Gujiya recipe with step by step pictures – Gujiya is a deep fried snack made for Holi festival.This is mawa gujiya with khoya filling.There are different types of gujiya recipes.When I googled for gujiya recipes it was almost similar to our somas. I tried with khoya filling, it is very rich and delicious.
Gujiya or mawa gujiya has a flaky crisp outer crust with sweet inner stuffing.I loved the stuffing a lot next time I am make the stuffing purposely more so that I get to eat it separately hehe 😉
Now lets get to know how to make gujiya recipe with step by step pictures!
Gujiya recipe, Mawa gujiya recipe, How to make gujiya
Gujiya a traditional holi sweet.
Servings12
Ingredients
- 1/2 cup maida heaped
- 1/2 tbsp ghee
- salt to taste
For the inner stuffing:
- 1/3 cup khoya
- 2 tbsp powdered sugar
- 2 tsp dessicated coconut optional
- 1.5 tbsp chopped nuts
Instructions
- Sieve maida and salt first.Then transfer to a mixing bowl,add ghee and mix it well with your hands.
- Add water little by little , knead to get a soft pliable dough.Let it to rest for atleast 15mins.Keep covered and Set aside.
- Meanwhile we can make the stuffing ready.Take khoya in a pan and keep cooking till it gathers to a mass.
- Transfer to a bowl and let it to cool completely, then add powdered sugar,cardamom powder and chopped nuts.Give a quick mix.
- Take a big ball bigger than lemon size.Roll it to a thin circle.Now using a lid cut into small thin circles.Take a circle, grease with water on the edges.Spoon a tsp of the sweet stuffing.
- Pull the other side and close it , such that it looks like a semicircle.You can either make swirls with your hands or just press and seal it.
- Press the greased area well and seal it.Now dip the cutter in the flour and trim it.Make sure you trim leaving some area which is sealed while you cut so that it doesn’t open up while frying.Now repeat the process for the remaining dough.Collect the scrapes and start rolling again.Keep the prepared gujiyas covered till you fry.
- Heat oil-once oil is hot enough…you can check by pinching a small portion of dough and dropping it into oil, if it rises immediately then your oil is ready….Now drop few at a time…may be 2 or 3 at a time and fry.It puffs up well.
- Cool down and store in airtight container.
Notes
- Rolling it thin ensures crispy outer layer.
- Rolling each circle separately sure takes time so I usually follow this method of rolling a big circle and cut 3-4 small circles using a lid, that way it makes things quick.
- The prepared dough should be stiff and not loose.
- While greasing with water make a little broad sealing so that while cutting there is enough space in the sealed area to cut/trim.
- If you don’t have the cutter spoon, just use a pizza cutter.Else seal it by pressing it with your fingers.You can even fold it but folding gives crisp hard edges after frying so I suggest to just press and seal.Else slightly press it with a fork.
- Make sure you keep the dough and prepared somas covered before frying.
- My kadai is small so I fried only 2 at a time, it depends on how big your kadai is.
- You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
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Method:
- Sieve maida and salt first.Then transfer to a mixing bowl,add ghee and mix it well with your hands.
- Add water little by little , knead to get a soft pliable dough.Let it to rest for atleast 15mins.Keep covered and Set aside.
- Meanwhile we can make the stuffing ready.Take khoya in a pan and keep cooking till it gathers to a mass.
- Transfer to a bowl and let it to cool completely, then add powdered sugar,cardamom powder and chopped nuts.Give a quick mix.
- Take a big ball bigger than lemon size.Roll it to a thin circle.Now using a lid cut into small thin circles.Take a circle, grease with water on the edges.Spoon a tsp of the sweet stuffing.
- Pull the other side and close it , such that it looks like a semicircle.You can either make swirls with your hands or just press and seal it.
- Press the greased area well and seal it.Now dip the cutter in the flour and trim it.Make sure you trim leaving some area which is sealed while you cut so that it doesn’t open up while frying.Now repeat the process for the remaining dough.Collect the scrapes and start rolling again.Keep the prepared gujiyas covered till you fry.
- Heat oil-once oil is hot enough…you can check by pinching a small portion of dough and dropping it into oil, if it rises immediately then your oil is ready….Now drop few at a time…may be 2 or 3 at a time and fry.It puffs up well.
Cool down and store in airtight container.
My Notes:
- Rolling it thin ensures crispy outer layer.
- Rolling each circle separately sure takes time so I usually follow this method of rolling a big circle and cut 3-4 small circles using a lid, that way it makes things quick.
- The prepared dough should be stiff and not loose.
- While greasing with water make a little broad sealing so that while cutting there is enough space in the sealed area to cut/trim.
- If you don’t have the cutter spoon, just use a pizza cutter.Else seal it by pressing it with your fingers.You can even fold it but folding gives crisp hard edges after frying so I suggest to just press and seal.Else slightly press it with a fork.
- Make sure you keep the dough and prepared somas covered before frying.
- My kadai is small so I fried only 2 at a time, it depends on how big your kadai is.
- You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
Nirmala Thiagarajan
Instead of koya what stuff can v use..
Noodle
Sharmi, I love the idea of the sweet parathas. I think I will directly make that with this stuffing 🙂