EasyRecipes, SweetRecipes

Gujiya Recipe Easy to Make at Home

Gujiya Recipe easy to make at Home

Gujiya Recipe Easy to Make at Home

Gujiya Recipe Easy to Make at Home. Gujhias are made in many ways, mawa filled gujhiya or mawa cardamom filled gujiya with a layer of sugar (gujiya dipped in sugar syrup).

Apart from this, apple gujiya, kesar gujiya, dry fruits gujiya, fig gujia, anjeer gujiya, cashewnut gujiya, pistachio gujiya and almond gujiya (almond gujiya) ) Is also made. You can make Gujiya as you want, just prepare the Kasar to be filled in it according to your mind. Let’s make mawa gujhiya

Essential Ingredients – Mawa Gujiya

To make dough

  • Refined flour – 2 cups (250 grams)
  • Ghee – For making dough and frying gujiyas
  • Ghee – for frying

For stuffing

  • Mawa – 100 grams
  • Cashews – 1 tbsp
  • Raisins – 1 tbsp
  • Chironji – 1 tbsp
  • Cardamom – 4 to 5
  • Dry ball – 2 tbsp (grated)
  • Sugar Powder – 1/2 cup (80 grams)

Method – How to make Gujiya

Hard dough

  • Add ΒΌ cup moyan yannik ghee to the flour and mix it well. Add a little water to the flour and knead a stiff dough even with puri flour. Mash it smooth and keep the dough covered for 20 minutes. Less than half a cup of water is used in this quantity of flour.

Prepare kasar / stuffing

  • Heat a pan and add mawa to it and fry it while stirring continuously until it becomes light brown. During this, keep the flame medium. After the mawa is roasted, take it out in a bowl and let it cool.
  • After this, add powdered sugar, coconut, raisins, and cashews to the mawa and mix. Also, add chironji and cardamom and mix it well. With all the ingredients mixed, kasar is ready to be filled in the gujiya.

Make gujiya

  • Mash the flour and make it fine. Then, break 20 to 25 small pieces of it. Make each dough ball round like a peda.
  • Take one dough ball and place it on a circle and roll it 4 to 4.5 inches in diameter. Place the whole on top of the mold and put 1 to 1.5 tsp filling. Close the mold by applying a little water on the edge of the puri and press it slightly and keep the cuttings out. These cuttings are also used to make gujiya later. Open the mold and take out the gujiya and place it on a plate and cover it with a cloth so that it does not dry. Likewise prepare all gujias and keep them on the plate.

Gujiya fried

  • Heat enough ghee to fry gujiya in the pan. Put as much gujiyas in hot ghee, one by one, in the pan. Fry Gujiya on medium and low heat till it turns brown. After frying on one side, fry Gujiya on the other side as well. Take out the well-fried gujiya and keep it on a plate.
  • Delicious mawa ki gujiya is ready. Make them at any festival or whenever you want and then eat hot gujiya. After cooling it, keep it in an airtight container and keep eating it for 15 days.

Suggestion for Gujiya Recipe

  • You can roast gram flour, semolina, etc. in kasar and prepare gujiya of a different taste.
  • You can also take ground sugar or molasses instead of ground sugar.
  • Gujiya is not torn, keep in mind 4 things for this. First, while filling gujiya, apply a little water on all the edges and paste it well. In the second gujiya, do not fill the kasar too much. Third, don’t add too much moyan while kneading maida. The Gujiya softens and bursts while frying. Fourth, very carefully handle the gujiya with light hands. Gujiya also bursts due to finger-pointing.

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