boiling process. Keep boiling till the liquid is reduced and it start to thickens.
Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it's first string consistency.
I have i string sugar syrup for this recipe. To test - press your forefinger and thumb together. Start pulling them apart.
If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
Drain the hot syrup.
Clean hot sugar syrup /chashni will look like this. Dip each Gujiya in this syrup for 2-3 minutes and set it on a clean plate. If baking the gujiya - follow the same procedure.
The inner look.
Sugar glazed Gujiyas are all set and ready to be eaten!!