Mawa Gujiya
Course: dessert, side, snackCuisine: IndianDifficulty: Medium20
servings30
minutes30
minutesWith Holi coming around, now is a great time to make sweets! One of my favorite desserts is mawa gujiya. Gujiya is a delicious Indian sweet with a crispy outer crust, stuffed with a sweet filling. It’s made with flour, sugar, ghee, nuts, and most importantly mawa. It can also have stuffed sooji but the mawa taste is better to me. It takes a little patience, but it’s definitely worth it!
Ingredients
Serves 20
2 ½ cups all purpose flour
1 tbsp semolina (suji)
Pinch of salt
3 tbsp ghee
Oil for frying
For the filling
1 cup mawa, roasted
½ cup sugar
1 tbsp coconut powder (nariyal ka burada)
1 tbsp cardamom powder
8 to 10 almonds – finely cut
8 to 10 cashew nuts – finely cut
20 raisins
For syrup
¼ cup water
1 cup sugar
10 threads saffron (kesar)
15 pistachios
1 piece silver foil (chandi varak) – optional
Gujiya maker
For garnish, Slice of almonds, and pistachios
Directions
- Take a wide bowl and mix flour, suji and ghee for a minute or until crumbly. Take the flour in your palm and try to make a small ball – if you can’t, add more ghee.
- Now add water slowly and make a medium soft dough, then spread oil on the dough surface. Cover the dough with soaked fabric and let it rest for about 30 minutes.
- Take another bowl, and add mawa, coconut powder, cardamom powder, almond, cashew nuts, raisins and sugar. Mix everything, keep aside.
- Take the dough and make 20 pieces of uniform size.
- Take one piece and roll it out, about 4 to 5 inches. Add about 1 tbsp of the mawa mixture.
- Take a little water and apply on the edges using your finger. Then press in the gujiya maker (or press it closed into a ½ moon shape yourself), press lightly, and keep aside.
- Do all the same manner. Make sure to seal the gujiya well, otherwise when frying, the gujiya filling will fall out.
- To make the syrup, take a wide pan and add water and sugar, on medium heat. Cook for about 5 minutes or until threads form when mixing. Turn off the heat.
- Take a fry pan with oil and start on slow heat. Wait until the oil is hot.
- Then, add the gujiyas, making sure it is not crowded. Fry both sides until golden brown. Fry all in the same manner, then keep on a paper towel.
- Take the sugar syrup and dip the gujiyas then remove the extra syrup with a sieve.
- Garnish with pistachio and chandi vark. Enjoy! Store for about a week in an airtight container
Notes
- If you don’t want sugar syrup, feel free to enjoy these without it.
- And make gujiya seal very well.
- And if you don’t have a gujiya maker, just make a moon shape and press it with a fork.
- if you like my recipes check my cookbook link https://amzn.to/3PAH9s1.