Blogger Tips and TricksLatest Tips And TricksBlogger Tricks

Wednesday, March 16, 2011

Gujiya - Festival special Half Moon shaped Mawa & Coconut Dumplings



                                                                                  
                                                                                 
It's that time of the year again Folks, when Holi ( Festival of Colors ) is round the corner. It's the festival which invites us to come outdoors and soak ourselves with vibrant colors. I remember during my childhood days our group of friends used to come together in the neighbourhood with water sprays, colored water filled balloons and gulals. Once we have finished applying colors amongst ourselves we used to ambush other pedestrians who used to pass our locality. Many times we threw water balloons and if we ran out of it, we used pichkaris( water sprays) to fill the pedestrian with colors. Believe me friends it was great fun. After all the playing has ended, we took a lot of time to get a nice shower and clean up as much as possible. Although some colors remain till days, it reminds us how much fun we had during Holi. Today, I am sharing with you a Holi based sweet called gujiya. It's a lavish sweet with many fillings. Hope you like it. 
                                                
                                                                         


Ingredients:
(For outer crust)-
2 cups All purpose flour
2 tbsp Ghee
2 tsp Milk
Pinch of salt
Water to knead the dough


(For filling)-
250 gm Mawa/ Khoya/
3/4 cup Desiccated coconut
1 tbsp Semolina
1 cup Sugar, powdered (or you can adjust according to your taste)
8-9 Almonds, blanced and chopped
10 Cashews, chopped
10 Raisins
8-10 Pistacho
1 tbsp Saunf / fennel seeds(roughly grounded)
1 tsp Green cardamom powder
1/2 tsp Nutmeg powder
1 tbsp Ghee
Oil for deep frying


Method:
Rub ghee into the flour and mix well till it looks like breadcrumbs texture, add a pinch of salt, milk and water to make a smooth dough. Now cover this dough with a wet cloth and keep aside for 1/2 hour.


In a kadhai / skillet take 1 tbsp ghee and add semolina and fry for a minute on slow flame. Add desiccated coconut and mawa and stir continuously till it is light brown in color. 
                                                                            
This should take just 5 minutes. Turn off the heat and let this cool down for 2 minutes. Now add sugar, all the chopped dry fruits, cardamom powder, saunf, nutmeg powder and thoroughly mix this with your hand.
                                                                    


Divide the dough (which was kept aside) into 22-24 pieces and roll it into 4 inch circle. Place this on a gujiya maker and fill 3 tsp of filling mixture on one side of it. Apply water with a tip of your finger to the edges of the D shape gujiya maker. And now close the gujiya maker and press to seal the edges. Take out the dumpling carefully  and place it on a dry plate. 
                                                                           


It's better to prepare 4-5 gujiyas at a time and cover it with a moist cloth to avoid the dryness. Simultaneously heat oil in a skillet for deep frying these gujiyas. Slide 2-4 gujiyas into the oil and keep frying on low flame for best results. Keep flipping the gujiyas for even frying, until they are golden on both the sides. 
                                                               


Place these on paper towel and let cool down. Then these should be stored in an air tight container. Follow the same procedure to make rest of the gujiyas.


                                                                   


User's Comments & Tips:


  • While kneading the flour for outer crust the dough should be neither too soft nor too tight.
  • You can make the inner filling a day in advance.
  • The thickness of the dough while you roll into 4 inch circle should not be thin. Then the chances of breaking gujiyas while frying becomes high. And it should not be very thick also.
  • For crispy and tasty gujiyas always fry on low flame and keep stirring.
  • After filling the mawa stuffing in gujiya maker seal it very tight otherwise while frying the stuffing will come out and ruin the oil in the skillet.
  • Keep a moist cloth over the gujiya dumplings that are ready  for frying, otherwise the outer the outer crepe will become dry.


      Sending this holi special Gujiya to Gayatri's Walking Though The Memory Lane     


Also to Akila's Dish Name Start With 'G'                                                    

61 comments:

  1. Nice gujiyas! Cute! I love the primary colours near by.

    ReplyDelete
  2. Thanks Nandini, i was still doing some editing :-)

    ReplyDelete
  3. I was talking to mom y'day and she said she needs to make some gujiyas for holi...And here you are with these beauties..looks wonderful and delish!

    ReplyDelete
  4. Cute ones. I was just remembering these.

    ReplyDelete
  5. i love this..love the last picture..yumm..

    ReplyDelete
  6. Deepa this gujiya looks perfect and i am crazy abt this sweet- so my full love to it !!

    ReplyDelete
  7. Looks superb...one of my favorite sweet..yummy!!

    ReplyDelete
  8. This post bring back so many memories for me ...been ages since I had gujiya ....wonderful and tempting

    ReplyDelete
  9. Wowwwwww.. Looks so divine and delicious.. perfect shots too.. thanks for the awesome recipe :)

    Indian Cuisine

    ReplyDelete
  10. looks vibrant and awesome gujiyas.. love the recipe!

    ReplyDelete
  11. Yummy and delicious gujiya..Lovely festive spread dear.

    ReplyDelete
  12. Very nice gujiyas...looks delicious and crisp..

    FunWidFud

    ReplyDelete
  13. very new dish and happy holi to u. Came out so well

    ReplyDelete
  14. very cute gujjia's Advanced holi wishes to you and your family!

    ReplyDelete
  15. Looks cute,loved the filling..will surely give this a try

    ReplyDelete
  16. luv the presentation ,i am gng to prepare tomorrow,..:-)

    ReplyDelete
  17. Perfect recipe to celebrate d new year with!!!! Very well explained deepa...
    Prathima Rao
    Prats Corner

    ReplyDelete
  18. aaww...very cute and colorful presentation!!

    ReplyDelete
  19. Deepa these gujjias's look super tempting.Beautiful presentation too.

    ReplyDelete
  20. packet-e parcel korle bole bhablam courier ta pabo.. :-(
    But looks very tasty.

    ReplyDelete
  21. yummy n crisp sweet i too made the same one today..

    ReplyDelete
  22. loved anthr version of empanada...wth cocnut filling..yum!!

    ReplyDelete
  23. Marvellous gujiyas, i'll be happy if u send me some, sooo inviting..

    ReplyDelete
  24. I love this coconut-filled gujiyas, so perfect and tempting..This is one of my most fav sweets..Thanks a lot for sharing, Deepa..Really mouth-watering clicks!

    ReplyDelete
  25. Awesome gujiya's Deepa, love the step by step so that i can make them.

    ReplyDelete
  26. Oh my goodness. This looks soooooo good!! i want this rite now :)

    ReplyDelete
  27. Tempting Gujjiyas...

    Advanced Holi Wishes....

    http://www.panchamrutham.blogspot.com/

    ReplyDelete
  28. Lovely!! We call it somasi. Looks so delicious.

    ReplyDelete
  29. This is my absolute fav , looks delicious:)

    ReplyDelete
  30. cute little gujiyas....very tempting !

    ReplyDelete
  31. Apparently gujiya is really popular this year for holi in blogsphere.I posted it too. I can't be happier especially when I see them so wonderfully done like yours. A true tribute to a fabulous festival.

    US Masala

    ReplyDelete
  32. delicious to snack looks wonderful

    ReplyDelete
  33. wow !! luved the filling too much..adding fennel seeds is really new to me..looks so inviting !

    ReplyDelete
  34. Happy Holi Deepa, hope it was colorful n joyful ! Gujiyas look mouthwatering, love them , nice presentation too

    ReplyDelete
  35. Delicious gujiyas.Happy Holi.

    ReplyDelete
  36. yummy looking gujiyas...Happy holi to u and family.

    ReplyDelete
  37. Very tempting Gujiyas..... Reminds me of home... :) Happy Celebrations deary.... :D

    Ash....
    (http://asha-oceanichope.blogspot.com/)

    ReplyDelete
  38. Cute gujiyas. Well explained and presented

    ReplyDelete
  39. Mone pore gelo chotobelar katha... Very nice clicks !! Happy Holi Deepa !!

    ReplyDelete
  40. Happy Holi. The gujiyas look awesome.

    ReplyDelete
  41. Looks perfect and yummy and a wonderful explanation

    ReplyDelete
  42. love this..nice clicks..looks so yumm!!

    ReplyDelete
  43. Looks perfect and yummy! Love the filling you've used....

    ReplyDelete
  44. Happy holi dear... that is just superb:)

    ReplyDelete
  45. Umm! lovely gujiyas.. perfect for this ocassion.. awesome presentation...

    ReplyDelete
  46. Happy Holi dear....Tempting gujiyas...Looks so wonderful!!

    ReplyDelete
  47. They look absolutely amazing dear, I am going to try my very first gujhiya project tomorrow. I have always eaten them, but never made them myself. Wish me luck. I will surely take some of your tips :)

    ReplyDelete
  48. Happy holi dear! gujjiyas are bringing back that festive mood. Looks so perfect and cute.

    ReplyDelete
  49. oh wow, those dumplings look PERFECT!!!

    ReplyDelete
  50. Please collect the awards and a tag from my blog at Rain of Awards and a Tag.

    ReplyDelete
  51. Happy Holi Deepa.I also add coconut to my gujiyas.They look so perfect.

    ReplyDelete
  52. Deepa, first time to your blog and all I can say is WOW!! loved your wonderful step by step explanation of the Gujiya :) You have a new follower to your blog.

    ReplyDelete
  53. Gujiyas look great. Thank you for sending..

    ReplyDelete
  54. They looks perfect and temtping....YUM!

    ReplyDelete
  55. Love that filling....carving for some right now....

    ReplyDelete
  56. very perfect we also making this gujiyas (soomas) during ramadan and some other days.

    ReplyDelete
  57. Superbly done Somasi-like Gujiya with a delicious filling.Luv the narrated recipe Dear.

    ReplyDelete
  58. How to save gujiya from not breaking while frying nd frying accurately as usually whn we prearr face this difficulty nd all stuffing blister out while frying.please tell us a good tip fr dis.

    ReplyDelete
  59. How to save gujiya from not breaking while frying nd frying accurately as usually whn we prearr face this difficulty nd all stuffing blister out while frying.please tell us a good tip fr dis.

    ReplyDelete

Thanks for your visit. Your opinion matters to me, so please put in your take on this post.