Gujiya is a crispy outside, soft inside tasty sweet like somas made by frying maida dough filled with khoya stuffing. Gujiya is a traditional Gujarati Cuisine popular all over India and commonly made during Holi & special occasions. Gujiya is a must try at home for the love of cooking.
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.
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📖 Recipe Card
Gujiya | Mawa Gujiya
Gujiya is a crispy outside, soft inside tasty sweet like somas made by frying maida dough filled with khoya stuffing. Gujiya is a traditional Gujarati Cuisine popular all over India and commonly made during Holi & special occasions. Gujiya is a must try at home for the love of cooking.
Servings12 Gujiyas
Ingredients
For the inner stuffing:
- 1/3 cup khoya
- 2 tablespoon powdered sugar / icing sugar
- 2 teaspoon dessicated coconut optional
- 1.5 tablespoon 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 at least 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 teaspoon 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. Gujiyas puffs up well.
- Cool down and store Gujiya in an 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.
Nutrition Facts
Gujiya | Mawa Gujiya
Amount Per Serving (25 g)
Calories 64
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 18mg1%
Potassium 12mg0%
Carbohydrates 7g2%
Fiber 0.2g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 30IU1%
Vitamin C 0.1mg0%
Calcium 47mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Gujiya Recipe Step by Step
- 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 teaspoon 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.
Expert Tips
- 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 🙂