Mawa Gujiya With Badam and Pista Recipe
A vegetarian North Indian Recipes recipe with all purpose flour (maida), -/2 tablespoons sooji (semolina/ rava), -/2 tablespoons sugar. Ready in 1h, serves 20.
Curated byKavya Sharma🇮🇳
Instructions
42 steps- 1
To begin making Mawa Gujiya Recipe, add saffron to warm milk in a bowl
saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup)saffron strands - a pinch - 2
Set it aside for 15 minutes
- 3
The next step is to make the filling for Gujiya
- 4
Crumble or grate the khoya/mawa
khoya (mawa)(300 grams) - 5
In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so)
khoya (mawa)(300 grams) - 6
Next, add desiccated coconut and roast further for 2 minutes
tablespoons dessicated coconut(3) - 7
Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside
khoya (mawa)(300 grams)tablespoons pistachios - coarsely powdered(2) - 8
When the roasted khoya/mawa is still warm, add sugar and mix it well
-/2 tablespoons sugar(1)khoya (mawa)(300 grams)sugar(1/3 cups)sugar(1/4 cup) - 9
Set it aside
- 10
Be careful towards the end of the roasting process so that the khoya/mawa does not turn too dry
khoya (mawa)(300 grams) - 11
It should be moist yet a little brownish in colour)Next, we will prepare the dough for Gujiya
- 12
While you wait for the khoya/mawa to cool, make the dough
khoya (mawa)(300 grams) - 13
In a bowl, mix together maida, semolina, sugar and baking soda
-/2 tablespoons sugar(1)baking soda(0.1 teaspoon)sugar(1/3 cups)sugar(1/4 cup) - 14
Add ghee and start rubbing the flour mix with the tip of your fingers
all purpose flour (maida)(2 cups)ghee(1/4 cup) - 15
Add water gradually and as much as required to make medium soft dough
water - as neededwater(1/4 cup) - 16
Knead the dough for 2 minutes until smooth
- 17
Divide the mawa gujiya dough in two parts and make two neat balls
- 18
Set aside for half an hour covered with a moist cloth so that the dough does not dry out
- 19
Finally, we will stuff the Mawa in Gujiya
- 20
Preheat the oven at 180 degrees C
- 21
Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape
- 22
Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes
- 23
Roll the dough in a rectangular shape
- 24
Trim the edges
- 25
Cut it lengthwise wide enough to to place the mawa filling
- 26
Cut these rectangular strips further to a squares of equal size
- 27
Line two baking trays with parchment paper
baking soda(0.1 teaspoon) - 28
Place each cut out square dough on the baking tray at an inch distance
baking soda(0.1 teaspoon) - 29
Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and cover with another layer of square dough cut out
- 30
Seal the sides of the mawa gujiya all around by pressing the edges with a fork
- 31
Repeat this process till all the gujiya dough is used and filled
- 32
Brush the top of the gujiya with milk or beaten egg and sprinkle flaked almonds
milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup) - 33
Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown
- 34
Remove from the oven and let them cool over a wire rack
- 35
Alternatively, you can also prepare the square gujiyas with the filling and deep fry the gujiyas in oil
- 36
Once the mawa gujiya is baked or fried, keep them aside
- 37
To make the sugar syrup, add water to a saucepan and bring it to a boil
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 38
Once the water has boiled, lower the heat, add the sugar and stir continuously
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 39
Once the sugar has melted completely, add the saffron mixture, give it a good stir for a minute and turn off the heat
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 40
While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 41
Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them
- 42
Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada
Rate this recipe
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Mawa Gujiya With Badam and Pista Recipe
A vegetarian North Indian Recipes recipe with all purpose flour (maida), -/2 tablespoons sooji (semolina/ rava), -/2 tablespoons sugar. Ready in 1h, serves 20.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
42 steps- 1
To begin making Mawa Gujiya Recipe, add saffron to warm milk in a bowl
saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup)saffron strands - a pinch - 2
Set it aside for 15 minutes
- 3
The next step is to make the filling for Gujiya
- 4
Crumble or grate the khoya/mawa
khoya (mawa)(300 grams) - 5
In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so)
khoya (mawa)(300 grams) - 6
Next, add desiccated coconut and roast further for 2 minutes
tablespoons dessicated coconut(3) - 7
Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside
khoya (mawa)(300 grams)tablespoons pistachios - coarsely powdered(2) - 8
When the roasted khoya/mawa is still warm, add sugar and mix it well
-/2 tablespoons sugar(1)khoya (mawa)(300 grams)sugar(1/3 cups)sugar(1/4 cup) - 9
Set it aside
- 10
Be careful towards the end of the roasting process so that the khoya/mawa does not turn too dry
khoya (mawa)(300 grams) - 11
It should be moist yet a little brownish in colour)Next, we will prepare the dough for Gujiya
- 12
While you wait for the khoya/mawa to cool, make the dough
khoya (mawa)(300 grams) - 13
In a bowl, mix together maida, semolina, sugar and baking soda
-/2 tablespoons sugar(1)baking soda(0.1 teaspoon)sugar(1/3 cups)sugar(1/4 cup) - 14
Add ghee and start rubbing the flour mix with the tip of your fingers
all purpose flour (maida)(2 cups)ghee(1/4 cup) - 15
Add water gradually and as much as required to make medium soft dough
water - as neededwater(1/4 cup) - 16
Knead the dough for 2 minutes until smooth
- 17
Divide the mawa gujiya dough in two parts and make two neat balls
- 18
Set aside for half an hour covered with a moist cloth so that the dough does not dry out
- 19
Finally, we will stuff the Mawa in Gujiya
- 20
Preheat the oven at 180 degrees C
- 21
Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape
- 22
Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes
- 23
Roll the dough in a rectangular shape
- 24
Trim the edges
- 25
Cut it lengthwise wide enough to to place the mawa filling
- 26
Cut these rectangular strips further to a squares of equal size
- 27
Line two baking trays with parchment paper
baking soda(0.1 teaspoon) - 28
Place each cut out square dough on the baking tray at an inch distance
baking soda(0.1 teaspoon) - 29
Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and cover with another layer of square dough cut out
- 30
Seal the sides of the mawa gujiya all around by pressing the edges with a fork
- 31
Repeat this process till all the gujiya dough is used and filled
- 32
Brush the top of the gujiya with milk or beaten egg and sprinkle flaked almonds
milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup) - 33
Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown
- 34
Remove from the oven and let them cool over a wire rack
- 35
Alternatively, you can also prepare the square gujiyas with the filling and deep fry the gujiyas in oil
- 36
Once the mawa gujiya is baked or fried, keep them aside
- 37
To make the sugar syrup, add water to a saucepan and bring it to a boil
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 38
Once the water has boiled, lower the heat, add the sugar and stir continuously
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 39
Once the sugar has melted completely, add the saffron mixture, give it a good stir for a minute and turn off the heat
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 40
While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 41
Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them
- 42
Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada
Rate this recipe
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