Gujiya Recipe | Chasni Wali Gujiya

Gujiya is a sweet dumpling filled with a mixture of coconut, khoya/mawa (dried milk), nuts, and sugar, and is commonly made during the festival of Holi in India. This Gujiya recipe will show you how to make them without using semolina. Gujiya is a popular Indian sweet dish that is commonly prepared during festivals such as Holi and Diwali. This Gujiya recipe made with mawa/khoya and maida(all-purpose flour) is very easy and tastes great. It is a pastry-like dessert that is made by filling a dough made of flour, ghee, and water with a mixture of grated coconut, khoya/mawa (a type of milk solids), nuts, and sugar. The filled pastry is then deep-fried or baked until golden brown.

Once cooked, gujiyas are traditionally dipped in syrup made of sugar and water and then decorated with chopped nuts, edible silver foil, or powdered sugar. It has a crispy exterior and a sweet, nutty, and aromatic filling that makes them so delicious. Gujiya is a popular dessert in India and is made in different varieties depending on taste and preferences.

Variations of Gujiya

Different variations of Gujiya are made in our country such as

• Dry fruit Gujiya – This is a variation of Gujiya that is made with a filling of dry fruits such as almonds, cashews, and raisins along with khoya and sugar.
• Chocolate Gujiya – A modern twist on the traditional recipe, chocolate Gujiya is filled with a mixture of chocolate chips, khoya, and sugar.
• Mawa Gujiya – Mawa or khoya is the main ingredient in this variation, along with sugar and dry fruits.
• Coconut Gujiya – This variation uses a filling made of grated coconut, sugar, and dry fruits.
• Baked Gujiya – Instead of deep-frying, these gujiyas are baked in the oven, which makes them a healthier option.
• Savory Gujiya – Other than the common sweet gujiyas, there is also a savory variety that is filled with spiced potatoes, peas, or paneer.

In this recipe, I’ll show you how to make Mawa Gujiya or Chasni Wali Gujiya which also includes dry fruits and desiccated coconut. It tastes amazing so, try it and surprise your friends and family on the next festive occasion.

Gujiya Recipe in Hindi Video

Ingredients For Gujiya Recipe

How to make Gujiya (Step-by-Step Instructions)

How to make Guijiya Filling

1. Heat 2 tbsp desi ghee in a kadhai/wok on low flame.

2. Add 1/4 cup chopped dry fruits such as cashew and almonds, and 1/2 cup desiccated coconut, and roast on low to medium flame until it changes color and gives a nice aromatic smell. Keep it aside in a separate bowl.

3. Take 250 gm mawa/khoya in the same kadhai/wok. I’ve already shared the recipe to make Mawa from milk above. You can also buy Mawa from the store but making it at home will make the guijiyas even better in taste.

Cook or roast on low flame and keep stirring so that it may not burn. Take it out once it leaves the sides and sticks together. Turn off the flame at this point. Keep the Mawa in the same bowl as the dry fruits to let it cool completely at room temperature.

4. Once it gets cooled down, add 1 cup powdered sugar and 1/2 tsp cardamom powder. Mix well.

How to make Gujiya Dough

5. When the Mawa is still getting cooled down, we will make the dough. Take 2.5 cups of all-purpose flour and add a pinch of salt, and 5 tbsp desi ghee, and mix well.

Knead it until it gets collected and breaks off easily in your hands. It makes Gujiya khasta. If you do not get the same result then add more ghee and mix well.

6. Gradually add water, a little at a time, and 2 pinchs cardamom powder for flavor, and knead the dough until it becomes tight. We do not need to make it soft.

7. Cover the dough with a wet cloth and keep it aside for a few minutes.

8. Divide the dough into small portions.

9. Roll them into small circles with a rolling pin and board.

10. Use a small bowl to give them a circle shape.

11. Place 1 tbsp of the filling in the center of the circled dough. Apply water on the edges to help seal it.

12. Fold the circle in half and seal it.

13. Decorate the edges by folding them inside using your finger. You can also use a fork.

How to make Guijiya Ki Chasni

14. Take 2 cups of sugar and 2 cups of water in a bowl and cook until 1 boil.

15. Add saffron and cardamom powder to the mixture.

16. Cook it for 5-6 minutes on medium flame after 1 boil. Check the consistency with two fingers when it gets cooled down slightly. It should be a little sticky. If it’s perfect, then turn off the flame.

How to Fry Gujiya

17. Heat oil in a deep fry pan on medium flame.

18. Fry the gujiyas in the deep fry pan on a slightly higher than low flame. Once one side gets fried, flip it and fry the other side until it turns golden brown on both sides. Don’t fry it on high flame.

19. Soak the fried gujiyas in the syrup for 3-4 minutes.

20. Garnish with Chasni, and finely chopped pistachios, and let them cool down. Serve them and Enjoy.

Try our other festival-special recipes such as Thandai, Til Gud Laddu, Dry Fruit Ladoo Recipe, and delicious Indian Sweets such as Coconut Ladoo, Kaju Katli, Rabdi, Rasmalai, and Gulab Jamun.

Also, check out other desserts such as Ice cream recipes – Vanilla Ice cream, Kulfi, and Rajbhog Ice cream.

Recipe Card

Gujiya Recipe | Chasni Wali Gujiya

Juhi

Gujiya has a crunchy exterior that is filled with a mixture of coconut, khoya (dried milk), nuts, and sugar, and is made during the festival of Holi in India.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine Indian

Servings 20

Ingredients

  

For Filing:

• 250 gm Mawa/Khoya
• 2 tbsp desi ghee
• 1/4 cup chopped cashew & almonds
• 1/2 cup desiccated coconut
• 1 cup powdered sugar
• 1/2 tsp cardamom powder

For Dough:

• 2.5 cup all purpose flour/Maida
• 1 pinch salt
• 5 tbsp clarified butter/Desi ghee
• water
• 2 pinch cardamom powder

For Syrup:

• 2 cup sugar
• 2 cup water
• saffron
• 1/2 tsp cardamom powder

For Frying;

• oil for frying
• Chopped pistachios for garnishing

Instructions

 

• To prepare Mawa/Khoya filling, Heat 2tbsp oil in a kadhai/wok on low flame.
• Add the chopped dryfruits, desiccated coconut and roast on low to medium flame. Keep it aside.
• Take 250 gm mawa/khoya in the same kadhai/wok. Cook on low flame and keep stirring and take it out once it leaves the sides. Keep it in the same bowl as the dryfruits to let it cool.
• Once it gets cool down, add 1 cup powdered sugar, 1/2 tsp cardamom powder. Mix well.
• To prepare the syrup, take 2 cup sugar and 2 cup water in a bowl and cook until 1 boil.
• Add saffron and cardamom powder to the mixture.
• Cook it for 5-6 minutes on medium flame after 1 boil.
• To prepare the dough, take 2.5 cup all purpose flour and add a pinch of salt, desi ghee and mix well.
• Gradually add water, a little at a time,cardamom powder and knead the dough until it becomes smooth and pliable.
• Cover the dough with a damp cloth and keep it aside for few minutes.
• Divide the dough into small portions and roll them into small circles with a rolling pin and board.You can use a small bowl to give them a circle shape.
• Place 1 tbsp of the filling in the center. Fold the circle in half and press the edges to seal it.
• Decorate them by folding the edges inside using your finger or a fork.
• Heat oil in a deep fry pan on medium flame. Fry the gujiyas in the deep fry pan on a low flame until they turn golden brown on both sides.
• Soak the fried gujiyas in the syrup for 3-4 minutes.
• Garnish with pista and let them cool down. Serve them and Enjoy.