Crispy Mawa Gujiya Recipe: A Step-by-Step Guide
1 hour 30 minutes
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About Crispy Mawa Gujiya Recipe: A Step-by-Step Guide
Indulge in the delightful taste of homemade Mawa Gujiya, a traditional Indian sweet treat perfect for festivals and celebrations. These golden, crispy pastries are filled with a rich and aromatic mixture of khoya (mawa), nuts, and spices. This easy-to-follow recipe ensures perfectly shaped and delicious gujiyas every time.Learn how to make this classic dessert from scratch, from preparing the delicate dough to creating the flavorful filling and achieving that signature crispy texture. This recipe is a delightful blend of traditional techniques and modern convenience.Get ready to impress your family and friends with these irresistible Mawa Gujiyas! The step-by-step instructions and expert tips will guide you through the process, ensuring a successful and enjoyable cooking experience.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour also known as maida
- 1/2 cup Water as needed for dough consistency, or more
- 3 tbsp Clarified Butter ghee, for dough
For the Filling
- 2 cup Mawa also known as mawa, grated
- 1/2 cup Semolina also known as suji
- 1 tbsp Clarified Butter ghee, for filling
- 2 tbsp Coconut desiccated, grated
- 2 tbsp Cashews chopped
- 2 tbsp Almonds chopped
- 1 tbsp Raisins
- 1/2 tsp Cardamom Powder
- 2 cup Sugar powdered
For Garnishing
- 2 tbsp Pistachios finely chopped, or sliced almonds
- Oil Vegetable Oil for deep frying
Instructions
Prepare the Dough
- In a large bowl, combine the all-purpose flour and ghee. Rub the ghee into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add cold water, mixing until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
Make the Filling
- Heat the ghee in a pan over medium heat. Add the semolina and sauté until lightly golden brown. Set aside.
- In a separate pan, heat the remaining ghee. Add the grated khoya (mawa) and cook, stirring frequently, until smooth and creamy. Set aside to cool slightly.
- Combine the cooled semolina, mawa, coconut, cashews, almonds, raisins, cardamom powder, and powdered sugar in a bowl. Mix well to create the filling.
Assemble the Gujiyas
- Divide the rested dough into small, equal-sized balls.
- Roll each ball into a thin, round puri using a rolling pin. Place each puri on a gujiya mold (or use a similar shape cutter).
- Spoon a generous amount of the prepared filling into the center of each puri within the mold.
- Moisten the edges of the puri with a little water. Fold the puri over the filling and gently press the edges to seal completely using the mold.
- Carefully remove the assembled gujiya from the mold.
Fry and Glaze the Gujiyas
- Heat vegetable oil in a deep pan or kadai to medium heat.
- Carefully fry the gujiyas in batches, ensuring not to overcrowd the pan. Fry until they turn a deep golden brown and crispy.
- Remove the fried gujiyas and place them on a wire rack to drain excess oil.
Prepare the Sugar Syrup
- In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- Reduce the heat and simmer for about 5-7 minutes, or until a light syrup forms.
Finish and Garnish
- Dip the fried gujiyas into the warm sugar syrup, ensuring they are coated evenly.
- Remove the gujiyas from the syrup and let them cool on a wire rack, allowing excess syrup to drain.
- Garnish the cooled gujiyas with chopped pistachios or sliced almonds.
- Serve warm and enjoy!
Recipe Notes
Expert Tips for Perfect Mawa Gujiyas
- For a richer flavor, use high-quality ghee (clarified butter).
- Make sure the dough is soft and pliable, but not sticky, for easy rolling.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- Let the gujiyas cool completely before storing to maintain their crispness.
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Recipe Nutrition
Calories: 2822kcalCarbohydrates: 414gProtein: 67gFat: 104gSaturated Fat: 59gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 125mgSodium: 655mgPotassium: 526mgFiber: 9gSugar: 220gVitamin A: 1108IUVitamin C: 4mgCalcium: 1689mgIron: 10mg
Aarti Sharma
Articles: 81
6 Comments
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Thanks for the inspiration! Looks tasty.
Perfect dish! Can’t wait to cook it.
This is so inspiring! Can’t wait to cook it.
This is exactly what I was looking for!
I am missing my Mom’s Gujiyaa…Can I get some !
Wow! I would love to have some 🙂