Mawa Gujiya Recipe - 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/mawa(खोवा / मावा), Refined flour (maida)(मैदा)

Cuisine : Marwari

Course : Mithais

Mawa Gujiya

As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

For more recipes related to Mawa Gujiya checkout Gulab Jamun , Kala Jamun , Chocolate Peda , Mathura ka Peda . You can also find more Mithais recipes like Jaggery Malpua, Boondi Laddoo Stuffed Canneloni With Rabdi, Kiwi Mango Shrikhand, Til Peetha. Or try out these recipes from Marwari Cuisine like Chane Jaiselmer Ke, Guar Ki Sabzi, Dahi Papad Ki Sabzi, Mangodi Cabbage.

Mawa Gujiya Recipe - How to make Mawa Gujiya

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Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Khoya/mawa crumbled2/3 cup

  • Refined flour (maida) 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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