Mawa Gujiya
Mawa Gujiya
 
Prepare time: 10 min
Cook: 1 hour
Ready in: 1 hour 10 min

Mawa Gujiya

Mawa Gujiya is a customary Indian seared cake loaded down with sweet coconut and Khoya filling. Gujia is an absolute necessity to make a recipe for the celebration of Holi. Here is the manner by which to make it at home (Step by Step).

Mawa Gujiya

Holi is one of my Favorite festivals. Aside from getting doused with hued water and playing with huge loads of gulaal, I love the luxuries that we will savor on Holi.

At the point when I was a child, my mother used to make an immense assortment of snacks for this celebration.

There were a few dishes which she made consistently, however, a great deal of them were this celebration explicit.

Gujiya, Gajar Ki Kanji, Aloo Ke Chips, Aloo Ke Papad, and Papdi were set apart as her unique dishes and she made them just for uncommon events and celebrations.

Yet, out of each one of those plans, Gujiya was awesome. It is more similar to a sweet dumpling produced using universally handy flour and khoya.

It is notable in northern provinces of India such as Uttar Pradesh, Bihar, Madhya Pradesh, and Rajasthan.

Furthermore, on top of this, my mother makes the best Gujiya ever.

After I got hitched, my mother consistently used to send me a lot of these consistently, so I had basically never given my hands a shot-making these ordinary celebration plans and never minded learning them by the same token.

Yet, as of late, felt that it isn’t serious, I could make them once and sort things out without anyone else.

So I gave them with my mom’s direction a shot call.

I made suspicions, for example, making this is simply so dreary and tedious, molding them, no difference, either way, I snot humanly attainable and all the more such stuff.

I’m certain a large number of you more likely than not suspected something very similar, isn’t that so?

However, trust me, subsequent to making these at home, every one of my questions got cleared and I had the option to make the best Gujiya Recipe ever.

They are so natural to make that you would be joyfully astounded by the ultimate result.

Gujia is like Maharashtrian karanji aside from that their filling is unique.

In Karanji, the filling is coconut predominant and no khoya is added to it. You can call them coconut gujiya 🙂

So snatch this opportunity to examine the formula of these and do make them this Holi. And keeping in mind that you are grinding away, observe Holi with your friends and family and let them appreciate your heavenly Gujiya also!

Genius Tips by Bikram

You will require a form to shape the Gujiya except if you are proficient at fixing the edges utilizing your fingers.

So make a point to get one in advance or request it on the web.

For the filling, you can utilize other dry natural products like almonds, cashew nuts, pistachios, and so on

I likewise use chironji and raisins as my mom do. Poppy seeds are additionally an incredible option for the filling.

Searing these is a period-taking interaction. Be intellectually arranged that this specific cycle will require some investment.

Rest everything is a breeze. You can make these in little clumps that you can undoubtedly do.

Each clump will require 15-20 minutes of browning.

You would prefer not to sear the Gujiya on high warmth. They will be carmelized from outside yet will be crude from inside and that is not cool.

In some cases, one of the Gujiya breaks while searing and the filling begin to stick on others.

There is no salvage for that bunch except for the following one, strain the ghee utilizing a metal sifter and afterward use it for searing.

The batter should be covered with sodden fabric consistently. Subsequent to forming the Gujiya, keep them on a plate covered.

You can without much of a stretch half or twofold this formula.

Try to seal the gujiya very well in the wake of stuffing. In the event that they open, while searing, their rounding will come out and ruin the whole bunch.

You can supplant ½ cup khoya with ½ cup cooked suji in the filling.

Mawa Gujiya

How to make it without khoya/Mawa?

On the off chance that you don’t approach khoya, you can make mock khoya utilizing milk powder.

Add some milk to drain powder and blend well until it is smooth and the consistency is equivalent to khoya.

Furthermore, presently use it instead of normal khoya.

How to make it with Suji?

Gujiya made utilizing Sooji are more conservative to make their time span of usability is longer than mawa gujiya.

To make Sooji Gujiya, broil 1 cup sooji and afterward add dry foods grown from the ground to it.

Utilize this blend to fill the Gujiya.

How to make it firm?

To make Gujiya firm, add some ghee in the flour as referenced in the formula and fry on medium-low warmth.

How to create?

Utilizing a form is the easy method to crease the Gujia. In any case, hand collapsing the edges was viewed as craftsmanship in times past and on the off chance that you are capable of the interaction, take the plunge.

How to make these Baked?

To make prepared Gujiya, preheat the stove to 160 degrees C. Line the Gujiya on a preparing sheet and brush them with ghee.

Heat for 15-20 minutes and afterward turn them over and prepare for another 10-12 minutes.

Bit by bit Recipe

Blend dissolved ghee in with universally handy flour and rub it with your palms.

Ply a delicate batter utilizing water. Cover and keep to the side.

Break the khoya into little pieces and fry till pinkish in shading.

Allow it to cool and afterward add coconut, chironji, raisins, sugar and cardamom. Blend well.

Blend generally useful flour and water in a bowl.

Ply the mixture briefly. Gap it into 40 pieces. Fold each piece into a 4-inch plate. Keep the moved circles in a plate covered with soggy fabric. While rolling the batter, keep the excess mixture covered.

Manipulate the mixture briefly. Separation it into 40 pieces. Fold each piece into a 4-inch plate. Keep the moved circles in a plate covered with soggy material. While rolling the batter, keep the excess mixture covered.

Apply the sealant on the boundaries and press the shape.

Fill the depression with documenting.

Eliminate the additional batter from around. Eliminate the gujiya from the shape and store on a plate.

Warmth ghee in a substantial base container. Profound fry the gujiyas on medium fire till delicately seared. Let the gujiyas cool prior to putting away them in an impermeable compartment.

These best mawa Gujiya are a conventional Indian singed baked good loaded down with coconut and Khoya filling. It is an absolute necessity to make the recipe for Holi.

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5 from 2 votes

Mawa Gujiya

These best mawa Gujiya is a conventional Indian singed baked good loaded down with coconut and Khoya filling. It is an absolute necessity to make a formula for Holi.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian
Keyword: Gujiya Recipe
Servings: 8 people
Calories: 249kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

For the dough

  • 4 cups Maida
  • ½ cup Ghee (Melted)

For the filing

  • 200 g Khoya
  • 2 cups Dry Coconut (Finely grated)
  • ½ cup Chironji
  • ½ cup Raisins
  • 200 g Powdered Sugar
  • 2 tsp Cardamom powder

For Sealant

  • 2 tbsp Maida
  • 3 tbsp Water

Instructions

For the dough

  • Blend liquefied ghee in with generally useful flour and rub with your palms.
  • Make a soft dough useing water.
  • Cover and keep to the side.

For the filling

  • Break the khoya into little pieces and fry till pinkish in shading.
  • Allow it to cool and afterward add ground coconut, chironji, raisins, caster sugar and cardamom powder.
  • Mix well.

For sealant

  • Blend maida and water in a bowl.

To make Gujiya

  • Ply the mixture briefly.
  • Separation it into 40 pieces.
  • Fold each piece into a 4-inch plate.
  • Keep the moved circles in a plate covered with sodden fabric.
  • While rolling the batter, keep the leftover mixture covered.
  • Keep the moved circle in the gujiya shape and fill it with 1 and ½ tsp of filling.
  • Apply the sealant on the lines and press the form.
  • Eliminate the additional batter from around.
  • Eliminate the gujiya from the shape and store it in a plate covered with clammy fabric.
  • Make all the gujiyas similar.
  • Warmth ghee in a weighty base skillet.
  • Profound fry the gujiyas on medium-low fire till softly caramelized.
  • Let the gujiyas cool prior to putting away them in a hermetically sealed holder.

Notes

  • You will require a form to shape the Gujiya except if you are capable of fixing the edges utilizing your fingers. So make a point to get one preceding hand or request it on the web.
  • For the filling, you can utilize other dry natural products like almonds, cashew nuts, pistachios and so on I just use chironji and raisins as my mother do. Poppy seeds are additionally an incredible option for the filling.
  • Browning these are a period-taking interaction. Be intellectually arranged that this specific interaction will require some investment. Rest everything is a breeze. You can make these in little groups that you can undoubtedly do. Each group will require 15-20 minutes of browning.
  • You would prefer not to sear the Gujiya on high warmth. They will be carmelized from outside yet will be crude from inside and that is not cool.
  • Some of the time one of the Gujiya breaks while fricasseeing and the filling begins to stick on others. There is no salvage for that group except for the following one, strain the ghee utilizing a metal sifter and afterward use it for browning.
  • The batter should be covered with a wet material untouched. In the wake of molding the Gujiya, keep them on a plate covered.
  • You can without much of a stretch half or twofold this formula.
  • Make a point to seal the gujiya very well subsequent to stuffing. In the event that they open, while searing, their rounding will come out and ruin the whole group.

Nutrition

  • Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 0.6mg | Calcium: 75mg | Iron: 1.5mg

Ingredients

For the dough

  • 4 cups Maida
  • ½ cup Ghee (Melted)

For the filing

  • 200 g Khoya
  • 2 cups Dry Coconut (Finely grated)
  • ½ cup Chironji
  • ½ cup Raisins
  • 200 g Powdered Sugar
  • 2 tsp Cardamom powder

For Sealant

  • 2 tbsp Maida
  • 3 tbsp Water
Directions

For the dough

  1. Blend liquefied ghee in with generally useful flour and rub with your palms.
  2. Make a soft dough using water.
  3. Cover and keep to the side.

For the filling

  1. Break the khoya into little pieces and fry till pinkish in shading.
  2. Allow it to cool and afterward add ground coconut, chironji, raisins, caster sugar and cardamom powder.
  3. Mix well.

For sealant

  1. Blend maida and water in a bowl.
  2. To make Gujiya
  3. Ply the mixture briefly.
  4. Separation it into 40 pieces.
  5. Fold each piece into a 4-inch plate.
  6. Keep the moved circles in a plate covered with sodden fabric.
  7. While rolling the batter, keep the leftover mixture covered.
  8. Keep the moved circle in the gujiya shape and fill it with 1 and ½ tsp of filling.
  9. Apply the sealant on the lines and press the form.
  10. Eliminate the additional batter from around.
  11. Eliminate the gujiya from the shape and store it in a plate covered with clammy fabric.
  12. Make all the gujiyas similar.
  13. Warmth ghee in a weighty base skillet.
  14. Profound fry the gujiyas on medium-low fire till softly caramelized.
  15. Let the gujiyas cool prior to putting away them in a hermetically sealed holder.
Notes
  • You will require a form to shape the Gujiya except if you are capable of fixing the edges utilizing your fingers. So make a point to get one preceding hand or request it on the web.
  • For the filling, you can utilize other dry natural products like almonds, cashew nuts, pistachios and so on I just use chironji and raisins as my mother do. Poppy seeds are additionally an incredible option for the filling.
  • Browning these are a period-taking interaction. Be intellectually arranged that this specific interaction will require some investment. Rest everything is a breeze. You can make these in little groups that you can undoubtedly do. Each group will require 15-20 minutes of browning.
  • You would prefer not to sear the Gujiya on high warmth. They will be carmelized from outside yet will be crude from inside and that is not cool.
  • Some of the time one of the Gujiya breaks while fricasseeing and the filling begins to stick on others. There is no salvage for that group except for the following one, strain the ghee utilizing a metal sifter and afterward use it for browning.
  • The batter should be covered with a wet material untouched. In the wake of molding the Gujiya, keep them on a plate covered.
  • You can without much of a stretch half or twofold this formula.
  • Make a point to seal the gujiya very well subsequent to stuffing. In the event that they open, while searing, their rounding will come out and ruin the whole group.

Nutrition

Calories: 249kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 87mg | Fiber: 1g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 0.6mg | Calcium: 75mg | Iron: 1.5mg

Mawa Gujiya

 

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