How to Make Gulkand Gujiya | Holi Special Easy Gujiya Recipe
Holi special khasta gulkand gujiya is a healthy and fusion version of traditional gujiya recipes. Gujiya is a simple Indian sweet recipes that is made specially during the Holi and Diwali festival. This mouth watering whole wheat khasta mawa gujiya is a must-have treat for this coming Holi festival
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.