Different types of mawa gujiyas
Different types of mawa gujiyas

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, different types of mawa gujiyas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Different types of mawa gujiyas is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Different types of mawa gujiyas is something that I’ve loved my whole life. They’re fine and they look wonderful.

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. Sweet gujiyas made of maida and filled with a mixture of khoya and chocolate chips topped with freshly made chocolate syrup will satiate our never ending desire for. Gujhiya is a traditional deep fried half moon indian sweet.

To begin with this particular recipe, we have to prepare a few components. You can have different types of mawa gujiyas using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Different types of mawa gujiyas:
  1. Get For Filling:
  2. Make ready 1 cup rava (coarsly ground)
  3. Get 1 cup mawa Or khova
  4. Prepare 1/2 cup chopped cashew and almonds
  5. Take 1 cup powdered sugar
  6. Prepare For Outer layer:
  7. Make ready 2 cups maida
  8. Prepare 3 tsp oil
  9. Make ready Pinch salt
  10. Make ready as required Water (needed to prepare the tight dough)
  11. Take For Assembling:
  12. Take 1 pinch orange food colour
  13. Take 1 pinch purple food colour (I have used natural purple colour)
  14. Get 1/4 cup purple cabbage boiled for 1 minute and then blended, Strain the purple liquid and keep aside
  15. Make ready For Deep frying-
  16. Make ready as needed Oil

It is known by different names People make gujiya in several ways. Some shape it by hand, some soak gujiya in a sugar syrup once fried, so it depends on the type of gujiya that is. Different regions of India have their own name and version of making mawa gujiya. Substitute the same amount of mawa with semolina.

Instructions to make Different types of mawa gujiyas:
  1. 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.
  2. 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.
  3. For Assembling:
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. Now from another two dough balls, take one and prepare the white or maida coloured thin slices like orange slices. Keep aside
  9. 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.
  10. Final step: deep fry all the gujiyas.

Roast the semolina in a couple of tablespoons of ghee until aromatic and has slight color change. Gujiyas are an integral part of festivals like Holi, Diwali and Rakshabandhan. It is known by different names like Ghughra, Karanji etc. across different Crispy and flaky traditional Gujiya recipe is rich and delicious. This recipe is a must try and would be loved by the people of all age. Gujiya (Hindi: गुजिया) or a karanji (Marathi: करंजी) 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.

So that is going to wrap it up for this exceptional food different types of mawa gujiyas recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!