Gujiya Recipe | Gujiya Made with Mawa & Dry Fruit | Holi Special Recipes | Indian Sweet Recipes

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In this episode of Mother's Recipe, let's learn how to make Gujiya at home.

Mawa Gujiya Recipe | Gujiya Recipe with Khoya | Gujiya Filling Recipe | Chashni Wali Gujiya | Holi Special Gujiya Recipe | Meetha Gujiya Recipe | Mawa Karanji Recipe | How To Make Gujiya Without Mould | Dessert For Holi | Gujiya Recipe Without Sooji | Sugar Syrup Recipe | Quick Holi Special Snacks | Holi Recipes | Traditional Indian Sweet Recipes | Rajshri Food

Gujiya Ingredients
Introduction

How To Make Stuffing For Gujiya
200 gms Mawa
1/2 cup Powdered Sugar
3 tbsp Cashews (chopped)
3 tbsp Almonds (chopped)
2 tbsp Pistachios (chopped)
2 tbsp Chironji
1/2 tsp Cardamom Powder

How To Make Gujiya Dough
2 cups Plain Flour
4 tbsp Oil
1/2 cup Water

Resting Time For Dough

How To Shape The Gujiya Dough

Filling The Gujiyas with the Stuffing
Water

Shaping The Gujiyas Without Mould
Shaping The Gujiyas With Mould

How To Fry The Gujiyas
Oil (for frying)

How To Make Sugar Syrup
1 & 1/2 cup Sugar
1 & 1/2 cup Water
12 - 15 Saffron Strands

Dipping The Gujiyas In The Sugar Syrup

Garnishing

#MawaGujiya #GujiyaRecipe #AnybodyCanCookWithRajshriFood

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About Gujiya
Gujiya (Hindi: गुजिया), Gughara (Gujarati: ગૂઘરા),Pedakiya (Hindi: पेडाकिया), or karanji (Marathi: करंजी) is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried.

The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. It is especially made and consumed during Teej, Holi and Chhath in India.

Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India during Holi and Diwali festivities. Dry ones are called Pedakiya in Bihar. Pedakiyas are very popular in Bihar and are relished by everyone. There it is used as holy offerings in Chhath. There are two types of pedakiya made in Bihar: one with suji / rawa (Semolina) and another with khoa. In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins and other nuts and then deep fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep fried. It is also called Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra and in Odisha, Somas (Tamil) in Tamil Nadu, Garijalu (Telugu) in Telangana and, Kajjikayalu (Telugu) in Andhra Pradesh and, Karjikayi or Karigadubu (Kannada) in Karnataka. They are all fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa, Goans prepare a similar sweet on the occasion of their festivals. |