Holi Special Recipe : Mawa Gujiyas
I have had a love hate relationship with Holi for as long as I can remember. When I was a child I used to love the color and water and then I grew up a little and started to hate the festival which was fast turning into a license for weird men to touch you as they want. I remember locking myself up in a room all of the Holi week and then I grew up to be a I don't care bindaas woman and well I also discovered bhaang but thats a story for another day.
But all through this love and hate one thing that has been constant has been the gujiya. The love for gujiya has never faded. From buying from market, to making a bhabhi make them for me to now when I make them myself , the love has changed form but has always remained. The crisp outer layer and the sweet and soft stuffing of khoya and dry fruits make this a delight to eat.
Make these mawa gujiyas this Holi and I promise you will not look for another recipe ever
For the outer layer
For the filling
- For the stuffing - Heat the khoya in a heavy bottom pan on medium heat. Keep stirring continuously till it will starts to melt. Continue to cook till it becomes light brown, turn off the stove. Keep aside for cooling This will take about 3-5 minutes
- Once the stuffing is cool, add sugar, cardamom powder, nutmeg and all the dry fruits to it.
- For the dough - Mix maida and salt. Drizzle ghee and rub it into flour using your fingertips till it starts looking like breadcrumbs
- Start adding little water at a time. Knead into stiff and smooth dough. Cover it and let it rest for 30 minutes.
- After 30 minutes, knead the dough once again to smoothen for about 1 minute and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.
- Roll each flattened ball into a 4 inch diameter circle using rolling pin and rolling board. Put 1tbsp of filling in the middle of the circle Apply little water around the edges using a brush. Fold it into half circle. Seal the edges by pressing it with finger first and then using a fork to mark the edges. If you have a gujiya mould all this can be done using the same. Repeat for all 10 balls. Keep the shaped gujiya covered with a damp muslin cloth to avoid drying.
- Heat the oil or ghee in pan on medium heat for frying, when the oil is medium hot. Fry 3-4 gujiyas at one time till lightly browned and cooked.
- Store in an airtight container upto a week but it won't last that long, take my word for it :)