Home / North Indian Recipes / Easy Mawa Gujiya With Badam and Pista Recipe Recipe
Easy Mawa Gujiya With Badam and Pista Recipe Recipe
Snack

Easy Mawa Gujiya With Badam and Pista Recipe Recipe

Learn how to prepare Easy Mawa Gujiya With Badam and Pista Recipe Recipe with this simple recipe. Perfect for Snack and ideal for North Indian Recipes lovers....

⏱️

45 Min Prep

🔥

15 Min Cook

🍽️

20 Servings

🥗

Vegetarian

Ingredients

  • 2 cups All Purpose Flour (Maida)
  • 1-1/2 tablespoons Sooji (Semolina/ Rava)
  • 1-1/2 tablespoons Sugar
  • 1/8 teaspoon Baking soda
  • 1/4 cup Ghee
  • Water - as needed
  • 1/4 teaspoon Saffron strands
  • 1 tablespoon Milk - to soak saffron (warm milk)
  • 300 grams Khoya (Mawa)
  • 3 tablespoons Dessicated Coconut
  • 2 tablespoons Badam (Almond) - coarsely powdered
  • 2 tablespoons Pistachios - coarsely powdered
  • 1/3 cups Sugar
  • 1/4 cup Milk - or Egg as a wash for the pastry
  • Badam (Almond) - chopped
  • 1/4 cup Sugar
  • 1/4 cup Water
  • Saffron strands - a pinch

Instructions

1
To begin making Mawa Gujiya formula, transfer in saffron to toasty dairy liquid in a dish.
2
Set it aside for 15 mins.The next step is to make the filling for Gujiya. Crumble or zest the khoya/mawa.
3
In a thick bottom skillet transfer in the khoya/mawa and arid-fry it on low flame till it changes colour to light brown (approximately 25 mins or so). Next, transfer in desiccated coconut and arid-fry further for 2 mins.
4
transfer in almonds and pistachios to the khoya/mawa, combine well, remove from the bring to temperature and keep aside. When the roasted khoya/mawa is still toasty, transfer in granulated sugar and combine it well.
5
Set it aside. Be careful towards the end of the roasting process so that the khoya/mawa does not turn too arid.
6
It should be soft yet a little brownish in colour)Next, we will prepare the flour base for Gujiya. While you wait for the khoya/mawa to cool, make the flour base. In a dish, combine together maida, semolina, granulated sugar and baking soda.
7
transfer in ghee and start rubbing the baking flour combine with the tip of your fingers.transfer in moisture gradually and as much as required to make medium soft flour base.
8
work the flour base the flour base for 2 mins until even.Divide the mawa gujiya flour base in two parts and make two neat balls.
9
Set aside for half an hour covered with a soft cloth so that the flour base does not arid out.Finally, we will stuff the Mawa in Gujiya. Preheat the oven at 180 degrees C.Thinly roll one ball and use a cookie cutter to cut out flour base in the desired shape. Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes.Roll the flour base in a rectangular shape.
10
Trim the edges. Cut it lengthwise wide enough to to place the mawa filling.
11
Cut these rectangular strips further to a squares of equal size.  Line two baking trays with parchment paper.
12
Place each cut out square flour base on the baking tray at an inch distance.Scoop one heaped teaspoon of cooled mawa filling in the centre of each square flour base and seal with another layer of square flour base cut out.Seal the sides of the mawa gujiya all around by pressing the edges with a fork.Repeat this process till all the gujiya flour base is used and filled.
13
Brush the top of the gujiya with dairy liquid or beaten egg and dust flaked almonds.cook thoroughly in the oven for approximately 15 mins or till it begins to just turn golden brown.
14
Remove from the oven and let them cool over a wire rack. Alternatively, you can also prepare the square gujiyas with the filling and deep sauté the gujiyas in cooking oil.Once the mawa gujiya is baked or fried, keep them aside.To make the granulated sugar syrup, transfer in moisture to a saucepan and bring it to a bring to a bubble gently. Once the moisture has boiled, lower the bring to temperature, transfer in the granulated sugar and agitate continuously.
15
Once the granulated sugar has melted completely, transfer in the saffron mixture, give it a good agitate for a minute and turn off the bring to temperature. While the Mawa Gujiyas are toasty, brush them with the saffron granulated sugar syrup or you can even dip them in it. Once the Mawa Gujiyas are completely cooled down, the syrup will transfer in a nice glaze to them.enjoy these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a mouth-watering plate of Dahi Vada.

Recipe Information

Cuisine
North Indian Recipes
Course
Snack
Diet
Vegetarian
Total Time
60 mins

Recipe Time chart

Preparation Time

45 mins

Cooking Time

15 mins

Total Time

60 mins
#northindianrecipes #snack #vegetarian
Author

Master Chef

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