Gujia Recipe for Holi- Famous Pastry of North India
Gujia is a popular North Indian sweet of flaky pastries with filling of a mixture of roasted dry coconut, nuts, mawa, cardamom powder, and powdered sugar.
Gujiya recipe is a traditional Indian sweet, and Holi would be incomplete without it. Eating gujia during the Holi festival is a tradition. It is produced in most parts of India and is known by various names such as Karanji and Ghugre. Gujiyas can be kept at room temperature for up to two weeks. It has a crispy exterior and a soft sweet filling.
Gujiya filling is made up of roasted dry coconut, nuts, mawa, cardamom powder, and powdered sugar. Sugar syrup can be used to glaze it. You can choose whether or not to coat the gujia in sugar syrup.
Gujia Recipe for All Occasions
Learn how to make the popular Gujiya recipe, a classic North Indian sweet consisting of crisp, flaky pastry filled with khoya (milk solids) and nut stuffing. Gujia is typically fried, but I’ve included both fried and baked versions in this recipe post. Choose your favorite and have fun making these traditional Holi or Diwali sweets.
Dough for gujia
1 cup butter or ghee – 2 tablespoons refined flour (maida) – 1 tablespoon semolina (suji)
13 cup water, or as needed
Filling for gujia
1 cup crumbled mawa – 14 cups powdered sugar – 12 cups raisins – 1 tbsp almonds – 1 tbsp pistachios – 1 tbsp
1 tbsp cashew nut
Green cardamom powder – ¼ tsp
The process to make Gujia
1. In a mixing bowl, combine the flour, suji, and butter. gujia-ingredients
2. Make a soft dough by slowly adding water as needed and kneading it properly.
preparing dough
3. Set aside for 15 minutes after covering the dough.
Making the Gujia filling
1. Saute mawa in a pan with 1 tablespoon of butter until golden brown.
2. Place the mawa on a plate to cool.
3. Once the mawa has cooled, stir in the grated coconut, raisins, almonds, pistachios, sugar powder, and green cardamom powder.
4. The filling is now ready for use.
Making and Frying mawa for filling
1. Saute mawa in a pan with 1 tablespoon of butter until golden brown.
2. Place the mawa on a plate to cool.
3. Once the mawa has cooled, stir in the grated coconut, raisins, almonds, pistachios, sugar powder, and green cardamom powder.
filling
4. The filling is now ready for use the flour paste around the rim of the rolled dough with your finger.
5. Place 1 tbsp of filling on one side of the circle.
putting in the filling
6. Press the edges together with your fingers to completely seal.
Sealed
7. Cut the excess edges with the gujia cutter.
trimming
8. Now create pleated designs along the edges by folding and twisting the edges until finished.
designing.
9. Make all of the gujiyas in this manner, covering them with moist napkins to prevent the dough from drying out.
10. Deep fry all of the gujiyas until golden brown on medium heat.
11. Place the gujiyas on absorbent paper.
12. Gujiyas was served after they had completely dried.
