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 mawaand 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.
Mawacan 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!
In a big bowl combine all the ingredients listed under "FOT THE DOUGH."
Take lukewarm water and knead a soft pliable dough. The dough should be firm.
Cover the dough and let it rest 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 in color, add saffron strand. 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 it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins.
Stir it well. Add sugar, milk and mix until everything is well- blended.
This mixture should be moist. To check - 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 in a thin circle.
In the half fold, place some gujiya mixture.
Fold gujiya into half.
Apply water along the edges and seal it tight.
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- seal the 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 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 gujiyas until golden brown in color. The key to crispy gujiya is - patience! Gujiyas should be fried in a medium hot oil for a crispy layer.
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 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 remove. 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 prepared one string sugar syrup for this recipe. To test - press your forefinger and thumb together. Start pulling them apart.
If the thread/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!!