Mawa Gujiya is a fried sweet dish and specially made on occasions and festivals like Diwali. The Karanji recipe that I posted for a previous Diwali, is almost a similar dish with slight variations in the outer covering and the stuffing. The main difference in today's recipe is the Mawa or Khoya used in the stuffing which is milk solids. It is easily available in Indian grocery stores and is usually packed into small blocks. This enhances the taste of this dish along with the desiccated coconut, powdered nuts, and sugar.
To make the outer covering of Mawa Gujiya
The trick is to follow the recipe as is and knead the dough with very little water. Crumble the all-purpose flour, with clarified butter or ghee and a pinch of salt. With the tip of your fingers mix the contents well and thoroughly. Combine together such that when you form a fist with the flour, it all comes as a single mass. Slowly add water and knead it into a semi-stiff dough. Cover with a wet cloth and keep aside for about 30 minutes. I kept it for about four hours as I had other stuff to do, but it is not required to rest the dough for so long, half an hour is good enough.
Stuffing for Mawa Gujiya
Grate the khoya or mawa and cook it with ghee on low heat till it softens and comes together. Transfer to a container and cool it completely. Add desiccated coconut, powdered nuts, and cardamom, and mix well. Add powdered sugar. If you are using granulated sugar powder it in a mixer.
To shape the mawa gujiya
Divide the dough into small balls and roll them into small circles. Wet the outer circle with water. Add a little stuffing and close the ends to form a semi-circle. Pinch the ends so the stuffing is well packed and does not spill out on frying. You can also use the shaping molds to get a perfect shape. It is important to deep fry the gujiya on low flame so the outer covering cooks thoroughly.
The main effort is forming the stuffing, dough, rolling, and shaping the mawa gujiya. Deep frying is the easy part. The final dish is so delicious and irresistible that all the effort in making this dish is truly worth it.
Hope you enjoyed reading about this recipe and here's wishing all my readers a happy and prosperous Diwali if you celebrate it.
Mawa Gujiya is a deep fried sweet dish that is mildly sweet made with all-purpose flour , desiccated coconut,mawa,powdered nuts, sugar and cardamom.
- 3 cups all-purpose flour or maida
- 1 pinch salt
- 6 tbsp clarified butter or ghee
- ½ cup water extra 3 to 4 tbsp may be required sometimes
- 1 ½ cup mawa or khoya grated
- ½ cup desiccated coconut
- ⅔ cup sugar powdered
- 8 tbsp pistachio, cashew ,almond powdered
- 1.5 tsp cardamom powdered
- 1 tbsp ghee to fry mawa
Crumble all-purpose flour and ghee with fingers for a couple of minutes until they come together when shaped with your fist.
Add water as needed to form a semi stiff dough.
Cover with a wet cloth and keep aside to rest for about half an hour .
In a pan add ghee and add mawa and sautee till it comes together and is slightly brown.
Let it cool completely.
Add desiccated coconut, powdered nuts , sugar and cardamom.
Combine well with your fingers .
Make small balls of dough and roll into circular shape
Add water all around and fill a teaspoon of stuffing.
Close the ends to form a semi circle shape.
Deep fry on low flame for about 5 to 6 minutes till the outer covering is well cooked.
Transfer to a container lined with paper towel.
Enjoy the crispy and hot Guiiya.