Name: Mawa Gujiya/karanji Recipe
Total time: 60 min
Yield: 6
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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A very common north indian dessert made especially on and for the very colorful holi festival.

How to make Mawa Gujiya/karanji Recipe

Aditi Bahl

Crawler

Indian

<p>A very common north indian dessert made especially on and for the very colorful holi festival.</p>

For the Gujiya Dough

Maida/All purpose Flour

Clarified Butter /Desi ghee

Salt

water to knead a soft dough

For the Filling

coconut : th

Khoya /Mawa

sugar / sugar free Natura :th +3 tbsp

Milk

Raisins

Pista/Pistachios

Cashew

Green Cardamom/ Elaichi

saffron Strands

Dried Apricots

Almonds

ghee to roast the Mawa

oil to fry

To seal the Gujiya: maida mixed with a little water

For the dough:in a food processor/a bowl take the flour,  salt,  sugar and ghee and mix well till it gets a crumbly texture and the ghee is mixed in the flour well.  

step 1

Now add a little water at once and knead a soft dough.  keep this dough in the refrigerator for about 30 minutes.  after 30 mins knead the dough again lightly with your hands before using.  

step 2

Soak the saffron strands in 2 tbsp milk.  we will need this when we roast the mawa/khoya. 

step 3

For the filling,  in a pan dry roast the almonds and cashews.  roast on simmer and roast till they get a golden color.  keep aside to cool. 

step 4

Now,  in the pan add 2 tbsp ghee and roast the mawa.  roast on simmer.  once the mawa gets a light golden color add the grated desiccated coconut.  roast for another 5 minutes and add the saffron milk. 

step 5

Mix and let the milk be soaked and the mixture look a bit together.  this may take just a few minutes.  put it off the heat and transfer this mix to another dish to cool. 

step 6

In a mixer,  add almonds,  cashew,  green cardamom,  raisins,  apricots,  pistachio and grind on pulse . Don't make it too fine. 

step 7

Add this mix to the mawa and coconut mixture and mix well.  we are ready to make gujiyas now. 

step 8

Roll the gujiya dough and make 6 equal small balls.  roll one ball at once into a circle,  insert into the gujiyas mould.  

step 9

Add 1 tbsp of filling,  seal the gujiyas with maida water paste and close the mould to fix.  make all the gujiyas and keep covered. 

step 10

Heat oil in kadai,  once the oil is little warm reduce the flame and start frying gujiyas.  remember the oil should not be very hot,  otherwise the cover will remain a bit under cooked and the shell will not come out very crisp. 

step 11

Enjoy your holi with these scrumptious gujiyas! 

step 12

Better Butter