Mawa Gujiya Recipe

Introduction – Hello friends, today we will tell you about the delicious sweet dishes traditionally prepared in homes during festivals in North India. Mawa Gujiya Recipe is traditionally prepared in many homes in India, especially in North India, on the festival of colors Holi. This half-moon-shaped sweet is not only delicious to look at but also very tasty to eat. Along with Holi, on the festival of Teej during the days of Sawan, Mawa Gujiya is also specially made at home and given as a gift to married sisters and daughters.

Many varieties of Mawa Gujiya are also available in the markets, especially during the festival of Holi. People who due to some reason are unable to make Mawa Bhujia at home, buy it from the market and use it at home to welcome their guests. Be it children or adults, everyone calls this Mawa Gujiya very fondly.
The outer layer of Mawa Gujiya is prepared from flour, for which ghee and water are mixed in the flour in certain proportions kneaded well, and kept for 30 minutes. After that, the stuffing of Mawa is prepared for which a mixture made of milk is prepared. Mawa is roasted on low flame by stirring it slowly. After that, ground sugar, green cardamom, ground green cardamom in certain proportions, and some dry fruits are chopped and mixed inside the mawa.

After roasting, the delicious stuffing is ready. Small balls of flour are rolled out to a diameter of 4 inches, the mawa stuffing is filled inside them and closed and they are prepared by deep frying in cooking oil in the shape of a half moon. Some people eat Mawa Gujiya after cooling it and some people eat it after dipping it in sugar syrup and cooling it. We will tell you how to make Mawa Gujiya in both ways, so let’s make this delicious traditional dish.

Prepration Time – 20 – 25 Minutes
Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Servings – 6 – 8 Servs
Cuisine – North Indian

Table of Contents

Mawa Gujiya Recipe Ingredients:

For flour

Maida – 500 gm (Fine flour)
Ghee – 125 gm
Cooking Oil – 1 Ltr

For Stuffing

Mawa – 200 gm
Suger Powder – 150 gm
Almonds – 12
Cashews – 12
Raisins – 20
Green Cardamom -12 (Powder)
Chironji – 1 teaspoon
Gola – 1 teaspoon (grated, Coconut Powder)

For Chasni Mawa Gujiya

Suger 500 gm
Green Cardamom -15 (Powder)
Pistachio – 15 (chopped)

Mawa Gujiya Recipe Instructions:

Step 1
First of all, on a big plate, add 125 grams of ghee in 500 grams of flour and mix it well with both hands. When our flour and ghee are mixed, then add a little water knead the flour well and make a hard dough. Do not add too much water. We have to prepare a hard dough which is tougher than puri dough. When the dough is ready, cover it with a cotton cloth and keep it aside for 30 minutes now we will prepare the stuffing of the mawa.
Step 2
We will roughly chop the almonds, roughly chop the cashew nuts, break the stalks of the raisins, and clean the chironji too. Now put one spoon of desi ghee in a small non-stick pan and when the ghee is well heated. If you go, put chopped almonds and chopped cashews inside it and roast them lightly while stirring with a spoon. Grind green cardamom thoroughly and make a fine powder.
Step 3
Now place a non-stick pan over the flame add grated mawa inside it and roast while moving slowly with a flat spoon. The flame should be kept medium, not too high. While moving slowly, the mawa will get roasted. It takes 10 minutes. When our mawa is roasted well, take it out in a big plate and let it cool down.
Step 4
When our roasted mawa cools down well, add powdered sugar, roasted cashews, almonds, raisins, chironji, grated goal, and cardamom powder and mix well with both hands to prepare the stuffing. Now knead the flour with your hands break it into small lemon-sized balls and make pedals.
Step 5
Now knead the flour with your hands break it into small lemon-sized balls and make pedals. Now, if you have a mold for making Gujiya available in the market, then place a 4-inch diameter round on top of it or if you do not have a mold, then place the round puri on your palm and fill about two spoons of stuffing inside it and lightly press it on the edges. -After applying light water, bring the edges together close them, and press them well with the help of fingers. If you are making Gujiya by hand and not using a mold, then fold the gujiyas as shown in the picture.

Step 6
We will keep only as much stuffing as can fit inside the rolled puri of 4 inches in diameter. If there is more stuffing then our Gujiya will burst. If two spoons of stuffing is more then keep only one and a half spoons of stuffing. We will make all the Gujiyas in the same manner and as the Gujiyas are being made one by one, cover them with a cloth. Otherwise, their outer layer dries up.
Step 7
Place a non-stick pan over the flame and pour cooking oil inside it. When the cooking oil gets heated well, carefully put one Gujiya inside the pan. Put only as many Gujiyas as you can fit in the pan at one time. No, we will reduce the flame to medium and slowly deep fry the Mawa Gujiya in oil. When the Gujiya gets golden fried from one side, then slowly with the help of a spoon, turn the Gujiya from the other side and fry it golden. When the Gujiyas are well fried on both sides, carefully remove them from a plate and deep fry all the Gujiyas in the same manner, golden from both sides.
Step 8
When the Gujiyas cool down well, you can eat them or serve them. Now we will tell you how to prepare Gujiyas in another way by immersing them in sugar syrup. Place a vessel on flame and add 500 grams of sugar and a little water inside it to make syrup.
Step 9
When the sugar syrup comes to a boil, we will reduce the flame. We have to make a syrup thick with one thread. Boiling slowly, the syrup thickens with one thread, when it is ready, we will turn off the flame and add green cardamom powder inside the syrup. Mix and let the syrup cool slightly. When the sugar syrup cools down a bit and remains slightly warm, then put 4 pieces of sugar in it and dip them well and slowly with the help of a spoon, put them in the syrup take them out and keep them in a plate. In the same way, you can prepare as many Gunjis as you want by dipping them in syrup. Before surveying the Gunjis dipped in syrup, garnish them with some finely chopped green pistachios. So, our Mawa Gujiya Recipe is ready, serve it to your special guests.

Tips And Notes

1 – You can make and fill any kind of stuffing of your choice inside Mawa Gujiya some people prepare the stuffing by roasting semolina and adding sugar powder and dry fruits inside it.
2 – You can store the prepared Mawa Gunjis in an air-tight container for three days and serve them whenever your special guests come to your house. It does not spoil easily.
3 – While making Gujiya, keep in mind that do not put too much stuffing inside them and when joining them together, apply water well on the edges, otherwise they open in the cooking oil while frying.
4 – If you face difficulty in folding with the help of fingers while making Gujiya, then prepare Gujiya from plastic or metal molds available in the market. With those molds, they close well from the edges and do not open in cooking oil.

Faq

Q: For how many days can Gujiya be kept?
Ans: We can store Gujiya for four or five days and use it. It does not spoil but there is a difference in its taste. Only fresh Gujiya tastes good. Storing it for a longer period makes the stuffing dry.
Q: Why do we make Gujiya on Holi?
Ans: The practice of making Gujiya on the festival of colors, Holi, is traditionally very old. It is said that while playing Holi in Braj, Lord Shri Krishna offered his food with Gujiya, hence the festival of Holi. In Mathura and Vrindavan, especially on Holi, Gujiya is offered to Lord Krishna. people welcome special guests to their homes by making this and survey with love.
Q: What should not be eaten on Holi?
Ans: Holi is a religious festival of colors associated with the faith of Hindus. On this day Holika is worshiped and happiness and peace are wished, hence on this holy day, one should not consume any Tamasic food like non-veg or alcohol, etc.

Mawa Gujiya Recipe Ingredients:

Mawa Gujiya Recipe Instructions:

Tips And Notes

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Mawa Gujiya / Nutrition Facts

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