Gunjiya – Gunjiya is the most popular sweet made during Diwali and Holi other than Atte ke Ladoo. Though they take some time to prepare these are the most sought after sweet at Diwali.
You can understand the importance of Gunjiya by this fact that you can get kids to organize the room, take bath, eat their food by simply saying that don’t disturb me otherwise, I will not be able to make Gunjiya. Trusted and tried method 🙂
I have learned to make Gunjiya from my MIL. our method of making Gunjiya is easier as we do not add sugar syrup to Gunjiya. Mawa mixture is sweet enough for that.
How to make Gunjiya
Preparation time: 20 minutes
Cooking time: 5 minutes + 45 minutes
Makes around 30-35 Gunjiya
2 cup plain flour/ Maida
¼ cup oil
½ cup water
250 gms Mawa
100-gram grated dry coconut
1 cup powdered sugar
½ tsp elaichi/ cardamom powder
¼ cup raisins
¼ cup slivered almonds
Oil for deep frying
To make Gunjiya
First, we have to prepare the dough. Sieve the Maida in a wide bowl. Warm the oil for moin. Make a well in the center of the maida and add oil to it. Now uniformly add the oil to the maida rubbing between your palms. Now warm the water for making the dough. Use as little water as required to make the dough. The dough should be harder than the chapati dough but softer than the mathri dough. Let it rest for 20-30 minutes.
Now cook the mawa in a nonstick pan. It will get liquidy first and then it will dry. When mawa starts coming together and leaves the sides of the pan switch off the flame. This should take around 3-4 minutes. Let the mawa cool.
Add the grated coconut, nuts, sugar and elaichi powder to the mawa.
Taste the mixture and adjust sugar according to your taste.
Make small balls of dough. Keep the dough covered all the time with a damp cotton cloth. Roll out the dough to a round shape to fit your mould. Fill 1tbsp of the mixture and seal them by applying a wet hand on the corners.
Heat oil in a kadhai. Fry 4-5 piece at a time. These should be fried at low flame to ensure even frying. The flame should be high only at the time of adding and removing them from the kadhai. Fry these to a light brown color.
Store in an airtight container. There is no need to refrigerate.