Gujia Recipe is easy to make; the step by step guide with the video recipe will help you in making it more easily.
Come Holi and I go into flashback mode when I used to visit my friends and neighbourhood and would get a variety of Gujia/Gujias to munch. I would wait for Holi every year just to have this sweet dish, Gujia 😀 .
The Holi celebration would begin with visiting one of my close friends, where I would munch on at least two Gujias. And then the Gujia trail would continue till my stomach bulged. I was and I am very fond of Gujia recipe… I cannot bring those “selfish” childhood moments back but can create one for my daughter 🙂 .
So, I learned how to make Gujia at home.
The sweet dessert recipe resemble much like Chandrakala Gujia. The Kasaar or the filling is same and the dough kneading process is same. Unlike Chandrakala, the Gujias are not dipped in chashni or the sugar syrup.
How to Make Gujia
Here is the recipe for Gujia with a step by step guide. Make it with this Gujia recipe this Holi.
For filling or kasaar
- 500 gm khoya or mawa
- 1/3 cup semolina
- 1 cup sugar or according to your taste
- chopped almonds
- chopped cashews
- chopped pistachios (pista)
- few golden raisins
- crushed coconut
- ghee for roasting and frying
- 2 cups maida or all purpose flour
- 3-4 tbspn ghee or refined oil
- 1/2 cup milk ( you can add water instead of milk)
Knead The Dough First
Knead a soft dough with maida (all-purpose flour), ghee and milk. You can take lukewarm water instead of milk. Once the dough for Gujia is kneaded cover it with wet muslin cloth and rest it for half an hour.
Preparation For Filling or Kasaar
Roast mawa in a wok till it turns golden brown. Stir it continuously, else it will stick to the base. Transfer the mawa in a bowl.
In the same wok, where we had roasted mawa, add 2 ghee, heat it for 20 seconds and add semolina or suji. Roast for five minutes. Now put this roasted suji in the bowl of Mawa and mix it. Add crushed coconut and chopped dry fruits to the bowl. You can take any other dry fruit too. Now add fine or powdered sugar. Mix well and let it cool.
Preparation for Gujia
Now divide the dough in small equal balls. Roll each of them like chapati of small size. Cover them with muslin cloth. Take one chapati at a time. Put it in the Gujia mould; the chapati should be slightly bigger than the mould.
If you don’t have a mould, fret not! Just make your palm like a hollow spoon, place the chapati, fill the kasaar in the centre half and close it. Follow the rest of the below steps.
Fill the centre with Kasaar and close and press the mould. Repeat for all gujias. Now press the tip of the fork on the sides of each gujia to seal them.
In a wok, add oil and heat it on high flame. Once the oil is hot enough, switch the flame to medium and deep fry the Gujias. Do not overcrowd the wok.
Once they turn golden brown (not dark brown), take them out on a plate. Let them cool. Now have these yummilicious Gujias. You can store them in an air-tight container and keep for 3-4 days.
Enjoy the festival of colours with a variety of Gujia recipe. HAPPY HOLI!
— Recipe, Images and Video Shared by Shumayala Khan