Mewe Mawe Ka Gujiya
1 cup all-purpose flour (Maida)
1 tablespoon Ghee (Clarified Butter)
A pinch of salt
¼ cup + 1 tablespoon Water
½ cup Khoya (Mawa)
4 cashew nuts – chopped
4 almonds – chopped
1 tablespoon desiccated coconut
¼ teaspoon green cardamom seeds powder
A pinch of freshly grated nutmeg
3 tablespoons sugar (If your sugar has big granules, then grind into a powder, or use boora)
Oil or Ghee, for frying
Making the stuffing:
Heat the mawa in a pan on medium heat.
Keep stirring continuously, it will start to melt. Cook till it becomes light brown, and then turn off the stove. This takes about 3-4 minutes.
Remove it in a bowl and let it cool down to touch or let it become slightly warm
Now add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins. Mix it well and use your fingertip to break all the lumps. Keep it aside.
Making the dough:
Mix all-purpose flour and salt in a bowl
Drizzle ghee and rub it into the flour using your fingertips. You should get a breadcrumb-like texture.
Start adding little water at a time. Knead into the stiff and smooth dough.
Cover it and let it rest for 15 minutes.
Making mawa gujiya recipe:
After the resting time of the dough, knead the dough once again and divide it into 10 equal portions, then roll it into a smooth ball and flatten it between your palms.
Work with one flatten disc at a time. Roll it into a 4-inch diameter circle.
Put about a tablespoon of stuffing in the centre.
Apply little water around the edges using your finger, or the pastry brush.
Fold it into a half-circle. Seal the edges by pressing it and then by using a fork, make an indentation and seal it well. If you have gujiya moulds then use those.
Make all the gujiya and keep them covered with the kitchen towel to prevent them from drying out.
When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying.
Once it is hot enough, then fry few at a time, flip or move in between for even browning.
Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
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