Mawa Gujiya is a very popular Indian festival dessert, prepared mostly during Holi and Diwali. Holi Festival is incomplete without Mawa Gujiya, Fried flaky dough filled with sweetened solid milk, and assorted nuts. It’s a quintessential Holi dessert. You can also make these mouth-watering gujiyas at home. These Mawa gujiyas are a must for your holi party.
- 2 cups all purpose flour also known as maida
- 4 tablespoons ghee melted
- Milk or Water to knead the dough, around 3/4 cup
- 2 tablespoons chironji (or charoli)
- 4-5 tablespoons finely chopped nuts like almond, cashew and Pistachio
- 1/3 cup desiccated coconut powder
- 1.5 cups grated mawa/khoya milk solids
- 1/2 cup fine sugar
- 1/2 teaspoon cardamom powder
- oil for frying
- 2 tablespoon water, to seal the gujiya
for sugar syrup:
- 1 cup sugar
- 1/2 cup water
- few thread saffron / kesar
- ¼ tsp cardamom powder
Make the dough
- Take flour in a large bowl. Add melted ghee to flour. Mix ghee with the flour using your fingers.
- Start adding milk little by little and knead to form a slightly stiff dough.
- Cover the dough with a damp cloth and let it rest for 30 to 45 minutes.
Make the filling
- Take the pan add coconut and roast for 2 minutes until lightly fragrant. Transfer to a bowl.
- Now to the same pan, add grated mawa. Lower the heat to low and roast for 5 to 6 minutes until mawa turns light golden in color.
- Transfer the mawa to a large bowl. Let it cool down a little. Then mix in the nuts, chironji (or charoli), coconut powder, sugar and cardamom powder.
- Filling is ready.
Make the gujiya
- Divide dough into equal balls after it has rested. Keep it covered all the time as you roll each ball one by one.
- Meanwhile, also heat oil in a kadai on medium-low heat to fry the gujiyas.
- Roll each ball into a small circle of 5 to 6 inch diameter.
- Place it on top of the gujiya mold. Apply water all around.
- Fill 1 tablespoon filling inside, do not overfill
- Press the two ends together to seal the gujiya mold. Remove the excess dough from the sides.
- Make all gujiyas in a similar way. Keep the excess removed dough in one place and use it to make more gujiyas later.
- Alternately you can make a pleated design at the edges. Just keep on folding and twisting the edges till the end.
- Keep all gujiyas covered all time with a damp cloth/paper towel so that they don’t dry out before frying.
- Once the gujiyas are filled and oil is hot enough, fry them on medium-low heat until light golden brown in color, be patient, only fry on low heat.
- Fry all gujiya similarly. cool the gujiya , and then drop into the prepared sugar syrup..coat the sugar syrup on both sides and rest for 5 minutes.
- finally, enjoy chasni wali gujiya immediately or cool completely before storing in an airtight container
for sugar syrup:
If you want, you can dip Gujiyas in sugar syrup. You can make a 1 string consistency sugar syrup and do it.