chasni wali gujiya

Chasni Wali Gujiya | Holi Gujiya | How to Make Chasni Wali Gujiya

What is Chasni Wali Gujiya?

Gujiya is a deep-fried dumpling with a scrumptious filling of mawa, coconut, and dry fruits. Chasni means sugar syrup. So basically gujiya coated with chasni is chasni wali gujiya. Chasni wali gujiya are soft and just melt in the mouth. The texture is different for the regular holi gujiya which are flaky. Gujiya is prepared in different ways. The recipe varies from state to state and within the state from the kitchen to kitchen. Recently I have observed that chasni wali gujiya is one of the most popular holi gujiya. It might be a bit tricky nail. Personally I am not a big fan of sweets involving sugar syrup. But the good news is this that here is the perfect recipe for this holi gujiya i.e. chasni wali gujiya. So this holi, indulge in these delish gujiya and gift to your friends and family too.

Ingredients for Chasni Wali Gujiya

Dough for Gujiya: Here you can find how to make perfect dough for gujiya.

Mawa/Khoya: I insist use homemade khoya. Do not buy mawa from the market. There is too much adulteration, especially during the festival season. You can also make instant khoya.

Dry Fruits: I have used almonds, cashews, and raisins. You can also use chironji. Chironji, as such is a must for gujiyas. But I don’t like it.

Desiccated coconut: I find it easier to use the desiccated coconut. If you can use grated kopra, it will give even better results.

Sugar Syrup: 1 and ½ cup of sugar and 1 cup of water is used to make basic sugar syrup. The sugar syrup has been flavored with cardamom powder and saffron. No thread consistency syrup is needed. It should just be sticky.

How to make Best Gujiya?chasni wali gujiya

Best gujiya is one which is soft, yet crumbly. It should be juicy. It should be properly stuffed as well as sealed. And of course, it should have very delicious stuffing. Following points should be kept in mind to make the best chasni ki gujiya

  1. The consistency of the dough should be correct. It should not be too hard or too soft.
  2. Likewise, the consistency of the sugar syrup too should be perfect. We do not want any string consistency. We are looking for sticky sugar syrup.
  3. Do not roll the gujiya dough too thin.
  4. Do not over stuffing the gujiya.
  5. Fry the gujiya on low heat initially and medium heat later.
  6. Immediately after frying gujiya, put them in the sugar syrup.
  7. The sugar syrup should be warm when gujiyas are put in.
  8. Keep the gujiyas in the sugar syrup for 1 minute up to 3 minutes.

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Chasni Wali Gujiya

1.This recipe makes 16-20 gujiya.

chasni wali gujiya

2.In a pan heat 1 tsp of ghee.

chasni wali gujiya

3.Add 2 tbsp each of chopped almonds, chopped cashews, and chopped raisins.

chasni wali gujiya

4.Also add in 2 tbsp of desiccated coconut.

chasni wali gujiya

5.Roast on low flame till the coconut turns golden. Once done, take it out in a plate. Keep on stirring continuously because coconut tends to get burnt quickly.

chasni wali gujiya

6.In the same pan roast khoya. Cook on low flame, stirring continuously, till the khoya comes together.

chasni wali gujiya

7.Take out on a plate and let it cool down.

chasni wali gujiya

8.To make sugar syrup: In a pan add 1 cup of water.

chasni wali gujiya

9.Followed by 1 and ½ cup of sugar.

chasni wali gujiya

10.Add in ½ tsp cardamom (elaichi) powder.

chasni wali gujiya

11.Add a few strands of saffron (kesar).

chasni wali gujiya

12.Cook on low flame till the sugar dissolves.

chasni wali gujiya

13.Let it simmer. Cook it for 2-3 minutes or till it becomes sticky.

chasni wali gujiya

14.Check it. To do that take a few drops of sugar syrup in a bowl. Once the syrup is cool, just take little on your finger. It should feel sticky.

chasni wali gujiya

15.To make gujiya: Once the khoya has cooled down, transfer it to a mixing bowl.

chasni wali gujiya

16.Add ½ tsp cardamom (elaichi) powder.

chasni wali gujiya

17.Add the coconut and dry fruits mixture.

chasni wali gujiya

18.Next add in ¼ cup powdered sugar.

chasni wali gujiya

19.Mix everything.

chasni wali gujiya

20.Divide the dough into 16 portions or 20 portions if you want smaller gujiya. Roll it. Do not roll too thin.

chasni wali gujiya

21.Place it on a gujiya mold.

chasni wali gujiya

22.Fill the stuffing, 1-2 tbsp, depending upon the size of gujiya. At this stage, you can put little water or a mix of water and maida at the circumference.

chasni wali gujiya

23.Close the mold.

chasni wali gujiya

24.Seal it well.

chasni wali gujiya

25.Heat enough oil for frying. Add in 1 tbsp of ghee.

chasni wali gujiya

26.Fry the gujiya on low flame.

chasni wali gujiya

27.Gujiya will puff up beautifully.

chasni wali gujiya

28.Flip and cook from the other side too.

chasni wali gujiya

29.Increase the flame to medium and fry till the gujiya become golden brown.

chasni wali gujiya

30.Immediately put in lukewarm sugar syrup. If the sugar syrup has come to room temperature, heat it till it is lukewarm before adding the gujiya to it.

chasni wali gujiya

31.Leave gujiya in lukewarm sugar syrup for 2 minutes. Leave for another 2 minutes for softer gujiya.

chasni wali gujiya

32.Take out, garnish with pistachio (pista) powder and silver foil (chandi ka varq).

chasni wali gujiya

33.Serve.

chasni wali gujiya

34.Bon appetite.

chasni wali gujiya

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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