Gujiya or Gujia also known as Ghughra or karanji are the most popular sweet fried dumplings in northern India. This traditional sweet is made from all-purpose flour and filled with a stuffing of milk solids (mawa/khoya) and nuts. Though the version of filling differs as per regions but the basic method, shape, size is almost the same all over India.
Typically, this sweet dumpling is made around occasion of “Holi” (festival of colors) that is only a few days away. This festival seems incomplete without gujiya.
Traditionally, gujiyas are deep fried but now we can bake into the oven or make in an air fryer too. You can make Gujiyas in several ways like can give shape it by hand without using mould/cutter or can dip gujiya in a sugar syrup, once deep fried. So, you can make the gujiya as you like.
Here, I am sharing the most authentic fried version of Gujiyas recipe with the sweet mawa filling inside, without sugar syrup involved. So, are you going try it this Holi?
Let’s make mawa (khoya) gujiya.
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Gujiya
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Description
Gujiya is a traditional Indian sweet deep fried dumpling especially made during the festival seasons, especially for holi and diwali festival. This sweet is filled with mawa & nuts filling. Here is how to make Gujiya more tastier and healthier.
Ingredients
For the dough
- 500 grams all-purpose flour (maida)
- 2 tablespoons ghee
- 1 cup sugar syrup
- Water to knead the dough if required
For sealing Gujiya
- ½ cup flour and water paste
For The Filling
- 500 grams mawa (khoya)
- ½ bowl semolina (suji)
- 100 grams mixed dry fruits (cashew nut, almond and pistachio) finely chopped
- 1 teaspoon cardamom (elaichi) powder
- 10 grams raisins (kishmish)
- 10 grams chironji seeds
- 500 grams crushed sugar (boora)
- 4 teaspoons milk
- Oil/ ghee for deep frying
Other
- Gujiya mould/cutter
Instructions
For the Dough
- Take all-purpose flour, ghee and sugar syrup in a large bowl. Just using your fingertips, rub the mixture. It will become a breadcrumb-like texture. Knead it to make medium soft or smooth dough. Add little water at a time if required. Cover it with wet cloth and set aside for 15 minutes.
For the filling
- In a pan, heat the mawa on medium flame. Keep stirring continuously until it becomes golden brown. Switch off the flame.
- Remove it to a bowl and then add boora and cardamom powder.
- Now roast semolina/suji in a pan. When semolina turns light brown, mix all the dry fruits and mawa properly into it.
- Mix all together well and add a little milk to it. The mixture or churma for filling gujiya is ready.
For the shaping
- Knead the dough once again and divide it into small round pieces about 45 to 50 equal portions. Cover them with a wet cloth.
- Take one portion at a time and make puris out of it (4-inch diameter circle).
- Put the puri in gujiya mould and put about a tablespoon stuffing in the center of it.
- Apply little flour and water mixed paste on the edges using your finger and seal the ends.
- Make sure that it is sealed tightly. If it is not sealed properly then it will burst while frying and it will create a big mess.
- Repeat this process with the remaining dough and cover them with a clean kitchen towel to prevent them from drying.
- Heat enough oil/ghee in a kadhai on medium flame. Fry few at a time, flip or move in between till they become golden brown and crispy from both sides evenly.
- Transfer it to a paper towel-lined plate and allow it cool completely.
- This delicious sweet ‘Gujiya’ is ready to be served!
Notes
- Make sure the ingredients for making dough in a right proportion. This help to make the outer layer crispy and flaky.
- Do not over stuff your gujiyas because it will cause breaking up into the oil.
- The gujiyas must be sealed tightly; if not then it will burst up when frying. Thus it will burn and stick to other gujiya’s surface. It will ruin the taste as well as look.
- Oil should be at the right temperature. Check by dropping a little piece of dough, if it comes on top steadily then it is ready. If it comes on top too slowly or too fast then it is not good to fry.
- Cuisine: North Indian
Keywords: Best Gujiya Recipe, How to make Gujiya, Easy Mawa Gujiya