Gujiya (Ghughara) without mava. Hence it is known as Mawa gujiya as well. How to make Gujiya without mawa or khoya? If khoya is not available where you live then you can use the same amount of milk powder.

Gujiya is a delicious sweet dumpling prepared during the festivals like Holi and Diwali in India. It is known as "Karanji" in Maharashtra, "Ghughra" in Gujarat and "Gujjia" in Rarajasthan and North India and made with slightly different stuffings/fillings in different regions of India. Gujiya Without Mawa Here is a simple gujiya without mawa or khoya recipe. You can have Gujiya (Ghughara) without mava using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Gujiya (Ghughara) without mava

It's For of stuffing:.
You need 1 cup of fine semolina (chiroti rava).
It's 1/4 cup of mix dry fruit powder.
Prepare 3/4 cup of castor sugar.
You need 1/2 cup of ghee.
It's 1 tsp of cardamom and nutmeg powder.
You need 1/2 tbsp of buchanania seeds.
You need 1 tbsp of raisins.
It's For of the outer layer:.
Prepare 1 &1/2 cup of all purpose flour seived 3-4 times.
You need Pinch of salt.
You need 2 tbsp of ghee.
It's as required of Water as required.
Prepare other of ingredients:.
Prepare as required of Oil for frying.

Many people prefer to eat gujiya without mawa or khoya either this one stays longer or maybe because these stay fresh for long as there are only dry ingredients only. Skip the mawa and use the same amount of sooji. But I would highly recommend to make it with Mawa once. ghughra made with mawa tastes rich and scrumptious. If you don't know how to seal the edges and shape them, make sure to buy gujiya mould from the market beforehand or order it online.

Gujiya (Ghughara) without mava instructions

For stuffing: Heat ghee in a vessel and roast the semolina in it properly. After it becomes pinkish and produces nice aroma switch off the gas. Keep this aside for a while to let the semolina cool down a bit..
Now add all the remaining ingredients to semolina and mix everything properly. (For the mix dry powder have churned cashews, almonds and pistachios in almost the same quantity.).
For the outer layer take the All-purpose flour, salt and ghee in a vessel. Add water as required to knead the dough soft. Cover with muslin cloth and keep it aside for 10-15 mins..
Now roll out small puris from the soft dough and fill the stuffing inside as shown, leaving the circumference empty..
Press the outer curve properly and make "kangaris" or a beautiful pattern on the joined part..
Heat oil and deep fry the ghugharas on medium heat till they become golden brown. Ghugharas are ready to serve!.

For the filling you may use any dry fruits of your choice. Mava Ghughara is a traditional sweet recipe, deep-fried and is shaped in a half-moon. The outer layer is a light crisp layer of all-purpose flour, resembling that of a croissant. This recipe has got the name ghughara since when the final dish is ready the stuffing inside it moves and makes some sound. This gujiyas are generally made from mava but have not. gujiya recipe, gujiya recipe without mawa, gujiya banane ka tarika, gujiya kaise banate hai, #gujiyarecipe #recipeforholi #gujiya #sweets Ingredients for Gujiya recipe without Mawa Refined flour .