Perfect for your upcoming festive (Holi / special sweet), this version gives crispy outside + rich, slightly grainy, juicy stuffing inside because of rava + coconut combo 😍
Ingredients
🥟 For Outer Cover:
• 2 cups maida
• 4 tbsp ghee (moyan)
• Water (as needed, tight dough)
🥥 For Stuffing:
• 1 cup mawa (khoya)
• 3 tbsp fine rava (sooji)
• ½ cup powdered sugar
• ¼ cup desiccated coconut powder
• ¼ cup mixed dry fruits (cashew, almond, pista – chopped)
• 1 tbsp raisins
• ½ tsp cardamom powder
🛢 For Frying:
• Ghee or oil (medium hot)
👩🍳 Step-by-Step Method
1️⃣ Prepare Dough
• Mix maida + ghee.
• Rub well until crumbly (when pressed in palm, it should hold shape).
• Add water little by little.
• Make a tight dough.
• Cover & rest for 20–25 mins.
2️⃣ Prepare Stuffing
• Dry roast rava for 2–3 mins (low flame, no color change).
• In the same pan, lightly roast mawa until slightly aromatic (do not brown).
• Switch off flame.
• Add coconut powder + dry fruits + raisins + cardamom.
• Let it cool completely.
• Then mix powdered sugar.
👉 Always add sugar after cooling, otherwise mixture becomes watery.
3️⃣ Shape Gujiya
• Divide dough into small balls.
• Roll into small puris (medium thick).
• Place 1–2 tbsp stuffing in center.
• Apply water on edges.
• Fold into half-moon shape.
• Seal properly & make pleats or use gujiya mould.
👉 Seal tightly to avoid stuffing coming out while frying.
4️⃣ Frying
• Heat oil/ghee on medium-low flame.
• Fry gujiya on low flame until golden & crispy.
• Do not fry on high flame (outer will brown, inside remains soft).
🔥 Pro Tips for Perfect Gujiya
✔ Dough should be tight, not soft
✔ Moyan (ghee in flour) must be perfect for crispy texture
✔ Fry on low flame patiently
✔ Cool completely before storing
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