Gujiya Spring Rolls

Crispy Gujiya Spring Rolls with mawa & nuts, air-fried & dunked in saffron syrup. A festive Holi sweet that's easy, delicious & customizable!

Recipe Source Link:https://www.mygingergarlickitchen.com/gujiya-spring-rolls/

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RECIPE INGREDIENTS

» For the Gujiya Filling

• 200 grams mawa (khoya), grated
• 1.5 tablespoons ghee
• 2 tablespoons desiccated coconut
• 1 tablespoon poppy seeds
• 2 tablespoons cashews, chopped
• 2 tablespoons almonds, chopped
• 2 tablespoons semolina (rava)
• 4 tablespoons powdered sugar (or as per taste)
• 1 teaspoon cardamom powder
• 2-3 tablespoons raisins

» For the Spring Rolls

• Spring roll sheets
• 2-3 tablespoons water
• Oil for spraying

» For the Sugar Syrup

• 1/3 cup water
• 1/2 cup sugar
• 8-10 saffron strands
• 1/2 teaspoon cardamom powder

» For Garnish

• Chopped nuts
• Edible silver leaves
• Saffron strands
• Dried rose petals

» For Serving

• Rabri

RECIPE INSTRUCTIONS

» Prepare the Filling

1. In a pan over low heat, add 200 grams of grated mawa (khoya). Cook on low heat, stirring continuously, until the mawa turns slightly golden. Transfer it to a plate and let it cool. In the same pan, add 1.5 tablespoons ghee.
2. Once melted, add semolina and roast for 2-3 minutes until lightly golden. Add poppy seeds and chopped nuts, then roast until fragrant and golden. Transfer to a plate and let it cool slightly.
3. To the cooled mawa, add the roasted semolina and nuts, powdered sugar, and cardamom powder. Mix in desiccated coconut and stir well. Set aside.

» Make the Sugar Syrup

1. Heat a saucepan over medium heat. Add 1/3 cup of water to the crushed saffron strands and add them to the saucepan. Add 1/2 cup of sugar.
2. Heat over medium-high heat until the sugar dissolves completely. Add the cardamom powder and mix again. Simmer for 2-3 minutes or until slightly sticky. Remove from heat and set aside.

» Assemble the Spring Rolls

1. To assemble the Gujiya Spring Rolls, place a spring roll sheet on a flat surface diagonally with a corner pointing toward you. Spoon about two tablespoons of the mawa mixture onto the wrapper, about 2 inches from the closest corner. Gently roll the wrapper over the filling once or twice, then fold in both sides. Continue rolling it into a tight cigar shape. TIP: Don?t overfill the rolls to prevent bursting while cooking.
2. To seal, dip your fingers in the water or flour paste and brush it onto the edges of the sheet. Press it down gently and roll it to seal the edges properly. Repeat with the remaining sheets and filling. Lightly brush or spray the gujiya rolls with ghee or oil for a crisp, golden finish. This recipe makes 9-10 spring rolls.

» Air Fry the Rolls

1. Preheat the air fryer to 190°C (375°F) for 5 minutes. Place the spring rolls in the air fryer basket, ensuring they don?t overlap. Air fry for 8-10 minutes, flipping halfway, until golden and crisp. Alternatively, you can also bake the rolls or deep fry them if you prefer the classic taste.

» Serving

1. Let them cool for 2-3 minutes, then dip them in warm sugar syrup for 20-30 seconds, ensuring they are well coated. Arrange the coated spring rolls on a serving plate.
2. Garnish with chopped nuts, edible silver leaves, saffron strands, and dried rose petals. Serve warm with rabri for dipping.

RECIPE NOTES

1. Baking: Preheat the oven to 190°C (375°F). Place the spring rolls on a lined baking tray and brush them lightly with oil or melted ghee. Bake for 15-18 minutes, flipping halfway, until crispy and golden brown. Dip the baked rolls in warm sugar syrup for 20-30 seconds, ensuring they are well coated.
2. Deep Frying: Heat oil in a pan over medium heat. Carefully drop the spring rolls into the hot oil and fry until golden brown, turning occasionally. Remove and drain on a paper towel to absorb excess oil.