Gujiya. Gujiya recipe with step by step pics. Gujiya is a popular North Indian sweet of a crisp, flaky pastry filled with a sweet khoya and dry In this post, I am sharing both fried and baked version of making gujiya. Gujiya is a sweet fried dumpling which is filled with a mixture of milk solids (mawa/khoya) and nuts.
The festival of Holi is incomplete without my Best Gujiya Recipe that's been passed on from generation to generation and my version talks about making them Fried, Baked or Air Fryer version (as per your.
I am sharing the step by step homemade.
Gujiya is one of the staple dessert prepared especially on Holi festival.
You can cook Gujiya using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Gujiya
- It's 2 cup of Refined flour.
- You need 1/2 cup of Moving dal coarsely grounded.
- You need 1/2 cup of Mawa.
- It's 3/4 cup of Sugar.
- It's 1/2 cup of dry coconut grated.
- You need 1/4 cup of Cashew finely chopped.
- You need 1/4 cup of Almond finely chopped.
- Prepare 1/2 tsp of Green cardamom powder.
- It's 1/2 cup of Ghee.
- You need of Ghee for frying..
Gujiya is a fried crispy flaky pastry stuffed with sweet mawa filling. It is prepared in different states with different names. Making Gujiya without mould, Mawa gujiya recipe, Gujiya Recipe. Crispy and flaky traditional Gujiya recipe is rich and delicious.
Gujiya step by step
- Sieve refined flour in a bowl. Rinse and soak the moong dal. Then ground it coarsely in mixture jar.Grate the coconut and finely chop the cashews and almonds..
- Peel the cardamom and make powder.Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest..
- For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in colour. Then transfer the roasted dal to a separate bowl..
- Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal..
- Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well..
- Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying..
- Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard..
- Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well..
- Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in colour from all sides..
- Drain out the fried gujiyas on kitchen paper towels to remove excess oil. Similarly fry the rest as well. Moong dal gujiyas are ready..
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