Traditional Indian fried pastry dough filled with Mawa, Coconut, and lots of dry fruits. Later these fried dumplings are soaked in luscious saffron syrup. Saffron Mawa Gujiya is crispy little fun pockets, which are delicious. Great for festivals and get-togethers. Gujiya is quite popular in north India, especially during Holi celebrations. In many parts, it is called Karanji or Ghughara. Mostly these pastry pockets are filled with Mawa, Suji(semolina), Coconut flakes, and lots of dry fruits. Sometimes it is soaked in sugar syrup, and sometimes, it’s not. However, the basic recipe remains the same. Here I am sharing my mother’s tried and tested formula. It’s easy, really delicious, and fail-proof. While growing up, I have seen my mother making these excellent gujiya dumplings on many occasions. She made them so artistically. Trust me; I have never seen such a creative display of gujiya somewhere.
Ingredients required for making Saffron Mawa Gujiya?
Maida/All Purpose Flour- Unbleached all-purpose flour. Mawa - Store-bought or homemade. Dry Coconut Powder/Flakes- Fine flakes and powder will be preferred. Ghee- to make the dough flaky. Oil /Ghee- for frying the pastry dumplings. Powdered Sugar- Dry Fruits like almond flakes, raisins, pistachio, and green cardamom powder. Water- Saffron
How to store?
After cooling, store in an airtight container. You can easily store them for up to a month.
You May like to check my popular dessert recipes,
Maalpua /Malpua in Saffron Syrup Baked Rasgulla Moong Dal Halwa
How to shape Gujiya?
Sometimes, I shape them using my hands. Creating a sharp edge is essential. However, with this process, sometimes Gujiya appears different in shape and size. Whenever I serve them for festivals or parties, I shape them using a ready-made mold. You can buy them online; however, I bought them on my Indian vacation.
How to Knead the dough?
Mixing the flour with melted ghee properly is essential. Rubbing them between two fingers will ensure the ghee is incorporated correctly. Adding ½ cup of water at a time will help. Do not pour all the water at once. I have used almost 2 cups of water for 4 cups of all-purpose flour. The dough will be slightly stiffer than our usual phulka/roti dough. After covering it with a moist towel, let the dough rest for at least 15 minutes.
Frying of Gujiya?
Frying Gujiya in medium hot oil ensures that your outer layer is crisp yet cooked until inside. This process will take time. Make sure to turn the flame low in between when it becomes too hot.
Can we bake /air fry the Gujiya?
Absolutely. You can bake the Gujiya at 350 F for 10-15 minutes or until it becomes golden and crispy. The time will vary depending on your appliances.
