Mava-Gujiya Recipe (Holi Special)
Gujiya is a well-known recipe in all over India especially in
North-India, Rajasthan, Punjab. However, you would find it in almost every home
during Holi. Gujiya is a favorite dish among all
gender. There are different kinds of Gujiyas depending upon different methods
to prepare them and also on the type of filling we choose to put into it.
One of the most famous types of Gujiya is “mawa
gujiya” which is filled with mawa (khoya) and finely
chopped dry fruits. There are also other types gujiyas like cashew nuts gujiya,
apple gujiya, Kesar gujiya, dry fruits Gujiya, Pista gujiya, and almond Gujiya
Without further ado let’s begin with our preparation. As they say in U.P and Bihar what a Holi without Mawa-gujiya.
First, make of note of ingredients.
Ingredients
for Gujiya Recipe
1.
Roasted Semolina
or Suji - 200 gm
2.
Ghee /Olive oil (for frying)- 250 gm
3.
Raisin+ Cashew nuts+ almonds (Dry fruits
mixture) – 100 gm (finely chopped)
4.
Sugar - 400 gm
5.
Mawa (khoya) - 400 gm
6.
Small Cardamom – 8 pieces
7.
Coconut powder- 100 gm
8.
Wheat flour and Maida - 400 gm+100gm
9.
Milk or Curd - 50 gm
Procedure to
Make Gujiya
Let me give you a tip before cooking this special recipe, make
sure you use a heavy bottom frying pan.
Roast the dry fruits mixture in a heavy bottomed frying pan untill
they turn brownish and then take them out. Now put 1-2 tablespoons of ghee in
the frying pan and add semolina or Suji to it. Keep stirring semolina in the
pan until it turns light brown, take it out in a plate. At this point we would
add grounded sugar to the semolina and also add roasted dry fruits mixture. Mix
this entire mixture properly along with Mava so that it is uniformly mixed.
Rewind - Filling of Mava gujiya= roasted dry fruits+ roasted
Suji or Semolina+ grounded sugar +Mava
The mixture mentioned above would be used for filling Gujiya.
Now we would prepare Mava-Gujiya ‘s dough in which we need to
put the filling prepared above.
Take wheat flour and maida in a wide bowl or if you are not
good with kneading you can use dough maker. Add the melted ghee in the flour
properly and then add milk to the flour.
Knead this dough properly by adding some water.
Chef’s tip- Adding
milk to the flour would keep the moisture intact for a long time and keep a
dough real soft.
Take a wet white cotton cloth and cover the dough to make it
soft for a longer time. Make small round pieces from the dough (about 50 to 55
pieces can be made from this dough). Make sure to cover these round shaped
pieces of dough with a wet cloth. Take out one small piece and flatten it in
about 4 inches (diameter), with the help of a Belna(also used to make roti). Take
a big paper or plastic and keep these flatten dough pieces. Do this for at
least 10-15 pieces.
Now comes the crucial part of filling
Mawa-mixture to this dough pieces. We can use gujiya-mold available
online too. Have a look at different Gujiya-mould here.
An important point to notice while buying this mould is to check
for teeth present on the outer
border of mould Like shown in the picture below.
1.
Follow the image given above.
2.
First we would put the flatted dough on the mould and put some
mixture on it. Fold and close it and cut it in spiral shape on the thinner
side.
3.
Put little water on the sides of mould close and press the cast.
This would avoid dough getting stick to the mould.
4.
Make sure not to put more of mawa-mixture to it and also be
cautious not to put less. You see it is a balance game.
Do it again make 10 flatted dough pieces, fill them like above
and cover them with the wet cotton cloth. Like this, prepare all the gujiyas and
cover them.
Feeling exhausted already?? Don’t be we have come to the end of
this special recipe.
My Mom used to tell me when you feel tired doing such work, just
imagine the happiness this Gujiya would give when someone eats it, Satisfying isn’t
it.
That’s why it’s worth it. Now add ghee or Olive oil to the heavy
bottom frying pan and let it get hot. Check if the oil is ready to fry gujiya by putting a small pinch of dough
(learned from my Mom). Fry the Gujiya in this oil/ghee, let it cool down
for some 15-20 mins and then store them in an airtight container.
It’s time for having this delicious Mawa-Gujiya now.
This Gujiya would remain good to eat for max 10 days (due to use
of Mava).
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