Mawa Gujiya (Gujiya Recipe) | Coconut Mawa Gujiya
Mawa Gujiya or Gujiya Recipe
: A crispy, flaky Indian pastry stuffed with sweetened mawa/dried whole milk particles. This is usually savored as a snack during Holi and Diwali.
Desserts, Festive, Snack
Coconut mawa gujiya, Gujiya recipe, Mawa gujiya
INGREDIENTS ( 1 CUP = 240 ML )
all-purpose flour (maida)
melted ghee or clarified butter,
in room temperature
water as required
mawa (khoya or khoa)
grated dried coconut
dry roasted semolina (suji)
crushed cashew nuts
green cardamom powder
A pinch of grated nutmeg
For sugar syrup
Few strands of saffron (kesar)
green cardamom powder
Oil or ghee for frying
Making the dough for Gujiya
In a mixing bowl, mix maida, ghee, and salt with your hand until you get a bread crumb like structure.
Add little by little water and simultaneously knead a stiff dough. Do not over knead the dough.
Then rest it for half an hour by covering with a wet cloth.
Making the filling for Gujiya Recipe
Mix all the filling ingredients together with your hand and set aside.
Making the sugar syrup
Heat water, sugar and saffron together until one string consistency. Add cardamom powder. Cover and set aside.
Making the Gujiya
Knead the dough for a minute and divide it into equal parts and covered with a wet cloth.
Take a portion, make a ball. Then roll into a round puri like shape, approximately 3 mm thick.
Take 1 and 1/2 tbsp stuffing mixture and place on one side.
Wet the edges with water. Flip the other side over it. Then press to seal the edges. Cut off the extra edges or with a fancy cutter or fork or with your hand make a design all along the sealed edges.
Once done, cover with the wet cloth and set aside. Make all the gujiyas in the same way.
Heat a pan. Add oil. After 5 minutes or until the oil turns slightly hot add 4-5 dumplings at a time. Make sure fry only a few at a time. Do not overcrowd the pan.
Fry over low to medium flame for 12-15 minutes. Slowly turn them over in between. Now transfer them to an absorbent paper to get rid of any excess oil.
Follow the same process and fry all the gujiyas.
Place the fried gujiyas in the sugar syrup, dipped for a minute. Then transfer them to a plate to dry.
Mawa gujiyas are ready to serve. Serve hot or cold and store the rest in an airtight container.
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