Gujiya Recipe – Video
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- 2 cups (250g) maida/refined flour
- ¼ cup (60ml) ghee/clarified butter
- 200g mawa/khoya
- ½ cup (100g) powdered sugar
- ½ cup (50g) dry desiccated coconut
- 2 tablespoons suji/semolina
- 2 tablespoons charoli/chirongi
- 2 tablespoons raisins
- 8-10 kaju/cashews
- ½ teaspoon cardamom powder
- Oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Gujiya Recipe
- In a large bowl add refined flour and ghee and rub them together till well combined. When you will hold it in between your palms, it will form into a ball-like structure.
- Now add little water at a time and knead to form a firm dough. Once done, cover and let it rest for 15-20 minutes.
- To make the filling, in a pan over medium flame dry roast desiccated coconut for 2-3 minutes or until it turns aromatic. Now remove it in a bowl. Similarly dry roast suji and dried nuts, like chirongi and cashews and then transfer them in the same bowl.
- Further, in a pan add mawa, break the lumps and then cook for 4-5 minutes on low-medium flame until it turns soft and starts to release oil from the sides. Now transfer it in the same bowl.
- Mix all the ingredients. Further add raisins, cardamom powder, and powdered sugar and mix until everything is well combined. The filling for the gujiya is ready. Let it cool down for sometime
- For the gujiyas divide the dough into 19-20 balls/peda.
- Now take one ball/peda and roll them into thin puri. With a cookie cutter or a katori cut it into a round shape.
- Further, put a spoonful of the filling in the center of the puri. Apply water on the edges and then gently pick one side of the puri and fold it to the other side.
- Now seal the sides and the corners by pressing it with your finger and then press the edges with a fork to give it a nice shape. Similarly, shape all the gujiyas.
- In a pan over a medium flame add oil/ghee and once it becomes medium hot, add the gujiyas and while stirring it occasionally fry them on low-medium flame for 7-8 minutes or until they get a nice golden colour.
- Let them cool down completely before storing it. It can be stored in an airtight container for up to 15 days.
- While preparing the filling don’t add extra ghee as mawa has enough fat in it.
- While rolling the puri’s make sure you equally roll them from all the edges. If it is too thin from the centre then it might break while adding the filling.
- Never overfill the gujiya’s with the filling else they might break while frying.
- Always fry them on low-medium flame else they won’t cook evenly.
- Let the gujiyas cool down completely before storing, else they will turn soft.
Step By Step In Pictures For Gujiya Recipe
1. For the Gujiya recipe, add refined flour and ghee in a large bowl.
2. Rub both the ingredients together till it forms into a sand-like texture and when you will hold it in between your palms, it will form into a ball.
3. Now add little water at a time and knead a firm dough.
4. The dough for gujiya is ready, cover and let it rest for 15-20 minutes.
6. In a pan add dried desiccated coconut and roast it for 2-3 minutes or until it turns aromatic.
7. In a pan add suji/semolina and roast it for 2-3 minutes or until it turns aromatic.
8. Lastly dry roast the nuts for 2-3 minutes.
9. Add the roasted nuts, suji and coconut in a large bowl
10. In the same add add mawa and break all it’s lumps.
11. While stirring it continuously cook for 4-5 minutes. The mawa will begin to soften.
12. It has changed it’s colour and release some fats too.
13. Remove the mawa in the same bowl and mix well.
14. Now add raisins.
15. Add cardamom powder.
16. Add powdered sugar and mix till everything is well combined.
17. The filling for gujiya is ready.
18. Now take the dough make small pedas and roll them into thin puri’s.
19. With a ring cutter or a katori cut it into a round shape.
20. Add a spoonful of filling in the centre. Do not overfill.
21. Apply water on all the edges and then pick one side of the puri and fold it.
22. Now seal the sides and the corners by pressing it with your finger.
23. Press the edges with a fork to give it a nice shape.
24. The gujiya is ready. Similarly make the rest of the gujiya’s.
25. In a pan over medium heat add oil and once it becomes medium hot add the gujiya.
25. Similarly add all the gujiyas and fry while stirring it occasionally.
26. Fry from both the sides evenly.
27. After 3-4 minutes, you will notice the gujiya has started to change it’s colour.
28. Now the guijyas are perfectly fried and it took around 7-8 minutes to fry one batch. With a wire strainer, remove the gujiya.
29. Transfer on a plate and let them cool down completely.
30. Enjoy your gujiya recipe!