Holi 2019: Special Recipe “Gujiya”, Step By Step

Gujiya

Holi 2019: Special Recipe “Gujiya”, Step By Step

Recipe Servings: 10                                                                                                                                                         Prep Time: 10 mins

Cook Time: 1 hr 10 mins                                                                                                                          Total Cook Time: 1 hr 20 mins

   Difficulty Level: Easy

What is Gujiya?

Gujiyas are sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture and are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh. Deep fried in ghee and dipped in a sugary syrup, this Indian dessert is commonly made during the festival of Holi. The crisp outer layer cracks in the mouth for the sweet filling to take on your senses.

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How to Make Gujiya At Home?

Follow these simple steps and enjoy homemade Gujiya in this Festival of Colors – Holi:

Ingredients Of Gujiya

For the dough:

2 cups Refined flour

1 cup Butter

Water (to the mix)

For the filling:

250gms Khoya

200gm Sugar

3-4 Green cardamom, powdered

Almonds, finely chopped

for deep-frying Ghee

For the syrup:

1 cup Sugar

240ml Water

Also See: DIY Guide to make natural Holi colors at Home

How to Make Gujiya

Prepare the dough:

Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.

Leave to rest for at least half an hour.

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Prepare the filling:

Saute the khoya over medium heat till it looks slightly fried.

Take off the heat and when it cools, mix in the sugar, cardamom and almonds.

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Shape the filling into ovals about 21 cm length and 1 cm thickness.

Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.

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Take a round, wet the edges with water and place a piece of filling over one half.

Fold the other half over and press the edges together to seal.

Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.

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Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.

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Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.

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Make sugar syrup by cooking water and sugar together, till one thread consistency

Dip the gujiyas in it, lift and let dry on a plate.

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Fry the rest, increasing the heat for a few seconds before adding the next lot.

Can be eaten hot or at room temperature and can be stored in air-tight containers.

RECIPE NOTES

You can modify the ingredients for the filling in gujiyas according to your choice.

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