Mawa Gujiya

Name: Mawa Gujiya
Total time: 3600 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 2 cups all purpose flour / maida; 1/4 cup clarified butter/ghee; 1/2 cup warm water to knead the dough; as needed Refined oil or clarified butter for deep frying; 2 tbsp clarified butter; 1/2 cup semolina; 2 tbsp chopped almonds; 2 tbsp chopped cashews; 2 tbsp raisins; 1 tbsp chironjee / charoli; 1 tsp cardamom powder; 2 pinch nutmeg powder; 1 cup mawa (grated or crumbled); 1/4 cup powdered sugar; 1/4 cup dessicated coconut; 2 cup sugar; 1 1/2 cup water; 4-5 drops rose water; as needed Rose petals for garnishing; as needed Chopped pistachio for garnishing

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#goldenapron
#holisweets
Mawa Gujiya is a crispy and flaky traditional Indian sweet recipe, usually prepared during the holi festival. It's like a sweet dumpling made from all purpose flour, mawa/khoya, nuts and dessicated coconut. It remains fresh for around 7-8 days. Today I am sharing my way of making delicious Mawa Gujiya

Kanika Pareek @kitchenlifelover

Saved

Ingredients

1 hour

20-25 servings

2 cupsall purpose flour / maida
1/4 cupclarified butter/ghee
1/2 cupwarm water to knead the dough
as neededRefined oil or clarified butter for deep frying
Ingredients for the stuffing:-
2 tbspclarified butter
1/2 cupsemolina
2 tbspchopped almonds
2 tbspchopped cashews
2 tbspraisins
1 tbspchironjee / charoli
1 tspcardamom powder
2 pinchnutmeg powder
1 cupmawa (grated or crumbled)
1/4 cuppowdered sugar
1/4 cupdessicated coconut
Ingredients for sugar syrup:-
2 cupsugar
1 1/2 cupwater
4-5 dropsrose water
as neededRose petals for garnishing
as neededChopped pistachio for garnishing

Saved

Steps

1 hour

1

Firstly, take all purpose flour and clarified butter in a bowl, mix and crumble it well.
2

Add water and make a tight dough. Cover it with a samp cloth and let it rest for 15 minutes.
3

Meanwhile, we will make the stuffing. Heat clarified butter in a pan on medium flame.
4

When it's heated, add semolina.
5

Roast it on low medium flame till it turns golden brown in colour.
6

Add nuts, cardamom powder and nutmeg powder. Mix well.
7

Now add in the grated or crumbled mawa and sugar. Mix and cook it for 1-2 minutes.
8

Add dessicated coconut. Mix and cook for more 1 minute.
9

Stuffing is ready. Switchoff the flame and keep the stuffing aside.
10

Now heat a pan. Add water and sugar. Stir and let it boil till you get the one string consistency of sugar syrup. Add in the rose water. Mix and your sugar syrup is ready.
11

Now for making gujiya, knead the dough again for 1 minute.
12

Pinch a small ball sized portion from the dough and make a round ball.
13

Roll the dough into a thick poori, using rolling pin.
14

Place the rolled poori in the gujiya mould.
15

Place 1-2 tbsp of stuffing.
16

Apply water on edges and press the mould nicely so that the gujiya gets sealed well.
17

Remove the excess dough.
18

Gently open the mould and take out the gujiya.
19

Make all the gujiyas like so.
20

Heat oil or ghee in a wok on medium heat. Oil should not be too hot.
21

When the oil is hot enough, fry the gujiyas on medium flame till crisp and golden brown in colour.
22

Remove the fried gujiyas from the oil.
23

Drop the fried gujiyas in sugar syrup and let them soak the syrup for atleast 8-10 minutes.
24

Transfer the gujiyas in a serving plate, garnish with rose petals, chopped pistachios and serve.