An easy-to-make fried pastry filled with a sweet mixture of dried fruits, nuts and mawa, Gujiyas are a Holi must-have.
So, what do you do when you can’t go to your favourite halwai to buy a big batch? You make it yourself! Before you convince yourself that it’s too complicated to prepare at home, take a look at this quick recipe and give it a try.
Here’s A Super Simple Recipe For Homemade Gujiyas
Instructions:
Making The Filling
- Heat 1tbsp of ghee over medium flame and add 2tbsp of chopped raisins and 4tbsp of chopped nuts (like almonds, cashews and pistachios). Cook until fragrant.
- Add 1/3 cup of desiccated coconut and roast till lightly fragrant. Remove into a bowl.
- Using the same pan, heat 1/2 cup of fresh or frozen mawa and roast over low flame till light golden in colour.
- Transfer to a blender and blend till smooth. Add 1tbsp of milk as required. Transfer to a bowl.
- Once cool, mix in the dried fruit, 1/2 tsp of cardamom, coconut and 1/2 cup of Dhampure Bura Sugar.
Making The Dough
- Take 2 cups of all-purpose flour (maida) in a large bowl and mix in 4tbsp of melted ghee using your fingers.
- Start adding 1/2 cup of water as required, kneading to make a stiff dough.
- Once ready, cover your dough with a damp cloth and rest for 45 minutes. You could also use a damp paper towel to cover the dough.
Making The Gujiyas
- Mix 2tbsp of flour with 3tbsp water in a small bowl to prepare the glue that will seal the gujiyas.
- Heat some ghee or oil on medium high flame to keep it ready for frying.
- Once your dough has rested, divide it into small, 30gm balls. You could even do this by eye, depending on how large you want your gujiyas.
- Roll the balls into 5-to-6-inch diameter discs.
- Place the disc on a flat surface and apply the flour slurry around the edges. Fill the gujiya with 1tbsp of filling. Fold over the dough to seal the gujiya.
- Prepare the rest of your gujiyas similarly, keeping them covered with a damp cloth to prevent them from drying out.
- Once your ghee/oil is hot enough, drop your gujiyas in carefully, frying only a few at a time.
- Remove the gujiyas from the oil when light golden brown, or in 6-10 minutes.
- You can dip your gujiyas in a sweet sugar syrup or choose to serve them warm rightaway.
- Store any leftover (as if!) gujiyas in an airtight container.
Now that you have this exceptional gujiya recipe, grab your ingredients and get cooking! We hope these indulgent treats make your homemade Holi a sweet affair.