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Gur Mewa Gujiya Recipe
How To Make Gur Mewa Gujiya
We all love to gorge on the classic gujiyas in Holi. There are a number of flavourful variations that have come up with time. Here we bring you one such variation of Gujiya made with mawa and gur (jaggery).
- Total Cook Time 40 mins
- Prep Time 25 mins
- Cook Time 15 mins
- Recipe Servings4
Ingredients of Gur Mewa Gujiya
- 1 Cup Refined flour
- 1 tbsp Ghee
- 1/4 cup Milk
- 1/2 cup Jaggery (crushed)
- 7-8 Cashew Nuts
- 7-8 Almonds
- 7-8 Green Cardamoms
- 1 tsp Chironji
- 1 tsp Raisins
- 1/2 cup Grated Coconut
How to Make Gur Mewa GujiyaHideShow Media
Take the refined flour in a big bowl and add ghee and mix well.
Add the 3 tbsp of milk little by little and knead to a stiff dough as required for making pooris.
Cover the dough and keep it aside for 20-25 minutes. Heat 1 tsp of ghee in a pan.
Add the crushed jaggery and let it simmer till the jaggery melts completely.
Chop the cashew nut into 7-8 small pieces and place in a bowl.
Add thinly sliced almond to the same cashew bowl.
Peel the green cardamom and crush its seeds and make into a fine powder using a mortar and pestle.
Turn off the flame and add the chopped cashew nuts, almonds, chironji, raisins, coconut, and green cardamom powder to the jaggery and mix well.
Transfer into a bowl to let it cool down. Grease the hand with some ghee and knead the dough slightly.
Divide the dough into small balls, flatten each ball into a peda. Take the peda and cover the rest of the pedas with either wet cloth or lid.
Place it on a rolling board and press it with you palm.
Roll into a 3-4 inch diameter even poori and similarly roll the rest of the pedas.
Take a rolled poori on hand and add 2 tsp of jaggery studding on it in the center.
Apply some water on the edges of the poori then close the poori into half by sticking the edges together.
Gently press the sides with the fingers, now press the edge with a thumb and keep folding the sides until the gujiya is ready and continue to do same for the rest of the gujiyas.
Place a kadhai on the flame and pour enough ghee to deep fry the gujiyas. Ghee should be medium hot. Now, slide the gujiyas in, and place as many gujiyas as possible into the kadhai.
Keep the flame on low. Ps: You can fry them in refined oil as well.
Keep flipping the sides and fry the gujiyas on a low flame till golden brown.
Lift them with the slotted ladle and hold the ladle against the edge so that the excess ghee gets drained back in and transfer on a kitchen paper towel and continue to do for the rest.
Serve these gujiyas as a dessert after any meal or have them whenever you crave for something sweet.
Once they cooled down completely, store them in an air-tight container and relish eating for about a month.