Gujia Recipe – Holi Celebrations!!!!

by anamika on March 6, 2012

in Desserts & Sweets, Festival Recipes

Gujia Recipe – Holi Celebrations!!!!

madcookingfusions wishes you all a very Happy Holi……

In today’s busy life we generally tend to ignore our loved ones, many reasons behind it though….mainly┬ábecause of our hectic lifestyles and never-ending priorities.┬áSo much of running around for all those materialistic things and competing with each other……you must be wondering why such thoughts and that too on my Holi┬áfestival┬ápost…???? Well we all┬áneed to re-sensitize ourselves to such thoughts….and what better time than festivals!!!!┬á

Celebration time is┬áthe best time to make it up for all those misses in life, try to spend time with you family and friends, make them feel that extra special”……I made these Gujjia’s as part of my Holi festival cooking spree.┬áWish you all also try to make some special dishes for your loved ones┬áthis Holi and make a difference because after all – it’s all about being MAD – making a difference!!!

Here I go with my Gujia recipe -

Ingredients -

For the dough -

  • All Purpose Flour – 2 cups
  • Melted ghee or butter – 1/3 cup
  • A pinch of salt
  • Water for preparing the dough

For the stuffing -

  • Khoya/ Mawa (evaporated milk)┬áÔÇô 1┬ácup
  • Raisins/Cashews/Almond/Pischatios ÔÇô 2 tablespoons (chopped)
  • Chiroinji (unshelled sunflower seeds) ÔÇô 1 tablespoon
  • Cardamom Powder ÔÇô 1 teaspoon
  • Grated Coconut – 1/2 cup
  • Ground Sugar – 1┬ácup plus 1 tablespoon
  • Sooji (Semolina)ÔÇô┬á1/3 cup
  • Ghee – 2 teaspoons (for roasting sooji)
  • Oil for frying

Method -

For the dough – Take a bowl, add all-purpose flour to it and add oil or ghee in the centre. Start mixing with your hands┬ásoftly till the flour forms a┬ábread crumbs like texture. Now add little water and knead the dough, keep adding water slowly and little by little to form a stiff dough.

Ones the dough is ready, cover it with a wet kitchen cloth and keep aside for 20 minutes.

Till  the dough is resting, we will prepare the stuffing mixture. Heat 2 teaspoon ghee in a Kadai and add sooji (semolina) to it and roast till light golden brown. Remove in a separate plate and keep aside to cool. Now in the same kadai add khoya/mawa and stir on low flame for about 4 - 5 minutes. Remove it also from flame and keep aside to cool.

After both khoya┬áand sooji are cooled, take a big bowl add khoya, sooji,ground sugar, coconut powder, cardamom powder,chironji seeds and all the nuts. Mix them well with your hands. Your stuffing is now ready! (You can eat this mixture as it is also …yummy)

Now time to make the Gujia’s┬áand then frying them┬á-

Knead the dough ones again with your hands before you start preparing the rolls. Keep it covered under wet cloth during the entire process. Make lemon size balls, roll them into circle shape with the help of a rolling-pin. Put water with your fingers on the edges of the circle, fill it with the stuffing say about┬á1 1/2 teaspoon. Gently close it as shown in the pic, press with your hands and then use a fork to press the edges, it will give nice look to the gujia’s┬áand will also close the ends of the gujia nicely so that it doesn’t open in the kadai while frying. Please do this step real carefully.

There are various ways to give shape to the gujia’s, with fork as I did, with hands folding them by pressing continuously and also with the help of gujia mould. I felt fork method little easy.

Now heat oil in a kadai, when the oil is hot, gently pour gujia’s┬áinto it and cook on medium flame. Do not put more than 3 -4 gujia’s at a time if you using a medium-sized kadai.

Turn sides gently and let them cook for another few minutes (Gujia’s should be cooked from both the sides nicely, fry for few extra seconds if you prefer a little darker crisp color). Take them out and place them on kitchen napkin so that the excess oil is absorbed on it.

┬áThe leftover┬águjia stuffing mixture (if you also have, do go by my way), I will be using for making some parathas from it for my kids – Nutty Mawa┬áParatha :), a spontaneous new invention from my kitchen – it will taste yum trust me!!!!

Serve┬áthese gujia’s immediately or else you can also┬ástore these┬áin an air tight container for few days!

Here’s┬áanother version of yummy gujia recipe for this Holi from an excellent cook & a dear┬áfellow blogger Dassana of┬á vegrecipesofindia. Her Apple Gujia┬áwith a touch of cinnamon┬áis so mouth-watering and healthy….Do check out her space for more holi recipes too!

Enjoy these┬áyummy traditional Gujia’s┬áwith your family & friends!!!!

{ 6 comments… read them below or add one }

dassana March 6, 2012 at 6:35 PM

hey anamika, your gujiyas are looking so pretty with a perfect texture. your family must have surely enjoyed these.

and thanks for the link love dear.


madcookingfusions March 6, 2012 at 6:55 PM

Thank you Dassana, yeah they liked it but kids not too fond of traditional Indian Sweets….

It’s always a pleasure to have you in my space :).


Nisha March 13, 2012 at 6:58 AM

Boy, you made a lot of dishes for Holi!!
My mom does the folding-by-fingers method; the fork is giving it a nice design.
Great idea to use this stuffing for a paratha!
I love the kashmiri naan which has a nutty stuffing; too bad can’t find it in menu in many restaurants.


madcookingfusions March 13, 2012 at 8:39 PM

Yeah I did make got this opportunity after ages else was always those corporate meetings and hectic life ..Folding by fingers is traditional way and can be done by experienced master chefs like our moms and aunts I guessfor me fork was much easy and neat!
I havent tried that nutty kashmiri naan..Will check out for the recipe and will try my hands on it too! Thanks Nisha for stopping by with your lovely comments.


Rupa L September 26, 2012 at 7:28 AM


Which Mawa do you use
Here in NJ I dont like the store bought ready to use mawa

- Rupa


madcookingfusions September 26, 2012 at 7:54 AM

Hi Rupa, I always use fresh mawa from Indian Sweets shops out here in Bangalore. Since you dont like the store bought mawa in NJ, I will suggest you make mawa at home with full cream milk, its easy and not too taxing. Here is a link for you some a cooking site on how to make mawa at home, hope this help you….

Do let me know incase you need any more clarification, Happy Cooking :)!


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