| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
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Ingredients
For Pastry Dough :
- 2 cups Maida/ All purpose flour
- 2 tbsp Ghee / Clarified Butter
- 1 cup Luke warm water for kneading
For Filling :
- 250 grams Crumbled Mawa/ Khoya
- 1 cup Fresh Grated Coconut
- 1/2 tsp Elaichi powder / Green cardamom powder
- 2 tbsp Roasted Semolina / Sooji/ Rawa
- 1/2 cup Chopped Nuts and Raisins Cashews, Almond, Chironjee
- Oil / Ghee for deep frying
For Sugar Syrup :
- 3 cups sugar
- 1 cup water
- 1/2 tsp Cardamom Powder
- 1 pinch saffron
For Garnish :
- 1 tbsp Almond flakes
- 1 tbsp Sliced Pistachios
- 1 tbsp Dried Rose Petals
- 1 leaf Edible silver leaf optional
Ingredients
For Pastry Dough :
For Filling :
For Sugar Syrup :
For Garnish :
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Instructions
To make pastry dough :
- Firstly prepare the pastry dough . Sieve all purpose flour twice in a large mixing bowl. Add ghee and mix with hands to make the flour crumbly. Now start adding warm water gradually and knead the flour to make a firm dough. Cover the dough with a muslin cloth and keep aside.
To make filling :
- Heat 1 tsp of ghee in a wok and roast all the chopped nuts and keep aside. In the same wok, roast sooji/ semolina and keep aside. Now add mawa/ khoya in the wok and roast it till dark brown in color. Add cardamom powder and keep stirring. Now add all the roasted nuts, semolina and coconut into the khoya and mix it nicely till everything incorporates well. Turn off the gas and allow the filling mixture to cool down completely in room temperature.
To shape Gujiyas :
- Pinch a lemon sized ball from the dough and roll it to make a puri having 4 to 5 inches diameter. Take a spoon full of filling and place on one side of the puri.
- Dip your fingers in water and apply on the edges of the puri and carefully fold one side over the other to make a crescent. Gently press the edges so that it gets sealed properly. The edges have to be pressed well, so that the filling does not come out while frying.
- Remove the extras with your hand or cut with a pizza cutter. Now make pleated design at the edges. This way the stuffing does not come out while frying and the gujiya look beautiful. Just keep on folding and twisting the edges till the end.
- Similarly prepare more gujiyas this way and arrange them all in a tray and cover with a moist napkin so that the dough does not dry out.
To fry Gujiyas :
- Heat sufficient oil/ ghee in a wok. Drop in a small ball of dough into the oil, and if it immediately rises up, the oil is ready. Simmer the gas flames and drop in one gujiya carefully into the oil. Fry it in low flames from both sides till light golden in color. Transfer it on a kitchen towel to soak excess oil. Similarly soak rest of the gujiyas and keep aside on the kitchen towel.
To make sweetened Gujiyas :
- In a pan boil 3 cups sugar and one cup water. Add some cardamom powder and saffron strings in it. Make the sugar syrup till you get one string consistency. Turn off the gas. Dip Gujiyas one at a time while the syrup is hot and for 4-5 sec and take it out and place on a tray. Don’t wait for the syrup to cool, or else the sugar will crystalise.
- Garnish the sweetened gujiyas with some sliced almonds and pistachios and sprinkle some dried rose petals on top to give a festive and royal touch. You can also add edible silver leaf before serving.
Recipe Notes
If you liked this amazingly delicious festival sweet recipe, then try making at home this Holi and serve your friends and family some extra sweetness. Share your stories and experience with me in comments below, i’d love to hear from you. Until then, Happy Cooking and wishing you all A VERY HAPPY HOLI !
Love : ShaheenÂ
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