Mawa Gujiya (मावा गुझिय) are traditional sweet that is prepared during festival seasons with variations, this mawa gujiya is from North India that is enjoyed a lot.
Regional Dish: Delhi, Uttar Pradesh
Cuisine Style : Delhi | Cooking Time 1 1/2 hour | Take it as Snack | Type Sweet | Shelf Life : 2 to 3 weeks| Quantity 15 nos
Appx. Nutritional values calculated for 1 serving: 1no
Calories (190 K cal), Carbohydrate (15.5 g), Protein (2g), Fat (3.4 g).
- All-purpose flour (Maida) 1cup
- Oil or Ghee 2 tbsp.
- Salt to taste
- Water to knead the dough
- Oil for deep frying
- Koya/ Mava ( grated and lightly roasted) 1cup
- Dry coconut ¼ cup (grated)
- Sugar 1 cup
- Cardamom powder 1tbsp.
- Cashew nuts 3 tbsp. chopped
- Raisins 3 tsp. chopped
- Mix all-purpose flour, salt, ghee and enough cold water to make smooth and soft dough.
- Close with a lid and keep it aside for 30 mins.
- In a big bowl mix all the ingredients listed under filling and keep a side.
- Now divide the dough into small lemon size balls.
- Now roll them into thin pooris.
- Put 1 tbsp. of filling on one side of the poori.
- Fold over to the opposite end and enclosing the filling to form a half moon shaped.
- Press the ends together firmly.
- Make sure that the edge is closed firmly so that the filling doesn’t come out during the deep frying.
- Take a kadai and heat with enough oil.
- At a time leave 3 or 4 gujiya and deep fry on both sides till they turn into golden brown in color.
- Remove from oil and allow it to cool.
- Then store in an air tight container.
- Use a mould to give a perfect shape.
- Give a glaze by dipping them in sugar syrup.
- Decorate with nuts and edible silver foil.
Other variants / Cuisine Style: Use other nuts like almonds, Nutmeg powder, Powered sugar, Fried semolina, cooked sooji halva, vermicelli halva, roasted chickpea flour with jaggery and dry coconut. Poppyseeds with jaggery.
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