Mawa Gujiya

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Mawa Gujiya
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Mawa Gujiya

Recipe by Mudita BhageriaCourse: dessert, side, snackCuisine: IndianDifficulty: Medium
Servings

20

servings
Prep time

30

minutes
Cooking time

30

minutes

With 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.