INGREDIENTS
2 cups refined flour, Ghee to knead dough and fry gujiyas, 100 gm mawa, 1 tbsp cashews, 1 tbsp raisins, 1 tbsp chironji, 4-5 green cardamoms, 2 tbsp grated dry coconut, ½ cup powdered sugar
METHOD
• Take refined flour in a big mixing bowl and add ¼ cup of ghee into it. Mix it really well. Now add water in small portions and knead stiff dough. Dough should be stiffer than required for making pooris. Less than ½ cup of water is used for kneading this much of flour. Cover and keep the dough aside for 20 minutes to set.
• Meanwhile, prepare the stuffing. For this, place a pan on flame and add mawa into it. Keep stirring continuously and roast the mawa on medium flame until it becomes golden brown in colour.
• Now the mawa is roasted aptly. Turn off the flame. Transfer the mawa in a bowl. Allow it to cool down a little.
• After that, add powdered sugar, grated dry coconut, raisins, chopped cashews, chironji and crushed green cardamom into the roasted mawa. Mix everything really well with hand. The stuffing is now ready.
• After 20 minutes are over, the dough is ready. Slightly rub the dough. Divide the dough into small balls. Pick each ball and roll in between the palms to make it smooth. Prepare the pedas. Lift a peda and roll it out into a 4-4.5 inch diameter poori with the help of a rolling pin.
• Place one portion of the stuffing on one half of the poori, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
• Place it on a plate. Cover the gujiya with a cotton cloth to prevent it from drying up. Similarly, roll and stuff the rest of the gujiyas until the dough is utilised completely.
• Heat a wok with enough ghee to deep fry the gujiyas. When ghee gets heated up, slide 5-6 or as many gujiyas as possible into the hot ghee. Keep the flame on low-medium.
• Once the gujiya gets fried from one side, flip the sides. Keep flipping the sides and fry the gujiyas until they turn golden brown in colour.
• Gujiyas are now fried aptly. Lift the gujiyas with the slotted ladle and hold it against the wok so that the excess ghee gets drained back into the wok. Transfer them on a kitchen paper towel. Likewise, deep fry the rest of the gujiyas. Gujiyas are now ready.
• Serve these crusty and delectable mawa gujiyas steaming hot as a dessert or have it whenever you crave for something sweet.
• Once the gujiyas cool down completely, store them in an air-tight container. It keeps good for 15 days.
