How to make Mawa Gujiya - Why wait for Holi to turn out these gujiya packed with the natural goodness of dried fruit with no added sugar

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Khoya, Refined Flour

Cuisine : Indian

Course : Mithais

Mawa Gujiya

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mawa Gujiya checkout Gulab Jamun, Mawa Modak, Gulab Jamun, Kala Jamun . You can also find more Mithais recipes like Parwal ki Mithai, Khambati Halwasan, Kaju Kesar Burfi, Gulkand Shahi Tukda.

Mawa Gujiya Recipe Card

Mawa Gujiya
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Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mawa Gujiya Recipe

  • Khoya crumbled 2/3 cup

  • Refined Flour 1 cup

  • Ghee 3 teaspoons

  • Oil to deep fry

  • Dried figs chopped 1/2 cup

  • Seedless dates chopped 1/2 cup

  • Cashewnuts chopped 10

  • Almonds chopped 10

  • Walnuts chopped 10

Method

Step 1

For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.

Step 2

Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.

Step 3

Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.

Step 4

Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

Step 5

Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.

Step 6

Drain on absorbent paper and store in an airtight container when completely cold.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.