Mava gujiya

Name: Mava gujiya
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For Outer Cover; 1 cup All-purpose flour (Maida); 1 tablespoon Ghee (Clarified Butter); 1/4 tsp salt; 1/4 cup + 1 tablespoon Water; For Stuffing:; 1/2 cup Khoya (Mawa); 4 Cashew nuts, chopped; 4 Almonds, chopped; 12-15 Raisins; 1 tablespoon Desiccated coconut; 1/4 teaspoon Green cardamom seeds powder; 3 tablespoons Powdered Sugar,; 2 cups Oil, or Ghee, for frying

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

30 mins

6 servings

For Outer Cover
1 cupAll-purpose flour (Maida)
1 tablespoonGhee (Clarified Butter)
1/4 tspsalt
1/4 cup+ 1 tablespoon Water
For Stuffing:
1/2 cupKhoya (Mawa)
4Cashew nuts, chopped
4Almonds, chopped
12-15Raisins
1 tablespoonDesiccated coconut
1/4 teaspoonGreen cardamom seeds powder
3 tablespoonsPowdered Sugar,
2 cupsOil, or Ghee, for frying

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Steps

30 mins

1

Making Stuffing:
Heat the mawa in a pan on medium heat. Keep stirring continuously, it will start to melt. Cook until it becomes light brown, turn off the stove. It took me about 3-4 minutes.
2

Remove it to a bowl and let it cool to touch (warm). Then add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins.
Mix it well.it is better to use your fingertip to break all the lumps and to mix thoroughly.
3

Kneading The Dough:
You can do this step while khoya is cooling in the above step to cut down the prep time. Take all-purpose flour, salt and ghee in a bowl. Rub the mixture using your fingertips. It will be a breadcrumb-like texture.
4

Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 minutes.
5

After the resting time of the dough, knead the dough once again to smooth out and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.
6

Shaping Gujiya:
Work with one flatten disc at a time. Roll into a 4-inch diameter circle using the rolling pin and rolling board.
7

Put about a tablespoon stuffing in the center. Apply little water around the edges using your finger or you can use the pastry brush.
Fold it into a half-circle. Seal the edges by pressing it. If you have gujia mold then use that.
8

Now using a fork make the indentation around the edges. it will do two things, one makes a nice design and second it will make sure that it is sealed tightly. If it is not sealed properly then it will open up while frying and it will be a big mess.
Repeat the same for rest and keep them covered with a clean kitchen towel to prevent them from drying.
9

Frying Gujiya:
When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying. I have used oil.
10

Once it is hot enough, then fry few at a time, flip or move in between for even browning.
Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
11

Remove it to a paper towel-lined plate and let it cool completely before serving or storing them into the container.