Stuffed Mawa Gujiya for Diwali ! How To Make Gujiya at home

Showing up after long time I know. I was on a 2 week long vacation to the holi land of Haridwar, Rishikesh and to Hilly Dehradun and Mussorie. After coming back, I was still in vacation or stand-by mood for another 10 days. After that, I have just shaken myself and geared up for the festival of light, Deepavali or Diwali. I have already thoroughly cleaned up my house for the festival, but still have to light up my house. In between, I have prepared some sweets for the family and relatives.

    This Diwali, I have made a sweet which is a very popular sweet in North India, called Gujiya and I have never prepared these before and so wanted to taste it. So, I have gathered all the ingredients and made this sweet. It was so therapeutic, I was already feeling festive. Food and festival go such hand in hand in our country that while making these for your family and relatives, you will already feel festive and happy, I tell you.

    Gujiya, is a sweet dumpling made with all-purpose flour or suji(semolina), stuffed with Khoya/mawa (evaporated milk solid), roasted rawa/semolina, shredded fresh coconut, nuts and dry fruits. I have altered the traditional recipe a bit, ins tead I made the outer coating with half of all-purpose flour and half of wheat flour. It doesn't take much time and very easy-to-make sweet pastry.

    Fried Gujiyas are sometimes dipped in chasni or sugar syrup to make them little sweeter. But I like them less sweet, so did not dip them in sugar syrup. Make them as per your taste, both ways they taste delectable.

Gujiya is typically made during Holi festival, but I'm making them for Diwali. What is in the name of festival, all festivals are meant for bonding with friends and relatives over good food, isn't it? So, I did not even think twice and went for it. I'm sharing the recipe with you all if you havn't tried these at home, try them this festive season.

Here Goes the Recipe ...........................

You Need :
For outer cover ----
All-purpose Flour : 1 cup
Whole-wheat flour : 1 cup
Ghee/clarified butter : 1 tblsp.
Salt : 1 tsp.
Baking Soda : 1/2 tsp.
Water to knead the dough

For Stuffing-----
Khoya/Mawa : 200 gm.
Sugar(powdered) : 1/2-3/4 cup(as per your taste)
Coconut : 1 cup, shredded
Suji/semolina : 2 tblsp.
Mixed Nuts : 1/2 cup
Cardamom Powder : 2 tsp.

Oil for frying

How To :

Making of outer cover/dough : Sieve both the flours and take in a bowl. Add salt and baking soda in it, mix well. Add ghee in there and mix the flour mixture with ghee using you hand until flour crumbles. Then add just enough water to knead a soft and pilable dough. Cover with a wet cloth and keep asid efor at least 30-45 minutes.
Making of the stuffing : Heat a pan and dry roast suji/semolina for 5 minutes., remove from pan. In the same pan, add 1 tsp. ghee and add mawa/khoya in the pan. Add sugar and mix well stirring continuously. When mawa hardens a bit, add shredded coconut, roasted rawa and mixed nuts. Mix everything well. When mixture doesn't stick to the pan anymore, then you know it's done. lastly add cardamom powder and remove from heat. Let it cool for 5-10 minutes.
Making of gujiyas : Make medium lemon sized balls from the dough. Spread the ball into small round shaped discs. If you are using mould making gujiyas, then place the spread out discs over the open mould, covering the whole mould. Place a big spoonful of stuffing in one end and flip cose the other end over it. Then press hard to seal the dough. Using a fork seal the edges by making imprints of the fork. Similarly, make rest the balls. If you are not using moulds, then place the rolled out discs over your palm, same way fill it with stuffing and seal like explained above.
Frying the Gujiyas : Heat enough oil in a heavy bottomed kadai so that we can deep-fry the gujiyas. Add very few at a time in the oil and in medium heat fry them for 2-3 minutes in one side, then flip and fry the other side. Do not hurry frying these gujiyas, fry them gently over medium-low heat to make it crispy.
Gujiyas are ready. If you want, you can coat them in sugar syrup. Decorate with more slivered nuts and shredded coconut.