Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, different types of mawa gujiyas. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gujhiya is a traditional deep fried half moon indian sweet. Mostly made during the holi festival. While the traditional gujiyas made of mawa are great, other innovative variations of this sweet dish will make you want to try one right away. This is the most loved sweets among all the age groups.
Different types of mawa gujiyas is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Different types of mawa gujiyas is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have different types of mawa gujiyas using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Different types of mawa gujiyas:
- Make ready For Filling:
- Take 1 cup rava (coarsly ground)
- Get 1 cup mawa Or khova
- Prepare 1/2 cup chopped cashew and almonds
- Take 1 cup powdered sugar
- Prepare For Outer layer:
- Make ready 2 cups maida
- Make ready 3 tsp oil
- Prepare Pinch salt
- Get as required Water (needed to prepare the tight dough)
- Get For Assembling:
- Prepare 1 pinch orange food colour
- Make ready 1 pinch purple food colour (I have used natural purple colour)
- Take 1/4 cup purple cabbage boiled for 1 minute and then blended, Strain the purple liquid and keep aside
- Prepare For Deep frying-
- Make ready as needed Oil
To give the shape to gujiyas, specific type of mould is used nowadays. Gujiya (Hindi: गुजिया), a karanji (Marathi: करंजी) or Kajjikayalu in Telugu is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. One type of mawa gujiya is filled with mawa (khoya) and dipped in sugar syrup. Other gujiyas are there like apple gujiya, kesar gujiya, dry fruits Gujiya, anjeer Gujiya, cashew nuts gujiya, pista gujiya and almond Gujiya You can prepare the gujiya as you like.
Instructions to make Different types of mawa gujiyas:
- Heat the pan, add 1/2 tsp ghee add rava and saute until raw smell is gone. Add chopped nuts and saute for few seconds. Now add the grated mawa and saute until everything is dried. Switch off the flame, keep aside for cooling down. Once cooled down, add the powdered sugar and mix well. Keep aside.
- In a bowl add the maida, salt and oil and using hands bind it well. Now add water to prepare a tight dough. Divide the dough in 4 equal sizes.
- For Assembling:
- Purple gujiya: take one portion of the dough, add purple food colour mix well. Now divide it into two balls. Take one ball using roller pin roll it to a poori shape, fill the middle portion with mawa filling and apply water or ghee to the edges and fold it to half, secure the edges and give gujiya style fold at the edge. Prepare another purple gujiya the same way.
- Traditional gujiya: take another portion from the 4 dough balls. Divide into three balls. Take one ball, using roll pin prepare a poori, fill with mawa filling and cover to half. Now seal the edges and fold the edges like gujiya style.
- Traditional gujiya with a twist (flower) : from the remaining two balls (divided before preparing traditional gujiya) take one ball. Follow the same process to prepare the traditional gujiya, add take a very small portion from dough and using knife cut and give shape of a small flower, add small sprinklers at the centre of the flower. Using water or ghee attach the flower to the traditional gujiya, prepare another one same way
- Mat or basket shaped gujiya:Now we have two dough balls from the initial dough. Mix both of them and divide in three balls. Take one ball and add orange colour. Now divide it into two balls, roll into poori shape, cut vertically in thin slices, keep the aside, similarly from another orange ball prepare the thin slices and keep aside.
- Now from another two dough balls, take one and prepare the white or maida coloured thin slices like orange slices. Keep aside
- Now finally you have only one dough ball left, divide in into two balls. Take one ball, using roll pin prepare a poori shape, now bind the orange slices and white slices like a basket or mat. Turn the upside down of the poori, fill the mawa filling, fold it into half, seal the edges and fold to give gujiya shape. Repeat for the another dough ball.
- Final step: deep fry all the gujiyas.
One type of mawa gujiya is filled with mawa (khoya) and dipped in sugar syrup. Other gujiyas are there like apple gujiya, kesar gujiya, dry fruits Gujiya, anjeer Gujiya, cashew nuts gujiya, pista gujiya and almond Gujiya You can prepare the gujiya as you like. Just use your preffered filling mixture. Mawa Gujiyas are a popular sweet prepared categorically during Holi, the Indian festival of colors, to usher in a colorful spring and leave behind the harsh winter. In spite of being from India, it is very possible to be oblivious to popular culinary fare from one region, being in another.
So that is going to wrap this up with this exceptional food different types of mawa gujiyas recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
