Gujiya is a popular festival dessert/ dish. It is prepared religiously in India during holi. Maida puri with sweet mawa and dry fruit stuffing gives it a heavenly taste. I never think twice before preparing it on Holi and I make sure that i make atleat 70-80. My family loves to eat Gujiyas made by me. And not boasting myself but I really make them delicious. Here I am sharing the recipe with pictures..
Ingredients:
For Gujiya Wrap -
All purpose flour / Maida - 1/2 kg
Milk - 1 cup
Water -1 cup
Oil - 7-8 tbs.
For Stuffing -
Mawa / Khoya - 1/2 kg
Chironji - 1/2
Dessicated coconut - 1 cup
Raisins chopped - 1 cup
Powdered Sugar - 300 gms
Green cardamom seeds powder - 1 tbs.
Oil for frying
Method:
In a wok fry mawa / khoya for 10-15 minutes or till it turns light golden in colour. After it is done, keep aside and let it cool.
Sift maida and add approximate 7-8 spoons of oil and mix. Now pour 1 cup milk in it and knead soft dough , if it is hard then add water slowly. Keep the dough aside and cover it with a damp cloth.
Now , take khoya and crumble it or mash it to a crumbled texture.
Add powdered sugar ( according to your taste ), powdered cardamom seeds, chironji, coconut, raisins and mix properly.
Before starting to make Gujiya , mix 2 tbs maida in 1/2 cup water for sealing.
Make small balls out of dough.
Take a ball and make puri with the help of a rolling pin.
Take a Gujiya mould ( easily available at local stores during holi ), place the puri on mould as shown.
Put one spoonful of the khoya mixture in it slowly and smear the sides with maida and water liquid.
Now turn the other half side on the khoya mixture and close the mould. Press gently . Take off the extra maida from the mould.
Slowly take out gujiya from the mould. Place it in a damp cloth.
Similarly, make gujiyas from entire mixture and dough.
Heat good amount of oil in a wok. Check the heat by dropping a small ball od maida. If it comes up, it's time to fry gujiyas. Fry two to three at a time or at your convenience.
Fry them very gently. It takes 7-8 minutes to fry Gujiyas.
Now, take fried gujiyas out of the oil. Drain extra oil .
Tasty Gujiyas are ready. Serve.
For Gujiya Wrap -
All purpose flour / Maida - 1/2 kg
Milk - 1 cup
Water -1 cup
Oil - 7-8 tbs.
For Stuffing -
Mawa / Khoya - 1/2 kg
Chironji - 1/2
Dessicated coconut - 1 cup
Raisins chopped - 1 cup
Powdered Sugar - 300 gms
Green cardamom seeds powder - 1 tbs.
Oil for frying
In a wok fry mawa / khoya for 10-15 minutes or till it turns light golden in colour. After it is done, keep aside and let it cool.
Now , take khoya and crumble it or mash it to a crumbled texture.
Before starting to make Gujiya , mix 2 tbs maida in 1/2 cup water for sealing.
Take a ball and make puri with the help of a rolling pin.
Take a Gujiya mould ( easily available at local stores during holi ), place the puri on mould as shown.
Put one spoonful of the khoya mixture in it slowly and smear the sides with maida and water liquid.
Now turn the other half side on the khoya mixture and close the mould. Press gently . Take off the extra maida from the mould.
Slowly take out gujiya from the mould. Place it in a damp cloth.
Heat good amount of oil in a wok. Check the heat by dropping a small ball od maida. If it comes up, it's time to fry gujiyas. Fry two to three at a time or at your convenience.
Fry them very gently. It takes 7-8 minutes to fry Gujiyas.
Now, take fried gujiyas out of the oil. Drain extra oil .
Tasty Gujiyas are ready. Serve.
Hope you liked ..
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ReplyDeletenice blog thanks for sharing. it's a very good blog for Law of making Gujia. i love gujiya.
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