Holi or Diwali celebration is incomplete without this mawa gujiya recipe. I am sharing the step-by-step homemade gujiya recipe, so you can take after the pics and make it without fail.
What Is Gujiya?
Gujiya (Gujia) is a traditional sweet, deep-fried, half-moon-formed dumpling. The outer layer is crispy but flaky on the surface and made from reason flour. The stuffing is exceptionally wealthy, sweet in taste, and made from mawa (khoya), sugar, nuts and it is.
Different Regional Names:
Different districts of India have their own name and form of making mawa gujiya. A few have different methods/ingredients for stuffing. But the basic strategy, shape, and size, are almost the same.
Ghughra in Gujarat (stuffing made from semolina, dry coconut, nuts)
Karanji in Maharashtra (stuffing made from coconut, milk, poppy seeds)
Nevris in Goa (stuffing made from coconut, jaggery)
Kajjikayalu in Andhra Pradesh (stuffing made from dry coconut, semolina)
There is another version of making gujiya from the region of Rajasthan. Once they are browned, then it is dipped into the sugar syrup and decorated with chopped nuts.
The true gujiya has a stuffing of sweet mawa or khoya. Consequently it is known as Mawa gujiya as well.
Ingredients Notes:
Here is a pic of the ingredients utilized in making mawa gujiya recipe. 3 Ingredients (flour, salt, ghee) additionally water are required to make the outer cover. The rest is required to make stuffing. And oil is required for deep frying (not appearing in the pic).
Ghee: Do not decrease the sum of ghee while working the batter. The right proportion of ghee to flour is required to get the perfect flaky, fresh surface of gujiya.
Khoya (Mawa): I have utilized store-bought khoya which is available here in the USA in any Indian grocery store next to the dairy section.
Dried fruits & nuts: I have utilized almonds, cashews, and raisins. You can include finely chopped dates, figs, or other nuts like pistachios, etc.
Step By Step Instructions:
Making Gujiya Stuffing:
1) Warm the mawa in a pan on medium heat.
2) Keep mixing persistently, it will begin to dissolve. Cook until it gets to light brown, and turn off the stove. It took me around 3-4 minutes.
3) Remove it to a bowl and let it cool to touch (warm). At that point include sugar, cardamom powder, nutmeg, cashews, almonds, and raisins. It would be ideal if you make sure that khoya is warm, not hot. If it is hot at that point the sugar will begin to dissolve and the stuffing will be a runny and paste-like consistency.
4) Blend it well.it is better to utilize your fingertip to break all the knots and to blend thoroughly.
Making Dough:
1) You can do this step whereas mawa is cooling in the above step to cut down the prep time. Take all reason flour, salt, and ghee in a bowl. Rub the mixture utilizing your fingertips. It will be a breadcrumb-like texture.
2) Begin including small water at a time. Manipulate into a firm and smooth dough. Cover it and let it rest for 15 minutes.
Shaping Gujiya:
1) After the resting time of the dough, work the mixture once more to smooth out and separate it into 10 equal portions. Roll it into a smooth ball and straighten it between your palms.
2) Work with one smooth plate at a time. Roll into a 4-inch breadth circle utilizing the rolling stick and rolling board.
3) Put around a tablespoon of stuffing in the center. Apply small water around the edges utilizing your finger or you can use the pastry brush.
4) Fold it into a half-circle. Seal the edges by squeezing them. If you have gujia shape at that point that.
5) Now utilizing a fork make the space around the edges. it will do two things, one makes a decent design and second, it will make beyond any doubt that it is sealed tightly. If it is not sealed properly at that point it will open up whereas frying it will be a huge mess. This design is for fledglings, if you are a master and understanding enough to make the design by hand at that point go ahead. I am not one of them.
6) Rehash the same for rest and keep them secured with a clean kitchen towel to avoid them from drying.
Frying Mawa Gujiya:
1) When almost wrapped up, warm the oil or ghee in a pan on medium heat for frying. I have utilized oil. Once it is hot enough, at that point fry a few at a time.
2) Flip or move in between for indeed browning.
3) Once it is golden brown and crispy from all sides, utilize the slotted spoon to remove it.
4) Remove it to a paper towel-lined plate and let it cool totally before serving or storing it in the container. NOTE: This mawa gujiya does not store for more than 2 days since the khoya.
Expert Tips:
For the dough, the flour and ghee proportion should be right. The expansion of ghee or oil in the flour is known as ‘Moyen’ or ‘Moyan’. It makes the outer layer crispy and flaky. If you include less sum than said, the outside will be difficult and crispy (not flaky). If you include more amount than specified, the outside may break while frying.
Do not overstuff the gujiya. Small less is alright, but as well much stuffing will cause breaking up whereas frying.
Gujia has to be fixed firmly, if not at that point it will open up during the drying process. And filling will come out into the oil. Hence it will burn and stick to other gujiya’s surface. It will destroy the taste as well as look.
Oil should be at the right temperature for searing gujiya. Check by dropping a small piece of dough, if it comes on best consistently at that point it is prepared. If it comes on top as well slowly or as well quick at that point it is not great to sear.
