Semolina Mawa Gujiya

Name: Semolina Mawa Gujiya
Cuisine: Indian
Ingredients: 2 cups Refined flour; 4 tbsp Ghee; as required Lukewarm milk; 1 cup Mawa; 1/4 cup Semolina; 1 tsp Ghee; 1/2 cup Sugar powder; 1/4 cup dry coconut powder; as needed Chopped cashewnuts & almonds; 1 tsp Cardamom powder; as needed Pistachios and truti-fruti for garnishing; as needed Ghee for deep frying

Poonam Gupta @cook_11996502

Ahmedabad

#56Bhog
#Post_48

Poonam Gupta @cook_11996502

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Ingredients

2 cupsRefined flour
4 tbspGhee
as requiredLukewarm milk
1 cupMawa
1/4 cupSemolina
1 tspGhee
1/2 cupSugar powder
1/4 cupdry coconut powder
as neededChopped cashewnuts & almonds
1 tspCardamom powder
as neededPistachios and truti-fruti for garnishing
as neededGhee for deep frying

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Steps

1

Take refined flour in a mixing bowl add ghee to it mix well with hands.
2

Add lukewarm water in small portions and knead stiff dough. Cover and keep aside for half an hour to set.
3

#ForStuffing:
4

Heat pan add ghee to it as ghee melts add semolina to it. Stir and roast it until golden brown. Keep flame medium.
5

Take out semolina in a bowl.
6

Crumble and add mawa to the same pan stir and roast till it changes the colour. Keep flame medium.
7

Take out mawa in semolina bowl.
8

Add sugar powder coconut powder cashewnuts almonds and cardamom powder and mix well. Stuffing is ready.
9

Meanwhile dough is ready knead it a bit. Divide the dough into small lemon sized balls.
10

Take a ball and roll it out thin Poori.
11

Take the gujiya mould keep the poori over the mould.
12

Put stuffing in the poori grease edges of poori with water. Close the mould. Press well on the edges. Remove extra dough.
13

Open the mould take out gujiya keep in a plate. Likewise prepare all gujiyas.
14

Heat ghee to fry the gujiyas keep it medium hot.
15

Put gujiyas into the ghee. Stir and fry until golden brown from both sides.
16

Lift the gujiyas in ladle. Take out from the ghee. Keep in plate. Fry all gujiyas likewise.
17

Sumptuous Semolina Mawa Gujiya's are ready. As the gujiyas cool down keep in an airtight container and relish it for 15 days.