Hello friends, today we are going to prepare sweet and crispy Gujiya recipe / Gujia.  Gujiya sweet can be made with maida/ all purpose flour, suji or whole wheat flour. This gujia recipe has a sweet filling of mava / khoya , mix dry fruits like raisins, almonds, cashew and coconut. This gujiya sweet can be made by using store bought gujiya maker or gujiya mould.

Gujiya is a very popular khoya recipe among North Indian festival dessert recipes. Basically this mava mithai is among one of the Holi recipes, but it can be equally served as  special Diwali sweets.

I am preparing Gujiya with khoya /mava stuffing, which are further dipped into sugar syrup. These fried gujiya easily stays fresh for few days when stored in an air-tight box.

 

INGREDIENTS

For the dough :

  • All purpose flour / maida – 2 cups/ 240 gms
  • Salt – a pinch
  • Clarified butter/ Ghee – 3 tbsp
  • Water – less than ½ cup
 

For the stuffing :

  • Dried evaporated milk solids (Khoya) – ½ cup / 125 gms
  • Powder sugar – 1/2 cup / 85 gms
  • Cardamom (elaichi) – 2-3 powdered
  • Coconut powder – 1.5 tbsp
  • Raisins (kismish) – 1-2 tsp
  • Cashew (kaju) – 1.5 tbsp chopped
  • Almond (badam) – 1 tbsp chopped
  • Chironji – 1 tsp (optional)
  • Clarified butter (ghee) – 1-2 tsp
 

For sugar syrup :

  • Sugar – 1 cup / 200 gms
  • Water – ½ cup
  • Saffron strings (kesar) – few strings
  • Cardamom (elaichi) – 1-2 (you can also powder it)

 

Directions

 

Preparing gujiya dough :

  1. In a mixing dough take flour add a pinch of salt and mix it.
  2. Add 3 tbsp ghee and mix well. The mixture will look like bread crumbs at the end.
  3. Make a semi soft dough by adding little water at a time. ( I approximately used little less than ½ cup for this )
  4. Cover the dough and let it rest for 10-15 minutes.

 

Preparing the stuffing for gujya  :

 

  1. Take a nonstick pan, add 1-2 tsp ghee and khoya in it.
  2. Now turn on the flame and cook the khoya at medium to low flame until it turns light cream in colour and combines together.
  3. Keep the flame from medium to low. I cooked the khoya for about 5-7 minutes.
  4. Turn off the flame and transfer the khoya into a plate or bowl and let it cool completely.
  5. Never mix sugar into hot khoya or else the sugar will melt and make the mixture loose.
  6. Once the khoya cools completely, add coconut powder, powdered sugar, raisins, almond pieces, cashew pieces, chironji and cardamom powder. Mix everything well, breaking any lumps of sugar and khoya. Keep aside.
  7. I always prefer to sieve the powdered sugar before adding it into the khoya to avoid any lumps.
  8. You can taste sugar and can always adjust sugar as per your preference.

 

Preparing gujiya :

 

  1. Take the dough and smooth it by kneading it for about 15-20 seconds.
  2. Divide the dough into equal small parts.
  3. Roll each part in your palms to make a ball. Place each ball into a bowl and cover it.
  4. Lightly dust the rolling surface with some flour. You can even grease the surface.
  5. Roll each ball using a rolling pin into a small circle having 3-4 inches diameter. If you are using a gujiya mold then roll it according to its size.
  6. Do not use too much of dry flour for rolling the circles. You can even try to roll it without the flour.
  7. Apply little water all over the edges.
  8. Place about 1 tbsp to 1.5 tbsp of the khoya filling on one side of the circle, leaving the wet edges.
  9. Do not add too much of the stuffing as it will be very difficult to shape the gujiya and it may break while frying.
  10. Bring together both the edges and join by pressing the edges. Fold the pressed edges inside from start till end into desired shape. It will ensure that the edges are firmly sealed.
  11. Arrange the prepared gujiyas on a plate or tray and cover it with a moist cloth to avoid them from drying.

 

Baking gujiyas :

 

  1. Preheat the oven at convection to 200 degrees C / 390 degree F.
  2. Brush the gujiyas from both sides with melted ghee.
  3. Place the greased gujiyas in a baking tray.
  4. Bake the gujiya at 200 degree C, for about 20 minutes or more until they are golden and crisp.
  5. Place the baked gujiyas on a wire rack for cooling.
  6. If you do not want to dip the gujiya into the sugar syrup, then let it cool completely and then transfer into an air-tight box.
  7. But if you want to dip it into the sugar syrup, then dip the baked gujiyas into the warm syrup and take it out immediately and let it cool completely.

 

Frying the gujiyas :

 

  1. For frying the gujiyas, heat the ghee  /oil in a kadhai at low temperature.
  2. Before adding the gujiyas test the temperature of the ghee / oil by adding a small piece of dough into it.
  3. If the dough comes up gradually and does not change its colour at once, then the ghee is ready for frying. But if sits at the bottom or the dough turns dark immediately, then either the ghee / oil is still cold or it is too hot.
  4. Gently and carefully slide the few gujiyas into the ghee.
  5. Fry the gujiyas by flipping them occasionally till they turn golden.
  6. Drain the gujiyas in plate.
  7. Repeat the same with the remaining gujiyas.

 

Preparing sugar syrup :

 

  1. In a pan add 1 cup sugar and ½ cup water mix it and boil it until the sugar dissolves.
  2. Keep on cooking the syrup until it reaches to 1 string consistency.
  3. To check the consistency, take a drop of sugar syrup in a plate and let it cool for 10-20 seconds.
  4. Press the sugar drop between your thumb and for finger and press it. Gently release your fingers, if it forms 1 string, then the sugar syrup is ready.
  5. Turn off the flame and let the syrup cool for 3-4 minutes.
  6. Now dip one gujiya at a time into the syrup and take it out with a ladle shaking out excess syrup.
  7. Keep the gujiya in a plate and repeat the same with rest of the gujiyas.
  8. Let the sugar coated gujiya cool completely for about 1-2 hours.
  9. Once completely cooled transfer them into an air-tight container.

Tips

  1. Khoya I used was soft, so I used it as it is. But if you are using a stiff / hard khoya, then mesh / grate it before use.
  2. Always fry gujiya at low flame.
  3. Never mix sugar into hot khoya or else the sugar will melt and will make the mixture loose.
  4. Do not heat sugar syrup more than one string or it will coat a thick sugar coating on the gujiya.
  5. Never dip gujiya into the hot sugar syrup, let it cool for few minutes before using.
  6. I always prefer to sieve the powdered sugar before adding it into the khoya to avoid any lumps.
  7. You can taste sugar and can always adjust sugar as per your preference.
  8. Do not use too much of dry flour for rolling the circles. You can even try to roll it without the flour.
  9. Do not add too much of the stuffing as it will be very difficult to shape the gujiya and it may break while frying.

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