Tuesday, June 28, 2011

Mawa Gujiya


Gujiya is a traditional  Indian sweet generally prepared at home during festivals like Holi & Diwali.
The sweet & savory filling inside the crunchy crust surely makes it a must have treat.  My first attempt at making gujiya was during Holi 2011. The frying requires some patience but I can assure the end product is something to die for.

Ingredients: ( these ingredients will make about 20 gujiyas)
For The Filling:
200 gms Khoya/Mawa
2 tablespoon desicated coconut
2 tablespoon sugar
1/2 tsp green cardamom powder
1/2 cup chopped mixed nuts( almonds, pistachios, mellon seeds, raisins/ kishmish)

For The Crust:
1 cup all purpose flour( maida)
1 tablespoon fine sooji( semolina)
2 tablespoon oil
1/2 cup water at room temp.

1 cup sugar
1/2 cup water
2 tablespoon finely sliced almonds & pistachios

1. Mash the khoya, transfer to a pan & start cooking on medium heat until it becomes soft. Add sugar , nuts , cardamom powder & coconut powder. Stir continuously until the mixture starts leaving the sides of the pan. Switch off the heat.
2. Set aside & let it cool ( the mixture should be slightly moist after cooling , if it seems too dry add a tsp of warm milk & moisten a little)

1. Mix flour, sooji & oil in a bowl , make a soft dough adding water as needed. Knead the dough 2-3 mins. until it becomes soft & even.
2. Roll the dough into a ball, cover it with a damp cloth & let it sit for about 10 mins.

Making the gujiya:
1. After 10 mins. knead the dough again for a min.
2. divide dough into 20 equal parts & roll into small balls.
3. Divide the filling also into 20 equal parts &  roll each portion into the palm of your hands ( this is how I do it as it  becomes very easy to be placed in the dough)
4. With a rolling pin roll each ball into approx. 4 " diameter  rounds.
5. To fold the gujiyas , moisten the edges of each rolled dough round with the tip of your finger dipped in water.
6. Place a portion of the filling on each round on one half side, fold in a semi-circle & press the edges with the tip of your finger or a fork . A fork helps to seal the edges tightly & beautifully.
8. Heat enough oil for frying in a pan or wok . To test if the oil is hot enough drop a small piece of the dough into the oil, it should start sizzling but come up onto the surface slowly. If the piece of dough comes up immediately this means the oil is too hot . In this case  turn off the heat for sometime & let oil cool a little.
9. Place the gujiyas in the oil one by one. Fry 4-5 gujiya batches. As the gujiyas start floating on the oil, turn them slowly. Fry gujiyas on medium heat until they turn golden on all sides. If fried on high heat the crust will remain soft & the inner layer will be uncooked.
10. When golden, remove from oil & place on kitchen paper.

Finish with Garnishing:( Optional)
1. Boil sugar & water in a pan on medium heat until syrup is of 1 thread consistency. Turn off the heat.
2. Dip gujiyas in sugar syrup & remove immediately. Place on wire rack to drain excess syrup.
3. Garnish with sliced almons & pistachios while still moist.
4. Serve fresh  or can be stored for upto 15 days.
5. The gujiyas can also be eaten without dipping in sugar syrup if cutting out on sugar.


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  2. Hello,,, Someone pointed out a blog to me which had copied my pistachio burfi recipe along with the photo without any credit... I was browsing through that blog to find if there were more and saw that your mawa gujiya recipe and photo has been also copied.
    Here is the link...