Ingredients
- 500 gm – Maida (all purpose flour)
- 5 tbsp – Cooking Oil for kneading the flour
- 500 gm – Khoya grated and lightly roasted
- 3 tbsp – Kismis (raisins)
- 3 tbsp – Chironji
- 10-12 – Almond (badam) finely chopped
- 1/2 tbsp – Green cardamom powder
- 2 tbsp – Dried coconut (shredded)
- 350 grms – Powdered sugar
- Ghee / Oil to fry
How to make Mawa Gujiya
- Sieve the flour and add 5 tbsp of oil with maida, Using fingers mix well so that the mixture binds to a certain extent.
- Knead it lightly, adding water as required, into soft dough.
- Set aside and cover with a damp cloth.
- Roast the khoya in a deep-frying pan to a light brown color and let it cool
- Add powdered sugar, chironji, chopped almonds, green cardamom powder, dried coconut and raisins into the khoya and mix well.
- Divide the dough into small balls with oiled hands.
- Roll out the balls into small puris .
- Fill half the puri with the khoya mixture
- Fold the puri and twist the edges inwards. While twisting the edges take care that the filling does not ooze out.
- Prepare all the guiyas and spread them on a cloth and cover them with plastic sheet.
- Deep-fry these gujhias to a deep golden brown color on a slow fire.
- Take them out using the sieve type ladle to drain the oil completely.
- Store for use in an airtight glass jar.
Tip – Gujiya moulds can also be used, If you are using these molds, grease the molds and place the rolled puri in the mold and fill the mixture on one side. Moisten the edges of the half round and close the mold firmly. Remove the excess dough.
Since Holi is a festival of colors, you can add little bit of food color while kneading the dough to make your guijya’s colorful.
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