How to make Mawa Gujiya-SK Khazana -
These gujiyas stuffed with a rich stuffing is a must at Holi celebrations
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Khoya/mawa (खोवा / मावा), Castor sugar
Cuisine : Indian
Course : Mithais
For more recipes related to Mawa Gujiya-SK Khazana checkout Gulab Jamun, Mathura ka Peda, Kala Jamun. You can also find more Mithais recipes like Malpua Balushahi Sitaphal Kalakand Besan Chakki - SK Khazana
Mawa Gujiya-SK Khazana Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mawa Gujiya-SK Khazana Recipe
Khoya/mawa grated 2 cups
Castor sugar 2 tablespoons
Walnuts chopped 1 tablespoon
Cashewnuts chopped 1 tablespoon
Dried figs chopped 1 tablespoon
Almonds chopped 1 tablespoon
Dates chopped 1 tablespoon
Refined flour (maida) 2 cups
Ghee 3 tablespoons
Oil to deep fry
Method
Step 1
Heat a non-stick pan. Add khoya and castor sugar, mix and cook till khoya melts.
Step 2
Add walnuts, cashewnuts, figs, almonds and dates, mix well and cook for a minute. Remove from heat and set aside to cool.
Step 3
Knead together flour and 3 tablespoons ghee with sufficient cold water to a stiff dough.
Step 4
Divide the dough into equal portions, grease with some ghee and roll out into small discs. Stuff each disc with a portion of khoya mixture and shape into gujiyas.
Step 5
Heat sufficient ghee in a kadai. Deep-fry gujiyas on medium heat till golden brown. Drain on an absorbent paper.
Step 6
Serve hot.
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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.
