sweet deep-fried dumpling/GujiyaJump to Recipe
You prepare everything; still, your Holi will be incomplete without Gujiya, especially in North India. This is a very popular and famous dish in North India in Holi and Diwali or any other festivals in India. Crispy and scaly pastry filled with lots of grated dry fruits, desiccated coconut, and sweet mawa/Khoya (condensed milk solids) stuffing. A sweet fried dumpling made from all-purpose flour and filled with mawa/ khoya (milk solids), desiccated coconut, nuts, and suji, this is How to Make amazing Holi special Gujiya.
In our side (West Bengal) this famous sweet is not that popular, but in my service life, when I was outside of Bengal, used to play Holi with North Indians, where my main attraction was the Gujiya/karanji(a little difference is there in stuffing in karanji, which is famous in Maharashtra).
There are very simple three steps to make Gujiya
1. Making the dough of all-purpose flour
2. Making the filling of nuts and sweets, and
3. Frying the patties
The dough for the gujiya is made with all-purpose flour, ghee/oil, and water.
The heart of the gujiya is its filling. The main ingredients for the filling are mawa, desiccated coconut, and nuts. I also added some suji to my gujiya recipe.
And the last part is to fry it in oil or ghee in proper temperature (medium-low heat) otherwise it will be ruined
How to Make amazing Holi special Gujiya?
- Gas Stove
- A hard bottomed kadai or a fry pan
- A mixing bowl
- A gujiya mould(optional)
For making dough
- 1.5 cup all purpose flour
- 4 tbsp ghee
- 1/2 cup water
- 2 tbsp chopped raisins
- 3 tbsp cashew
- 10-12 pcs almond
- 1/3 cup semolina
- 1/3 tbsp desicated coconut
- 1 tbsp ghee
- 150 gm khoya/mawa/milk solid
- 2 tbsp sugar powder
For frying the gujiyas
- 2 cup ghee/oil
- Take a mixing bowl,add flour and a pinch of salt in a mixing bowl, and add ghee with flour. Using your figure and palms, rub the flour and ghee nicely to make a smoothtexture
- Start sprinkling luke warmwater little by little and knead to make slightly tight dough.
- 1. Coverthe dough and allow it to rest for half an hour
Makingthe filling of nuts and sweets of Gujiya
- 1. Add littleoil to a wok; add semolinaand fry it little to make light brown, then add the mixed nuts suji and fry fora minute. Set aside.
- Nowremove the cover of the dough and Divide it into equal-sized balls. Take oneball and roll it to flat 3-4 inch diameter circle. Make sure the flat baseshould not be very thin; otherwise the filler will come out from the outerlayer. Place a tablespoon full of nuts and mawa filling in the center of theflat base
- Nowmoisten the edge of the flat base with the help of water (keep a small bowl mixwith flour and water) of. Now fold it such a waythat should cover the filling, press softly, and seal the edges properly
FRYING THE GUJIYAS
- Takea hard bottomed pan. Heat oil in a low-medium flame, slowly put the gujiyas oneby one and deep-fry them until golden brown. It will take around 10-12 minutesfor each batch
Main Equipment required for making gujiya
A hard-bottomed Kadai or a frying pan
A mixing bowl
A gujiya mould (optional)
Ingredient List For amazing Holi special Gujiya
This gujiya requires very basic ingredients that you already have in your kitchen.
- All purpose Flour — Generally all purpose flour is used in Gujiya recipe for fine texture.
- Oil/ Ghee — Ghee is used as a moyan while kneading the dough, you can use oil also instead of ghee to make gujiya crispy.
- Salt — Just a pinch is added to the dough to make the taste.
- Mawa— this is the main ingredients of gujiya to give the sweet flavor.
- Semolina-use suji to boost the flavor
- Desiccated coconut powder-It is also added with mawa to enhance the flavor.
- Sugar —powdered sugar is used to make the gujiya more sweet flavor.
- Mixed Nuts — mostly cashew, almond and raisins are used, but you can use any nuts
- Oil/ghee-To deep-fry the gujiyas ,normally used any ghee, you can use oil also
How to Make amazing Holi special Gujiya
- Take a mixing bowl, add flour and a pinch of salt in a mixing bowl, and add ghee with flour. Using your figure and palms, rub the flour and ghee nicely to make a smooth texture.
- Start sprinkling luke warm water little by little and knead to make slightly tight dough.
- Cover the dough and allow it to rest for half an hour
Making the filling of nuts and sweets of GUJIYA
- Add little oil to a wok; add semolina and fry it little to make light brown, then add the mixed nuts suji and fry for a minute. Set aside.
- Add khowa/mawa to the same pan and heat it for about 2-3 minutes to become soft, and then add the roasted nuts and suji and desiccated coconut. Once done, keep it aside to cool.
- Now remove the cover of the dough and Divide it into equal-sized balls. Take one ball and roll it to flat 3-4 inch diameter circle. Make sure the flat base should not be very thin; otherwise the filler will come out from the outer layer. Place a tablespoon full of nuts and mawa filling in the center of the flat base.
- Now moisten the edge of the flat base with the help of water (keep a small bowl mix with flour and water) of. Now fold it such a way that should cover the filling, press softly, and seal the edges properly.
FRYING THE GUJIYAS
- Take a hard bottomed pan. Heat oil in a low-medium flame, slowly put the gujiyas one by one and deep-fry them until golden brown. It will take around 10-12 minutes for each batch.
- Now slowly take out all the gujiyas and serve.
- Now if you want you can dip the gujiya into sugar syrup, that is another step but I have not done this step.
Notes: There are a few points to remember to make Gujiya almost perfect.
- Moyan — for crispiness of the gujiyas, moyan is very important. Your gujias are totally depends on this step only. Without moyan it will become like a sweet poori.
- Water — Use lukewarm water for kneading the gujiya dough.
- Filling — Do not overfilling the gujiyas; all will come out while frying
- Seal and secure — To avoid a mess, make sure that your gujiyas are sealed properly. Before sealing, make a mixture of flour and water to use for sealing, then apply it around the edges of the dough and seal it properly.
- Oil temperature — Always keep the flame in low. Please don’t be hurry; otherwise your gujias will turn brown in outside and inside it will not be cooked.
- Gujia breaks during frying — If your one or two gujiyas disperse during frying, then take out that gujia from oil and keep it separate.