Recipe : Mawa Gujiya

On the pious occasion of Hartalika Teej, I am sharing the recipe of mawa Gujiya, one of the Prasad prepared on this festival.

Gujiya is one of tasty delicacies of our Indian tradition and is liked by one and all. In Gujiya, the outer layer in crispy yet flaky in texture, while the stuffing is very rich and sweet.

Mawa Gujiya

Ingredient:

• All purpose flour (maida )  - 500 gm
• Clarified butter (pure ghee)- 150 gm
• Khoya ( mawa) - 250 gm.
• Almond – 10 to 15 chopped
• Cashew nut  -10 to 15 chopped
• Pistachio-  10 to 15 chopped
• Green cardamom-  4 to 5
• Sugar  - as per taste
• Ghee  - for frying

Method:

For stuffing:-

1. Heat the mawa in a pan on medium heat. Before heating, it has to be crushed or mashed, if it is lumpy. 
2. You can also use your own prepared mawa, which will bring more taste, purity as well as health factor to your dish rather than the mawa available in the market.
3. Keep stirring continuously, it will start to melt.
4. Cook till it becomes light brown and turn off the gas.
5. Take it out in a flat dish, so that it cools down faster.
6. Grind the sugar with green cardamom seeds.
7. Once the mawa get cooled, add  the said sugar powder, cashew nut, almond, pistachio and mix it well .

For dough:-

1. Pour the ghee in maida; and mix & rub the mixture with your palm till the maida takes the texture of bread crumbs.
   
2. Make the dough of this mix using lukewarm water. This dough should be prepared with the least water so that it is as stiffer as it can be. This can be done by adding little amount of water in steps and making the dough.
3. Take some flour in a bowl, add little amount of water, to make slightly thick solution. This is to be used as adhesive.
   

For Gujiya shaping (using Gujiya moulds):-

1. Divide the dough in to 40-45 equal portions.
2. Make smooth round balls of the portions.
3. Roll the balls like ‘Poori’ using rolling pin, according to your mould size. It should be little bit over size of your mould so as to cover the full mould. Place the Poori gently on the open mould facing upwards.
4. Put about 1 ½ tsp stuffing in the center. The quantity of stuffing varies with the shape of the mould. The stuffing should be just optimum to fill the empty space inside the mould.
5. Apply the flour solution onto the rim of the poori, tracing the shape of the open mould. This is to be done using your finger tip.
6. Fold the mould carefully, and press the mould tightly. Remove the excess poori coming out of the mould. De-mould it and the Gujiya shape is ready.
7. Make all of Gujiyas and keep them covered with thin damped cloth to prevent it from drying out .

For frying:-

1. Heat the ghee in wok.
2. Gently slide gujiyas one by one along the surface of the wok into it. At a time, put a few gujiyas only which your wok can accommodate easily.
3. Keep the flame sim.
4.  At a time, flip or move in between for even browning .
5. Stain it out and drain on absorbent paper.  Your Gujiya is ready.
6. You can store it in an airtight container after it gets completely cooled.