Gujiya Recipe in Hindi For Holi: Making syrupy Gujiya is not difficult, just take care of right consistency, right flame and perfect syrup. If you avoid these 3 mistakes, then the Gujiya made on Holi will make every guest say – “Wow, give one more!”
Chashni Wali Gujiya Recipe in Hindi: As soon as the name of Holi comes, the first smell that comes in the house is Gujiya with sugar syrup. Lightly crispy on the outside and sweet on the inside, gujiya filled with khoya-dry fruits and coated with syrup on top, this is the real festival taste. Often people make Gujiya, but the syrup is not prepared properly or the Gujiya becomes soft. Today we will tell you the easy method and those 3 big mistakes, by avoiding which your Gujiya will become perfect.
Ingredients for making Gujiya
- 2 cups flour
- 4 tbsp ghee (for moyan)
- water as per need
- ghee or oil for frying
For Gujiya Filling
- 1 cup mawa (khoya)
- 2 tbsp semolina (lightly roasted)
- ½ cup powdered sugar
- chopped almonds, cashews, raisins
- ½ tsp cardamom powder
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for syrup
- 1 cup sugar
- ½ cup water
- 4–5 saffron threads (optional)
Easy way to make Gujiya with syrup
First prepare the dough: Add ghee to flour and mix well. When the flour starts clumping in your fist when pressed with your hands, then understand that Moyan is right. Now add water little by little and knead a stiff dough. Keep covered for 20 minutes.
Prepare the filling: Lightly fry the mawa in a pan. When it cools down, add semolina, powdered sugar, dry fruits and cardamom powder. Keep in mind, do not roast the mawa too much otherwise the taste will change.
Shape Gujiya: Make small balls of dough and roll them whole. Place in the mould, put 1–2 spoons of filling inside and seal well by applying water on the edges. If there is no mold then you can make a design by folding the edges by hand.
Correct method of frying: Heat ghee in a pan on medium flame. Fry the Gujiya on low flame until it turns golden. Frying on high flame can cause Gujiya to remain brown from outside and raw from inside.
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Make perfect syrup like this: Put sugar and water in a pan and boil it. When the syrup thickens slightly and comes to the consistency of a string, turn off the gas. Now add fried Gujiya in lukewarm syrup and dip it for 2-3 minutes and take it out. Adding some rose water to the syrup increases the aroma. Sprinkle fine pistachios on top and serve. If you don’t like too much sweetness then use only light coating.
Don’t make 3 mistakes while making Gujiya with syrup
- Making thin syrup. If the syrup is thin then the Gujiya will become soft and sticky. Always make one wire syrup.
- Fry the Gujiya on high flame. In fact, due to high flame, Gujiya may burst or remain raw from inside. Keep low-medium flame.
- Not sealing the edges properly. If the edges are not closed properly then the filling may come out while frying. Apply light water and press well.