Simple Way to Prepare Any-night-of-the-week Traditional Mawa Gujiya

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Make Favorite Traditional Mawa Gujiya. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Traditional Mawa Gujiya, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Mawa Gujiya delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Mawa Gujiya is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Mawa Gujiya estimated approx 45 minutes.

To begin with this particular recipe, we must prepare a few components. You can have Traditional Mawa Gujiya using 24 ingredients and 26 steps. Here is how you can achieve it.

#holi2022 Nothing makes Holi complete like this homemade Gujiya recipe packed with the goodness of coconut and a delicious mawa filling. This crispy and flaky deep-fried turnover pastry is a popular North Indian treat made during the festive season.

Ingredients and spices that need to be Make ready to make Traditional Mawa Gujiya:

1. For gujiya dough
2. 2 cup all-purpose flour
3. 1/4 cup ghee
4. Pinch salt
5. 1/4 cup water or as per need
6. For stuffing
7. 1 tbsp ghee
8. 3/4 cup mawa
9. as required Powder sugar/bura
10. 1/4 cup grated coconut
11. 1 tbsp raisins
12. 1 tbsp chopped almonds
13. 1 tbsp chopped cashew nuts
14. 1 tbsp melon seeds
15. 1/2 tsp cardamom powder
16. For sugar syrup
17. 1 cup sugar
18. 1 cup water
19. as required Some saffron strands
20. as required Few drops of rose water
21. Other
22. as required Oil/ ghee of frying
23. For garnishing
24. as required Chopped pistachio

Instructions to make to make Traditional Mawa Gujiya

1. For preparing dough
2. Sift flour and salt in a mixing bowl, add ghee to the bowl. Using your fingertips, rub the flour and ghee together until the mixture resembles-like breadcrumbs.
3. Slowly add lukewarm water to the flour and knead it into a firm dough. The dough should feel soft yet stiff but not sticky.
4. Cover the dough with a damp cloth and allow it to rest for 15-20 minutes.
5. For stuffing
6. Add ghee to a pan, add almonds, cashews, melon seeds and raisins. Roast them for 5-6 minutes on a low flame until fragrant. Keep aside.
7. Add ghee to the same pan; as it melts, add mawa and roast it for about 2-3 minutes. Once done, take it off the flame and set it aside to cool.
8. Now, add coconut, powdered sugar, ground nuts, cardamom powder, and raisins to the mawa.
9. Mix until all the ingredients are fully incorporated. The mixture will be fine textured and should feel soft when rubbed in between fingers. Cover and set it aside to cool.
10. Making gujiya
11. Divide the gujiya dough into equal-sized balls. Cover the rest of the dough balls with a kitchen cloth and set them aside.
12. Take one ball and roll it into a 5-inch disc. Place a tablespoon full of mawa filling in the center of the rolled-out dough. Leave the space around the edges.
13. Moisten the edge of the dough with water.
14. Lift the dough’s topside and fold it all the way over the rest of the dough to cover the mawa filling, press, and seal the edges
15. Place the folded gujiya in a gujiya mold. Press the mold until the edges are pinched together, and the gujiya is sealed. Remove the excess dough from the sides.
16. I also done by hand and requires a lot of patience and practice to get the perfect pleats. Take a folded gujiya and twist the sealed edges around the rim of the gujiya to make pleats. This is the most efficient method as the pleats prevent the filling from coming out during frying.
17. Repeat the process with the rest of the dough until all the gujiyas are shaped.
18. To prevent drying, keep the shaped gujiyas covered with a kitchen cloth at all times.
19. Heat ghee in a heavy-bottomed pan. Once the ghee is moderately hot, gently slide in the gujiyas and deep-fry them until golden brown and crisp.
20. Once cooked, remove from ghee and set them on a kitchen paper towel. Fry all the gujiyas in a similar manner. Mawa gujiyas are ready to be served.
21. Sugar syrup
22. Combine sugar, water and saffron in a pan. Bring it to a boil.
23. Our main purpose is to melt the sugar, Therefore, cook the syrup for about 5-6 minutes on a low flame. After the desired cooking time is over, remove it from the heat and allow it to cool.
24. Dip the fried gujiyas in the warm sugar syrup for a few seconds. Coat it well. Remove from sugar syrup and set aside.
25. Coat the rest of the gujiyas in the sugar syrup.
26. Sugar glazed Gujiyas are ready to be devoured! Jazz them up crushed pistachios and serve.

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