Taste of Indian Food

Traditional

Suji Gujiya Mawa Gujiya

Suji - Mawa Gujiya

Suji Gujiya without Mawa I Chashni Mawa Gujiya

Gujiya is a sweet fried recipe which is filled with mawa, suji and nuts mixture. In North India, gujiya is typically made during the festival of colours Holi.

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Ingredients – Interesting facts

Milk

  • It is white because of its fat content.
  • It will stay fresher if you add salt.
  • It is the only food that you can survive wholly on.
  • The world’s rarest cheese is made from donkey milk.
  • June is National Dairy Month.
  • On a dairy farm, a farmer’s day begins and ends with milking the cows.

Cardamom

  • Cardamom is also one of the world’s oldest spices – cultivated for more than 4000 years.
  • Cardamom is a universally popular spice.
  • Ancient people believed cardamom had supernatural powers and that it could drive out evil spirits.
  • According to Chinese tradition, drinking cardamom tea is the secret to long life.
  • There are two widely known form of Cardamom. They are the Black Cardamom and the Green Cardamom.

Sugar

  • Kids’ sugar cravings are rooted in biology. Sugar is the only taste that humans are born craving.
  • It is used as a food preservative as well.
  • Natural source of sugar are sugarcane, fruits, honey, dates etc.
  • Initially, sugar was so rare and expensive only royalty could afford it—and in very small quantities at that.

Recipe Details

Suji - Mawa Gujiya pinit
Print Recipe

Mawa Gujiya / Suji Gujiya

Author: Bharat Ki Rasoi Cooking Method: Cuisine: Courses: ,
Difficulty: Advanced Prep Time 30 mins Cook Time 30 mins Total Time 1 hr
Servings: 6
Best Season: Suitable throughout the year

Ingredients

Mawa

Gujiya Stuffing

Dough

Sugar Syrup

Instructions

Mawa Preparation

    • Take heavy bottomed vessel.
    • Add 1 litre full fat milk.
    • Boil the milk on high flame.
    • Keep stirring.
    • Once milk boils, reduce flame to medium.
    • Scrap the sides of the vessel and keep stirring.
    • After 20-30 minutes, milk will reduce to almost half in quantity and turn thicker.
    • Stir continuously to prevent milk burning.
    • After 1 hour, milk will turn into chunky malai with semi solid texture, keep stirring untill all moisture evaporates
    • Mawa (khoya) is ready.

     

Stuffing Preparation

    • Put a pan on medium flame.
    • Add 1 cup Mawa.
    • Saute on low flame till change colour.
    • Allow it to cool down.
    • Again put a pan on medium flame.
    • Add 1 tbsp Ghee.
    • Add the below mentioned ingredients:
      • Cashew-2 tbsp
      • Almond -2 tbsp
      • Pistachios – 1 tbsp
      • Raisin -2 tbsp
    • Saute on low flame for 1-2 minutes.
    • Allow it to cool down.
    • Half of this will be sued for Suji Gujiya and remaining half for Mawa Gujiya.
    • Now put pan on low flame.
    • Add 1 tbsp Ghee and 1 Cup Suji / Rawa.
    • Roast on low flame untill light brown colour.
    • Allow it to cool down.

Dough Preparation

    • Take a bow.
    • Add 3 cup Maida.
    • Now add 1/4 tsp Salt and 7 tbsp Ghee.
    • Crumble and mix well.
    • Mix maida for 4-5 min.
    • If flour holds shape means perfect texture.
    • Add only little water at a time as required.
    • Knead a smooth and tight dough.
    • Keep aside for 20 minutes.
    • Half of dough will be used for Suji Gujiya and remaining half will be used for Mava Gujiya.

Sugar Syrup Preparation

    • Put a pan on gas.
    • Add 1 cup Sugar and 3/4 cup water.
    • Stir well and let sugar dissolve.
    • Boil for 5 minute on medium flame.
    • Add 1/4 tsp Saffron  (optional) and 1/2 tsp Cardamom powder.
    • Sugar syrup will become sticky.
    • Sugar syrup is ready.

Suji Stuffing Preparation

    • Take a bowl.
    • Add the below mentioned ingredients:
      • Roasted semolina
      • Powdered sugar -1/2 cup
      • Roasted nuts half part
      • Cardamom powder -1/2 tsp
    • Mix well.
    • Suji stuffing is ready.

Mawa Stuffing Preparation

    • Take a bowl.
    • Add the below mentioned ingredients:
      • Roasted mawa
      • Powdered sugar -2 tbsp
      • Roasted remaining nuts
      • Cardamom powder -1/2 tsp
      • Mix well.
      • Mawa stuffing is ready.

Mawa Gujiya Stuffing

    • Knead the dough slighty.
    • Divide dough into two parts
    • Take small ball sized dough.
    • Make a small ball.
    • Roll it slighty thick.
    • Fill it with 2  tsp prepared mawa stuffing.
    • Apply Water on sides and fold half.
    • Press and seal properly.
    • Make a design of gujiya by pressing the edges.

Suji Gujiya Stuffing

    • Make small sized balls from remaining half part of dough.
    • Take a small ball.
    • Roll slightly thin.
    • Fill it with 2  tsp prepared suji stuffing.
    • Apply Water on sides and fold half.
    • Press and seal properly.
    • Make a design of gujiya by pressing the edges.

Suji Gujiya Frying

    • Heat cooking oil or ghee on medium flame.
    • Put a small ball of dough in oil. If it floats, the oil is at right temperature.
    • Once oil becomes hot, put gujiyas and reduce flame on low.
    • Fry suji gujiya till golden brown colour on both sides.
    • It takes 15-20 minute on low flame.
    • Take it out.

Suji Gujiya is Ready.

Mawa Gujiya Frying

    • Fry mawa gujiyas on low flame.
    • Fry mawa gujiya till golden brown colour on both sides.
    • Once properly fried, dip  in luke warm sugar syrup for 3-5 minutes.

Mawa Gujiya is Ready

Note

  • While roasting dry fruits, dry coconut can also be added for roasting.
  • Dry suji gujiya does not need sugar syrup
  • Dry suji gujiya can be stored for 12-15 days on room temperature
    in air-tight box.

Recipe Video

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