CHASHNI WALI MAWA GUJIYA

Gujiya is a popular north indian sweet dumplings made of maida and crisp, flaky pastry filled with a delightful khoya, coconut and dry fruits mixture. These Mawa Gujiya are a traditional Indian fried pastry stuffed with Deep fried in ghee and dipped in sugary syrup. This sweet is popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh., this Indian dessert is commonly made during the festival of Holi.

CHASHNI WALI MAWA GUJIYA

Other sweets are as follow:

halwai jaisa gajar ka halwa|traditional Indian sweet

Recipe card for chashni wali mawa gujiya recipe:

CHASHNI WALI MAWA GUJIYA

PREP TIME: 20 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 50 MINUTES

CUSINE: North Indian

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For preparing dough

1 cup plain flour or maida

3 tablespoon ghee (30 gram)

⅓ to ½ cup water or as required

2 tablespoon ghee

For gujiya stuffing

1 cup khoya — tightly packed or 200 grams khoya (mawa)

½ tablespoon ghee

50 gram desiccated coconut powder

2 tablespoon Almonds -finely chopped

2 tablespoon Cashew nuts- finely chopped

2 tablespoon Raisins

1 cup powdered sugar or as required

½ teaspoon cardamom powder or 6 to 7 green cardamoms powdered in a grinder or a mortar-pestle.

For making sugar syrup

400 gram sugar

1½ cup water

For frying and garnishing gujiya

1 tablespoon Pistachio -finely chopped

Ghee- for frying

PREPARATION

Preparing dough

1. Take the 250 gram refined flour in a bowl.

2. Now, add 30 gram of melted ghee into it and mix well.

3. Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.

4. Then add warm water in small portion and begin to knead.

5. Knead the stiff and tight dough. Cover the dough with a moist cloth and keep aside for 30 minutes to set and then start making the gujiya.

Making gujiya stuffing

1. Heat ghee in a pan.

2. Add the crumbled or grated khoya.

3. Roast the khoya on medium flame until there is slight change in the color.

4. Once it is fragrant and it changes color, add desiccated coconut powder. Saute it for 1–2 minutes.

5. Mix well and stir the khoya continuously on a low heat. Do not saute more than 2 minutes as it burns.

6. Turn off the flame and transfer it to a big bowl.Let the khoya coconut powder stuffing cool down completely.

7. On the other hand, Finely chopped cashews,almonds and raisins.

8. Then add chop dry fruits and cardamom powder and mix well.

9. Let the mawa cool a bit more then add ½ cup powdered sugar to it and stir until it blends well.

10. Mix everything well and keep the stuffing aside.

For making sugar syrup

1. Take 400 grams sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.

2. Sugar has dissolved completely; let it cook for 2 to 3 more minutes.

3. Take some syrup on the spoon or in a small bowl, let it cool down a little and take it between your thumb and finger.4. There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.

Assembling and making gujiya

1. Knead the dough again then Break small lumps from the dough.Keep them covered so that they don’t get dry.
2. Roll each part in your palms to make balls and place all the balls in the same bowl.
3. Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides. Don’t add too much flour while rolling. Cover with a moist kitchen towel.
4. Take the rolled poori on your hand, place 2 tsp stuffing over it. Keep the stuffing in the center. Don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.
5. With your fingertip, apply water all over the circumference edge.
6. Fold the gujiya into half and stick the edges together.
7. To make the folds make a pattern all around the gujiya with pinch and twist method.
8. Similarly, prepare gujiya this way and arrange them on a plate or tray.
9. Cover the gujiya with a moist napkin so that the dough does not dry out.

Frying method to make gujiya

1. Heat up ghee for deep frying in a kadai or deep sauce pan on medium-low flame.
2. Once the ghee is hot, add small piece of dough into the ghee to check. If the dough comes up gradually, then the ghee is ready.
3. Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.
4. Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate.
5. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once.
6. At a time depending on the size of the pan/kadai, you can fry 4 gujiya at a time.With this much dough we have prepared 14 gujiyas.
7. Drop these fried gujiyas in the sugar syrup.Keep the gujiyas drenched on syrup for 3 to 4 minutes.
8. Take out the gujiyas from syrup and arrange the gujiya over a plate.
9. Garnish the gujiya with pistachios shavings and serve gujiya to your family and guests when required.

How to make chashni wali mawa gujiya recipe with step by step photo

Preparing dough

1. Take the 250 gm refined flour in a bowl.

2. Now, add 30 gram of melted ghee into it and mix well.

2. Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.

4. Then add warm water in small portion and begin to knead.

5. Knead the stiff and tight dough. Cover the dough with a moist cloth and keep aside for 30 minutes to set and then start making the gujiya.

Making gujiya stuffing

1. Heat ghee in a pan.

2. Add the crumbled or grated khoya.

3. Roast the khoya on medium flame until there is slight change in the colour.

4. Once it is fragrant and it changes colour, add desiccated coconut powder. Saute it for 1–2 minutes.

5. Mix well and stir the khoya-coconut mixture continuously on a low heat. Do not saute more than 2 minutes as it burns.

6. Turn off the flame and transfer it to a big bowl.Let the khoya coconut powder stuffing cool down completely.

8. On the other hand, Finely chopped cashews,almonds and rasins.

9. Then add chop dry fruits and cardamom powder and mix well.

10. Let the khoya coconut mixture cool a bit more then add ½ cup powdered sugar to it and stir until it blends well.

11. Mix everything well and keep the stuffing aside.

For making sugar syrup

1. Take 400 grams sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.

2. Sugar has dissolved completely.Let it cook for 2 to 3 more minutes.

3. Take some syrup on the spoon or in a small bowl, let it cool down a little and take it between your thumb and finger.

4. There is no formation of thread in the syrup but it is like a honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.

Assembling and making gujiya

1. Knead the dough again then Break small lumps from the dough.Keep them covered so that they don’t get dry.

2. Roll each part in your palms to make balls and place all the balls in the same bowl.

3. Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides. Don’t add too much flour while rolling. Cover with a moist kitchen towel.

4. Take the rolled poori on your hand, place 2 teaspoon stuffing over it. Keep the stuffing in the centre. Don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.

5. With your fingertip, apply water all over the circumference edge.

6. Fold the gujiya into half and stick the edges together.

7. To make the folds make a pattern all around the gujiya with pinch and twist method.

8. Similarly, prepare gujiya this way and arrange them on a plate or tray.

9. Cover the gujiya with a moist napkin so that the dough does not dry out.

Frying method to make gujiya

1. Heat ghee for deep frying in a kadai or deep sauce pan.Keep the flame medium-low.

2. Once the ghee is hot, add small piece of dough into the ghee to check. If the dough comes up gradually, then the ghee is ready

3. Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color. At a time depending on the size of the pan/kadai, you can fry 4 gujiya at a time.

4. Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate.

5. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once.With this much dough we have prepared 14 gujiyas.

6. Drop these fried gujiyas in the sugar syrup.Keep the gujiyas drenched on syrup for 3 to 4 minutes.

7. Take out the gujiyas from syrup and arrange the gujiyas over a plate.

8. Garnish the gujiyas with pistachios shavings and serve gujiya to your family and guests when required.