Gujiya Recipe (Mawa Gujia)

Tap an ingredient or step to check it off.

1. 1Step 1: For the dough, rub flour and ghee between your fingers for the next 5 - 6 minutes. Do not skip this step.
2. 2Step 2: Adding 1/4 cup water at a time, bind the dough. The dough should be firm to touch. Knead it for 5 minutes. Perform the dimple test. Cover the dough with a wet muslin cloth and set aside.
3. 3Step 3: To make the filling, in a heavy-bottomed pan heat ghee on medium heat, add grated khoya and turn the flame to low.
4. 4Step 4: On low flame, stirring occasionally, let mawa turn into light golden in color. At this stage, mawa will leave its own ghee and start leaving the sides of the pan. Turn off the gas and set aside until it cools down.
5. 5Step 5: Meanwhile, in a food processor blend raisins, pistachio, and almond to a coarse powder. You should feel the graininess of the dry fruits. Do not make a fine powder.
6. 6Step 6: Once mawa cools down, mix in sugar, coconut, dry fruits mixture, chironji, cardamom powder, and saffron. Mix nicely and crumble the chunks of roasted khoya.
7. 7Step 7: The ghujia stuffing should resemble a coarse powder with all the ingredients mixed nicely.
8. 8Step 8: For making ghujias, knead the dough once again for a minute or so.
9. 9Step 9: Divide the dough into about 50 equal sized small balls. Roll each ball into about 4 to 3 inch diameter (like a poori).
10. 10Step 10: Place the rolled dough into gujia mould. Dip your finger in the water and spread it around the edges of the rolled dough.
11. 11Step 11: Put about 1 tablespoon of the filling mixture in the center and fold it into a semi-circle along with the mold, press firmly. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
12. 12Step 12: Remove the excess dough and continue filling the rest of the gujia in the same manner.
13. 13Step 13: Heat about 1-1/2 inches of oil in a heavy bottomed frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
14. 14Step 14: Place the gujia in the frying pan 3 - 4 at a time. After gujiyas are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don't fry on high heat; the gujia crust will be too soft and not crispy.
15. 15Step 15: Frying each batch of gujiya takes 10 - 12 minutes. So do not rush this process. And keep turning them while frying at regular intervals for even cooking and coloring.
16. 16Step 16: When they are done cooking, lift them out of the oil with a slotted spoon and drain on an absorbent paper.
17. 17Step 17: For making glaze, boil water and sugar in a pan until sugar dissolves and syrup is slightly thickened and sticky.
18. 18Step 18: Dip the ghujias in the sugar syrup and remove on a plate.
19. 19Step 19: Let the ghujias cool completely before storing it in an airtight container.
20. 20Step 20: Serve kesar mawa gujiya warm or at room temperature.