Chashni Wali Gujiya (Gujiya in Sugar Syrup) Recipe
Written by Sneh Chaudhry on March 10, 2022
Normally we make fry Gujiya and Enjoy it. However this time the recipe is a bit different. Here we will used Sugar syrup to enhance the taste of Gujiya.
- Plain flour- 2 cups ( 250 grams)
- Coconut and Suji – 1 cup each ( 200 grams)
- Powdered sugar- ½ cup ( 80 grams)
- Sugar- 2 cups ( 400 grams)
- Almonds- 2 tbsp (finely chopped)
- Cashew nuts- 2 tbsp ( finely chopped)
- Raisins- 2 tbsp
- Green Cardamom – ½ tsp
- Ghee- 3 tbsp ( 30 grams)
- Pistachio- 1 tbsp ( finely chopped )
- Ghee- for frying
How to make Chashni Wali Gujiya
Knead stiff dough
Add 30 grams of melted ghee in refined flour and mix everything really well. Add lukewarm water in small portions and knead stiff dough. For this much dough half cup of water is used. Cover the dough and keep it aside for 15 to 20 minutes to set.
Roast Suji and Coconut
Roast both the things on medium flame while stirring constantly until there is a slight change in the colour and it turns fragrant. Transfer the roasted stuff to a separate bowl and let the mawa cool down a little.
Prepare Sugar Syrup
Take 1.75 cups of sugar in a vessel and cook until sugar dissolves completely. Keep stirring the syrup at regular intervals. When the sugar dissolves completely. let it cook for another 3 minutes.
Check the Syrup
Take some syrup in a spoon. After it cools down, take it between your finger and thumb. It should be gooey like honey. There is no need to look out for thread in the syrup. Sugar syrup is ready, take it off from flame and place it over the stand. Cover to prevent it from drying.
Prepare the stuffing
When coconut & suji is slightly warm, add chopped cashews, almonds, raisins and cardamom powder. Mix everything really well. Let the mawa cool down completely and then mix powdered sugar with it.
Roll out poori for gujiya
Knead the dough again and make small lumps from it. Keep the dough balls covered to prevent them from drying. After this, take one dough ball and roll it into a round shape and place it over a rolling plate. Now roll out from the edges into 3 to 4-inch diameter poori. Roll it out evenly.
Stuff the gujiyas
Take poori in your hand and place some stuffing over it. Apply some water on the edges and fold it in half. Stick the edges really well. Now start pinching and twisting the gujiya. For this, pinch the edges of gujiya from the other hand and give a fold with the hand you are holding it. Again pinch at some distance and fold the fourth portion. Likewise, fold the entire edge of the gujiya. Place this gujiya over a cloth and cover it. Similarly, prepare remaining gujiyas as well.
Fry the gujiyas
Take enough ghee in a wok and flame it on the flame to heat. Drop a small dough lump into the ghee to check if it is sufficiently hot. If the dough lump is frying gradually then the ghee is hot to fry the gujiyas. Reduce the flame to medium-low and drop the gujiyas into ghee one by one. When the gujiyas float on the surface, flip the sides and continue frying until they turn golden brown in colour.
Take out the fried gujiyas over a perforated ladle and hold over the wok for a while so that excess ghee drains back to the wok. Drain it out on a plate and similarly fry the rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once.
Dip the gujiyas in sugar syrup
Drop the fried gujiyas in sugar syrup and let them remain drenched for 3 to 4 minutes. After 4 minutes, take out the gujiyas one by one and drench the remaining gujiyas as well. Coat each gujiya with sugar syrup and keep them on a plate.
Garnish with some pistachios shavings. Sugar-coated and sugar-filled super scrumptious mawa gujiya is ready. Store them in an airtight container and relish eating for up to 15 to 20 days.
- Instead of cardamom powder, peel the grind the 5 to 6 green cardamoms.
- Knead a little stiff dough, it should not be soft.
- Don’t mix sugar when the mawa is hot else it will melt.
- You can adjust the number of dry fruits or use ones which you prefer eating and avoid adding those you don’t like. You can take walnuts, pistachios and so on in dry fruits as well.
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