How to make Mawa Gujiya

 

Gujiya or a karanji is a sweet deep-fried dumpling. Holi or Diwali festival is incomplete without this mawa gujiya recipe. I am sharing the step by step homemade gujiya recipe, so you can follow the pics and make it without fail. It is a good recipe for Vegetarians. I have added a baked process as well so that health conscious people can follow that.

Let’s start the recipe without any delay:-

Preparation Time: - 20 min

Cooking Time: - 30 min

Servings: - 3~4 persons depends upon capacity

Ingredients:-

To make the cover:

1. 1 cup All-purpose flour (Maida) 
2. 2 tbsp Ghee (Clarified Butter)
3. Pinch of salt
4. ¼ cup Water

For Stuffing:

1.  ½ cup Khoya (Mawa)
2.  Few Cashew nuts chopped
3. Few Almonds chopped
4. 8~10 Raisins
5. 1 tbsp Desiccated coconut
6. ¼ tsp Green cardamom powder
7. A pinch of freshly grated nutmeg (optional)
8. 3 tbsp sugar grinded into powder
9.  Oil or Ghee, for frying

 

Preparation: -

Making Stuffing:

1.                Break the mawa in small size. Heat the mawa in a pan on medium heat. Keep stirring continuously, it will start to melt. Cook until it becomes light brown and then turn off the stove. It generally takes 3~4 minutes.

2.                Let it cool to warm. Then add sugar, cardamom powder, nutmeg, cashews, almonds, coconut and raisins.

3. Mix it well.it is better to use your fingertip to smash so that no lumps are remaining.
   
   
   

Kneading the Dough:

1.                You can do this step while khoya is cooling in the above step to cut down the prep time. Take all-purpose flour, salt and ghee in a bowl. Rub the mixture using your fingertips. It will be a breadcrumb-like texture.

2.                Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 min to 30.

3. After the resting time of the dough, knead the dough once again to smooth out and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.

Shaping Gujiya:

1.                Work with one flatten disc at a time. Roll into a 4-inch diameter circle using the rolling pin and rolling board. Keep the rolled disc in a plate covered with a damp cloth. Keep the remaining dough covered when rolling one disc.

2.                Put about a tablespoon stuffing in the center. Apply little water around the edges using your finger or you can use the pastry brush.

3.                Fold it into a half-circle. Seal the edges by pressing it. If you have gujia mold then you can use that.

4.                Now using a fork make the indentation around the edges. It will do two things, one makes a nice design and second it will make sure that it is sealed tightly. If it is not sealed properly then it will open up while frying and it will be a big mess. If you are expert enough you may use your fingertips to do the same.

5. Repeat the same for rest and keep them covered with a clean kitchen towel to prevent them from drying.
   
   
   

Frying Gujiya:

1. When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying. I have used sunflower oil (for health purpose) + 1 tbsp Ghee (for nice aroma).
2. Once it is hot enough, then fry few at a time, flip or move in between for even browning.
3. Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
4. Remove it to a paper towel-lined plate to remove excess oil and let it cool completely before serving or storing them into the container.
   
   
   
   
   
   
   
   
   

Baking Gujiya:

1. If you want to bake instead of fry then grease the baking pan with little Ghee and pre heat the oven for 200*c in convection mood.
2. Place all the gujiya on the pan and bake for 10 min in 200*c
3. It would be slightly brown at this stage.
4. Please take it out and apply condensed milk or cream+powdered sugar on both sides of the Gujiya.
5. Bake again for 4 minutes. It should turn out to be golden brown.
   
   
   

 Please note:-

·        Most important thing to remember is to not the fry the gujiyas on high heat, they will not get crispy if you do so and the dough will remain uncooked. The gujiyas will also have bubbles on the crust if you oil temperature is hot while frying the gujiyas.

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As always please feel free to comment, criticize and seek if any help is required. I am all ears.