Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Recipe

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Holi is just around the corner; the perfect time to make and dig into the quintessential mithai or sweets for this amazing colorful festival - yes! you guessed it right, the super yum and irresistible GUJIYAS. A crispy flaky crust stuffed with a sweet filling of assorted nuts, some khoya (dried milk solids), roasted semolina and elaichi (cardamom) powder, trust me they are a heaven in every bite.

Now, many people make the gujiyas that are dipped in the sugar syrup after they are fried. Not to mention, those gujiyas are absolutely divine, however, I am more fond of the dried version that is not dipped in the sugar syrup, maybe more so because they are easy to handle as they aren't that sticky as compared to the syrupy ones, play they stay more crisp, flaky and good for a longer time. So, if you too are more of a dried gujiya person and have plans to make these beauties, the coming weekend, do try the recipe out!


Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Recipe



INGREDIENTS

  • Maida (all purpose flour) - 2 cups
  • Ghee - 6 tbsp + for roasting nuts
  • Water - as needed
  • Suji/ Rawa/ Semolina - 1/4 cup
  • Khoya/ Mawa/ Dried milk solids, grated or crumbled - 1/4 cup
  • Almonds - 1/4 cup
  • Cashews - 1/4 cup
  • Raisins - 2 tbsp
  • Desiccated coconut powder - 1/4 cup
  • Powder sugar or fine granulated sugar - 3/4 cup
  • Cardamom powder - 1/2 tsp
  • Oil - for frying


Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Recipe


METHOD

  • In a pan - add a tsp of ghee and roast almonds and cashews on low flame, just until they are slightly golden. Transfer on a plate.
  • In the same pan and the residual ghee, add in the desiccated coconut powder and roast it too on low flame until slightly golden. Make sure you keep stirring it continuously so that it doesn't burn. Transfer it on another plate.
  • Again in the same pan, roast the suji or semolina, until slightly golden. Transfer with desiccated coconut powder. 
  • Now in the pan, add the grated khoya. Cook it continuously stirring until its gets slightly browned. Transfer with suji and coconut.
  • Now, either chop the almonds and cashews very finely or pulse them in a grinder 2 to 3 times. Mix them with the other roasted ingredients.
  • Once the mixture is little cooled down, add in the sugar, chopped raisins and elaichi powder. Mix them all very nicely using your hands. If the mixture seems very dry and powdery, just add in about a tbsp or two of ghee and again mix nicely.
  • The filling for the gujiya is ready. Keep it aside.
  • You can make the filling a day/ few days ahead and the dough for the outer crust on another day when you decide to make/ fry the gujiyas.
  • For the dough, in a mixing bowl, add the maida.
  • Add in the ghee and rub the maida nicely with your hands. If you take a portion of the maida and press it in your fist, it should hold the shape. 
  • Now using little water at a time, knead a semi-stiff dough which means the dough should neither be too hard or too soft.
  • Cover with a damp kitchen towel and let it rest for 20 to 30 minutes.
  • Once the dough is rested, knead it once more to make it pliable.
  • Pinch out lemon sized balls of the dough and roll them into 3 to 4 inch diameter discs of about 3 to 4 mm thickness.
  • Now place about a tbsp of filling in the center of the rolled disc. Smear/ damp the edges with some water. Do not overfill the gujiyas as it may result in them breaking while frying later.
  • Bring the two edges of the disc together, pressing and sealing them nicely. You can seal them using a fork too. It will give a nice imprint on the gujiyas on the sides and would also ensure that the gujiyas are sealed properly.
  • The best way is to use a gujiya mould as it makes the process a lot easier.
  • Now make all the gujiyas and keep them covered under a damp kitchen towel.
  • For frying, heat up the oil in a kadhai.
  • Once the oil is nicely hot, turn the flame to low, and slide in 10 to 12 gujiays (depends on the size of kadhai you are using) at once in the oil. The point is, kadhai should be filled with the gujiyas at a time. If you add in less gujiyas than what the kadhai can accommodate at one time, the outer crust will have a lot of bubbles. And an authentic and perfectly fried gujiyas do not have a bubbly outer crust.
  • Do not try to turn or flip the gujiyas for first 5 to 7 minutes. Wait for them to swell and float up on the oil. Once you see the gujiyas floating, flip them over gently. 
  • Let the gujiyas fry on low-medium flame for 10-12 minutes or until nice golden on all sides.
  • Transfer on an absorbent paper. Fry all the gujiyas and let them cool down completely.
  • Store in an air tight container and enjoy as and when you like.


Rawa Gujiya | Rawa Gujiya Recipe | Holi Special Gujiya Recipe


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