Diwali, the festival of lights is nearing up and so is the preparation of festival delicacies in every Indian household. Sweets and savories are a quintessential part of this festival.
Today I am sharing with you the recipe of Gujiya, a traditional crescent-shaped deep-fried sweet. The outer crispy yet flaky layer is made up of all-purpose flour. The stuffing is made with mawa(khoya/khoa), sugar, desiccated coconut, and dry fruits.
The addition of mawa makes Gujiya special and gives it its name Mawa Gujiya. Back in India, we get fresh mawa at shops easily not only in the festive season but all year round.
I have been in Kuwait for the past 14 years and I have to back upon the frozen mawa for making Indian sweets. At times that is also out of stock. But I can not resist myself making Indian sweets, so I make mawa from Nido milk powder. Believe me, the stuffing for Gujiya made with Nido milk powder mawa is tastes amazing.
What is Gujiya or Mawa gujiya ?
Gujiya is also known by various names like karanji, ghughra, or nevri in different parts of India with slight variations in stuffing and the outer cover.
The Gujiya stuffed with mawa as the main ingredient is Mawa Gujiya.
It is a traditional festive delicacy made on Diwali and Holi. The outer cover of Gujiya is made usually with all-purpose flour but some make it with wheat flour too. It is deep-fried in ghee or sometimes in ghee and oil mixture in a ratio of 1:1. The stuffing is sweetened with powdered sugar. To give texture to the stuffing I have added desiccated coconut and roasted sooji. Many people dip the gujiya in sugar solution after frying but it is totally up to you, how you like your gujiya to be.
How to make Gujiya ?
The whole process of making gujiya can be divided into three steps
1. Making the dough- The dough of the gujiya is made with all-purpose flour, ghee, and chilled water. The addition of ghee and chilled water gives you crispy and flaky gujiya.
2. Making the stuffing- The main flavour of gujiya comes with its sweet stuffing, the addition of mawa, nuts and raisins, desiccated coconut makes the gujiya delectable.
3. Stuffing and frying the gujiya- Do not overstuff the gujiya and always fry it on low flame to get perfect gujiya. Frying on the high flame will give you soggy and uncooked gujiya from inside. Do not rush in this step. You can fry gujiya in ghee but I have fried in 50% ghee and 50 % oil.
Cuisine : Indian
Course : Dessert
Prep time : 45 minutes
Cooking time : 40 minutes
Servings : 16-18 in no.
For making mawa
1/2 Cup nido milk powder
1/4 Cup milk
1 Tbsp ghee
For making dough
1 Cup all-purpose flour
4 Tbsp ghee
1/4 cup + 2 1/2 Tbsp chilled water
Other ingredients for stuffing
3 Tbsp chopped mixed nuts(almond and cashew)
1 Tsp cardamom powder
Few strands of saffron
3 Tbsp powdered sugar
2 Tbsp desiccated coconut
1 Tbsp semolina
A mixture of all-purpose flour and water in equal amounts to seal the gujiyas
Oil and ghee in equal amounts for frying gujiya
To make mawa
In a microwave-safe bowl add milk powder and milk and mix it well with the help of a spoon.
Next, add ghee and mix it well.
Keep it in the microwave on full power for 2 min and 30 sec, taking out each time after a minute and giving a quick stir.
Once the milk dries out, you get the mawa. Keep it aside to use it later.
To make dough
In a bowl add flour, semolina, and ghee. Rub with your fingers to incorporate ghee in the flour and semolina mix