Gujhiya recipes are common across India and have many variations. Gujiya is known by different names in different regions like Gughara, Pedakiya, a karanji or Kajjikayalu. As a matter of fact, it is also made with separate fillings and each stuff has its own flovour and texture. These Gujia can also be served without dipped in sugar syrup. But this recipe is dedicated to the stuffing of mawa or khoya and dipped in sugar syrup , so its called as Chashni Wali Gujiya. I have used homemade Khoya/ Mawa, which is very easy and instant to prepare at home, and I have also shared its recipe as a different post because Khoya/Mawa is used in many Indian Sweets Recipes. You can also checkout more sweets recipes like Coconut Ladoo Recipe, Cham Cham Recipe, Apple Shaped Milk Peda Recipe, Corn Shaped Kaju Mithai etc.
Also checkout Thandai Masala Recipe and Eggless Rainbow Cake Recipe, both the recipes are perfect for the festival of colours - Holi.
Finally, I would like you to visit and checkout my Snacks Recipes Collection, which has many recipes that are prepared during Holi festival.
Instructions for how to make Chashni wali Mawa Gujiya/ Sugar Coated Sweet Fried Pastry:
- Pinch a small lemon sized dough and roll it like a ball. Likewise, prepare all balls/peda.
- Take one peda/ball on a rolling board and with the help rolling pin roll to slightly thick puri.
- Cut it with a round bowl or cup.
- Next place 1 tbsp of the prepared mawa dry fruit stuffing in the middle of the puri and grease with water to the edges of the puri.
- Now stick the edges together by pressing the edges slightly. Alternatively use gujiya mould to shape them.
- Furthermore, press the edge gently with thumb and fold it inside.
- Keep continuing the process till you reach the end. Likewise, prepare all Gujiya.
- Deep fry the mawa gujiya in warm or slightly hot oil/ ghee on low flame for 5 minutes and then increase the flame from low to medium. Drop the prepared gujiya one by one.
- When the gujiyas float on the surface then flip them and continue frying until they turn golden brown in color.
- Take out the fried gujiyas over a perforated ladle and hold over the wok for a while so that excess oil/ghee drains back to the wok. Directly drop the fried gujiyas in sugar syrup.
- Let them soak in sugar syrup for 2-3 minutes to coat the sugar syrup both sides.
- Take out the gujiyas one by one and place them on the sieve, so that excessive sugar syrup drains out and then garnish them with the chopped pistachio.
- Sugar dipped and mawa dry fruits filled super scrumptious Gujiya is ready.
- Enjoy chasni wali gujiya immediately, or cool completely before storing in an airtight container and relish eating for up to 10-15 days.
1. Firstly, in a large mixing bowl take 1.5 cups of all-purpose flour/ maida and 2 pinches of salt.
2. Add 3 tablespoons of clarified butter/ ghee to it.
3. Crumble & mix well making sure the dough holds shape. Do not compromise in ghee, as its a key ingredient to make gujiya flaky and crispy (Khasta).
4. Now add water as required to knead the stiff dough. Don't need to smoothen the dough.
5. Cover with damp cloth and rest for 20-30 minutes.
6. Meanwhile, lets prepare mawa and dry fruits stuffing for Gujiya. Heat 1 tsp ghee in a pan.
7. Add 1/2 chopped dry fruits and roast them for 2-3 minutes on low flame. I have used almonds and cashew nuts.
8. Then add 1/2 cup desiccated coconut to it and roast them till aromatic.
9. Next add 1 tbsp raisins (half cut) to it and roast for few seconds.
10. Now transfer the roasted dry fruits in a bowl.
11. Next crumble 200gm Khoya or Mawa in the same pan.
12. Roast on low flame while stirring continuously until there is slight change in the color and it turns fragrant. .
13. Then switch off the flame add roasted dry fruits to it.
14. Add 1/2 tsp cardamom powder and 1/2 tsp nutmeg powder to it.
15. Mix them well with the roasted mawa/khoya.
16. Transfer the stuffing mixture in a bowl and let it cool down completely.
17. Then add 3 tbsp powdered sugar to it and mix really well.
18. Mawa dry fruits stuffing for Gujiya is ready. Keep it aside.
19. Take 1½ cup sugar and 1 cup water in a vessel.
20. Stir and dissolve sugar completely.
21. Then add few saffron strands/kesar and 3-4 drops of lemon juice to it. Adding 3-4 drops of lemon juice prevents from sugar crystallization.
22. Boil the sugar syrup for 5 minutes or until it turns sticky.
23. Sugar Syrup is ready, cover and keep it aside.
24. Knead the dough slightly after 25-30 minutes.
25. Pinch a small lemon sized dough and roll it like a ball. Likewise, prepare all balls/peda.
26. Take one peda/ball on a rolling board and with the help rolling pin roll to slightly thick puri.
27. Cut it with a round bowl or cup.
28. Next place 1 tbsp of the prepared mawa dry fruit stuffing in the middle of the puri and grease with water to the edges of the puri.
29. Now stick the edges together by pressing the edges slightly. Alternatively use gujiya mould to shape them.
30. Furthermore, press the edge gently with thumb and fold it inside.
31. Keep continuing the process till you reach the end.
32. Likewise, prepare all Gujiya.
33. Deep fry the mawa gujiya in warm or slightly hot oil/ ghee on low flame for 5 minutes and then increase the flame from low to medium. Drop the prepared gujiya one by one. Alternatively, bake them in the pre-heated oven at 180°C or 356°F for 30 minutes.
34. When the gujiyas float on the surface then flip them and continue frying until they turn golden brown in color.
35. Take out the fried gujiyas over a perforated ladle and hold over the wok for a while so that excess oil/ghee drains back to the wok. Directly drop the fried gujiyas in sugar syrup.
36. Let them soak in sugar syrup for 2-3 minutes to coat the sugar syrup both sides.
37. Take out the gujiyas one by one and place them on the sieve, so that excessive sugar syrup drains out and then garnish them with the chopped pistachio.
38. Sugar coated and mawa dry fruits filled super scrumptious Gujiya is ready. Enjoy chasni wali gujiya immediately, or cool completely before storing in an airtight container and relish eating for up to 10-15 days.
Tips:
- Knead little stiff dough, else Gujiya will not be Khasta.
- You can adjust the quantity of dry fruits, or use ones which you prefer eating and avoid adding those you don't like.
- Don't add sugar when the mawa is hot, else it will melt.
- Roll out the puri from the edges also, if you roll it only from center then, it gets thin in the center and can splatter in oil/ghee while frying.
- Make sure oil is slightly hot or warm for every batch when you are dropping gujiya for deep fry.
- Fry the gujiyas on low flame and while frying keep the flame low. After 5 to 6 minutes if you see that the flame is too low then increase the flame a little, else it will not be flaky and crispy from inside.
- Add Gujiya directly to the sugar syrup after deep frying, then Gujhiya absorbs the syrup till the inside.
- Do not over soak gujiya in sugar syrup as it turns soggy.
- Chashni wali Mawa dry fruits Gujiya tastes great, when prepared Khasta.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, in a large mixing bowl take 1.5 cups of all-purpose flour/ maida and 2 pinches of salt.
2. Add 3 tablespoons of clarified butter/ ghee to it.
3. Crumble & mix well making sure the dough holds shape. Do not compromise in ghee, as its a key ingredient to make gujiya flaky and crispy (Khasta).
4. Now add water as required to knead the stiff dough. Don't need to smoothen the dough.
5. Cover with damp cloth and rest for 20-30 minutes.
6. Meanwhile, lets prepare mawa and dry fruits stuffing for Gujiya. Heat 1 tsp ghee in a pan.
7. Add 1/2 chopped dry fruits and roast them for 2-3 minutes on low flame. I have used almonds and cashew nuts.
8. Then add 1/2 cup desiccated coconut to it and roast them till aromatic.
9. Next add 1 tbsp raisins (half cut) to it and roast for few seconds.
10. Now transfer the roasted dry fruits in a bowl.
11. Next crumble 200gm Khoya or Mawa in the same pan.
12. Roast on low flame while stirring continuously until there is slight change in the color and it turns fragrant. .
13. Then switch off the flame add roasted dry fruits to it.
14. Add 1/2 tsp cardamom powder and 1/2 tsp nutmeg powder to it.
15. Mix them well with the roasted mawa/khoya.
16. Transfer the stuffing mixture in a bowl and let it cool down completely.
17. Then add 3 tbsp powdered sugar to it and mix really well.
18. Mawa dry fruits stuffing for Gujiya is ready. Keep it aside.
19. Take 1½ cup sugar and 1 cup water in a vessel.
20. Stir and dissolve sugar completely.
21. Then add few saffron strands/kesar and 3-4 drops of lemon juice to it. Adding 3-4 drops of lemon juice prevents from sugar crystallization.
22. Boil the sugar syrup for 5 minutes or until it turns sticky.
23. Sugar Syrup is ready, cover and keep it aside.
24. Knead the dough slightly after 25-30 minutes.
25. Pinch a small lemon sized dough and roll it like a ball. Likewise, prepare all balls/peda.
26. Take one peda/ball on a rolling board and with the help rolling pin roll to slightly thick puri.
27. Cut it with a round bowl or cup.
28. Next place 1 tbsp of the prepared mawa dry fruit stuffing in the middle of the puri and grease with water to the edges of the puri.
29. Now stick the edges together by pressing the edges slightly. Alternatively use gujiya mould to shape them.
30. Furthermore, press the edge gently with thumb and fold it inside.
31. Keep continuing the process till you reach the end.
32. Likewise, prepare all Gujiya.
33. Deep fry the mawa gujiya in warm or slightly hot oil/ ghee on low flame for 5 minutes and then increase the flame from low to medium. Drop the prepared gujiya one by one. Alternatively, bake them in the pre-heated oven at 180°C or 356°F for 30 minutes.
34. When the gujiyas float on the surface then flip them and continue frying until they turn golden brown in color.
35. Take out the fried gujiyas over a perforated ladle and hold over the wok for a while so that excess oil/ghee drains back to the wok. Directly drop the fried gujiyas in sugar syrup.
36. Let them soak in sugar syrup for 2-3 minutes to coat the sugar syrup both sides.
37. Take out the gujiyas one by one and place them on the sieve, so that excessive sugar syrup drains out and then garnish them with the chopped pistachio.
38. Sugar coated and mawa dry fruits filled super scrumptious Gujiya is ready. Enjoy chasni wali gujiya immediately, or cool completely before storing in an airtight container and relish eating for up to 10-15 days.
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