Apple Gujiya Recipe helps to make delicious gujiyas with apple and mawa filling. Gujiyas are crispy sweet dumplings that are traditionally filled with mawa and nuts. But here I am giving a fruity flavor to the gujiyas. This apple gujiya recipe takes some elements of apple pie.
It is a tradition in many parts of India to make gujiyas for the festival of Holi. Making gujiya requires some time and effort. I remember good old days when a large number of gujiyas were made for Holi as they were served to all the guests that came to our house. Those were the times when people were not calorie conscious and used to eat to their heart’s content. Ladies from neighborhood would collect in each other’s home and make gujiyas in a group. This way they got an opportunity to socialize and would also not feel the burden of making so many gujiyas all by themselves.
We enjoyed gajar ki kanji, kanji vadas and thandai along with gujiyas and other snacks.
The outer crust of gujiya
The crust of gujiya is made with all purpose flour (maida). Add ghee/oil to the flour till it reaches the consistency of course crumb. My mother taught me a way to check the flour. When you press the flour in your fist and then open it, if the flour holds together, that means you have added enough fat. Now add water and prepare hard dough similar to the consistency of puri dough.
Cover the dough and keep it aside for half an hour. In the mean time prepare the filling.
The filling
In this apple gujiya recipe, we will add apple in the filling. Peel the apples and cut them into small pieces. Crumble the mawa. If it is hard you may grate it. Take a kadhai or heavy bottomed pan, and heat it. Cook apples and mawa mixture till it turns slightly brown. Add cinnamon and cardamom powder. Also add powdered sugar and chopped nuts and raisin to it. The filling is ready.
A word of caution – do not brown the mixture too much because it will brown further when the gujiya is fried.
Prepare gujiyas
Divide the dough into sixteen equal parts. In the same way divide the filling as well into sixteen equal parts.
I use a gujiya mold to make gujiyas of perfect shape and uniform size. Nowadays they are easily available in the market especially near Holi time.
Roll out one part of the dough into a small circular shape (puri) of about 7 cm diameter. Place it over the mold and keep some filling on one side of the puri. Apply some slurry on the edges of the puri and close the mold. The edges will be sealed. Do not use too much filling in the gujiya as there is a risk of gujiya opening up while frying. I have learnt a trick that can be used in order to avoid opening up of gujiyas to to pressure while frying. Make a small hole in one corner of the gujiyas with a toothpick. The steam from inside of gujiya can escape from this hole.
Prepare all gujiyas in the same manner. Keep the gujiyas covered so that they do not dry up by the time you prepare all the gujiyas.
Now heat ghee/oil in a kadai and deep fry gujiyas on low to medium heat till they are golden brown.
Enjoy gujiyas fresh out of kadai, or at room temperature.
Apple gujiyas are ready to serve
Holi also marks the onset of summers. You can prepare some mocktails for Holi celebrations.
Apple Gujiya Recipe – How To Make Mawa-Apple Gujiya
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| Servings | Prep Time |
| 16 gujiyas | 30 minutes |
| Cook Time | Passive Time |
| 30 minutes | 30 minutes |
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Serve delicious apple gujiyas to your family and friends on special occasion. This fruity twist to traditional gujiyas will be loved by all.
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- 2 cups all purpose flour (maida)
- 3 tablespoons ghee/cooking oil
- 1/2 cup cold water
- 2 medium sized apples peeled, cored and chopped into small pieces
- 100 gm fresh mawa/khoya (milk concentrate)
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
- 100 gm powdered sugar
- 3 tablespoons chopped nuts cashews and almonds
- 1 tablespoon raisins (kishmish)
- 2 cups ghee/cooking oil for frying gujiyas
- Take all purpose flour in a large mixing bowl. Add ghee to it and mix well by rubbing flour between your palms. The flour will look like coarse crumb. Now gradually add water, and prepare hard dough of consistency similar to puri dough. Cover the dough and keep it aside for at least thirty minutes.
- Heat a heavy bottomed pan or kadhai. Add apple pieces to it and cook on low heat for two minutes. Add crumbled mawa to it and stir well and cook till the mixture dries up and slightly changes the color. Switch off the gas and let the mixture cool down.
- Add powdered sugar, cinnamon powder, and cinnamon powder to the mixture and mix well. Also add chopped nuts and resins to the mixture and mix everything properly. The filling is ready.
- Divide dough into 16 equal parts. Use rolling pin to prepare puris of about 7 cm diameter.
- Prepare slurry of 2 tablespoon water and a teaspoon all purpose flour. Divide filling into 16 equal parts.
- Place one puri on the gujiya mold and place the filling at the centre of the puri. Apple some slurry at the edges. Now close the mold and press it slightly. Open the mold and take out the gujiya. Place it on a plate and prepare all the gujiyas in similar manner. Cover the gujiyas with a moist kitchen towel so that they do not dry up.
- Heat oil in a kadhai. The oil should be medium hot. Carefully add four-five gujiyas one by one to this hot oil. fry the gujiyas till then turn golden.
- Take them out and place them on paper napkin. Fry all the gujiyas in the same manner. Allow them to cool and then store in an airtight container. They stay good for 1-2 days at room temperature. In refrigerator they stay good for a week.
- Prepare hard dough for gujiyas. If the dough is soft, gujiyas will also be soft and not crunchy due to presence of too much moisture.
- Roast mawa and apple till the mixture is dry and crumbly.
- If you do not have gujiya mold, you can press and then pinch the edges with your hands.
- Do not fry gujiyas on high flame as they will turn brown on the outside and will remain raw inside.
- For glazing you may brush the fried gujiyas with honey.