Mawa-Filled Gujiyas
By: Vaishali Sharma...
Published: Sunday, March 7, 2010 - 1:08pm

Ingredients




FOR THE DOUGH
1 3/4 cups All-purpose flour (Maida)
1/4 cup ghee
1/2 cup milk
FOR FILLING
2 cups mawa (khoya), grated
 cup shredded coconut
1/4 cup almonds, blanched and chopped
20 raisins, wash and wiped
1/4 teaspoon green cardamom powder
1 1/4 cups sugar
oil, for frying

Preparation

1 For preparing the covering, sieve flour and rub in 1/4th cup of Ghee. Add cold milk and knead into dough. (Not too soft, like we do for poori’s). Cover it with a moist cloth and keep aside. 2 Roast Khoya on a medium heat for about 5 minutes. Just until it leaves its ghee and changes the color a little; keep stirring or else it will burn. 3 Turn off the gas and add shredded coconut, almonds, raisins, green cardamom powder to khoya and mix well. Leave it for about 5 minutes. Once mixture cools a little, Add sugar and mix properly. 4 With oiled hands divide dough into small balls. 5 Grease the gujia mould. Roll out dough balls into small puris, place it on the mould and press lightly. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough. Keep gujias covered with a damp cloth to prevent drying. Similarly use up all the dough and stuffing. 6 Heat sufficient oil in a kadai and deep fry gujiyas on medium heat till golden brown. You will know the oil is at the right temperature when you put the Gujiya in the oil, it should sizzle immediately but takes a few seconds before it comes on the top and floats. 7 Let it cool slightly before serving, as the stuffing inside may be very hot.

About


If you do not have a mould, gujias can still be made. Roll out puris in round shapes, place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.
Enjoy!! HAPPY HOLI