Gulkand Flavored Mava Gujiya | How to make Gulkand Flavored Mava Gujiya

By Poonam Bachhav  |  8th Mar 2017  |  
5 from 1 review Rate It!
  • Gulkand Flavored Mava Gujiya, How to make Gulkand Flavored Mava Gujiya
Gulkand Flavored Mava Gujiyaby Poonam Bachhav
  • Prep Time

    40

    mins
  • Cook Time

    20

    mins
  • Serves

    12

    People

75

1

About Gulkand Flavored Mava Gujiya Recipe

Gujiya is a classic Indian stuffed , deep fried, sweet dumpling which is made during festivals like Holi and Diwali. Usually, gujiya is made from refined flour and is stuffed with sweetened khoya , coconut and dry fruits. To make it healthier I have made these gujiya with whole wheat flour and suji and there is no added sugar in the stuffing as i have stuffed the gujiya with a mixture of home made khoya, dates , raisins and nuts like almonds and pistachios. The gujiya is flavored with gulkand (rose petal jam).

Gulkand Flavored Mava Gujiya, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gulkand Flavored Mava Gujiya is just mouth-watering. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can resist this delicious dish. How to make Gulkand Flavored Mava Gujiya is a question which arises in people's mind quite often. So, this simple step by step Gulkand Flavored Mava Gujiya recipe by Poonam Bachhav. Gulkand Flavored Mava Gujiya can even be tried by beginners. A few secret ingredients in Gulkand Flavored Mava Gujiya just makes it the way it is served in restaurants. Gulkand Flavored Mava Gujiya can serve 12 people. So, the next time you have a get together or a party at home, don't forget to check and try out Gulkand Flavored Mava Gujiya.

Gulkand Flavored Mava Gujiya

Ingredients to make Gulkand Flavored Mava Gujiya

  • For the covering - 3/4 cup whole wheat flour
  • 2 tablespoon suji / semolina
  • 2 tablespoon clarified butter / ghee
  • 1 teaspoon sugar (optional)
  • 4 tablespoon warm milk or as required to knead the flour
  • Pinch of salt
  • For the stuffing - 100 grams crumbled evaporated milk solids / Khoya / Mava
  • 1/2 cup finely chopped seedless dates
  • 3 tablespoon gulkand (rose petal jam)
  • 2 Tablespoon raisins
  • 2 tablespoon chopped almonds
  • 2 tablespoon chopped pistachios1 teaspoon of ghee
  • Other Ingredients: oil for deep frying
  • Chopped pistachio and rose petals for garnishing (optional)

How to make Gulkand Flavored Mava Gujiya

  1. For making the covering for gujiya, in a bowl take whole wheat flour, suji, salt and sugar. Mix it. To this add hot ghee and mix well to get a bread crumb like consistency.
  2. Now add warm milk little by little and knead the flour into a stiff dough. The amount of milk required depends on the flour . I used 4 tablespoon of milk .
  3. Cover the dough with a moist muslin cloth and set aside for 15 minutes.
  4. Meanwhile we will make the stuffing. In a non stick wok heat 1 teaspoon of ghee and add the crumbled khoya and roast on a low heat until the fat separates. Take care the khoya doesn't stick to the bottom.
  5. Put off the flame, remove khoya on to a plate and allow it to cool down completely.
  6. In a plate take the chopped dates, nuts , raisins and gulkand and add the cooled khoya to it and mix well. Our stuffing is ready.
  7. Knead the dough again for a while and make 12 equal portions.Roll out each dough ball into a small disc with a rolling pin, without adding any flour.
  8. Place the disc on the plam and add 1 tablespoon filling on half portion of it with a spoon. Apply little water on the edges of the dough disc and place the other end over the one haffing stuffing, to get a half moon shape.
  9. Apply little pressure on the edges to seal them . Now starting from the right corner start making pleats on the edges to make a beautiful pattern around the stuffed gujiya.
  10. Heat enough oil in a deep wok on medium flame and deep fry the gujiya in batches, until they are crisp and gloden brown from both the sides.
  11. Remove the fried gujiya with a perforated ladle and allow them to drain on an absorbent paper.
  12. Allow the gujiya to cool down completely before transferring them to an air tight container. Enjoy the delicious mava gujiya with your loved ones !

My Tip:

Keep the dough balls and shaped gujiya covered under a moist muslin cloth during the working time to prevent them from drying out.

Reviews for Gulkand Flavored Mava Gujiya (1)

Kanak Patel2 years ago

Perfect recipe, just what i was looking for...
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