Gujiya is a famous holi snack of north India. I always prefer homemade gujiyas rather than buying sugar syrup dripping, high in saturated fats ones. These can be made both sweet or savoury and the list of stuffing is endless, experiment and you will come up with so many options. Every home has its own recipe of making gujiya, I always liked gujiya made by my mom so today I am sharing her mawa gujiya recipe stuffed with khoya, shredded coconut and dry fruits.
Preparation time: 20 min.
Cooking time 1 hr.
For the cover:
- 4 cups all-purpose flour (maida)
- 3 tbsp oil/ghee (melted)
- 1 cup water
- 250 gm khoya or mava
- 1/2 tsp green cardamom powder
- 1/8 tsp nutmeg powder
- 1 cup dry coconut (shredded)
- 1 tbsp raisins
- 1 tbsp chironji
- 1 tbsp melon seeds
- 1 cup castor sugar
For the filling:
- In a pan, heat khoya till light golden in colour.
- Add cardamom powder, nutmeg powder, shredded coconut, raisins, chironji melon seeds and castor sugar.
For the cover:
- Sieve all-purpose flour in a bowl.
- Mix melted clarified butter or ghee using fingers until the mixture resembles bread crumbs and binds to a certain extent.
- Now add some water and knead lightly to form a stiff dough.
- Cover and leave the dough for 30 min. atleast.
Preparing and assembling the gujiya:
- Divide the dough into equal-sized portions and make them into balls.
- Roll the balls into circles about 4 inch diameter.
- Place the rolled puri on the gujiya mould, fill with a spoonful of the stuffing in the centre. Dip your finger into water and apply all around the edges. Now close the mould ensuring the filling does not spill out of the edges. Press lightly and remove the extra dough to give it the shape of the mould.
- Heat oil in a pan and deep fry the gujiyas on medium flame till crisp and golden in colour.
- During the entire process of making gujiya, keep the dough and prepared gujiyas covered with a muslin cloth to prevent them from drying out.