6 January, 2017
Posted in : Dessert, North Indian on by : BabKin's Kitchen
For Mawa Gujiya
- Maida – 1 Kg
- Ghee – ½ Cup
- Water – according to need
- Oil – for frying
- Khoya – 2 Cups
- Powdered Sugar / Bhoora – 2 Cups
- Dry Coconut – 2 ½ Cup (grated)
- Cardamom Powder – ½ tsp
- Chironji – 2 tsp
- Nuts (Cashew, Almonds, Raisins) – ½ Cup (chopped)
- Gujiya Mould – 1 set
- Take maida, oil and water and knead in to a dough. Cover it with a cloth damp cloth and leave it aside for some time.
- In a kadai, add mawa to it and roast it in low flame. Stir the mawa continuously so that it does not get burn and once it is done keep it aside to cool down.
- Now in a large plate, mix all the ingredients (grated coconut, cardamom powder, chironji, nuts and sugar) together. Once mawa cools down, add that too to the mixture.
- To make gujiya, make small balls of dough and roll them in to small chapatti using rolling pin.
- Keep the chapatti on the gujiya mould and fill 1 or 2 tsp of the filling mixture in the centre of the rolled chapatti.
- Apply some water or oil on the corner of the mould and close it. Press the edges of the mould gently and remove the excess dough from outside of the mould.
- Now gently open the mould and take out the gujiya and keep it aside on a non-sticky paper. Repeat the same process for the balance dough.
- It’s now time to take a kadai and add oil for frying. Once it get heated, fry all the gujiyas on lower flame.
- Once it turns golden brown in colour, drain them out on tissue paper. Allow it to cool down and mawa gujiya is ready to serve.
Serving Tip –
Serve gujiya as sweet or dessert after meals or festival time. Store them in air tight container once it cool down completely.