Mawa gunjiya

Name: Mawa gunjiya
Total time: 5400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cup all-purpose flour; 4 tbsp ghee; 1/2 water or as per need; 200 gm mawa; 200 gm bura/ powder sugar; 2 tbsp raisins; 1/2 cup chopped almonds and cashews nuts; 1/2 tsp crushed cardamom; 1/2 cup grated dry coconut; 1 tbsp chirongi; as per need Oil for deep frying

Neha Dua @cook_90450

#holi21
Happy Holi To All Friends

In North India, gujiya is typically made during the festival of colors, Holi which is only a few days away.

#holi21
Happy Holi To All Friends

In North India, gujiya is typically made during the festival of colors, Holi which is only a few days away.

Neha Dua @cook_90450

#holi21
Happy Holi To All Friends

In North India, gujiya is typically made during the festival of colors, Holi which is only a few days away.

#holi21
Happy Holi To All Friends

In North India, gujiya is typically made during the festival of colors, Holi which is only a few days away.

Saved

Ingredients

1 hrs 30 mins

10 servings

2 cupall-purpose flour
4 tbspghee
1/2water or as per need
For stuffing
200 gmmawa
200 gmbura/ powder sugar
2 tbspraisins
1/2 cupchopped almonds and cashews nuts
1/2 tspcrushed cardamom
1/2 cupgrated dry coconut
1 tbspchirongi
as per needOil for deep frying

Saved

Steps

1 hrs 30 mins

1

Take flour in a large bowl. Add melted ghee to flour. Mix ghee with the flour using your fingers.
2

Start adding water little by little and knead to form a slightly stiff dough.
3

For filling
4

Now in the pan, add mawa lower the heat to low and roast for 5 to 6 minutes until mawa turns light golden in color.
5

Transfer the mawa to a large bowl. Let it cool down a little. Then mix in the nuts, raisins,chirongi,coconut powder, sugar and cardamom powder.
6

Filling is ready, it should be little moist and not completely dry.
7

Roll each ball into a small circle of 5 to 6 inch diameter.
8

Place it on top of the gujiya mold. Apply the flour-water paste all around. Fill 1 tablespoon filling inside, do not overfill.
9

Press the two ends together to seal the gujiya mold. Remove the excess dough from the sides.
10

Keep all gujiyas covered all time with a damp cloth so that they don't dry out before frying.
11

Once the gujiyas are filled and oil is hot enough, fry them on medium-low heat until light golden brown in color.
12

Store in an airtight container once cooled.
13

Enjoy mawa gujiya with your family and friends.