Description
Mawa Gujiya is a traditional Indian festive sweet, featuring a rich filling of mawa and coconut, encased in a crisp, golden pastry shell.
Ingredients
Units
Scale
- 1-1/2 cups grated mawa/khoya
- 1/2 cup grated coconut
- 1 cup powdered sugar
- 1 tablespoon cardamom powder
- 1/2 cup grated nuts (cashew, almond, pistachio or whatever you have at home)
- A pinch of salt
- 2 cups all-purpose flour
- 3 tablespoons ghee
- Oil for deep frying
Instructions
- In a bowl, mix the all-purpose flour and ghee until the mixture is crumbly.
- Add a little water gradually and knead the mixture for a short while to make a soft dough. Do not knead for too long. Cover the dough with a kitchen towel and let it rest for 30 minutes.
- In another bowl, combine the grated mawa, grated coconut, powdered sugar, cardamom powder, and grated nuts. Mix well to form the stuffing.
- Divide the dough into small balls and roll each ball into a small circle, about 4 inches in diameter.
- Place a spoonful of the stuffing mixture in the center of each circle.
- Fold the circle to form a semi-circle and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide in the gujiyas, a few at a time, and fry until they are golden brown, turning occasionally.
- Remove the fried gujiyas with a slotted spoon and drain on paper towels.
- Allow them to cool slightly before serving. Enjoy warm or store in an airtight container for later.
Notes
Gujiya can be stored in airtight jars for a few weeks. Depending on the filling, they can be kept at room temperature or refrigerated. For the best taste, warm them slightly before serving. Mawa is available at Indian stores, saving you the time of making it from scratch.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 gujiya
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 10