Mawa Gujiya Why wait for Holi to turn out these gujiya packed with the natural goodness of dried fruit with no added sugar? By Sanjeev Kapoor 22 Apr 2014 in Recipes Course New Update Main Ingredients Refined flour (maida), Ghee Cuisine Rajasthani Course Mithais Prep Time 11-15 minutes Cook time 31-40 minutes Serve 4 Taste Sweet Level of Cooking Medium Others Veg Ingredients list for Mawa Gujiya 1 cup Refined flour (maida) 3 tablespoons Ghee to deep fry Oil For filling 2-3 cup Khoya/mawa crumbled 1/2 cup Dried figs chopped 1/2 cup Seedless dates chopped 10 Cashewnuts chopped 10 Almonds chopped 10 Walnuts chopped Method 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.Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions. Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri. 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.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. Drain on absorbent paper and store in an airtight container when completely cold. #Almonds #Cashewnuts #Dried figs #Ghee #Khoya/mawa #Oil #Refined flour (maida) #Seedless dates #Walnuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article