Gujiya prepared with mawa and powdered sugar is all time favorite sweet for Indians. Gujiya is special preparation made especially during the festive season of Holi. This mawa pastry is really tempting and appetizing to eat. It’s a special Holi dessert and is prepared with numerous stuffing and shapes.
Prepare these gujiyas during festivals or for any special occasions. Share this tempting sweet with your dear ones and let them enjoy it too. Follow these step-by-step instructions to make crispy and mouth drooling mawa or khoya gujiyas at your home and enjoy!
Cut the mawa into small pieces and place it in a microwave safe bowl. Take sugar in a mixer jar and grind it into fine powder. Sieve the powder and place it in a bowl.
Cut the cashews into small pieces, place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
Place the mawa inside the microwave and roast it for 1 minute. 1 minutes is over, take the bowl out and stir the mawa with a spoon. Place the bowl back inside the microwave and roast the mawa for 1 minute more. Repeat this process once again then stir the mawa really well. Mawa has turned golden brown and ghee is also separating from its edges. Mawa is now roasted well.
Transfer it to another bowl and let it cool down completely. You can place it inside refrigerator to cool down the mawa quickly.
Mawa has cooled down completely, add powdered sugar into it. Mix it really well. Gujiya mixture is now ready. Add green cardamom powder and chironji into the chopped cashews, mix everything really well. Stuffing for gujiya is now ready.
Take a gujiya mould and dust it with some powdered sugar. Pat the mould to remove the excess sugar from it. Keep a thin layer of powdered sugar on the mould.
Pinch some mawa mixture and bind it by rolling in hand then make some space in the centre by pressing it with a finger. Place ¼ tsp of stuffing into it and close the stuffing really well by shaping the mawa mixture in oval form.
Place the stuffed mawa mixture on one side of the gujiya mould, shape the mawa mixture according to the mould. Close the mould and shape the mawa into gujiya by pressing it gently. Remove the extra mawa mixture and even the gujiya by pressing it with finger.
Now open the mould and carefully take out the gujiya from the mould, place it on a plate. Similarly, prepare the rest of the mawa gujiyas until mawa mixture is utilized completely. Mawa gujiyas are now ready.
Serve these mouth-watering and luscious mawa gujiyas as a dessert after any meal or have them whenever you crave for something sweet. Store them in refrigerator, they keep good for about a week. Enjoy!
- If you are roasting the mawa on flame then keep stirring continuously and roast it until its colour changes slightly.
- If you will add powdered sugar into warm or hot mawa then it will become thin in consistency so let the mawa cool down completely before adding powdered sugar into it. Adjust the quantity of powdered sugar according to taste.
- For making 11 gujiyas
- Refined flour – 2 cup
- Ghee – to knead dough and fry gujiyas
- Mawa – 100 grams
- Cashews – 1 tbsp
- Raisins – 1 tbsp
- Chironji – 1 tbsp
- Green cardamom – 4-5
- Dry coconut – 2 tbsp (grated)
- Powdered sugar – ½ cup
- Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well. Now add water in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.
- Meanwhile, prepare the stuffing. For this, place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa on medium flame until it becomes golden brown in colour. Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
- After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, Chironji and crushed green cardamom into the roasted mawa. Mix everything really well with hand. Stuffing is now ready.
- minutes are over. Dough is now ready. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll it between the palms to make it smooth. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of rolling pin.
- Place the poori on the gujiya mould. Put 1.5 tsp of mawa stuffing on it. Apply some water on the edges of the mould. Then close the mould and press it from all the sides. Separate the excess dough.
- Open the mould and take off the prepared gujiya from it. Place it on a plate. Cover the gyjiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilized completely.
- Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium. Once the gujiya gets fried from one side then flip their sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.
- Gujiyas are now fried aptly. Lift the gujiyas with the slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.
- Serve these crusty and delectable mawa mewa gujiyas steaming hot as a dessert or have it whenever you crave for something sweet. Once the gujiyas cools down completely, store them in an air-tight container. It keeps good for 15 days.
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