Gujiya is a sweet fried dumpling filled with a stuffing of milk solids (mawa) and dry fruits. I added Khejur Gurr (Date Palm Jaggery) instead of sugar to the stuffing, and it turns out awesome.
Holi is just around the corner, so I have a reason to make sweets at home😁. What's a Holi without Indian sweets or drinks!😋
So I made this Khejur Gurr (Date Palm Jaggery), and Mawa stuffed Gujiya and Rabdi at home.
Let's make the Date palm Jaggery and Mawa Gujiya:
Prep time: 15 mins
Making time: 45 mins
Servings: 20 pieces
Ingredients::
For Gujiya shell:
2 cups of all-purpose flour
4 tablespoons of ghee (clarified butter)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup and 2 tablespoons of water
For stuffing :
250 grams grated mawa
1/4 cup chopped cashew
1/4 cup chopped pistachio
1/4 cup chopped raisins
3 tablespoon date palm jaggery/ Khejur Gur
1 tablespoon mawa powder
1tablespoon ghee (clarified butter)
Oil for deep frying the Gujiyas.
Methods:
Let's knead the dough::
In a stand mixer or a mixing bowl, take the flour and melted butter, salt, and baking soda and mix well.
After mixing, the texture will be like this. 👇. If you take some flour and make a fist, it will be like this.👇
Then add the water, make a soft dough.
Wrap the dough with plastic wrap and rest it on the countertop for 30 mins.
When the dough rests, let's make the stuffing.
Let's make Date Palm Jaggery and Mawa stuffing:
Take a frying pan on low, medium heat.
Add the ghee and the chopped nuts and raisins.
Fry the chopped dry fruits for few minutes.
Then add the grated mawa to it.
And cook it for 2 mins to combine everything.
Then add the Khejur Gurr (Date Palm Jaggery) and the dry mawa powder to it and cook for 2 to 3 mins. Check the sweetness; add more Gurr if you like more sweet. When everything is well combined, turn off the heat and let it cool.
Now let's make the Gujiya:
Take the dough and divide the dough into 20 pieces.
Take a tablespoon of flour and water and make a mix.
Take a small piece of dough and roll the dough proximally 3-inch diameter.
Put a tablespoon of stuffing in the center and put the flour-water mix all around the edges.
Cover the stuffing like this.
Take a fork and press the edge of the gujiya to secure it.
In the same way, make all the dough balls.
Deep fry them on low heat until they are golden brown.
Garnish the fried gujiya with rose petals.
Enjoy the date palm jaggery and mawa gujiya with Rabdi.
Let's make the Rabdi:
Prep time: 15 mins
Making time: 45 mins
Servings: 4
Ingredients::
For Rabdi :
425 Grams of Ricotta Cheese
3 tablespoons of honey
1/2 teaspoon of cardamom powder
1 can of evaporated milk
3 tablespoons of condensed milk
2 tablespoons mawa powder
Pistachios and rose petals for garnish
Methods::
Mix Ricotta cheese, honey, and 1/4 of the cardamom powder.
Pour in a baking pan and bake it at 350 degrees for 30 mins.
When the Cheese bakes in the oven, let's make the thick milk.
In a saucepan, take the evaporated milk, condensed milk, and 1/4 teaspoon of cardamom powder and mix it well.
Reduce the mixture to one-fourth. Occasionally stir to make sure it does not stick to the bottom of the pan and get burnt.
Turn off the heat and keep it aside.
Then take out the baked cheese from the oven and rest for 10 mins.
Then stir it with a fork and mash it well.
Then add the thickened milk little by little to the baked cheese and make it a little lose consistency.
Do not pour too much milk at a time and make it too runny.
Stop mixing the thickened milk when it reached the desired consistency.👇
Add the mawa powder to it and mix well. It may look a little loose, but not to worry, after chilling overnight, it will be perfectly thick and desired consistency.
Add sliced pistachios and refrigerate them for at least an hour overnight.
Enjoy chilled Rabdi with Date palm jaggery and mawa the Gujiyas.