Gujiya Recipe: Gujiya is a delectable sweet dumpling commonly prepared during festive occasions like Holi and Diwali in India. Known as “Karanji” in Maharashtra, “Ghughra” in Gujarat, and “Gujjia” in Rajasthan and North India, it boasts slightly different fillings across regions. This treat features a crispy, flaky outer layer made from all-purpose flour (maida) and a sweet stuffing of khoya (mawa), desiccated coconut, dried fruits, cardamom powder, and sugar. While a specific mold is traditionally used to shape gujiyas, they can also be shaped easily without it.
Ingredients
For Gujiya Recipe Cover:
- 1 cup all-purpose flour (maida) (approx. 125 gms)
- 1½ tablespoons ghee
- Water as needed (approx. 1/4 cup)
Ingredients
For Gujiya Recipe Stuffing:
- 1/2 cup Milk Powder or 1/2 cup (approx.50-60 gms) crumbled or grated Khoya/mawa
- 1/4 cup Milk
- 1 tablespoon Ghee
- 1/2 cup Desiccated Coconut (dry grated coconut) (approx. 50 gms)
- 1/2 cup powdered Sugar (or 1-2 tablespoons less) (approx. 70 gm)
- 1/4 cup (4 tablespoons) chopped Mixed Nuts (Cashew Nuts, Almonds, and Raisins)
- 1/4 teaspoon Cardamom Powder
- Oil, for deep frying
Directions
for Gujiya Recipe Cover:
- In a wide-mouthed bowl, mix 1 cup of maida and 1½ tablespoons of ghee using your hands until crumbly.
- Gradually add water and knead into a stiff dough (stiffer than paratha dough). Cover with a moist muslin cloth and let it rest for 15-20 minutes.
- Directions for Stuffing:
If using Khoya/Mawa:
- Heat 1 tablespoon of ghee in a pan and add the crumbled khoya/mawa. Cook over low flame for 2-3 minutes until it releases fat. Transfer to a plate to cool.
If using Milk Powder:
- Boil 1/4 cup milk with 1 tablespoon ghee. Gradually add milk powder and cook until thick. Transfer to a plate to cool.
- Once the khoya/milk powder mixture cools, add desiccated coconut and chopped nuts. Mix well.
- Add cardamom powder and powdered sugar. Mix until combined. The stuffing should be slightly moist.
Note: Ensure the mawa/milk powder mixture is cool before adding sugar to prevent it from melting.
How to Shape
Gujiya Recipe/Ghughara/Karanji:
Step 13:
- Knead the dough again for a minute and divide it into two equal portions.
- Take each portion and shape it into a long cylindrical roll. Cut each roll into 6-7 equal portions.
- Roll each portion into a round ball. Keep the dough balls covered with a moist cloth to prevent them from drying out.
Step 14:
- Take one ball and press it slightly on a rolling board.
- Roll it out into a 3-inch diameter circle like a puri.
- Shaping the Gujiyas using a Mould:
Step 15:
- Place a rolled circle over the mould.
- Put 2-3 teaspoons of stuffing on one side of the circle.
- Moisten the edges of the circle with a wet fingertip.
Step 16:
- Cover the stuffing by folding the circle.
- Press to seal tightly and remove any extra dough.
Step 17:
- Place the raw gujiya on a plate and cover it with a damp cloth until ready to fry.
- Repeat the process for the remaining gujiyas.
- Shaping the Gujiyas without using a Mould:
Step 18:
- Moisten the edges of the puri with a wet fingertip.
- Place 2-3 teaspoons of stuffing in the center of the rolled puri.
Step 19:
- Fold the puri to give it a half-moon shape (semi-circle).
- Press the edges to seal tightly.
- Make a design on the edges using a fork or cut rough edges with a knife to resemble gujiya.
Step 20:
- Make all the gujiyas and cover them with a damp cloth.
- Heat oil in a frying pan over medium flame.
- Deep fry the gujiyas until light golden brown and crispy.
- Drain excess oil and transfer to a plate lined with kitchen paper.
Step 21:
- Let the gujiyas cool completely, then store them in an airtight container.
- Consume within 3-4 days for optimal freshness.
Gujiya Recipe
Tips and Variations:
- Use an adequate amount of ghee in the dough for a crispy outer layer.
- Fry the gujiyas on medium flame to ensure they turn crispy without burning.
- Avoid overstuffing the gujiyas to prevent the filling from spilling out during frying.
- To store gujiyas for longer, substitute khoya with roasted semolina.
How to Make
Sugar Syrup Coated Gujjia:
- Boil 1/2 cup sugar and 1/4 cup water to prepare a 1-thread consistency sugar syrup.
- Dip each fried semicircle in the hot syrup, drain excess syrup, and transfer to a plate.
- Sprinkle sliced pistachios and almonds over the gujiyas.
- Let them cool for 1-2 hours at room temperature.
Taste: Sweet and Crispy
Serving Ideas: Serve with other savory snacks like crispy methi puri, farsi puri, and shakkar para during Diwali.
Conclusion:
Gujiya Recipe is a cherished sweet treat enjoyed during festive celebrations across India. With its crispy outer layer and flavorful stuffing, it adds a delightful touch to special occasions. Whether shaped traditionally or without a mold, Gujiya remains a favorite indulgence for sweet lovers during festivals like Holi and Diwali.
FAQs about Gujiya Recipe:
What is Gujiya?
Gujiya is a delectable sweet dumpling commonly prepared during festive occasions like Holi and Diwali in India. It features a crispy, flaky outer layer made from all-purpose flour and a sweet stuffing of khoya (mawa), desiccated coconut, dried fruits, cardamom powder, and sugar.
What are the variations of Gujiya across different regions?
Gujiya is known by various names and may have slightly different fillings across regions. It is called “Karanji” in Maharashtra, “Ghughra” in Gujarat, and “Gujjia” in Rajasthan and North India. The fillings may include variations such as different nuts, spices, or additional ingredients based on regional preferences.
Can Gujiya be made without a specific mold?
Yes, Gujiya can be shaped easily without using a specific mold. You can roll out the dough, place the stuffing, and fold it into a crescent shape or use a fork to create a pattern along the edges for the traditional appearance.
How long can Gujiya be stored?
Gujiyas can be stored in an airtight container for about 3-4 days at room temperature. For longer storage, it’s recommended to consume them within a week and store them in a cool, dry place.
Can Gujiya be served with any accompaniments?
Gujiya pairs well with various accompaniments, such as sugar syrup, sliced pistachios, or almonds. It can also be served alongside other savory snacks like crispy methi puri, farsi puri, and shakkar para during Diwali festivities.
