Mawa gujiya. Mawa gujiya is served plain. once they are cooled, then keep them in air-tight box and they stay well for some days. In a bowl take both the whole wheat. I am sharing the step by step homemade.
Sakshi Tanwar Makes Mawa Gujiya for Holi
The mawa/khoya gujya is crisp and flaky on the outside and contains a filling made from khoya, sooji, sugar and dry fruits.
The gujiya is a tedious and time-consuming delicacy and the important thing is to.
You can cook Mawa gujiya using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Mawa gujiya
- It's 1 cup of All purpose flour.
- You need 1 tablespoon of Ghee.
- It's 1 pinch of Salt.
- You need 1/4 cup of Water.
- It's of For stuffing.
- You need 1/2 cup of Khoya (Mawa).
- It's 4 of Cashew nuts chopped.
- It's 4 of Almonds chopped.
- Prepare 12-15 of Raisins.
- It's 1 tablespoon of Desiccated coconut.
- Prepare 1/4 tsp of Green cardamom seeds.
- It's 3 tablespoon of Sugar.
- Prepare as needed of Oil or Ghee for frying.
Why wait for Holi to turn out these gujiya packed with the natural goodness of dried fruit with no added sugar. Mawa Gujiya is an Indian style deep fried pastry loaded with mawa (dried milk) stuffing. Gujiyas are crispy from outside and delectably soft, sweet, and melt in the mouth from inside. Mawa Gujiya Recipe- A crisp flaky deep fried pastry stuffed with sweet khoya or mawa, coconut and dry fruits.
Mawa gujiya 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 and let it cool down to touch or slightly warm Now add sugar, cardamom powder, cashews, almonds, and raisins. Mix it well and use your fingertip to break all the lumps. Keep it aside..
- Making dough:-Mix all purpose flour and salt in a bowl. 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 and 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 the pastry brush..
- Make all the gujiya and keep them covered with the kitchen towel to prevent it from drying out. When about to finish shaping, heat the oil or ghee in a 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 a paper towel-lined plate and let it cool completely before serving..
A popular traditional North Indian sweet which is a must to make especially during the Holi. How to Make Baked Mawa Gujiya. For the pastry, sift the flour into a bowl and rub in Nutralite Classic with your fingertips till the mixture resembles breadcrumbs. mawa or khoya stuffing dipped in sugar syrup known as chashni wali gujiya recipe. other variations of gujiya with sugar, jaggery and coconut stuffing. but i always wanted to share the mawa or khoya. Gujiya Recipe: Relished during Holi, this delicacy is popular in the whole of North India - be it Rajasthan, Delhi, or Haryana. In fact in Uttar Pradesh, women are involved in.
