The most famous sweet (Mithai) for the festive season of Holi is Gujiya. Believe me, Gujiyas got a separate level of a fan base.
Gujiyas Also known as…
- Ghughra in Gujarat;
- Karanji in Maharashtra;
- Nevris in Goa;
- Kajjaikayalu in Andra Pradesh
They are really crispy from the outside but soft and delicious from inside. It is this soft and crispy quality of this sweet which make people go crazy for it.
Stuffing of Gujiyas
The stuffing of Gujiyas also vary from one place to another, while in Gujarat they are made up of Samolina, Dry Coconut and Nuts, in Goa its made up of jaggery and coconut with little nuts to add on.
In Maharashtra the stuffing is made of Milk, Coconut and Poppy seeds, In Andra and Telangana, people stuff it with Samolina and Coconut (Dry).
Rajasthan has a special style of making these gujiyas even more delicious and sweet just like their culture. Although the stuffing is commonly from Khoya and dry-fruits, they dip the gujiyas into sugar syrup and cote it with extra sweetness giving it a taster completely different from the other styles of gujiya.
But in all regions- love is a common ingredient used for stuffing the sweet.
Shape of Gujiyas
Typically Gujiyas are prepared in Half-moon shape all over. If the moon is a symbol of love, Gujiya can be called a symbol of love towards sweet, it is one of its types. However, nowadays, different style of molds are available in the market with different shape and sizes for your designer gujiya.
Recipe for Making Gujiya at Home
Gujiya making has a very simple recipe- to simplify it even more- we are dividing it into 3 parts i.e. Dough preparation, stuffing and shape & fry.
1. How to Make Stuffing for Gujiya
- take mava/khoya in a pan, and heat it on medium flame.
- Stir continuously as it starts melting;
- You will see it turning light brown within 3-4 minutes.
- Turn off the flame and take out the khoya in a separate bowl to avoid overcooking and allow fast cooling.
- Ones the khoya is warm enough to touch, add freshly grated coconut or use dry coconut powder, finely chopped almonds, cashew, raisin etc. to it, add cardamom powder, also add sugar (finely grinded) and mix together and the stuffing is ready.
2. How to Make Dough for Gujiya
- Take all purpose flour and add a pinch of salt to it.
- Also, add a teaspoon of ghee and rub it together with your fingertips.
- Add little water as required and knead into a smooth dough.
- Cover the dough with a cotton cloth, and keep it aside for half an hour.
3. Shape and Fry Gujiya
- After the resting time is over, knead the dough ones again and make small balls of it.
- Flatten the ball using your hands or “Balen”.
- Put one spoon of stuffing at the center.
- Apply little water around the edges using your figure or brush.
- Fold it into a half circle and seal the edges by pressing it.
- Use a fork to press it so that the whole gujiya is closed tightly with a nice design.
- Heat some oil or Ghee for frying.
- Ones the oil/ ghee is hot enough put 3-4 gujiyas at one time and flip them in between for even frying and browning.
- Ones the gujiya turns golden brown from all sides, just take them out of the oil/ghee.
- Use a paper towel, so that it will soak all the excess oil/ghee.
SERVE THE GUJIYAS ONES THEY ARE COMPLETELY COOL.
Ingredients required to make Gujiya at Home
1. Flour Preparation
- 1 bowl all-purpose flour;
- 1 teaspoon ghee;
- Salt;
- Water;
- Cotton cloth to cover.
2. Stuffing Preparation
- 1/2 bowl khoya/ Mava
- 4-6 chopped cashew nuts
- 4-6 chopped almonds;
- 4-5 raisins;
- 1/4 bowl fresh grated coconut/ dry coconut;
- 1/2 teaspoon cardamom powder
- 1/2 bowl sugar
And use oil or Ghee for frying.
You can also use food colors if you want to make your gujiya in different color.
Try this recipe and share your experience in the comment section, let us know if you used a different technique to make gujiya even more interesting.
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