Gujiya Recipe | Traditional Mawa Gujiya for Holi & Diwali
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Introduction
Learn the easy recipe of making traditional Mawa Gujiya, which has a crispy outer layer and sweet coconut-mawa filling. Make this delicious sweet on Holi and festivals.
Time Required:
Steps Time
- Preparation Time 20 mins
- Cooking Time 25 mins
- Total Time 45 mins
- Quantity 12-15 Gujiyas
Tools Required:
| उपयोग | उपकरण |
|---|---|
| आटा गूंथने के लिए | बाउल |
| भरावन मिलाने के लिए | मिक्सिंग बाउल |
| बेलने के लिए | बेलन और चकला |
| गुजिया काटने के लिए | गुजिया मोल्ड या छोटा कटोरा |
| तलने के लिए | कढ़ाही |
| परोसने के लिए | प्लेट / सर्विंग ट्रे |
Ingredients:
For dough:
- Maida – 2 cups
- Ghee – 4 tbsp (for kneading)
- Water – for kneading dough
For stuffing:
- Mawa (khoya) – 1 cup (roasted)
- Coconut (grated) – 1/2 cup
- Powdered sugar – 3/4 cup
- Cashews, almonds – 2 tbsp (chopped)
- Raisins – 1 tbsp
- Cardamom powder – 1/2 tsp
For frying:
- Ghee or oil – as required
Step-by-Step Method:
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Step 1: Prepare the dough
- Add ghee to the maida and mix well till the aroma of the ghee comes out.
- Now add water little by little and knead a stiff dough.
- Cover it with a wet cloth and keep it for 15–20 minutes.
Step 2: Prepare the stuffing
- Add coconut, sugar powder, dry fruits and cardamom powder to the roasted mawa.
- Mix well and let it cool.
Step 3: Making Gujiya
- Make small balls of dough and roll them like puri.
- Cut with a mould or bowl. Fill 1 tsp of stuffing in the centre.
- Apply water on the edges and seal and press the edges well.
Step 4: Frying
- Heat ghee in a pan.
- Fry the Gujiya on low flame till golden and crisp.
- Remove on tissue paper.
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Serving Suggestions:
- Store the Gujiya in an airtight container after it cools down.
- It can be served hot or at room temperature.
FAQ – Frequently Asked Questions:
How long can Gujiya be stored?
Gujiya can be stored in an airtight container for 7–10 days.
What can be used in place of mawa?
You can also use coconut, dry milk powder or semolina.
Why does Gujiya tear?
If the stuffing is overfilled or the edges are not sealed properly, Gujiya may tear while frying.
Cooking Tips:
- Use the stuffing only after it cools completely.
- Mix the ghee well in the flour, only then the Gujiya will become crispy.
- The oil or ghee should be slightly hot, not too hot, otherwise the Gujiya will remain raw from inside.
Conclusion:
Gujiya is not just a sweet, it is the identity of festivals. Every bite of it is associated with sweet memories. By following the above step-by-step method, you too can make traditional and delicious Gujiya at home – that too without any hassle.
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