How to make 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 Gaur Lapsi, Banana Halwa Burfi, Aam Aur Kesar Ki Phirni, Lavang Latika. Or try out these recipes from Marwari Cuisine like Palak Pakore Ki Chaat, Aloo Ke Sooley, Dahi Papad Ki Sabzi, Mangodi Cabbage.

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 : Medium

Ingredients for Mawa Gujiya

  • Khoya/mawa crumbled 2/3 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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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.

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