Gujiya (Mawa/Khoya) Recipe
Gujiya is a deep-fried half-moon shaped dessert, traditionally prepared on Indian festivals such as Holi.
For dumpling (outer shell):
- 1 cup maida (all purpose flour)
- 1/4 cup water
- 1 tbsp ghee
- 1/2 cup crumbled khoya/mawa
- 1 tbsp dessicated coconut
- 1/4 tsp cardamom powder
- Chopped almonds, pistachios and cashew nuts
- 3 tbsp sugar
- 1 tsp saffron strands
1. Prepare the stuffing:
- Heat khoya/mawa in a pan on medium heat.
- Stir continously for approx. 4 minutes till it becomes light brown.
- Remove from flame.
- Add coconut, sugar, raisins, pistachios, cardamom powder, saffron, almonds, and cashews. Mix and break all lumps.
2. Prepare the dough:
- Mix maida, ghee and salt together in a bowl. Adding water slowly, knead the dough.
- Set it aside and cover with damp cloth. Let it sit for 10 minutes.
3. Prepare the gujiya:
- Knead the dough once again.
- Divide into 10 parts, making each into a ball. Now, flatten the balls between your palms.
- Roll the flattened ball into a circle, one at a time (like a roti).
- Put a tbsp stuffing at the centre of the rolled circle and apply little water on the edges.
- Now, fold into a semi-circle. Seal by pressing together the edges.
- Use fork to make indentation at the edges. Make sure to seal well.
- As you prepare the gujias, cover them with a moist cloth to ensure that they don't dry up.
- Deep fry in ghee till they are crispy and golden-brown in color.
- Remove and serve when it has cooled down.
Gujiya can be stored at room temperature for 3-4 days or for a week in the refrigerator.