Mawa Gujiya
Ingredients:
- 2 cups All Purpose Flour ( Maida )
- 1 Cup Mawa/Khoya
- 2 tbsp Powdered Coconut
- 1/2 cup Powdered sugar
- 1 cup Sugar
- 2 tbsp Almonds (finely chopped)
- 2 tbsp Cashew nuts ( finely chopped)
- 2 tbsp Raisins- 2 tbsp
- 1/2 tsp Green Cardamom Powder
- 3 tbsp Ghee
- 1 tbsp Pistachio ( finely chopped )
- Oil- for frying
Method:
- Take flour in a mixing bowl. Add melted ghee into it and mix well.
- Add lukewarm water in small portions and add stiff and tight dough.
- Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.
- To prepare the stuffing, Take mawa Crumble it and add it to the pan.
- Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, transfer the mawa to a big bowl.
- Roast Cocunut powder till it changes its colour. Remove it in Mawa Bowl.
- Let the mawa cool down a little.
- To prepare sugar syrup Take sugar in a vessel and 3/4 th cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.
- Sugar has dissolved completely, let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey.
- The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.
- Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and 1/2 tsp cardamom powder. Mix all ingredients well.
- Let the mawa cool a bit more then add powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.
- Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough.
- Keep them covered so that they don't get dry. Take one dough lump at a time and roll into dough ball.
- Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.
- Keep the rolled disc in the gujiya mold.
- Fill the cavity with filing.
- Apply little water on the borders and press the mold.
- Remove the extra dough from around. Remove the gujiya from the mold and store it in a plate.
- Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don't dry.
- Heat ghee in a heavy bottom pan. Deep fry the gujiyas on medium flame till lightly browned.Then keep the gujiyas over a plate.
- Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once.
- Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 5 to 6 minutes.
- Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them with pistachios shavings.
- These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.