chashni wali gujiya | chasni gujiya | mawa gujiya

chashni wali gujiya | chasni gujiya | mawa gujiya dipped in sugar syrup with detailed photo and video recipe. an interesting way of making gujiya recipe made with milk solids and dry fruit stuffing. in addition, the deep fried gujiya is dipped in mildly sweetened sugar syrup to make it more attractive and tasty. these type of gujiya is specially made during the festival seasons, especially for holi and diwali festival.

chashni wali gujiya | chasni gujiya | mawa gujiya dipped in sugar syrup with step by step photo and video recipe. gujiya recipes are common across india and are made for different reasons. as a matter of fact, it is made with different stuffings too and each stuffings has its own purpose and rationale. this recipe is dedicated to mawa or khoya stuffing dipped in sugar syrup known as chashni wali gujiya recipe.

i have already posted the other variations of gujiya with sugar, jaggery and coconut stuffing. but i always wanted to share the mawa or khoya stuffed gujiya. i was just waiting for a rite moment. while the holi festival is around the corner and i thought of sharing it as holi dessert. as a matter of fact, in north india, especially in uttar pradesh and is served with dry fruit milk or bhaang drink. in addition the same recipe may also be referred to chandrakala or suryakala sweet recipe too in south india. while the shape of it may be different but the stuffing and the process are very similar. i personally feel the gujiya is better to be shaped comparing the south indian version.

furthermore i would like to highlight some tips, tricks and variations to the chashni wali gujiya recipe. firstly, i have made this recipe with plain flour or maida as an authentic recipe. but this recipe can also be made with wheat flour or atta to give it an healthy perspective. secondly, i have made the instant milk mawa or khoya made with milk powder mixed with dry fruits like raisin, almonds and cashews. but this recipe tastes great when made with traditionally made khoya or mawa milk solids. finally dipping the deep fried gujiya in sugar syrup makes it complete. but some find may overwhelming with too much sugar with the recipe. hence you can skip it and serve it as it without dipping in sugar syrup.

finally, i do request you to check my other related indian sweet recipes collection with this post of chashni wali gujiya. it includes recipes like rava ladoo, moong dal halwa, rava kesari, milk powder barfi, mysore pak, karanji, kashi halwa and suji gulab jamun recipe. in addition do visit my other related recipes collection like,

• indian dessert recipes collection
• eggless cakes recipes collection
• beverages recipes collection

chashni wali gujiya video recipe:

recipe card for chashni wali gujiya:

how to make chasni gujiya with step by step photo:

gujiya dough prepartion:

1. firstly, in a large mixing bowl take 2 cup maida, ¼ tsp salt. you can alternatively take wheat flour / atta.
   
2. add ¼ cup ghee and mix well.
   
3. crumble & mix well making sure the dough holds shape. do not compromise in ghee, as its a key ingredient to make gujiya flaky.
   
4. now add ½ cup water or as required and knead the dough.
   
5. knead for at least 5 minutes or until the dough is stiff and smooth. cover and rest for 20 minutes.
   

instant mawa or khova preparation!:

1. firstly, in a large non-stick vessel take 1 tsp butter and ½ cup milk.
   
2. stir well making sure butter and milk are combined well.
   
3. now add 1 cup full cream milk powder.
   
4. keeping the flame on low, stir continuously.
   
5. the mixture starts to thicken.
   
6. after 5 minutes, the mixture starts to separate from pan. keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
   

stuffing preparation:

1. firstly, cool the prepared khova or mawa and crumble it. you can alternatively take 200 grams store brought mawa.
   
2. add ½ cup powdered sugar, 2 tbsp cashew, 2 tbsp raisins, 2 tbsp pistachios, 2 tbsp almonds and ¼ tsp cardamom powder.
   
3. mix well making sure everything is well combined. mawa stuffing is ready. keep aside.
   

sugar syrup preparation:

1. firstly, in a large vessel take 1½ cup sugar, 1½ cup water and few threads saffron.
   
2. stir and dissolve sugar completely.
   
3. boil the sugar water for 5 minutes or until it turns sticky.
   
4. add ¼ tsp cardamom powder, cover and keep aside.
   

gujiya shaping and frying:

1. knead the dough slightly after 20 minutes and pinch a small ball sized dough and roll it to a ball.
   
2. with the help rolling pin roll to slightly thick puris and cut it with a round cup.
   
3. now place a tbsp of the prepared mawa dry fruit stuffing in the middle of the puri.
   
4. also, grease with milk to the edges of the puri.
   
5. now stick the edges together and press slightly. you can alternatively use gujiya mould to shape them.
   
6. furthermore, press the edge gently and fold it inside. keep continuing the process till you reach the end.
   
7. furthermore, deep fry the mawa gujiya in medium hot oil in low to medium flame. you can alternatively preheat oven and bake at 180 degree celcius for 30 minutes.
   
8. stir occasionally till the dry fruit karanjis turn golden brown.
   
9. further, drain over the kitchen towel to remove excess oil.
   

chasni wali gujiya:

1. cool the gujiya for 2 minutes, and then drop into the prepared sugar syrup.
   
2. coat the sugar syrup both sides and rest for 5 minutes.
   
3. finally, enjoy chasni wali gujiya immediately or cool completely before storing in an airtight container.
   

notes:

• firstly, do not over soak gujiya in sugar syrup as it turns soggy.
• also, fry the karanji or karjikai on low flame else it will not be flaky and crispy from inside.
• additionally, i have prepared mawa in the home. however, you can use store brought mawa.
• finally, chasni wali gujiya recipe stays good for a week when stored in an airtight container.