Mawa gujiya (Chandrakala)

Name: Mawa gujiya (Chandrakala)
Cuisine: Indian
Ingredients: 1 cup Maida; 1 & 3/4 tbsp ghee; 1/4 tsp Salt; as needed Oil for frying; 3/4 cup Khoya; 3 tbsp Chopped nuts; 2 tbsp Powdered sugar; 1 Cardamom; as needed Saffron – Few strands; 1 tbsp Milk; 1 cup Sugar; 1/2 cup Water; 1 tsp Rose water

Zahra Shaikh @cook_9781601

India

#masterchef

Zahra Shaikh @cook_9781601

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Ingredients

1 cupMaida
1 & 3/4 tbsp ghee
1/4 tspSalt
as neededOil for frying
For stuffing
3/4 cupKhoya
3 tbspChopped nuts
2 tbspPowdered sugar
1Cardamom
as neededSaffron – Few strands
1 tbspMilk
For syrup
1 cupSugar
1/2 cupWater
1 tspRose water

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Steps

1

Prepare dough by mixing maida, salt and ghee first. Add water little by little to make dough. Keep aside for 30 mins min.
2

Prepare the stuffing. Soak the saffron prior in lukewarm milk. Then mix crumbled khoya, sugar powder, powdered cardamom and the saffron with milk. Knead well to mix thoroughly. It should not be too crumbly.
3

Prepare sugar syrup by boiling in medium flame. 1/2 string consistency is enough for this sweet. That is if you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add rose water after switching off the stove.
4

Knead the dough after 30 mins again to make it smooth and soft without any cracks. Roll and divide into 10 equal sized balls.Roll gently to thick puris.
5

Stuff 2 tsp of the khoya in a side of the puri we rolled, fold and cover with the other half. Seal and start folding from one end. Pinch, fold and seal
6

Heat oil and fry few per batch. After dropping in oil, cook in medium flame
7

Drain from oil and let it soak in thesugar syrup for 5- 10 mins.