Mawa Gujiya
Mawa Gujiya brings back childhood nostalgia, festivity and family time.
The aroma of mawa getting roasted and gujiyas being fried was an indication that it's a celebration time!
Every year we follow this ritual of family sitting together, rolling the gujiya dough carefully, testing the filling and finally frying them meticulously.
Took it with pride from the older generation, passing it on to the next.
Mawa Gujiya
Mawa Gujiya brings back childhood nostalgia, festivity and family time.
The aroma of mawa getting roasted and gujiyas being fried was an indication that it's a celebration time!
Every year we follow this ritual of family sitting together, rolling the gujiya dough carefully, testing the filling and finally frying them meticulously.
Took it with pride from the older generation, passing it on to the next.
Open in Cookpad AppSteps
- 1
Mix flour and ghee, add cold water or milk to make a stiff dough. Do not over-knead. Cover with a wet cloth.
- 2
In a pan, fry crumbled mawa on low heat until light golden and crumbly. Do not dry out completely. Let cool.
- 3
Add sugar, cardamom, nuts, and saffron to the cooled mawa. Mix well.
- 4
Make a slurry by mixing 2 tbsp maida with water.
- 5
Take small dough balls, roll into small discs. Apply maida slurry to the edges.
- 6
Place mawa filling in the center, fold and seal edges firmly with slurry. Shape with mould or fingers.
- 7
Keep shaped gujiyas covered with a cloth to prevent drying.
- 8
Deep fry in neutral oil or ghee over medium-low heat until golden and crisp. Drain on paper towels.
Tips
Make sure to use maida slurry to seal the gujiyas properly, and keep the unfried gujiyas covered with a cloth to prevent them from drying out.
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