Gujiya Recipe | Mawa Gujiya Recipe

Mawa Gujiya is an Indian style deep fried pastry loaded with mawa (dried milk) stuffing. Gujiyas are crispy from outside and delectably sweet from inside.

Recipe Source Link:https://www.mygingergarlickitchen.com/mawa-gujiya-recipe/

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RECIPE INGREDIENTS

» For mawa gujiya pastry dough //

• 2 cups of all purpose flour (Maida)
• a pinch of salt
• 4 tablespoons ghee
• ? cup warm water or as needed

» For mawa gujiya stuffing //

• 1/2 cup mawa/khoya (dried milk solids)
• 1/2 cup powdered sugar, or as per taste
• 3 tablespoons chopped cashews (kaju)
• 3 tablespoons chopped almonds (badam)
• 3 tablespoons chopped pistachios (pista)
• 4 tablespoons chopped raisins (kishmish)
• 1 teaspoon cardamom powder (hari elaichi powder)

» For Frying Mawa gujiya //

• Ghee or oil

RECIPE INSTRUCTIONS

» How to Make Gujiya Dough:

1. Add 2 cups maida (all-purpose flour) to a large mixing bowl.
2. Add a pinch of salt and 4 tablespoons ghee to it.
3. Rub ghee into flour using your fingertips and hand. Now rub the dry flour between your palms to make sure there are no lumps. It should have breadcrumb like texture.
4. To check, press the the flour ghee mixture in your fists, if is holds the shape it is ready.
5. Start adding warm water little at a time. Knead it into stiff and smooth dough.
6. Cover the dough with the damp towel and let it rest for 30 minutes.
7. Divide the dough into 15-18 equal portions.
8. Roll each portion into a smooth ball and flatten it on a work surface or between your palms. Work with one flatten dough ball at a time and cover rest of the balls with a damp towel.

» How to Make Mawa Gujiya Stuffing:

1. Crumble or grate the mawa/khoya, and heat the crumbled or grated mawa in a broad pan over medium heat.
2. Roast for about 5 minutes. Keep stirring continuously. Turn off the heat and let it cool completely before transferring it to a bowl.
3. Once mawa is cooled, transfer it to a mixing bowl.
4. Now add sugar, cardamom powder, cashews, almonds, pistachios and raisins. (Mawa should not be warm or hot when you add sugar to it, otherwise sugar would melt and the mawa would turn wet. And we certainly don?t want that).
5. Mix it well until combined. You can also use your fingertips to it evenly. Keep it aside.

» How to Shape Gujiya Using a Fork:

1. Using a rolling pin, roll the flattened dough ball into a 4-5 inch diameter circle. It should not be too thick or too thin.
2. Put about 1.5 tablespoon stuffing in the center. (Do not add too much stuffing, this would break up in oil while frying.)
3. Apply little water around the edges using your finger or brush.
4. Fold it into half circle and seal the edges tightly by pressing it with your fingers.
5. Make dent using a fork and seal it well.
6. Shape all the gujiya and keep them covered with kitchen towel to prevent them from drying out.

» How to Shape Gujiya Using a Mould:

1. Using a rolling pin, roll the flattened dough ball into a 4-5 inch diameter circle. It should not be too thick or too thin.
2. Put the rolled disc in the gujiya mould.
3. Place 1.5 tablespoons of filling.
4. Apply water on the edges and press the mould to seal gujiya well.
5. Remove excess dough portion from mould. Gently open mould and take out gujiya.
6. Shape all the gujiya and keep them covered with kitchen towel to prevent them from drying out.

» How to Shape Gujiya by Twisting:

1. Using a rolling pin, roll the flattened dough ball into a 4-5 inch diameter circle. It should not be too thick or too thin.
2. Put about 1.5 tablespoon stuffing in the center. (Do not add too much stuffing, this would break up in oil while frying.)
3. Apply little water around the edges using your finger or brush.
4. Fold it into half circle and seal the edges tightly by pressing it with your fingers.
5. Make a design by pinching and twisting all along the sealed edges. (Check the video for reference)
6. Shape all the gujiya and keep them covered with kitchen towel to prevent them from drying out.

» How to Fry Gujiya:

1. Heat the ghee/oil in pan over medium heat for frying.
2. Once the oil is hot enough, drop the gujiyas and fry them for all the sides till they are golden brown and crispy.
3. Using a slotted spoon remove the fried gujiyas from oil.
4. Transfer them onto a paper towel lined plate and let them cool completely before storing. Serve at room temperature.

» How to Bake Gujiya:

1. Preheat the oven to 200°C/392°F.
2. Place gujiyas in a baking tray and brush them evenly with ghee.
3. Turn the heat to 180°C/356°F, and bake gujiyas for 18-20 minutes or till they are golden.
4. Place baked gujiya on a wire rack and let them cool completely.
5. Once cooled, store the baked gujiya in an air-tight container.

RECIPE NOTES

1. You can replace plain flour with whole wheat flour , filo sheets, or puff pastry sheets.
2. You can store Gujiya at room temperature in an air-tight container for 8-10 days.
3. Before frying Gujiya, check the right temperature of the oil by dropping a tiny piece of the dough ball to the hot oil. If it comes on top steadily then it is ready. If it comes on top too slowly then it is not hot enough, or if it comes up too fast then it is too hot.