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Saturday, September 20, 2014

Mawa Gujiya

The first of my posts leading up to the Diwali festivities ( I know it is still a long way but was feeling quite happy after a thorough cleaning session ). Mawa gujiya is one of those classic Holi/Diwali recipes that are on the must-do list of everyone. They are deep fried pastries stuffed with a spiced khoya (solidified milk ) and dry fruits filling. They can be stored in an airtight container for upto a week. The vegan version uses a mix of roasted semolina and fried coconut instead of the milk solids.

Read on for the recipe -




For the dough -

  • 1 1/2 cup all purpose flour
  • 5 tsp hot oil
  • 2 tsp semolina
  • 2 pinch baking powder
  • salt to taste
  • cold water for making dough
  • oil for deep frying


For the stuffing -

  • 2 cups khoya
  • 1 cup powdered sugar
  • 12-14 cashews
  • a fistful of raisins
  • nutmeg powder


Preparation - Take the all purpose flour, semolina baking powder and salt in a bowl. Add the hot oil and rub in. Then add water, very little at a time and knead into a stiff dough. Cover with a damp cloth/little oil and keep aside for sometime. Knead it once again after 30 mins. It should feel smooth else repeat the process once again.

Cooking - Fry the khoya in a wok till it just starts to brown. Remove and keep aside.

Fry the raisins and cashews in the same wok with a little ghee. Remove and add to the khoya. Also add the powdered sugar and mix lightly using your fingers.

Pinch small portions of the dough and shape into a flattened disc. Dust a working surface and roll out the discs into small circles. Put some of the khoya mixture in one half of the circle leaving out some space on the edges. Apply water along the circumference before folding it into a half moon shape. Use a fork to make crimp patterns on the sealed edge. Repeat the process with the remaining dough and stuffing.

Heat sufficient oil in a wok. Add the gujiyas one or two at a time. Fry on one side till brown before turning over and frying the other side as well.

Allow to cool down a bit before serving. Keep the rest in an airtight container.

















1 comment:

  1. I love Gujiya too.. Die hard fan of it.. Will try this soon..

    ReplyDelete

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