Gujiya is synonymous with Holi and Diwali.It is a desi croissant/empanada shaped sweet.Vegan Gujiya is the non-mawa version.
We didn't eat fast food during our childhood because it was not so easily available.Instead,mom made lot of snacks and sweets.All ladies tried to make something new on a festival.You could see small children trying to participate in making it. We also tried to steal some mawa to eat while making this.Today we all miss our childhood days.
Gujiya is a simple recipe which can be made 1-2 days in advance before any festival.
You can make it even before any travel and it can last for days.
Nowadays,mawa is adulterated and people also have less time.
Also, many people want to go vegan and are weight conscious.
Make this Marathi recipe 'Karanji' if you want to enjoy a gujiya without mawa.
It is both healthy and tasty.
You can make this in advance and enjoy the festive season!
USP: This recipe is a semi baked then fried.It helps to cook faster when frying in oil.It also gets more crunchier.
Read the Vegan Gujiya recipe￼ below
Vegan Gujiya - a healthier and crunchier recipe
- 1-½ cup dry fruits almond,cashew,walnut
- 1 cup desiccated coconut
- ⅓ cup gud or jaggery
- ⅓ cup khajur or dates
- ½ tbsp khuskhus or poppy seeds
- 1 tbsp sooji or semolina
- 1 tsp elaichi or cardamom
- 2 tbsp water
- ½ cup atta or whole meal four
- 1½ cup maida or general purpose flour
- ¼ cup sooji or semolina
- A pinch of salt
- 2 tbsp oil for vegan/ghee non vegan
- Warm water for kneading
- 1 tbsp flour with 1 tbsp water for sealing
- Oil for frying
- Dry roast the dry fruits in a pan for 5-7 minutes.Keep it aside and let it cool.
- Grind them for a course mixture.
- Heat ghee or oil in a pan.
- Add the shredded coconut.
- Saute for 5 minutes on low flame and add roughly chopped dates,jaggery and dry fruits.
- Add semolina with 2 tbsp water.
- Cook this mixture for 5 minutes on low flame and allow it to cool.
- Knead the dough with flour, 2 tbsp oil ,semolina, water and salt.
- Add extra flour as needed to keep from sticking to hands and board.
- Place the dough in a well-oiled vessel.
- Cover with a cloth/plastic wrap for 15 minutes.
- Take a small portion and roll it into small round shape.
- Use mould to add filling in the rolled pastry.
- Add dry flour to the pastry, so that it does not stick in the mould.
- Seal the edges with flour and water mix.
- Brush the gujiya with oil and bake for 10 minutes@160 degree Centigrade.
- Heat oil in a small & deep kadai.
- Once the oil is hot,add half baked gujiya to it.
- Cook on low flame for 10 minutes or until golden brown.
You can fry them directly without baking as done traditionally as well.
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