Mawa Gujiya

    Mawa Gujiya

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    2 people made this

    About this recipe: Holi is a festival of colors. A traditional sweet made to welcome such colorful festival is Gujiya. I also made some this holi and sharing a recipe with you. A mildly sweet mawa filling rich with dry fruits in a crispy cover is always mouthwatering and relishing.

    Akshita Delhi, India

    Ingredients

    • For filling
    • 250 gm mawa
    • 2 tbsp Suji ( slightly roasted)
    • 1 cup bura ( powdered sugar)
    • 10 - 15 crushed cashew
    • 10 - 15 raisins
    • ½ cup grated coconut
    • For dough
    • 2 cup all purpose flour ( maida)
    • 1/3 cup clarified butter ( desi ghee)
    • 1 tsp milk
    • Oil for frying
    • For making Gujiya at home you need special Gujiya moulds. These are easily available in the market.

    Directions

    1. Preparation of filling: First heat mawa in a pan on low flame. Continuously stir it and heat till it gets separate from the pan. Keep it aside and allow it to get cool.
    2. Now add all other ingredients to the mawa and mix well. Your filling is ready.
    3. Preparation of dough: Mix maida, ghee and milk in a bowl. Add the required water and make a soft dough. Dough should be soft and light.
    4. Preparation of Gujiya: Make a small balls of a dough and roll them into a flat circle round shape ( the sameway we make chapatis). Place an open mould on your palms. Put a flat round circle on it. Add the 1 table spoon filling to it. Take a water on your finger and apply it on the corners of the mould. Close the mould and press it with soft hands. Remove the excess dough coming out the mould. Take out the Gujiya on a plate.
    5. Heat oil in a pan on a low flame. Fry the stuffed Gujiya till they turn slight reddish in color.
    6. Gujiya are ready to be served to the guests

    Shortcut

    1. Always fry Gujiya on a low flame otherwise they will be undone from inside. 2. Filling Gujiya is an art. Don't fill excess in it otherwise either it will not get close or will spill out in an oil when you fry them. 3. Slightly oil the plate on which you will be keeping Gujiya. This will help you to easily pick them up and put them in the oil.

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