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Gujiya/ghujiya/handpie is a popular sweet delicacy, which is an essential dish for festivals like Diwali, Holi and Teej.

 

Holi & Gujiya/ghujiya 

Holi is just a hop, skip and a jump away! And, as with most of our festivals, Holi also has some traditional dishes associated with it.

Everyone has at least one favourite dish from their childhood to indulge in, whether its puran poli, gujiya, samosa, malpua, or dahi bhalla. I would say Gujhiya/Gujiya anyday, anytime.

Why Thandai Flavour?

As Holi is associated with the traditional drink, Thandai; I decided to flavour my Gujiya with readymade thandai masala along with other regular ingridients used to make Gujiya/gujhiya.

The best thing about this delicacy is the combination of sweet, creamy filling and crispy outer coating.This fusion of flavours makes for a perfect snack recipe which can be made in just a few minutes with some easily available ingredients.

What makes this sweet popular and loved by all is the sinful stuffing that goes into the making, which is sweet and immensely flavourful.

Gujiya, the traditional Holi sweet, is prepared in millions of households across Delhi, Uttar Pradesh, Bihar, Rajasthan, Madhya Pradesh and even Maharashtra.

It is more popular in North India, but this Gujiya/sweet dumpling is not an uncommon sweet, and various cultures have their own regional variations.

What makes this delicacy different from other Indian Sweets is the amalgamation of crispy outer coating and delicious filling.

 

Holi Nostalgia

Holi is finally here, and what better way to start the celebrations than make delicious gujiyas at home?

Every year a day before Holi, at my Grandmother’s place, we all women folk would  sit down to make gujiyas. We all cousins use to help Nani ma in making this sweet and Samosas.

It used to be a lot of fun doing the filling part and to learn how to fold ghujiya and samosa. Today while making gujiyas I was terribly missing everyone back home.

Much like samosa, gujiya is prepared by making an outer dough casing usually of maida (refined flour). The filling is made using khoya, dry fruits and nuts like pistachio, cashew, coconut and raisins, along with spices like cardamom.

Here’s how to prepare this simple Gujiya using step by step recipe given below. You can also tweak this recipe as per your taste preference.

Wishing everyone a very happy and safe Holi! Happy Holi!!

You can check out more recipes for Holi here :

Karachi halwa

Kalakand

 

Preparation time : 15 minutes

Cook time : 20 minutes

Yield: 14-15 Gujiya [depending on size of the mold]

Ingredients :

All purpose flour/Maida 1 cup

Dry roasted Rava/semolina 2 Tbsp

Ghee/ Clarified butter 2 tbsp

Salt a pinch

Cold Water 1/3 cup

For the Filling :

Khoya/ Mawa 1 cup

Powdered Sugar 1/2 cup

Dessicated coconut 1/2 cup

Readymade Thandai Powder 2 tbsp

cashews 10

Almonds 10

Raisins handful washed and soaked in water

Oil for deep frying

Gujiya mold

 

Method to make the dough for cover :

Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.

Make a well in the centre of the dough, add cold water as required and make a soft dough.

Once done, wrap in damp cloth or put the dough in a ziplock and set aside.

To make gujiya/gujhiya filling :

Start with  dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.

Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.

Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.

Once khoya/mawa is at room temperature add all coarse powder of the nuts, powdered sugar and mix well. Next add thandai powder. Mix well.

 

khoya/mawa filling is ready to stuff.

 

To make Gujiya/ghujiya

Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.

Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Close the lid of mold and apply pressure over mold and remove the excess dough from sides.

Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it.

Repeat the same process to make rest of the gujiya until the dough is over. Keep ready gujiyas under the damp cloth.

Do not overfill the mixture else gujiya will open up while deep frying.

Make sure to keep the dough that you are not working with, under a wet towel.

 

Deep fry on medium to low flame until the top of ghujiya  becomes light golden brown in colour.Transfer them on a paper towel to drain excess oil.

Remove, cool and set aside.

Store the gujiya in an airtight container.

They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.

 

Notes :

1. Traditional, Gujiya is prepared using Ghee which makes it rich and aromatic. However, if you want to reduce the calorie content you can also replace it with some refined oil.

2. You can modify the ingredients for the filling of Gujiya according to your choice.

3. You can pack this for picnic and road trips too. We are sure your kids will love this sweet delight.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Do drop a line in the comment section and do not forget to rate the Recipe. Give a thumbs up to my Facebook Page. You can now follow me on Pinterest, Twitter and Instagram.

Regards and Happy cooking.

 

5.0 from 8 reviews
Thandai Gujiya/ Ghujiya/ Thandai handpies
Author: 
Recipe type: Festival Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Gujiya/ghujiya/handpie is a popular sweet delicacy, which is an essential dish for festivals like Holi, Diwali and Teej.
Ingredients
  • :
  • All purpose flour/Maida 1 cup
  • Dry roasted Rava/semolina 2 Tbsp
  • Ghee/ Clarified butter 2 tbsp
  • Salt a pinch
  • Cold Water ⅓ cup
  • For the Filling :
  • Khoya/ Mawa 1 cup
  • Powdered Sugar ½ cup
  • Dessicated coconut ½ cup
  • Readymade Thandai Powder 2 tbsp
  • cashews 10
  • Almonds 10
  • Raisins handful washed and soaked in water
  • Oil for deep frying
  • Gujiya mold
Instructions
  1. Sift all purpose flour & salt in a mixing bowl. Add roasted semolina/rava/sooji. Add molten ghee, and make a crumbly dough.
  2. Make a well in the centre of the dough, add cold water as required and make a soft dough.
  3. Once done, wrap in damp cloth or put the dough in a ziplock and set aside.
  4. To make gujiya/gujhiya filling :
  5. Start with dry roasting the Dryfruits. Take out and keep aside. Pulse it for few seconds to get the coarse powder of the nuts.
  6. Next dry roast dessicated coconut and remove in a bowl. Keep aside to cool.
  7. Now add khoya in a pan, cook it on medium flame for 7 to 8 minutes, till the water content evaporates.
  8. Once khoya/mawa is at room temperature add all coarse powder of the nuts, powdered sugar and mix well. Next add thandai powder. Mix well.
  9. khoya/mawa filling is ready to stuff.
  10. To make Gujiya/ghujiya :
  11. Divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle, like small chapati.
  12. Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Close the lid of mold and apply pressure over mold and remove the excess dough from sides.
  13. Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it.
  14. Repeat the same process to make rest of the gujiya until the dough is over. Keep ready gujiyas under the damp cloth.
  15. Do not overfill the mixture else gujiya will open up while deep frying.
  16. Make sure to keep the dough that you are not working with, under a wet towel.
  17. Deep fry on medium to low flame until the top of ghujiya becomes light golden brown in colour.Transfer them on a paper towel to drain excess oil.
  18. Remove, cool and set aside.
  19. Store the gujiya in an airtight container.
  20. They stay fresh for a week when refrigerated. Mawa gujiyas are ready to serve on festivals like Holi and Diwali.
  21. Notes :
  22. Traditional, Gujiya is prepared using Ghee which makes it rich and aromatic. However, if you want to reduce the calorie content you can also replace it with some refined oil.
  23. You can modify the ingredients for the filling of Gujiya according to your choice.
  24. You can pack this for picnic and road trips too. We are sure your kids will love this sweet delight

 

 

Pin it :

 

This post is part of event #holikerang by DESI BLOGGERS CONNECT facebook group. You can check out delicious HOLI recipes by other members below.

Moong Dal Laddu

Methi Mathri

Kesar Phirni

Homemade Thandai

Gujiya

Moong dal dahi bhallas

Mawa kachoris

Thandai and dry fruits barfi

Rose lassi

Papaya halwa

Thandai chia pudding

Instant malpua

Thandai powder

 

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