Gujiya recipe without mawa | राजस्थानी चूरमा गुजिया - मावा के बिना बनी होली के लिये खास गुजिया
gujiya recipe, gujiya recipe without mawa, gujiya banane ka tarika, gujiya kaise banate hai,
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Ingredients for Gujiya recipe without Mawa
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 Choorma Gujiya
1- Take 2 cups of refined flour in a bowl and add 3 tablespoons of clarified butter to it.
2- Mix them well and add a ½ cup of lukewarm water in intervals to knead the stiff dough.
3- After kneading the dough, cover and keep it aside for half an hour to set.
For the stuffing
1- Take a ⅓ cup of wheat flour, add a ⅓ cup of chickpea flour to it and mix both the ingredients well.
2- Add a tablespoon of clarified butter to it and mix well.
3- Add ¼ cup of milk in the intervals and knead the stiffer dough.
4- After kneading the dough, roll and flatten it for the Loi.
5- Flatten it into the thicker sized Paratha using a rolling pin.
6- Preheat a pan and spread some clarified butter on it.
7- Place the Paratha over it to cook after heating the pan.
8- Cook it on the low to medium flame until brown spots appear on it.
9- Flip it after it has cooked from the bottom.
10- Spread some clarified evenly on the other side too and flip it.
11- Cook it on the low flame until brown spots appear both the side.
12- It has become brown from both the sides so, remove it from the pan.
13- Break it into desired pieces and place it aside to cool down.
14- After cooling it, add it in a grinder jar and grind it coarsely ground.
15- After grinding it, add a tablespoon of clarified butter to it.
16- Add the ground Paratha to it and roast while stirring it on the medium flame.
17- Roast until its colour changes and it has a soothing fragrance.
18- After roasting it, pour it out in a separate bowl and add ¾ cup of sugar powder to it.
19- 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.
20- Mix all the ingredients well and the stuffing is ready.
For the sugar syrup
1- Add 2 cups of sugar in a vessel, add 1.5 cups of water and cook till sugar dissolves in it.
2- Stir it in the intervals and cook it.
3- The sugar has dissolved in the water.
4- Add 25 to 30 saffron strands to it.
5- Cook it for 2 to 3 minutes and again check it.
6- The sugar syrup has cooked after 2 to 3 minutes.
7- Remove it from the stove.
For the Gujiya
1- Mash the dough with less pressure after setting it.
2- Divide it into the dough lumps.
3- Roll it into a round shaped ball for giving it a shape of Peda.
4- Roll all the dough lumps likewise.
5- Flatten a dough lump thinly and evenly into the diameter of 3 to 3.25 inches.
6- Hold it between your palms and provide it with a hollowness.
7- Add 2 to 2.5 tablespoons of stuffing on it and apply some water on its corner.
8- Fold it partially, press both the ends and stick to seal them.
9- Press its corners using your thumb and fold it.
10- Again, press it and fold it. You will notice that design is forming on it.
11- Press its edges and seal it. The Gujiya is ready.
12- Stuff all the Gujiyas likewise and place them over a cotton cloth.
13- Cover them using a cotton cloth and leave to rest for ½ an hour.
14- Preheat clarified butter in a wok and the lesser heated clarified butter is required to fry it.
15- The flame should be low to fry it.
16- Add it to fry on the medium to low flame until it appears golden brown.
17- Flip and fry it carefully so that it won’t burst.
18- Drain them out using a spatula once they have become golden brown from both the sides.
19- It takes 15 to 16 minutes to fry a single round of Gujiya.
20- Dip it in the cooked sugar syrup for 5 minutes.
21- Drain it out after 15 minutes and serve it.
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