gujiya recipe – traditional sweet recipe with a flaky outer covering and a soft and sweet inner stuffing.
gujiya is a tasty sweet recipe which is often prepared during occasions like Diwali, Holi, and other popular Indian festivals. There are various ways of making this popular dessert. In this recipe of gujiya, I have used a filling of khoya and coconut, but the filling can be made with sooji, dry fruits and many others. Already a moong dal gujiya recipe is shared on the blog.
Traditional gujiya is made with a khoya or mawa filling which is very tasty. It is popular in various states under different names. In Gujrat, it is called as ghughra, in Maharashtra, they are called as karanji. The basic shape is the same but the stuffing used differs from place to place.
preparation time: 30 minutes
cooking time: 30 minutes
recipe type: snack, dessert
serves: 3 – 4 (10 pieces)
- milk powder – 1 cup
- ghee – 1/4 cup
- milk – 1/4 cup
khoya coconut filling:
- khoya – 1 cup
- grated coconut – 1/4 cup
- sugar – 4 tablespoons
- cardamom powder or elaichi powder – 1/2 teaspoon
- maida – 1 cup
- oil – 4 tablespoon
- water – as required
- salt – to taste
- sugar – 1 and 1/2 cups
- water – 3/4 cup
- oil – for frying
how to make mawa gujiya recipe
for making homemade khoya
1.To make homemade khoya, add milk powder, milk and ghee together to form a paste.
2. Add it to a microwave safe bowl. Heat it in a microwave for 3 minutes by stirring it once in every 30 seconds. You will get thick mawa or khoya.
khoya coconut filling
3. Heat the coconut and sugar together in a non-stick pan.
4. Keep sauteeing and cook for a few minutes. Add the crumbled or grated khoya and cardamom powder. Stir the mixture continuously on low flame.
5. Cook till the mixture becomes thick and becomes slightly brownish in color. Turn off the flame. This process will take approximately 10 minutes. Transfer the mixture to a bowl so that it will cool easily. Keep aside.
6. Add maida or all purpose flour, and salt in a bowl. Mix well. Add oil and rub well with your fingers so that the oil gets well incorporated into the dough.
7. Add water little by little and knead it to a tight dough.
8. Cover the dough with a muslin cloth and leave it aside for 10 – 15 minutes.
to make gujiya
9. After 15 minutes, knead the dough once more and divide it into equal sized balls.
10. Make small roti out of the dough.
11. Add a tablespoon or two of filling inside each roti and seal the ends using a little water to form a half moon shape.
12. You can also make a pleated design at the ends so that the stuffing will not come out while frying. For this keep on folding and twisting the edges till the end. You will get a pleated design. Prepare all the gujiyas in this way. Keep them on a plate covered with a muslin cloth so that they do not dry.
12. Heat enough oil in a pan. When the oil is hot enough, gently slide the prepared gujiya into the hot oil and fry it in low flame till it becomes golden brown on all the sides. Flip them in between to ensure even cooking.
13. Remove them from hot oil using a slotted spoon. Place them on a kitchen towel or an absorbent paper to drain excess oil.
preparing sugar syrup
14. Add sugar and water in a bowl. Keep stirring continuously till sugar melts completely. Keep cooking on low flame till it reaches sugar syrup of two string consistency. Let it cool for a few minutes.
15. Dip the fried gujiya into the sugar syrup and take them out. Allow it to cool and then serve.