Gujiya recipe without mawa | Gujiya Recipe of Churma
Churma Gujiya is a recipe in which there is a fusion of Rajasthani flavours.
Ingredients for Gujiya recipe without mawa | Gujiya Recipe of Churma
- Refined flour - 2 cups (250 gms)
- Ghee - ¼ cup (50 gms)
- Wheat flour -⅓ cup (50 gms)
- Chickpea flour - ⅓ cup (40 gms)
- Sugar powder - ¾ cup (100 gms)
- Sugar - 2 cups (400 gms) (for syrup)
- Coconut - ¼ cup (grated)
- Cashews - ¼ cup
- Almonds flakes - ¼ cup
- Cardamom powder - 1 tsp
- Milk - ¼ cup
- Saffron threads - 25 to 30
- Oil - for frying
How to make Gujiya recipe without mawa | Gujiya Recipe of Churma
Take 2 cups of refined flour and add 3 tablespoons of clarified butter to it. Mix them well and add a ½ cup of lukewarm water in intervals to knead the stiff dough. After kneading the dough, cover and keep it aside for half an hour to set.
For the stuffing
Take a ⅓ cup of wheat flour, add a ⅓ cup of chickpea flour to it and mix both the ingredients well. Add a tablespoon of clarified butter to it and mix well. Add ¼ cup of milk in the intervals and knead the stiffer dough.
After kneading the dough, roll and flatten it for the Loi. Flatten it into the thicker sized Paratha using a rolling pin. Preheat a pan and spread some clarified butter on it. Place the Paratha over it to cook after heating the pan.
Cook it on the low to medium flame until brown spots appear on it. Flip it after it has cooked from the bottom. Spread some clarified evenly on the other side too and flip it. Cook it on the low flame until brown spots appear both the side.
It has become brown from both the sides so, remove it from the pan. Break it into desired pieces and place it aside to cool down. After cooling it, add it in a grinder jar and grind it coarsely ground.
After grinding it, add a tablespoon of clarified butter to it. Add the ground Paratha to it and roast while stirring it on the medium flame. Roast until its colour changes and it has a soothing fragrance. After roasting it, pour it out in a separate bowl and add ¾ cup of sugar powder to it.
Add ¼ cup of grated coconut, 1/4 cup of finely chopped cashews, 1/4 cup of almond flakes, a teaspoon of cardamom powder to it. Mix all the ingredients well and the stuffing is ready.
For the sugar syrup
Add 2 cups of sugar in a vessel, add 1.5 cups of water and cook till sugar dissolves in it. Stir it in the intervals and cook it. The sugar has dissolved in the water. Add 25 to 30 saffron strands to it
Cook it for 2 to 3 minutes and again check it. The sugar syrup has cooked after 2 to 3 minutes. Remove it from the stove.
For the Gujiya
Mash the dough with less pressure after setting it. Divide it into the dough lumps and roll it into a round shaped ball for giving it a shape of Peda. Roll all the dough lumps likewise. Flatten a dough lump thinly and evenly into the diameter of 3 to 3.25 inches.
Hold it between your palms and provide it with a hollowness. Add 2 to 2.5 tablespoons of stuffing on it and apply some water on its corner. Fold it partially, press both the ends and stick to seal them. Press its corners using your thumb and fold it.
Again, press it and fold it. You will notice that design is forming on it. Press its edges and seal it. The Gujiya is ready. Stuff all the Gujiyas likewise and place them over a cotton cloth. Cover them using a cotton cloth and leave to rest for ½ an hour.
Preheat clarified butter in a wok and the lesser heated clarified butter is required to fry it. The flame should be low to fry it. Add it to fry on the medium to low flame until it appears golden brown.
Flip and fry it carefully so that it won’t burst. Drain them out using a spatula once they have become golden brown from both the sides. It takes 15 to 16 minutes to fry a single round of Gujiya. Dip it in the cooked sugar syrup for 5 minutes. Drain it out after 15 minutes and serve it.
You can add any variety of dry fruits according to your taste.
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