Crispy and flaky traditional Gujiya recipe is rich and delicious in taste. Packed with goodness of desiccated coconut and dry nuts, its a perfect sweet for any Indian festival.
With Holi around 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 for me Holi without Gujiya Recipe is incomplete.
Gujiya can be prepared either sweet or savory. Since it’s the occasion of Holi, I plan to make it sweet. Gujiya’s are sweet dumplings prepared with mawa– coconut mixture and glazed with sugar syrup. My kids call them sweet flaky pastries and they just love gujiya.
The filing is extremely simple to make. Homemade mawa combined with desiccated coconut, sugar, and dry nuts creates the yummiest filing. Don’t have mawa on hand, try making it at home. Follow this link to homemade mawa.
Now on to the recipe!
Begin the recipe by preparing the outer crust. Knead a soft pliable dough, cover and let it rest for 30 minutes. While the dough is resting, prepare the filling. Store bought mawa was used in this recipe but you can always prepare mawa at home.
Dry roast mawa and coconut together. When it turns light brown in color, take it off the flame and set it aside. In a separate pan, dry roast the nuts too. Dry toasting releases their essential oils and brings out their fullest flavor. Later, these toasted nuts are grounded to their powdered form and added to the mawa mix.
Mawa can be substituted with roasted sooji (semolina) and toasted nuts. Use the same measurements and continue with the recipe. When the dough and filling is ready, let’s proceed to shape and stuff our gujiyas.
After stuffing the gujiya, make sure they are sealed tightly. Apply little water to seal and secure the edges. A slight hole in gujiya will make them disperse in oil making a huge mess. Please follow a step by step guide below.
After the gujiyas are cooked, soak them in chasni/sugar syrup . Soaking will not make them too sweet because the outer crust (the dough) has no sugar added to it. But again it’s optional. You can enjoy them without any sugar coat. They taste equally good.
FOR A HEALTHIER VERSION – Try baking these gujiyas @ 400 Degrees F for 20-25 minutes until light brown in color. Gujiya Recipe
This festive season do give these yummy gujiyas a try. Soft and fluffy on the inside but nicely glazed and shiny on the outside because of the syrup. Both the methods are displayed below- making gujiya with mold and without mould.
This is one of my most favorite must-have recipes for Holi. Go ahead and give it a try and if you happen to make this recipe, please comment below and leave your feedback. You can also find me on social media. Be sure to tag @ruchiskitchen (one word) or #ruchiskitchen. I would love to see your creation!
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