Chashni Wali Mawa Gujiya | Mawa Gujiya

chashni wali mawa gujiya

ChashniWali Mawa Gujiya: A unique method of making gujiya with milk solids and dry fruit stuffing Furthermore, the deep-fried gujiya is dipped in mildly sweetened sugar syrup to make it more appealing and tasty. This type of gujiya is only made during the festival seasons, particularly during the Holi and Diwali festivals.

Gujiya recipes are popular throughout India and are prepared for a variety of reasons. In fact, it is made with various stuffings, each of which serves a specific purpose and has its own rationale. This recipe is for mawa or khoya stuffing dipped in sugar syrup, also known as chashni wali gujiya.

I’ve already posted the other gujiya with sugar variations. But I always wanted to share the stuffed gujiya with mawa or khoya. I was just waiting for the right time. While the Holi festival is approaching, I thought I’d share it as a holi dessert. In fact, it is popular in northern India, particularly in Uttar Pradesh, and is served with dry fruit milk or bhaang drink. Furthermore, in south India, the same recipe is known as chandrakala or suryakala sweet recipe. While the shape is different, the stuffing and process are very similar. When compared to the south Indian version, I believe the gujiya is better shaped.

In addition, I’d like to highlight a few tips, tricks, and variations on the chashni wali gujiya recipe. First and foremost, as an authentic recipe, I made this with plain flour or maida. However, for a more health-conscious approach, this recipe can also be made with wheat flour or atta. Second, I made instant milk mawa or khoya with milk powder and dry fruits such as raisins, almonds, and cashews. However, this recipe tastes best when made with traditional khoya or mawa milk solids. Finally, dipping the deep-fried gujiya in sugar syrup completes the dish. However, some people may find the recipe to be too sweet. As a result, you can skip it and serve it without dipping it in sugar syrup.

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CHashni wali mawa gujiya recipe card:

chashni wali mawa gujiya

Chashni wali Mawa Gujiya

Manita
Gujiya is a traditional sweet deep-fried half-moon shaped dumpling made of maida or flour and filled with a delectable mixture of milk solids (mawa/khoya), dry fruits, and coconut and dipped in a sugar syrup. These mawa gujiya are ideal for serving as a festive dessert. Gujiya is traditionally made in North India during the Holi festival of colours. This Gujiya is so tasty that you can make it for any festival, such as Diwali or Lohri, or whenever you want to eat something sweet. 
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course sweet
Cuisine North India
Servings 11 serving

Ingredients
  

For the dough:

For instant mawa or khova:

  • 1 tsp  butter
  • 1/2 cup  milk
  • 1 cup  milk powder

As stuffing:

  • 1/2 cup  powdered sugar
  • 2 tbsp  cashew / kaju   (chopped)
  • 2 tbsp raisins / kishmish
  • 2 tbsp pistachios  (chopped)
  • 2 tbsp  almonds / badam   (chopped)
  • 1/4 tsp  cardamom powder

To make sugar syrup:

  • 1½  cup  sugar
  • 1½  cup  water
  • few thread saffron / kesar
  • 1/4 tsp  cardamom powder

Additional ingredients:

  • oil for frying

Instructions
 

Preparation of gujiya dough:

  • First, combine 2 cups maida and 1/4 teaspoon salt in a large mixing bowl. You can also use wheat flour / atta instead.
  • 1/4 cup ghee, well combined
  • Crumble and mix thoroughly to ensure the dough retains its shape. Ghee is an essential ingredient in making gujiya flaky, so don't skimp on it.
  • now knead the dough with 1/2 cup water or as needed
  • Knead the dough for at least 5 minutes, or until it is stiff and smooth. Cover and set aside for 20 minutes to rest.

Mawa or khova in an instant! :

  • First, combine 1 tsp butter and 1/2 cup milk in a large nonstick pot.
  • Stir thoroughly to ensure that the butter and milk are well combined.
  • Add 1 cup full cream milk powder now.
  • Stir continuously while keeping the flame on low.
  • The liquid begins to thicken.
  • The mixture begins to separate from the pan after 5 minutes. Continue to mix until a lump forms. Finally, instant khoya is complete. Allow it to completely cool.

Preparing the stuffing:

  • First, allow the prepared khova or mawa to cool and crumble. Alternatively, you can use store-bought mawa.
  • Add 1/2 cup powdered sugar, 2 tablespoons cashews, 2 tablespoons raisins, 2 tablespoons pistachios, 2 tablespoons almonds, and 1/4 teaspoon cardamom powder
  • Mix thoroughly to ensure that everything is well combined. The mawa stuffing is done. Set aside.

Preparing sugar syrup:

  • First, combine  1½  cup sugar,1½ cup water, and a few threads saffron in a large vessel.
  • Stir until the sugar is completely dissolved.
  • Cook for 5 minutes, or until the sugar water becomes sticky.
  • Add 1/4 tsp cardamom powder, covered and set aside

Forming and frying gujiya:

  • After 20 minutes, knead the dough slightly and pinch a small ball-sized dough and roll it into a ball.
  • Roll the puris to a slightly thicker consistency with a rolling pin and cut with a round cup.
  • Now, in the centre of the puri, place a tbsp of the prepared mawa dry fruit stuffing.
  • Also, grease the puri's edges with milk.
  • Stick the edges together and gently press them together. You can also shape them with a gujiya mould.
  • Moreover, gently press the edge and fold it inside. Continue the process until you reach the end.
  • In addition, deep fry the mawa gujiya in medium hot oil over a low to medium flame. Alternatively, preheat the oven to 180°C and bake for 30 minutes.
  • Stir from time to time until the dry fruit karanjis turn golden brown.
  • Drain over a kitchen towel to remove any excess oil.

Gujiya chasni wali:

  • Allow the gujiya to cool for 2 minutes before dropping it into the prepared sugar syrup.
  • Coat both sides with the sugar syrup and set aside for 5 minutes.
  • Finally, serve chasni wali gujiya right away or allow to cool completely before storing in an airtight container.
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Notes:

  • To begin, do not soak gujiya in sugar syrup for too long or it will become soggy.
  • Also, if you fry the karanji or karjikai on a low heat, it will not be flaky and crispy on the inside.
  • In addition, I have made mawa at home. You can, however, use store-bought mawa.
  • Finally, when stored in an airtight container, the chasni wali gujiya recipe keeps for a week.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.