Gujiya – Holi Recipe

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    Gujiya is a popular Indian sweet which is especially made in North India during the festival of Holi. Gujiya is a sweet dumpling which is filled with nuts, raisins, coconut and khoya/mawa [thickened milk]. It is known by different names across different states in India.

    Holi is the festival of colors and one that everyone looks forward to. As a child, getting to eat gujiya was the only thing that made me excited about this festival. Throwing colors and water on everyone was never my cup of tea and Diwali was and will always be my favorite festival. But still Holi had its charm and the biggest was getting to eat hot homemade gujiyas. Yummy!

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    Every year few days before Holi, we would all sit down to make gujiyas. I always used to help mom in making this sweet, of course I didn’t know to knead the dough and all but I used to do the filling part. It used to be a lot of fun and today while making gujiyas I was terribly missing everyone back home. I wish I could join everyone like before, here I had to make this all alone.

    Anyway gujiya is a dumpling made from all purpose flour and the main filling is khoya/mawa, which is thickened milk. We can make mawa at home but the process is tedious, you have to boil the milk and then keep stirring it at low flame till it thickens completely and all you are left with is dry thickened milk. In India, we do get mawa at stores but at my home we always make fresh mawa. Let’s just say I was lazy enough to do all that and got frozen mawa from the Indian store in stead. It can obviously never taste as good as fresh mawa but still I was able to make some nice gujiyas out of it.

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    Last year when I wanted to make gujiyas, I searched for the gujiya mold everywhere. To my surprise none of the Indian stores here had it. Finally I was able to find this dough press set on Amazon, it was very similar to the gujiya mold. So if you are in US and can’t find gujiya molds anywhere, get this dumpling dough press set online.

    Wishing everyone a very happy and safe Holi! Happy Holi!! : )

     

    Yield: 14-15 Gujiya [depending on size of the mold]

    Ingredients

    For the dough

    All purpose flour (maida): 1 cup

    Ghee (clarified butter): 2.5 tbsp [can also use oil in stead]

    Water [cold]: 1/4 cup + 1-2 tbsp

    ———-

    For the filling

    Mawa/Khoya: 3/4 cup, crumbled

    Shredded coconut: 3 tbsp

    Sugar: 5-6 tbsp

    Cardamom powder: 1/2 tsp

    Raisins: 2 tbsp

    Almonds: 2 tbsp, silvered & chopped

    Cashews: 1 tbsp, chopped

    Chironji nuts: 2 tbsp

    Dates: 3-4, chopped [optional]

    ———-

    Ghee or Oil: for deep frying

    Flour-water paste: to seal the gujiyas

     

    Method

    Make the dough

    1. Sift 1 cup of all purpose flour in a bowl.

    2. Add the melted ghee or oil and rub the mixture with your fingers till  ghee is well incorporated in the flour.

    3. Add water gradually and knead to form a smooth dough. Cover the dough with a damp cloth and let it sit for 30 minutes.

    Gujiya-Recipe-Step-1-notitle-cwmMake the filling 

    4. Heat 1 tbsp of oil or ghee in a pan. Add nuts and raisins and fry till they are light golden brown in color. Once done, take them out of the pan and set aside.

    5. In the same pan, add the mawa and roast till it gives a nice fragrance and turns light golden brown in color. Take out of the pan and set aside.

    6. In the same pan, now roast the shredded coconut for a minute or so, set aside.

    Gujiya-Recipe-Step-2-notitle-cwm

    7. In a bowl, mix together mawa, shredded coconut, nuts, raisins and cardamom powder.

    8. Add the sugar and mix thoroughly. The filling for the gujiya is now ready.

    9. In a small bowl, make a paste of 1 tbsp of flour and 2 tbsp of water. This will be used to seal the gujiyas.

    Gujiya-Recipe-Step-3-notitle-cwm

    Make the gujiya

    10. Take out the dough that has been resting for 30 minutes. Knead it for a minute or so and then make small balls out of it. Take a ball and roll it to a circle of around 4 inch and place it on top of the gujiya mold. Apply the flour-water paste all around the circle.

    11. Place 2-3 tsp of filling on one side of the mold but do not overfill else the gujiya will open up while frying.

    12. Close the mold and remove the excess dough from the sides. Place this excess dough along with the remaining dough to make more gujiyas. The gujiya is now ready to be deep fried. Repeat the same process till the dough is over.

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    13. Heat oil/ghee in a wok (kadhai) and set the heat to medium-low. In the meanwhile finish making all the gujiyas and keep them covered with a cloth until the oil is ready.

    14. Place 3-4 gujiyas together in the oil (can put more or less depending on the size of your wok) and fry them till they are light golden brown in color. Fry all the gujiyas in the same way.

    15. Place the gujiyas on a tissue paper to drain excess oil.

    Gujiya-Recipe-Step-5-notitle-cwmOnce they have cooled down, you can store the gujiyas in an airtight container. They will stay good for 10-15 days or maybe more, in my house they never lasted that long in the first place so it’s difficult to predict it’s exact shelf-life.

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    * For the best taste fry the gujiyas in 100% ghee. I used a combination of both oil and ghee.

    * You can use any nuts of your choice for the filling.

    * Fry the gujias on medium-low heat and fry till they are very light golden brown in color.

    * Many people dip the fried gujiyas in sugar syrup, you can do that too. It’s something that’s not done in my house hence I skipped that part.

    Mawa Gujiya - Holi Recipe

    Sweet dumpling filled with thickened milk (mawa), nuts, coconut & raisins. Traditionally made in India during the festival of colors, Holi!
    Course Sweet
    Cuisine Indian
    Servings: 14 Gujiya
    Author: Manali
    Print

    Ingredients

    For the dough

    • 1 cup all purpose flour
    • 2.5 tbsp ghee, may use oil too
    • ¼ cup + 1-2 tbsp cold water

    For the filling

    • ¾ cup mawa, crumbled
    • 3 tbsp shredded coconut
    • 5-6 tbsp sugar
    • ½ tsp cardamom powder
    • 2 tbsp raisins
    • 2 tbsp almonds, silvered & chopped
    • 1 tbsp cashews, chopped
    • 2 tbsp chironji nuts
    • 3-4 dates, chopped [optional]
    • ---------
    • ghee, or use oil for deep frying
    • flour-water paste, to seal the gujiyas

    Instructions

    Make the dough

    1. Sift 1 cup of all purpose flour in a bowl.
    2. Add the melted ghee or oil and rub the mixture with your fingers till ghee is well incorporated in the flour.
    3. Add water gradually and knead to form a smooth dough. Cover the dough with a damp cloth and let it sit for 30 minutes.

    Make the filling

    1. Heat 1 tbsp of oil or ghee in a pan. Add nuts and raisins and fry till they are light golden brown in color. Once done, take them out of the pan and set aside.
    2. In the same pan, add the mawa and roast till it gives a nice fragrance and turns light golden brown in color. Take out of the pan and set aside.
    3. In the same pan, now roast the shredded coconut for a minute or so, set aside.
    4. In a bowl, mix together mawa, shredded coconut, nuts, raisins and cardamom powder.
    5. Add the sugar and mix thoroughly. The filling for the gujiya is now ready.
    6. In a small bowl, make a paste of 1 tbsp of flour and 2 tbsp of water. This will be used to seal the gujiyas.

    Make the gujiya

    1. Take out the dough that has been resting for 30 minutes. Knead it for a minute or so and then make small balls out of it. Take a ball and roll it to a circle of around 4 inch and place it on top of the gujiya mold. Apply the flour-water paste all around the circle.
    2. Place 2-3 tsp of filling on one side of the mold but do not overfill else the gujiya will open up while frying.
    3. Close the mold and remove the excess dough from the sides. The gujiya is now ready to be deep fried. Repeat the same process till the dough is over.
    4. Heat oil/ghee in a wok and set the heat to medium-low. In the meanwhile finish making all the gujiyas and keep them covered with a cloth until the oil is ready.
    5. Place 3-4 gujiyas together in the oil and fry them till they are light golden brown in color. Fry all the gujiyas in the same way.
    6. Place the fried gujiyas on tissue paper to drain excess oil.
    7. Once cooled, store the gujiyas in an airtight container.

     

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