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Holi Special Recipe : Mawa Gujiyas

One cannot think of Holi and not think of Gujiya at the same time. The crisp outer layer and the sweet and soft stuffing of khoya and dry fruits make this a delight to eat. Here is a recipe to make them at home this Holi!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Indian
Servings 10 piece

Ingredients
  

For the outer layer

  • 1 cup maida
  • 1 tbsp ghee
  • 1 pinch salt
  • 1/4 cup water

For the filling

  • 1/2 cup khoya
  • 5 Cashew nuts chopped
  • 5 almonds chopped
  • 10 - 15 raisins
  • 1 tbsp coconut Desiccated
  • 1/4 teaspoon cardamom powder
  • 1 pinch nutmeg Grated
  • 1/2 tbsp Melon seeds
  • 3 tbsps sugar Powdered
  • ghee or oil for frying

Instructions
 

  • 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 :)

Notes

If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!