Mava Gujiya is a popular Indian sweet dish, especially enjoyed during festivals like Holi and Diwali. It is essentially a fried pastry filled with a sweet mixture of khoya (mawa), nuts, and sugar. Here’s a detailed recipe to make Mava Gujiya:
Ingredients:
For the dough:
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee (clarified butter)
- Water, as needed
- Pinch of salt
For the filling:
- 1 cup khoya (mawa), crumbled
- 1/2 cup powdered sugar
- 1/4 cup mixed chopped nuts (almonds, cashews, pistachios)
- 1/4 teaspoon cardamom powder
- 2 tablespoons desiccated coconut (optional)
- Oil or ghee, for frying
For sealing:
- 2 tablespoons water
- 2 tablespoons all-purpose flour (maida)
Instructions:
Making the dough:
- In a large mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt.
- Rub the ghee into the flour until the mixture resembles breadcrumbs.
- Gradually add water and knead the mixture into a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Making the filling:
- Heat a non-stick pan over medium heat and add the crumbled khoya.
- Stir continuously and cook the khoya until it turns slightly golden brown and releases a pleasant aroma.
- Remove the khoya from heat and let it cool down to room temperature.
- Once cooled, add powdered sugar, chopped nuts, cardamom powder, and desiccated coconut (if using). Mix well to combine.
Assembling the Gujiyas:
- Take the rested dough and divide it into small lemon-sized balls.
- Roll each ball into a small puri (circle) using a rolling pin. Make sure it’s neither too thick nor too thin.
- Place a spoonful of the prepared filling mixture in the center of the puri.
- Apply water on the edges of the puri using your fingertip.
- Fold the puri in half, covering the filling, and press the edges firmly to seal. You can use a fork to create a decorative pattern along the edges.
- Repeat the process with the remaining dough balls and filling mixture.
Frying the Gujiyas:
- Heat oil or ghee in a deep frying pan over medium heat.
- Once the oil is hot, gently slide in the prepared gujiyas, a few at a time, without overcrowding the pan.
- Fry the gujiyas until they turn golden brown and crisp from both sides.
- Once fried, remove the gujiyas using a slotted spoon and drain excess oil on paper towels.
- Allow the gujiyas to cool down completely before serving.
Serving:
- Mava Gujiyas can be served warm or at room temperature.
- Store them in an airtight container once they cool down completely to retain their crispness.
- They can be enjoyed as a sweet snack or served as a dessert during festive occasions.
Enjoy your homemade Mava Gujiyas!
