Recipe of gujiya with sujiwo

Gujiya recipe It's traditional sweet dumpling. The surface is made of all-purpose flour. As the stuffing is made of mawa, sugar and nuts.

There are various variation is stuffing recipes like created using sooji or dried fruits and jaggery. The authentic gujiya has stuffing of sweet mawa or khoya. Hence it's called Mawa gujiya too.

The surface is crispy yet flaky in texture. As the stuffing is extremely wealthy and sweet. That’s the main reason it's made only throughout the festivals. In Rajasthan, it's made on Holi festivals in addition to throughout the Diwali. There's another form of making gujiya in the region of Rajasthan. When the gujiyas are fried, then it's dipped in to the sugar syrup and garnished with chopped nuts. I'll share this recipe sometime later.

Different region has different name and stuffing. The same type of dessert produced in Maharashtra referred to as Karanji. In Gujarat, we make Ghughra. for those these, the form is same, however the names will vary and stuffing recipes will vary.

Fundamental Info:

Preparation time: half an hour
Cooking: half an hour

Servings: 4-5 (makes 10 gujiya)

Cuisine: Rajasthani, Indian
Category: Dessert

Ingredients for mawa gujiya:

For outer cover:
All-purpose flour 1 cup
Ghee (Clarified Butter) 1 tablespoon
Salt a pinch
Water cup + 1 tablespoon

For Stuffing:
Mawa or khoya (Instant or traditional )- cup
Cashew nuts 4, chopped
Almonds 4, chopped
Raisins 12-15
Desiccated coconut 1 tablespoon
Cardamom powder teaspoon
Grated nutmeg a pinch
Sugar 3 tablespoons (In case your sugar has big granules then grind right into a powder or use boora)
Ghee or oil for frying

Steps to make Gujiya recipe:

1) First result in the stuffing. Heat the mawa inside a pan on medium heat.

3) Prepare till it might be light brown, switch off the stove. It required me 3-4 minutes.

5) Result in the dough while mawa is cooling. Mix all-purpose flour and salt. Drizzle ghee and rub it into flour making use of your fingertips. It will likely be breadcrumb like texture.

7) Now mawa is warm to the touch. Add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. Please make certain that mawa is warm not hot. If it's hot then sugar will begin to melt and stuffing is going to be runny and paste like consistency.

9) Now start shaping the gujiya. Following the resting duration of the dough, knead the dough once more and divide it into 10 equal portions. Roll right into a smooth ball and flatten it involving the palms.

11) Put in regards to a tablespoon stuffing within the center.

13) Fold it into half circle. Seal the perimeters by pressing it. For those who have gujiya moulds then use that.

14) By utilizing fork it'll does a couple of things, one make nice design and 2nd it'll make certain that it's sealed tightly. If it's not sealed correctly it will open while frying and it'll be big mess.

15) This design is perfect for beginners, if you're expert and patient enough to create design by hands go ahead. I'm undertake and don't.

17) When going to finish shaping, heat the oil or ghee in pan on medium heat for frying. I have tried personally oil.

19) Once it's golden brown and crispy all sides, make use of the slotted spoon to get rid of it.

20) Take it off to paper towel lined plate and allow it to awesome completely before serving. With this cooling time surface will becomes nice crispy.

Get this to mawa guiya during any festival or special events. Do tell me in comments below, the way you enjoy it.

Serving suggestion: Serve mawa gujiya like a dessert. Or simply much on anytime during the day. It is almost always made throughout the festivals like diwali, holi or on most occasions.

Tips about making perfect Gujiya:

• For that dough, flour and ghee proportion ought to be right. Inclusion of ghee or oil within the flour is called ‘Moyen’ or ‘Moyan’. It can make the surface crispy and flaky. It you set less amount than pointed out, crust is going to be hard and crispy (not flaky). Should you increase the amount than pointed out, crust may break while frying.
• Don't over stuff the gujiya. Little less is alright, but an excessive amount of stuffing may cause splitting up while frying.
• It needs to be sealed tightly, otherwise it will open while frying. And stuffing can come out in to the oil. As a result it will burn and stay with other gujiya’s surface. It'll ruin the flavour in addition to look.
• Oil ought to be at right temperature. Check by shedding just a little bit of dough, whether it comes on the top continuously then it's ready. Whether it comes on the top too gradually or too quickly then it's bad to fry.

&- Take a look at other Indian sweets recipes &-

For outer cover:

• All-purpose flour - 1 cup
• Ghee (Clarified Butter) - 1 tablespoon
• Salt - a pinch
• Water - ¼ cup + 1 tablespoon

• Mawa or khoya - ½ cup
• Cashew nuts - 4, chopped
• Almonds - 4, chopped
• Raisins - 12-15
• Desiccated coconut - 1 tablespoon
• Cardamom powder - ¼ teaspoon
• Grated nutmeg - a pinch
• Sugar - 3 tablespoons (In case your sugar has big granules then grind right into a powder or use boora)
• Ghee or oil - for frying

1. First result in the stuffing. Heat the mawa inside a pan on medium heat.
2. Keep stirring continuously, it will begin to melt.
3. Prepare till it might be light brown, switch off the stove. It required me 3-4 minutes.
4. Take it off to some bowl. Therefore it will get awesome lower faster.
5. Result in the dough while mawa is cooling. Mix all-purpose flour and salt. Drizzle ghee and rub it into flour making use of your fingertips. It will likely be breadcrumb like texture.
6. Start adding little water at any given time. Knead into stiff and smooth dough. Pay for it and get forced out for fifteen minutes.
7. Now mawa is warm to the touch. Add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. Please make certain that mawa is warm not hot. If it's hot then sugar will begin to melt and stuffing is going to be runny and paste like consistency.
8. Mix rid of it. it is best to apply your finger to interrupt all of the protuberances and also to mix completely.
9. Now start shaping the gujiya. Following the resting duration of the dough, knead the dough once more and divide it into 10 equal portions. Roll right into a smooth ball and flatten it involving the palms.
10. Use one flatten disc at any given time. Roll right into a 4 inch diameter circle using moving pin and moving board.
11. Put in regards to a tablespoon stuffing within the center.
12. Apply little water round the edges making use of your finger or use brush.
13. Fold it into half circle. Seal the perimeters by pressing it. For those who have gujiya moulds then use that.
14. By utilizing fork it'll does a couple of things, one make nice design and 2nd it'll make certain that it's sealed tightly. If it's not sealed correctly it will open while frying and it'll be big mess.
15. This design is perfect for beginners, if you're expert and patient enough to create design by hands go ahead. I'm undertake and don't.
16. Make all of the gujiya and them engrossed in kitchen towel to avoid it from becoming dry.
17. When going to finish shaping, heat the oil or ghee in pan on medium heat for frying. I have tried personally oil.
18. Once it's hot enough, then fry couple of at any given time, switch or relocate between for browning.
19. Once it's golden brown and crispy all sides, make use of the slotted spoon to get rid of it.
20. Take it off to paper towel lined plate and allow it to awesome completely before serving. With this cooling time surface will becomes nice crispy.