Mawa Gujia are popular a Indian dessert recipe, which is like a sweet Empanada. A sweet and nutty filling is stuffed inside a rolled dough and it is then sealed from the sides and deep fried. These are popularly made during Holi or Ganesh Chaturthi in India.
In a large bowl, combine the Atta (All Purpose Flour), Maida (Whole Wheat Flour), salt, and the warm hee (clarified butter). Mix it with your hands until you get a crumbly kind of mixture. Add water in streaming motion, a little at a time, and bring everything together to knead a stiff dough. Wrap the Gujia Dough with a wet kitchen towel and allow it to rest for 30 minutes.
To make the Gujia Filling, heat Ghee (clarified butter) in a pan. As the Ghee melts, add the grated or crumbled Khoya and cook it for 2 minutes over low heat. Next, add the dry fruits along with the Sugar. Stir to combine everything and cook everything over low heat for 3 minutes.
Cut the resting dough into two halves. Roll one half of the dough and elongate it like a log. Cut it into 1-inch sized logs. Roll each small log. Do not dust the rolling surface with extra flour. Roll the dough and use a cookie cutter or any big bowl to cut out a perfect circular shape. Apply water on the edges of the rolled dough. Place the filling in the center. Fold horizontally and press to seal the sides of the Gujia. To make the pattern, strart from one edge and keep twisting until you reach the other edge. Or use a fork to make a Fork Pattern.
Deep fry the Gujias in hot oil, until they get light Golden Brown on both sides.
Make Chashni by heating sugar and water in a pan. Allow it to come to 2 strings consistency. It should get really thick. Once it thickens, add few saffron strands to it. Allow it to cool down to room temperature.After the Chashni (Sugar Syrup) has cooled down, dip the Gujias in it and take them out immediately after coating them evenly. Decorate with Chandi Vark if you want and serve.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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