Gujiya Recipe | Indian Sweet Recipe

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Gujiya Recipe | Indian Sweet Recipe.

Gujiya is one of the very famous Indian sweet dish specially prepared for holi and diwali. It has huge popularity in north India side as well as other regions of India. Gujiya is nothing but a deep fried pastry stuffed with mava or khoya, dry fruits and some other spices and ingredients. It is a simple and easy to make Indian sweet or dessert recipe, it takes little more time but if you want something good to eat then time is not to be considered.

Gujiya Recipe. North Indian Sweet Recipe. Indian Sweet Recipe. How to Make Gujiya. How to Cook Gujiya.
Gujiya Recipe Photo.

For making this healthy and delicious north Indian sweet dish first the dough is prepared with ghee and all purpose flour and given rest for half an hour. Then sugar syrup is prepared of one thread consistency along with sugar syrup stuffing is prepared to consume the time. You can make dough before few minutes to shorten the time. All the required ingredients to make this gujiyas are very simple and commonly available which is a good thing.

This gujiyas looks very similar to the ghugaras but ghughras are not sweet taste of both are very different. Here you will see this recipe with very simple step by step instructions so you can make it at your home without any hustles. Plus if you have any difficulties then you can also watch the video recipe of this yummy and delicious gujiyas. Along with this you may also like some other sweet recipes like rice kheer, chocopie with dates, papaya cashew rolls etc…..

Ingredients for Gujiya:

For Dough:

500 gm All Purpose Flour.
125 ml Ghee.

For Sugar Syrup:

125 ml Water.
250 gm Sugar.
Pinch of Cardamom Powder.
Few Threads of Saffron.

For Stuffing:

250 gm Mava.
2/3 Cup Powdered Sugar.
50 gm Roasted Sooji or Smolina.
25-30 Chopped and Little Roasted Cashew Nuts.
25-30 Chopped and Little Roasted Almonds.
2 tbsp Raisins.
2 tbsp Chironji.
Few Threads of Saffron.
Ghee for frying.

How to Make Gujiya:

Step 1.

Put all purpose flour in a big plate or bowl then add in ghee and mix well, now add in water as per required and knead dough like of puri, keep the dough coved aside.

Step 2.

Take a pan add sugar and water in it to make sugar syrup, cook it till all sugar dissolves, stir in between so it will don’t stuck to bottom.
Add little saffron and cardamom powder and mix well, consistency of sugar syrup should be one thread.

Step 3.

Now for making stuffing first of all grate or crush the mava with hands, put the mava in pan and roast it at medium low heat for 2-3 minutes, stir it continuously so it will don’t burnt or stick to bottom.
Take out the mava in a plate and let it cool down at room temperature for few minutes.

Step 4.

Now take mava in a mixing bowl, add little saffron, cardamom powder, raisins, chironji, almonds, cashew nuts and roasted sooji, mix all the things well.
Now add powdered sugar in stuffing and again mix well, make sure that while adding powdered sugar mava should not be hot.

Step 5.

Now make small balls from dough, apply little oil to the balls and roll out the balls in small sizes of puris using rolling pin and board, size of the puris should be according to gujiya mould.

Step 6.

Now put puri in gujiya mould then add around 1 tsp of stuffing at centre, apply little all purpose flour slurry at the edges and cover the mould, remove the thick edges, make all the gujiyas ready this way.

Step 7.

Now heat ghee for deep frying, when it becomes little hot put gujiyas in and fry till become light golden brown, take out the gujiyas from ghee and directly put in sugar syrup.

Step 8.

Stir the gujiyas in sugar syrup now and then for 1-2 minutes then take out in a strainer so it will not absorb excess sugar syrup, make all the gujiyas this way.
Finally garnish the gujiyas with some chopped pistachious and serve.

Gujiya Recipe | Indian Sweet Recipe

Healthy and Delicious Gujiya Recipe.
Course Sweet
Cuisine Indian
Author Neelima Mittal

Ingredients

  • For Dough:
  • 500 gm All Purpose Flour.
  • 125 ml Ghee.
  • For Sugar Syrup:
  • 125 ml Water.
  • 250 gm Sugar.
  • Pinch of Cardamom Powder.
  • Few Threads of Saffron.
  • For Stuffing:
  • 250 gm Mava.
  • 2/3 Cup Powdered Sugar.
  • 50 gm Roasted Sooji or Smolina.
  • 25-30 Chopped and Little Roasted Cashew Nuts.
  • 25-30 Chopped and Little Roasted Almonds.
  • 2 tbsp Raisins.
  • 2 tbsp Chironji.
  • Few Threads of Saffron.
  • Ghee for frying.

Instructions

  • Put all purpose flour in a big plate or bowl then add in ghee and mix well, now add in water as per required and knead dough like of puri, keep the dough coved aside.
  • Take a pan add sugar and water in it to make sugar syrup, cook it till all sugar dissolves, stir in between so it will don’t stuck to bottom.
  • Add little saffron and cardamom powder and mix well, consistency of sugar syrup should be one thread.
  • Now for making stuffing first of all grate or crush the mava with hands, put the mava in pan and roast it at medium low heat for 2-3 minutes, stir it continuously so it will don’t burnt or stick to bottom.
  • Take out the mava in a plate and let it cool down at room temperature for few minutes.
  • Now take mava in a mixing bowl, add little saffron, cardamom powder, raisins, chironji, almonds, cashew nuts and roasted sooji, mix all the things well.
  • Now add powdered sugar in stuffing and again mix well, make sure that while adding powdered sugar mava should not be hot.
  • Now make small balls from dough, apply little oil to the balls and roll out the balls in small sizes of puris using rolling pin and board, size of the puris should be according to gujiya mould.
  • Now put puri in gujiya mould then add around 1 tsp of stuffing at centre, apply little all purpose flour slurry at the edges and cover the mould, remove the thick edges, make all the gujiyas ready this way.
  • Now heat ghee for deep frying, when it becomes little hot put gujiyas in and fry till become light golden brown, take out the gujiyas from ghee and directly put in sugar syrup.
  • Stir the gujiyas in sugar syrup now and then for 1-2 minutes then take out in a strainer so it will not absorb excess sugar syrup, make all the gujiyas this way.
  • Finally garnish the gujiyas with some chopped pistachious and serve.

Notes

Fry the gujiyas in ghee don’t use oil else it will not taste good.
Roast the mava well so the chef life of gujiya will increase.
Dough of gujiya should be little harder than of puris.
Apply the all purpose flour slurry on the edges while stuffing gujiyas.