Mawa Gujiya
'Gujiya' is a famous cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. This is mostly made during festivals specially 'Holi' and 'Diwali'.
As per my experiences, while serving this dish, people generally pick half of gujiya which is a bit messy and unhygenic too. So I thought of making it bite size which came out well. I would suggest to give it a try.You will fall in love with this bite size sweet dumplings. So here comes the recipe..
Ingredients:
For Dough-
Refined flour - 1 cup
Oil - 2 tsp + for frying
Water - as required
For Stuffing-
Mawa - 1.5 cup
Rawa - 2 tbsp
Cashewnuts (Kaju) - 4
Almonds (Badam) -4
Raisins(Kishmish) - 4
Sugar - 1 cup
Method:
For Dough-
1. Take refined flour in a bowl and add oil to it. Knead oil well with flour by using your palms
2. Now add water little by little to make a firm dough. Dough should be firmer than we make for making pooris.
3. Cover it with damp muslin cloth and keep aside for 15-20 mins or till you make the filling
For Stuffing -
1. Dry roast rawa, cashewnuts, almonds and raisins
2. Add mawa to it and cook on low flame till mawa loosens
3. Add sugar and mix well. Cook again for 5 -7 mins on low flame
4. Take off from heat and let it cool
For Gujiya-
1. Divide the dough into small balls and roll it by using rolling pin to make flat chapatis
2. Put these chapatis on gujiya mould
3. Fill the stuffing, close and press
4. Scrape off extra dough to complete the shape. Repeat step 2,3&4 with rest of dough
5. Deep fry it and let it cool completely
Notes:
|
| Mawa Gujiya |
'Gujiya' is a famous cuisine of North India particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. This is mostly made during festivals specially 'Holi' and 'Diwali'.
As per my experiences, while serving this dish, people generally pick half of gujiya which is a bit messy and unhygenic too. So I thought of making it bite size which came out well. I would suggest to give it a try.You will fall in love with this bite size sweet dumplings. So here comes the recipe..
Ingredients:
For Dough-
Refined flour - 1 cup
Oil - 2 tsp + for frying
Water - as required
For Stuffing-
Mawa - 1.5 cup
Rawa - 2 tbsp
Cashewnuts (Kaju) - 4
Almonds (Badam) -4
Raisins(Kishmish) - 4
Sugar - 1 cup
Method:
For Dough-
1. Take refined flour in a bowl and add oil to it. Knead oil well with flour by using your palms
2. Now add water little by little to make a firm dough. Dough should be firmer than we make for making pooris.
3. Cover it with damp muslin cloth and keep aside for 15-20 mins or till you make the filling
For Stuffing -
1. Dry roast rawa, cashewnuts, almonds and raisins
2. Add mawa to it and cook on low flame till mawa loosens
3. Add sugar and mix well. Cook again for 5 -7 mins on low flame
4. Take off from heat and let it cool
For Gujiya-
1. Divide the dough into small balls and roll it by using rolling pin to make flat chapatis
2. Put these chapatis on gujiya mould
3. Fill the stuffing, close and press
4. Scrape off extra dough to complete the shape. Repeat step 2,3&4 with rest of dough
5. Deep fry it and let it cool completely
Notes:
1. Some rawa can also be added while making dough
2. If you like coconut, you can add that in filling. I am not a big fan of coconut so did not added
3. I have used momos sized mould for making these gujiya to give it a different look than usual 'D' shape
4. Close the gujiya properly from all sides, else filling will come out while frying.
2. If you like coconut, you can add that in filling. I am not a big fan of coconut so did not added
3. I have used momos sized mould for making these gujiya to give it a different look than usual 'D' shape
4. Close the gujiya properly from all sides, else filling will come out while frying.
I would love to hear your experiences while trying this recipe. Please do share if you find it useful
Happy Cooking!!
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