Traditional Mawa Gujiya

Name: Traditional Mawa Gujiya
Total time: 2700 s
Yield: 16 servings
Cuisine: Indian
Ingredients: 2 cup all-purpose flour; 1/4 cup ghee; Pinch salt; 1/4 cup water or as per need; 1 tbsp ghee; 3/4 cup mawa; as required Powder sugar/bura; 1/4 cup grated coconut; 1 tbsp raisins; 1 tbsp chopped almonds; 1 tbsp chopped cashew nuts; 1 tbsp melon seeds; 1/2 tsp cardamom powder; 1 cup sugar; 1 cup water; as required Some saffron strands; as required Few drops of rose water; as required Oil/ ghee of frying; as required Chopped pistachio

Neha Dua @cook_90450

#holi2022

Nothing makes Holi complete like this homemade Gujiya recipe packed with the goodness of coconut and a delicious mawa filling. This crispy and flaky deep-fried turnover pastry is a popular North Indian treat made during the festive season.

Saved

Ingredients

45 minutes

16 servings

For gujiya dough
2 cupall-purpose flour
1/4 cupghee
Pinchsalt
1/4 cupwater or as per need
For stuffing
1 tbspghee
3/4 cupmawa
as requiredPowder sugar/bura
1/4 cupgrated coconut
1 tbspraisins
1 tbspchopped almonds
1 tbspchopped cashew nuts
1 tbspmelon seeds
1/2 tspcardamom powder
For sugar syrup
1 cupsugar
1 cupwater
as requiredSome saffron strands
as requiredFew drops of rose water
Other
as required Oil/ ghee of frying
For garnishing
as required Chopped pistachio

Saved

Steps

45 minutes

1

For preparing dough
2

Sift flour and salt in a mixing bowl, add ghee to the bowl. Using your fingertips, rub the flour and ghee together until the mixture resembles-like breadcrumbs.
3

Slowly add lukewarm water to the flour and knead it into a firm dough. The dough should feel soft yet stiff but not sticky.
4

Cover the dough with a damp cloth and allow it to rest for 15-20 minutes.
5

For stuffing
6

Add ghee to a pan, add almonds, cashews, melon seeds and raisins. Roast them for 5-6 minutes on a low flame until fragrant. Keep aside.
7

Add ghee to the same pan; as it melts, add mawa and roast it for about 2-3 minutes. Once done, take it off the flame and set it aside to cool.
8

Now, add coconut, powdered sugar, ground nuts, cardamom powder, and raisins to the mawa.
9

Mix until all the ingredients are fully incorporated. The mixture will be fine textured and should feel soft when rubbed in between fingers. Cover and set it aside to cool.
10

Making gujiya
11

Divide the gujiya dough into equal-sized balls. Cover the rest of the dough balls with a kitchen cloth and set them aside.
12

Take one ball and roll it into a 5-inch disc. Place a tablespoon full of mawa filling in the center of the rolled-out dough. Leave the space around the edges.
13

Moisten the edge of the dough with water.
14

Lift the dough’s topside and fold it all the way over the rest of the dough to cover the mawa filling, press, and seal the edges
15

Place the folded gujiya in a gujiya mold. Press the mold until the edges are pinched together, and the gujiya is sealed. Remove the excess dough from the sides.
16

I also done by hand and requires a lot of patience and practice to get the perfect pleats. Take a folded gujiya and twist the sealed edges around the rim of the gujiya to make pleats. This is the most efficient method as the pleats prevent the filling from coming out during frying.
17

Repeat the process with the rest of the dough until all the gujiyas are shaped.
18

To prevent drying, keep the shaped gujiyas covered with a kitchen cloth at all times.
19

Heat ghee in a heavy-bottomed pan. Once the ghee is moderately hot, gently slide in the gujiyas and deep-fry them until golden brown and crisp.
20

Once cooked, remove from ghee and set them on a kitchen paper towel. Fry all the gujiyas in a similar manner. Mawa gujiyas are ready to be served.
21

Sugar syrup
22

Combine sugar, water and saffron in a pan. Bring it to a boil.
23

Our main purpose is to melt the sugar, Therefore, cook the syrup for about 5-6 minutes on a low flame. After the desired cooking time is over, remove it from the heat and allow it to cool.
24

Dip the fried gujiyas in the warm sugar syrup for a few seconds. Coat it well. Remove from sugar syrup and set aside.
25

Coat the rest of the gujiyas in the sugar syrup.
26

Sugar glazed Gujiyas are ready to be devoured! Jazz them up crushed pistachios and serve.