Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home.
Course Dessert, Snack, Snacks
Cuisine Indian
Keyword gujia recipe, how to make gujiya
Prep Time 2 hourshours15 minutesminutes
Cook Time 1 hourhour
Total Time 3 hourshours15 minutesminutes
Calories 4816kcal
Author Puja
Ingredients
For Khowa:
2litreMilkYou get about 400 gm made from 2 ltrs of full cream milk
For Dough:
3cupAll-Purpose Flourmaida
1/2cupOil
Water
For Sealant
2tbspMaida
3tbspWater
Others:
1/2cupSemolinaroasted
1/2cupCoconutgrated
1cupSugar
4Elachipowdered
Ghee/Oil for frying
Instructions
How to Make Khowa:
Firstly, Pour the milk into a large thick-bottomed pan and place the pan on the stovetop.
Let it boil first on a medium flame.
Now lower the flame and simmer the milk. Stirring at regular intervals.
Stir the milk with a spatula, whenever you see the frothing.
Scrape the milk solids from the sides and add them to the milk.
The milk will continue to reduce and thicken as its being simmered on a low flame.
There will be a stage when the reduced milk will resemble rabri (an Indian sweet)
Continue to simmer and stir.
At the end, when the milk has reduced much, you will notice bubbles bursting in the reduced milk.
At this stage keep stirring so that the reduced milk doesn't get browned or burnt.
And when you see there are no bubbles in the reduced milk, it's time to switch off the flame.
So to make mawa from milk, it took me almost 2 hours.
With a spatula, scrape the milk solids from the sides and take them out in a bowl. Let it cool down.
How to Knead Dough:
Take maida and ghee/oil in a bowl.
Mix ghee and maida using your hand for at least a minute until the mixture looks crumbly.
This step is necessary to make the crisp outer layer.
Knead a soft dough using water. Cover and keep aside.
How to make Sealant
Mix maida and water in a bowl.
How to prepare Stuffing:
Add homemade khowa, roasted suji, grated coconut, sugar, and cardamom powder in a bowl. Mix well. Set aside.
Mix all-purpose flour and water in a bowl. Set aside.
How to Make Gujiya
Knead the dough for a minute.
Divide the dough into small equal balls. Cover with a cloth and set aside.
Take one ball and roll it out into a 4-5 inches disc.
Place spoonful of filling or as required on one side of the disc, leaving the space at the edges.
Apply the flour and water mix to the edges of the disc.
Carefully, bring one edge over the other to combine and form a half-moon shape. Slightly press the edges with your finger. (You can use a karanji cutter to smoothen the edges)
Now, gently, twist the sealed edges to make a pleat. Make all the gujiya in a similar manner.
Heat enough ghee/oil in a deep pan. Ghee should be moderately hot. Gently slide in and deep fry them until slightly golden and crisp. Fry all of them in a similar manner.
Take them out onto an absorbent paper.
So the Mawa Gujiya is ready . You can store them in a clean airtight container.
Notes
For making the Mawa, take a wide thick bottomed pan. If the surface area is more, the whole process will be quicker.And also make sure that the pan has to be deep too so that the milk does not fall out while simmering. If you have deep-bottomed non-stick Kadai, then I would suggest using that.Always allow the dough to rest for 30 minutes for best results. Ensure the dough is covered with a clean damp kitchen towel all the time to avoid drying.At times, while frying, one of the Gujiya breaks, and the filling starts to stick on others. So all you can do is strain the ghee using a metal strainer and then use it for frying. (so the next batch does not get spoilt).While making the filling, always add sugar once the mawa cools completely. Don't reduce the amount of ghee(moyan) while making the dough. If the amount of ghee(moyan) is less, the outer layer will not turn crispy. If the ghee is too much, the outer layer may break while deep frying.Avoid frying gujiya on a very high flame otherwise, they will not turn crispy.Do not overstuff the gujiya otherwise, the stuffing mixture will come out in the oil while deep frying. Store gujiya in an airtight container and consume within 3-4 days.