Holi special Gulkand flavoured khasta mawa gujiya is a healthy and fusion version of traditional gujiya recipes. Gujiya is a sweet dish that is made specially during the Holi and Diwali festival in India. This Gulkand flavored Khasta Gujiya is a must-have treat for this coming Holi festival.

About gulkand flavoured khasta mawa gujiya

Gulkand flavored khasta mawa gujiya is a deep-fried sweet with a crispy and flaky covering and soft sweet filling of khoya, gulkand, nuts, and coconut inside. If you are bored with the taste of traditional suji mawa gujiyas, try these flavourful and delicious gulkand gujiyas for the coming Holi festival. Other dry snacks recipe that you can make for Holi festival are Oats and Wheat Flour Sweet Mathri Made With Jaggery, Crispy Kaju Made With Ragi and Wheat Flour, Quick and Easy Protein Rich Gond Moong Dal Ladoo.

Gujiya is one of the favorite sweet recipes that is prepared during the festival season, especially on Holi and Diwali. It has different names in different parts of India, Pedakiya in Bihar, Ghughra in Gujarat, Karanji in Maharashtra, and Odisha, Somas in Tamil Nadu, Garijalu in Telangana, Kajjikaya in Andhra Pradesh and, Karjikayi in Karnataka.

What is Gujiya

Gujiya is a fried sweet dumpling, crispy from outside with a soft and sweet filling inside. Traditionally, the outer covering of gujiya is made of all-purpose flour or maida, and the stuffing typically includes the mixture of roasted khoya, suji, dry coconut, nuts, raisins, cardamom, and sugar.  After deep-frying, gujiyas are dipped into sugar syrup to give them a glossy look, but this step is optional.

How to Store Gujiya

We can prepare gujiyas in a large quantity and store them at room temperature. Gujiyas stay best for a week if stored properly in an airtight container.

How to Prepare gulkand flavoured mawa gujiya at Home

To make gulkand flavored khasta mawa gujiyas first, we prepare the sweet filling by mixing roasted coconut flakes, nuts, Khand, and gulkand with homemade khoya from milk powder. Knead a stiff dough with whole wheat flour by mixing little ghee in it. Finally, take a small portion of the dough, roll it into a circle, and stuff the filling inside. Give them the shape of gujiyas with the help of a mold. Mold is easily available in the market. Finally, deep fry them on a low medium flame and let them cool completely. How we can prepare gujiyas without mold ? check the detailed instructions below.

Replacing maida with whole wheat flour and with minimal use of sugar and ghee in these gulkand flavored gujiyas, I tried to make a healthier version of this sweet recipe so that we don’t have to compromise our sweet tooth and can relish our favorite gujiyas without guilt. But if you want them to be more rich and sweet then definitely go for adding more sugar and ghee in it according to your taste.

Health benefits of eating gulkand

Gulkand

• It is an ayurvedic medicine prepared with the combination of fresh rose petals and sugar.
• Gulkand acts as a coolant that helps in getting rid of heat, acidity, constipation, and skin problem during the summer season.
• It strengthens the liver and improves appetite and other digestion-related problems.
• Gulkand also acts as an excellent tonic that reduces stress, strengthens the heart, and improves our nervous system. It is also high in sugar so, always eat in moderation is recommended

Step by step preparation of gulkand flavoured khasta mawa gujiya

For preparing mawa from milk powder

1. In a pan, add ghee, milk, and milk powder. Put the pan on a low flame and cook till it changes into semi-solid consistency. Take off from flame and let it cool down a lit bit.

For preparing the filling

2. Take another pan, melt ghee, add chopped nuts and magaj, lightly roast them for 1-2 minutes. Then add coconut flakes and further roast them for 1 -2 minutes. Take off from the heat.

3. Now, add these roasted nuts and coconut mixture to the homemade mawa.

4. Add gulkand, khandsari sugar, and mix well till no lumps are left.

For the dough

5. In a bowl, take whole wheat flour and ghee, mix them with your hands. When you bind, it forms a shape. Now add water and make a stiff dough. Cover it and put it aside for 10-15 minutes.

6. After 15 minutes, knead the dough for few seconds and then cover with a damp cloth. 

7. Now, take a small portion of dough, roll it into a 3-4 inch circle. Put this circle inside the mold and add around 1 tbsp filling in the center, apply little water at the corners and close it. Cut out the extra dough. remove gujia from mold, and store on a plate.

8. Prepare all the gujiyas like this and keep them covered until they get fried. 

How to make gujiya

9. Heat oil in a heavy bottom pan on a low medium flame. Once the oil is heated, drop gujiyas one by one. 

10. Flip them occasionally so they can fry evenly from all sides.

11. Once they get the light golden color, strain excess oil and transfer it to the plate.

12. Repeat the process with the rest of the gujiyas.

13. Let them cool completely before serving.

14. Leftover gujiyas stored in an airtight container at room temperature for later. 

You may also like

• Soft And Spongy Rasmalai Made With Toned Milk
• Instant mawa kesar modak | Modaks for ganpati festival
• Samak Rice Kheer | Vrat Kheer Made With Samak Rice
• Instant Kalakand / How To Make Kalakand With Condensed Milk

Tips and tricks

1. I have used dry coconut flakes, but you can also use desiccated coconut or coconut powder instead.
2. Whole wheat flour is a healthy alternative to maida. I have also tried with mixed flour, and the result was good.
3. The dough of the gujiya is a little stiffer than the normal chapatti dough. Soft dough results in hard gujiya and also absorbs a little more oil.
4. Always keep the dough covered with a damp cloth while making gujiyas. Stuffed gujiyas should also be kept covered with a cotton cloth till they get fried.
5. To avoid the breaking of gujiya during frying make very fine holes with the help of a needle or fork before dropping into the oil.
6. Sometimes gujiya will break while frying and the filling may leak out in the oil. In that case, you should strain the oil first and then fry the next batch otherwise leaked filling can stick to others.
7. While frying do not overcrowd gujiyas in the pan.
8. To get crisper and flaky gujiyas fry them on low medium flame. It will take around 10-12 minutes to one batch.
9. They taste best when cooled completely.

Recipe card for gulkand flavoured khasta mawa gujiya

Gulkand flavoured khasta mawa gujia / Holi special recipe

Babita Singh

Holi special gulkand flavored khasta mawa gujiya is a healthy and fusion version of traditional gujiya recipes. These Gulkand flavored khasta Gujiya is a must-have treat for this coming Holi festival.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine Indian

Servings 20 Gujiyas

Ingredients

  

For preparing dough

• 1 cup whole wheat flour 125 gm
• 1&1/2 tbsp ghee
• Water to knead the dough

For preparing filling

• 100 gm instant homemade mawa made with milk powder
• 100 gm flaked coconut
• ½ cup roasted chopped almonds
• ⅛ cup roasted magaj
• 6 tbsp gulkand
• 25 gm khandsaari sugar
• 1 tsp ghee for roasting nuts

For making homemade mawa

• 100 gm skim milk powder
• ¼ cup toned milk
• 1 tbsp ghee
• Oil for frying

Instructions

 

For preparing mawa from milk powder

• In a pan, add ghee, milk, and milk powder. Put the pan on a low flame and cook till it changes into semi-solid consistency. Take off from flame and let it cool down a lit bit.

For preparing the filling

• Take another pan, melt ghee, add chopped nuts and magaj, lightly roast them for 1-2 minutes. Then add coconut flakes and further roast them for 1 -2 minutes. Take off from the heat.
• Now, add these roasted nuts and coconut mixture to the homemade mawa.
• Add gulkand, khandsari sugar, and mix well till no lumps are left.

For the dough

• In a bowl, take whole wheat flour and ghee, mix them with your hands. When you bind, it forms a shape. Now add water and make a stiff dough. Cover it and put it aside for 10-15 minutes.
• After 15 minutes, knead the dough for few seconds and then cover with a damp cloth.
• Now, take a small portion of dough, roll it into a 3-4 inch circle. Put this circle inside the mold and add around 1 tbsp filling in the center, apply little water at the corners and close it. Cut out the extra dough. remove gujia from mold, and store on a plate.
• Prepare all the gujiyas like this and keep them covered until they get fried.

To make gujiya

• Heat oil in a heavy bottom pan on a low medium flame. Once the oil is heated, drop gujiyas one by one.
• Flip them occasionally so they can fry evenly from all sides.
• Once they get the light golden color, strain excess oil and transfer it to the plate.
• Repeat the process with the rest of the gujiyas.
• Let them cool completely before serving.
• Store the leftover Gujiyas in an airtight container at room temperature for later

Video

Notes

1. I have used dry coconut flakes, but you can also use desiccated coconut or coconut powder instead.

2. Whole wheat flour is a healthy alternative to maida. I have also tried with mixed flour, and the result was good.

3. The dough of the gujiya is a little stiffer than the normal chapatti dough. Lose dough results in hard gujiya and also absorbs a little more oil.

4. The dough should always be covered with a damp cloth while making gujiya. Prepared gujiyas should also be covered with a cotton cloth till they get fried.

5.To avoid the breaking of gujiyas during frying make very fine holes with the help of a needle or fork before dropping into the oil.

6. Sometimes gujiya may break while frying and the filling may leak out in the oil. In that case, you should strain the oil first and then fry the next batch otherwise leaked filling can stick to others.

7. While frying gujiyas do not overcrowd them.

8. To get crispier and flaky gujiyas fry them on low medium flame. It will take around 10-12 minutes to each batch.

9. They taste best when cooled completely.

Keyword gujia recipe, gulkand flavoured gujiya, healthy dessert recipe, healthy gujia recipe, holi special, indian sweet recipe, low sugar sweet recipe, whole wheat flour gujia

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