mava gujiya recipe
Ingredients
for stuffing,
- 1 cup mava /khoa
- 2 tbsp dry coconut
- ¼ cup dry fruits
- 1 tbsp sugar as per your taste
- ½ tsp cardamom powder
for dough,
- 1 cup maida/all purpose flour
- ½ tbsp sooji
- ¼ cup ghee/clarified butter
- ¼ cup water approx
other
- oil to deep fry
Instructions
Making the stuffing:
- Heat the mawa in a pan on medium heat.
- Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.
- Remove it to a bowl. So it gets cool down faster.
- Once mawa is cool to touch or warm, add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. Please make sure that mawa is warm not hot.
- Mix it well. it is better to use your fingertip to break all the lumps and to mix thoroughly. Keep it aside.
Making the dough:
- Mix all purpose flour and sooji.
- Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
- Start adding little water at a time. Knead into stiff and smooth dough.
- Cover it and let it rest for 15 minutes.
Making mawa gujiya
- After the resting time of the dough, knead the dough once again.
- Divide it into 10 equal portions.
- Roll into a smooth ball and flatten it between your palms.
- Work with one flatten disc at a time. Roll into a 4 inch diameter circle.
- Put about a tablespoon stuffing in the center.
- Apply little water around the edges using your finger or you can use brush.
- Fold it into half circle. Seal the edges by pressing it. If you have gujiya moulds then use that.
- seal it well.
- Make all the gujiya and keep them covered with kitchen towel to prevent it from drying out.
- When about to finish shaping, heat the oil or ghee in pan on medium heat for frying.
- Once it is hot enough, then fry few at a time, flip or move in between for even browning.
- Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
- Remove it to paper towel lined plate and let it cool completely before serving.
Notes
- Make sure you do not add a lot of water keep the dough hard
- Cook the khoya properly until it releases fat and become bit brown
- If you feel that the stuffing is dry the add few teaspoons of milk
- Rest the dough properly and it will become easy to use
- You don’t need to apply any dry flour to roll the dough
- Do not fry the gujiya on a high flame the flame should always be low
