Mawa Gujiya

Name: Mawa Gujiya
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup All-purpose flour (maida); 1/4 tsp Salt; 1/4 cup melted Ghee; 1-2 tablespoon warm Milk; 15-20 or as needed few Kesar strands; 1/3-1/2 cup or as needed water to knead dough; As needed Maida for rolling; As needed Ghee for deep frying; 1.25 cups Mawa or Khoya; 1/4 cup finely sliced of Almonds, Pistachio; 1/2 cup Powdered Sugar; 1/2 teaspoon Cardamom powder; 2 tablespoons finely grated Desiccated Coconut; 1 tablespoon finely sliced of Pistachios for garnish; 1.5 cups Milk powder; 3/4 cup Milk; 2.5-3 tablespoons Cow Ghee; 1 cup Sugar; 1 cup Water

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#DD #Gujiya #Khoya
Gujiya is a sweet, fried traditional Indian delicacy prepared during Holi and Diwali festivals. This delicacy is made using all-purpose flour, which is stuffed with sweet khoya (mawa) and dry fruits.
Crispy on the outside and soft, sweet on the inside. Gujiya dip in sugar syrup adds a flavor and glaze to it.
Happy Diwali to all of you 🪔

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

Saved

Ingredients

45-50 minutes

4 servings

2 cupAll-purpose flour (maida)
1/4 tspSalt
1/4 cupmelted Ghee
1-2 tablespoonwarm Milk
15-20or as needed few Kesar strands
1/3-1/2 cupor as needed water to knead dough
As neededMaida for rolling
As neededGhee for deep frying
Ingredients for Filling:-
1.25 cupsMawa or Khoya
1/4 cupfinely sliced of Almonds, Pistachio
1/2 cupPowdered Sugar
1/2 teaspoonCardamom powder
2 tablespoonsfinely grated Desiccated Coconut
1 tablespoonfinely sliced of Pistachios for garnish
Ingredients for Soft Khoya or Mawa:-
1.5 cupsMilk powder
3/4 cupMilk
2.5-3 tablespoonsCow Ghee
Ingredients for Sugar Syrup:-
1 cupSugar
1 cupWater

Saved

Steps

45-50 minutes

1

To prepare Soft Mawa:-
Add ghee and milk to a heavy-bottomed pan. Mix well and heat on medium flame. Once the ghee is completely melted, the milk starts boiling. Then reduce the flame.
2

Now add milk powder little by little while stirring constantly to prevent lumps formation. Stir and cook until the mixture start to thickens.
3

When the mixture forms into a dough and pulls away from the pan. Then turn off the gas. Remove the mawa in a bowl and let it cool. It will get drier as it cools down.
4

It's take 5-6 minutes cooking time for making Mawa. You will get about 1 cup and 3 to 5 tablespoons of mawa (khawa) from this quantity.
5

To prepare the dough:-
Mix 15-20 saffron in 1 to 2 tablespoons of warm milk and keep aside. Now take a big plate and add sifted flour, salt, melted ghee to it.
6

Mix well using your finger tips. The mixture should have a crumbly (breadcrumb-like) texture. Now add saffron milk to it and knead it and make a stiff dough with the help of water as required.
7

Start adding water a little at a time. Knead a stiff and smooth dough. Cover with a damp cloth and keep aside for about 30 minutes.
8

To make the filling:- Lightly toast the desiccated coconut in a pan. Do not brown it. Then remove from the pan and let cool. Toasting desiccated coconut is optional. You can add desiccated coconut without toasting.
9

After the mawa cools down, crumble the mawa with your fingers. Add cardamom powder, grated dessicated coconut, powdered sugar and sliced of Almonds & Pistachio. Mix well. Now the filling is ready.
10

Making sugar syrup :-
Add water and sugar in a saucepan. Simmer over medium-high heat for about 5 minutes to make a sticky syrup or two string consistency. Turn off the gas and keep sugar syrup aside.
11

For making Gujiya :-
After 30 minutes knead dough a little with your hands and divide it into equal dough balls. Roll dough ball into a small about 4 inch circle using a rolling pin and a rolling board. You can also make a big ball of dough and roll it into a big circle. Then cut out several circles using a cookie cutter.
12

Now place about 1 tablespoon of the filling in the center of the rolled poori. Apply a little water around the edges using your fingertips. Fold it into a half circle and press the edges with your fingertips.
13

Make a pleated design by folding the edges of the gujiya by pinch and twist method to ensures that the filling does not come out while frying. You can also use a fork to make insertions on the edges. Make a fork pattern on both sides on edges of gujiya.
14

Cover the Gujiya you have prepared under a cloth so that they do not dry out. Do 10 to 15 at a time and then fry them otherwise the gujiya's will dry out and break while frying in ghee.
15

Deep Fry Method: Heat ghee in a pan for frying. Once the ghee is hot, carefully add 2 to 4 Gujiya at a time depending on the size of the kadai. Fry on medium flame until golden on both sides. Each batch will take about 6-8 minutes to fry.
16

Once they are golden brown and crispy on all sides, use a slotted spoon to remove them and drain on kitchen tissue paper. If you are not using sugar syrup, let it cool completely before serving or storing in a container.
17

For dipping in Sugar Syrup (optional):-
After frying, let the Mawa Gujiya cool down a bit. Then dip in the sugar syrup and soak for a maximum of 3 to 5 minutes to absorb the syrup
18

Then remove it from the sugar syrup and place it on a plate. Garnish with sliced pistachios. Serve immediately.
19

Once cooled you can store in an airtight container. Since Gujiya contains Mawa, it will stay fresh for about 3-4 days.