Different types of mawa gujiyas. Gujhiya is a traditional deep fried half moon indian sweet. Mostly made during the holi festival. While the traditional gujiyas made of mawa are great, other innovative variations of this sweet dish will make you want to try one right away.

In North India, gujiya is typically made during the festival of colors, Holi which is It is known by different names like ghughra, karanji etc. across different states in India. Gujiya Recipe with step by step pics. Gujiya is a popular north indian sweet of a crisp, flaky pastry filled with a sweet khoya and dry fruits stuffing. You can have Different types of mawa gujiyas using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Different types of mawa gujiyas

1. You need For of Filling:.
2. You need 1 cup of rava (coarsly ground).
3. Prepare 1 cup of mawa Or khova.
4. Prepare 1/2 cup of chopped cashew and almonds.
5. It’s 1 cup of powdered sugar.
6. You need For of Outer layer:.
7. Prepare 2 cups of maida.
8. It’s 3 tsp of oil.
9. It’s Pinch of salt.
10. Prepare as required of Water (needed to prepare the tight dough).
11. Prepare For of Assembling:.
12. It’s 1 pinch of orange food colour.
13. It’s 1 pinch of purple food colour (I have used natural purple colour).
14. Prepare 1/4 cup of purple cabbage boiled for 1 minute and then blended, Strain the purple liquid and keep aside.
15. It’s For of Deep frying-.
16. Prepare as needed of Oil.

Gujiya do resemble empanadas and very much popular in north India, especially during Holi festival. Its not they are made only during Holi. Different regions of India have their own name and version of making mawa gujiya. Substitute the same amount of mawa with semolina.

Different types of mawa gujiyas instructions

1. Heat the pan, add 1/2 tsp ghee add rava and saute until raw smell is gone. Add chopped nuts and saute for few seconds. Now add the grated mawa and saute until everything is dried. Switch off the flame, keep aside for cooling down. Once cooled down, add the powdered sugar and mix well. Keep aside..
2. In a bowl add the maida, salt and oil and using hands bind it well. Now add water to prepare a tight dough. Divide the dough in 4 equal sizes..
3. For Assembling:.
4. Purple gujiya: take one portion of the dough, add purple food colour mix well. Now divide it into two balls. Take one ball using roller pin roll it to a poori shape, fill the middle portion with mawa filling and apply water or ghee to the edges and fold it to half, secure the edges and give gujiya style fold at the edge. Prepare another purple gujiya the same way..
5. Traditional gujiya: take another portion from the 4 dough balls. Divide into three balls. Take one ball, using roll pin prepare a poori, fill with mawa filling and cover to half. Now seal the edges and fold the edges like gujiya style..
6. Traditional gujiya with a twist (flower) : from the remaining two balls (divided before preparing traditional gujiya) take one ball. Follow the same process to prepare the traditional gujiya, add take a very small portion from dough and using knife cut and give shape of a small flower, add small sprinklers at the centre of the flower. Using water or ghee attach the flower to the traditional gujiya, prepare another one same way.
7. Mat or basket shaped gujiya:Now we have two dough balls from the initial dough. Mix both of them and divide in three balls. Take one ball and add orange colour. Now divide it into two balls, roll into poori shape, cut vertically in thin slices, keep the aside, similarly from another orange ball prepare the thin slices and keep aside..
8. Now from another two dough balls, take one and prepare the white or maida coloured thin slices like orange slices. Keep aside.
9. Now finally you have only one dough ball left, divide in into two balls. Take one ball, using roll pin prepare a poori shape, now bind the orange slices and white slices like a basket or mat. Turn the upside down of the poori, fill the mawa filling, fold it into half, seal the edges and fold to give gujiya shape. Repeat for the another dough ball..
10. Final step: deep fry all the gujiyas..

Roast the semolina in a couple of tablespoons of ghee until aromatic and has slight color change. Here's a delicious mawa gujiya recipe that can be enjoyed at Holi time and can be stored for a longer time. Learn how to make mawa gujiya. Learn how to make mawa gujiya. Perukiya: Made in Bihar and Jharkhand, this Gujiya variety has a mixture of semolina and mawa as filling (together or separately) and is deep-fried but.