Sooji Mawa Gujiya
2017-03-12 16:32:06
Happy, Colorful and Safe Holi to everyone! I can't imagine my Holi without preparing gujiyas. Gujiya is a fried pastry filled with an aromatic mixture of khoya, coconut and nuts. It is a very popular Indian dessert prepared all over India on festivals like Holi and Diwali. Try these gujiyas this Holi and let me know how it turned out for you!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients for the crust
- All purpose flour- 2 cups
- Ghee - 3 Tbsp
- Lukewarm water- 1/2 cup or as needed to make a stiff dough
Ingredients for the filling
- Mawa/Khoya- 1 cup (Check out the recipe for Homemade Khoya)
- Semolina / Sooji - 2 Tbsp
- Coconut - 1/4 cup, grated
- Almonds - 2 Tbsp, slivered
- Cashew nuts- 1 Tbsp, chopped
- Melon seeds- 1 Tbsp
- Cardamom powder- 1/2 Tsp
- Powdered sugar - 1/2 cup
- Ghee - 1 Tbsp
Ingredients for sugar syrup
- Sugar - 1 1/2 cup
- Water - 1 cup
- Cardamom powder - 1/4 Tsp
- Saffron - 10-12 strands
Other ingredients
- Ghee to deep fry the gujhiyas
Instructions
- Take flour in any vessel, add ghee, mix it well with the flour. Now add water little by little and knead stiff and tight dough, same as required for making pooris. Cover the dough and keep it aside for half an hour.
- Roast the semolina on a low medium flame in a deep non-stick pan for 2 minutes or until light brown. Take it out in a plate and keep it aside.
- Heat 1 tbsp ghee in a deep non stick pan. Add khoya and roast the khoya on a low flame for 2 minutes or until the khoya is light brown. Add roasted semolina, coconut and nuts. Mix it well until well combined. Take it out in a bowl. Let it cool slightly. When it is slight warm, add powdered sugar and cardamom powder. Mix it well.
- Now make the sugar syrup on a medium flame by boiling the sugar and water in a sauce pan until syrup is about 1 thread. Add cardamom powder, saffron and mix it well and switch off the flame. Keep it aside.
- To make the gujiya, knead the dough 1 more time for a minute until smooth.
- Divide the dough into 20 equal parts and roll into balls with the palm of your hands.
- Roll each ball into about 4-inch diameter (like poori or chapati).
- Place the portion of the stuffing in the center, apply little water on the sides, fold it over to make a semi-circle,and press the sides well. You can use fork to seal the edges or you can twist the sides of the gujiya inwards to form pleats. (If you have gujiya mould, you can use that too). Make rest of the gujiyas the same way. Cover the gujiya with some cloth to avoid getting them dry.
- Heat the ghee in a deep kadhai. Deep fry the gujiyas few at a time on a low-medium flame till they turn golden brown in color from all the sides. Drain on an absorbent paper.
- Dip the gujiyas in sugar syrup for 3-4 minutes and take it out. Serve immediate or cool completely and store in an air-tight container and consume with in 4-5 days.
Hungry soul by Abha https://hungrysoulbyabha.com/
