Sooji Mawa Gujiya Recipe- A crisp flaky deep fried pastry stuffed with khoya or mawa, coconut and dry fruits. A popular traditional North Indian sweet which is a must to make especially during festive holidays times (Holi, or famous during wedding times).
Trust me, this is the first time in my life I have tried my hands on sooji mawa gujiya recipe. I bet you just can't resist these golden crisp sweet beauties when you tried my recipe at your home😍
What Is Gujiya?
Gujiya is a deep fried flour pastry stuffed with khoya, dry fruits and coconut. Popular not only in UP, but they are widely made in Rajasthan, Madhya Pradesh and Bihar
These sweet dumplings has the filling of mawa in north. And, the Maharashtrian version goes with semolina or suji, and coconut filling. And I made a combination of version of these two in one.
How to store it?
Once the Gujiyas are out from the hot ghee to oil, allow them to cool completely. Then, transfer them into a clean airtight container and store them up to a week at room temperature. They stay very well in refrigerator up to a 15 days.
You can try more INDIAN lip-smacking sweet desserts recipes
Kesari Angoori Rasmalai
Til Gud ki Patti
Pheni Kheer
Doodh Peda
Ingredients :
Instructions :
How to make Sooji Mawa Gujiya
1. Take Plain flour in a mixing bowl, make a hollow pit in it, mixing ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.
For stuffing:
2.Heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. Take powder sugar in a bowl, take out semolina, pour over the sugar.
3. Roast dry fruits, such as cashews, almonds for 1 to 2 minutes. Then take out and keep in the same bowl as boora and semolina. Slightly roast dessicated coconut, in hot pan for half a minute. Keep in same bowl.
4. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. Add raisins to the bowl,
5. Take cardamoms coarsely grind them and add into bowl. Mix all ingredients well.
6. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.
7. Take the poori. Put stuffing in the poori, grease edges of poori with water. Close it with fork or pinch it with ur fingers, keep the gujiya in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.
8. Heat oil to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise.
9. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.
Important Tips:
- To make Stuffing roast all the ingredients well.
- To make the dough crisp and flaky, always mix ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Then add water and knead into a soft dough
- Do not knead the dough to soft or too stiff. It should be such so that is rolled out nicely even without dry flour or ghee. Always allow the dough to rest for 30 minutes for best results.
- Ensure the dough is covered with clean damp kitchen towel all the time to avoid drying.
- While making the filling, always add sugar once the mawa cools completely. You can also use moulds to make the gujiyas.
- While shaping the gujias, always apply water to the edges of the rolled dough using fingers. Or you can also use small brush and then press to seal. This ensures proper sealing of the edges avoiding the filling to break open while frying.
- Keep the moulded gujias covered with a clean damp cloth to avoid drying, until the batch is ready to fry.
- Always deep fry them on medium low heat. Never ever fry them on high heat as it will burn them and pastry will remain uncooked within. Frying them on low heat makes them crispier.
- Do not overload the pan while deep frying the Gujiya, do it in batches. Also, each batch will take 15-17 minutes to cook.
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