It’s Holi time,
which means Gujiya is mandatory. And let’s celebrate this Holi by making some
beautiful and yummy Mawa Gujiya.
Ingredients:
For the Gujiya
dough:
●
1 ½ cups of
Maida
●
4 tsp Ghee
(melted)
For the Mawa
Filling:
●
250 gms
Khoya
●
8-10
Almonds (chopped)
●
10-15
Cashew (chopped)
●
1 tbsp
Chironji
●
1 tbsp
Coconut (grated)
●
1 tbsp
Cardamom Powder
●
150 gms
Sugar (powdered)
●
Ghee / Oil
to fry
Method:
To make the
dough:
●
Take a
bowl, add maida and melted ghee and mix it well so that the mixture takes a
form when you bind it together.
*You can use oil
instead of ghee as well.
●
Now add
some lukewarm water to the mixture (as much as required) and knead it into a
soft yet firm dough.
●
Cover the
dough and set it aside once it’s fully kneaded.
To make the
filling:
●
Take a pan
and add the khoya to it and roast it until there is a change in its colour.
Stir the khoya constantly to make sure that the khoya doesn’t burn.
●
Then add
almonds, cashews, Chironji, grated coconut, and mix it well.
●
Then add
cardamom powder and mix it well.
●
Roast the
mixture well until the moisture evaporates from it.
*You can add any dry fruits that you prefer.
And also, you can use fresh coconut as well.
●
Now
transfer the mixture into a bowl, add powdered sugar and mix it well.
To assemble the
Gujiya:
●
Now knead
the dough again, divide them and roll each of them into a small ball.
●
Make a
paste with 2 tbsp of maida and 2 tbsp of water, this paste is used as a kind of
gum to stick the dough so that the gujiya doesn’t break open.
●
Take a ball
of dough and flatten it on a Chakla (Rolling board).
●
The first
method to make it is by using a mould, roll out the dough ball well, and place
it in the mould, then apply the maida paste around the edges of the gujiya and
add the filling inside, and close the mould and seal the gujiya.
●
The second
method to make it is to just roll out the dough ball well and, then apply the
maida paste around the edges of the gujiya and add the filling inside it. Then
fold the gujiya and seal it well with your hands and then, use a fork to make
the design on the edges.
●
The third
method is to roll out the dough ball well and, then apply the maida paste
around the edges of the gujiya, then add the filling inside it. Then fold the
gujiya and crimp the edges to seal them, this method also makes the gujiya look
pretty.
●
Once all of
them are ready fry them in ghee on low to medium heat until golden brown.
* Make sure to
cover these gujiyas with a moist cloth so it doesn’t become dry.
●
Now your
Mawa Gujiya is ready.
●
You can
store them in an airtight container and enjoy these tasty gujiyas for more than
a month.
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