Mawa gujiya (Chandrakala). How to make gujiya, Khoya Gujiya Recipe, suryakala sweet, Chashni wali gujiya, Gujiya Recipe with mawa, gujiya kaise banae hain, khave ki gujiya. Baked Mawa Gujiya or Karanji or Chandrakala is all set to serve fresh with a glass of chilled Thandai. It tastes best when served at room temperature.

Gujiya recipe with step by step pics. Gujiya is a popular North Indian sweet of a crisp, flaky pastry Gujiya do resemble empanadas and very much popular in north India, especially during Holi festival. These mawa gujiya are the perfect festive treat, the addition of coconut makes them so special! You can have Mawa gujiya (Chandrakala) using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mawa gujiya (Chandrakala)

Prepare 1 cup of Maida.
Prepare 1 & 3/4 tbsp of ghee.
Prepare 1/4 tsp of Salt.
Prepare as needed of Oil for frying.
It's of For stuffing.
You need 3/4 cup of Khoya.
It's 3 tbsp of Chopped nuts.
It's 2 tbsp of Powdered sugar.
You need 1 of Cardamom.
Prepare as needed of Saffron – Few strands.
You need 1 tbsp of Milk.
It's of For syrup.
It's 1 cup of Sugar.
You need 1/2 cup of Water.
You need 1 tsp of Rose water.

Gujiya is a sweet fried dumpling made from all purpose flour and filled with khoya/mawa, which is. mawa or khoya stuffing dipped in sugar syrup known as chashni wali gujiya recipe. furthermore i would like to highlight some tips, tricks and variations to the chashni wali gujiya recipe. firstly, i have. Chandrakala is round shaped gujiya with juicy ,syrupy center and stuffed with mawa / khoya & dry fruits. IN some regions it is also known as Suryakala.it is really unique because the outer covering is. Mawa has turned light brown and releases Ghee.

Mawa gujiya (Chandrakala) instructions

Prepare dough by mixing maida, salt and ghee first. Add water little by little to make dough. Keep aside for 30 mins min..
Prepare the stuffing. Soak the saffron prior in lukewarm milk. Then mix crumbled khoya, sugar powder, powdered cardamom and the saffron with milk. Knead well to mix thoroughly. It should not be too crumbly..
Prepare sugar syrup by boiling in medium flame. 1/2 string consistency is enough for this sweet. That is if you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add rose water after switching off the stove..
Knead the dough after 30 mins again to make it smooth and soft without any cracks. Roll and divide into 10 equal sized balls.Roll gently to thick puris..
Stuff 2 tsp of the khoya in a side of the puri we rolled, fold and cover with the other half. Seal and start folding from one end. Pinch, fold and seal.
Heat oil and fry few per batch. After dropping in oil, cook in medium flame.
Drain from oil and let it soak in thesugar syrup for 5- 10 mins..

It is important to fry Mawa properly as the shelf life of Chandrakala depends on this factor. Take out Mawa in a separate bowl. You can preserve the Mawa Karanji in an airtight container at room temperature for two days. Mawa Karanji, Gujiya Recipe by Tarla Dalal. Add your recipe to below listed cookbooks..