Mawa gujiya

Mawa  Gujiya

basically a deep fried sweet dumplings prepared sugar and coconut stuffing. this is a  indian special delicacy prepared especially during festival.

Gujiya recipe with step by step photo and recipe. an oval shaped sweet dumpling prepared especially during festival seasons. it is known as karjikai in kannada, karanji in Maharashtra , karachika in tamil nadu, kajjikayalu in andhra pradesh and gujiya in gujarat. while, it may have different names.i must have learnt this recipe from her long back. she even prepares several variations to this recipe. first variation is to add jaggery in place of sugar. in addition, she prepares another variation with just dry fruits stuffing. but i personally liked the simple powdered sugar and coconut stuffed karanji recipe. also, the best part is, it lasts easily for 5-7 days in a air tight container.

Ingredients for stuffing :-

• 25o gm khoya (mawa)

• dry fruits (almand ,cashews, pistachios)

• 1/2 cup desiccated coconut

• 1/4 cup powder sugar

• 1/2 TSP cardamom powder

• dried rose petals

Ingredients for the dough:-

• 500gm all purpose

• 125 gm ghee

• 1/2 cup water

• for frying you can use refined oil or ghee

How to make gujiya stuffing:-

• saute the khoya until fragrant for 2- 3 mins keep it aside and let it cool down.

• add 1 tablespoon ghee in a pan and  saute the dry fruits let them cool and coarsely grind them.

• in the same pan saute the desiccated coconut fragrant and brown.

• add the dry fruits sugar cardamom powder, desiccated coconut, and dried rose petals to the khoya the stuffing is ready.

How to make gujiya:-

• for the dough mix the flour and ghee properly with hands while rubbing the ghee into the flour till it gives a crumble texture.

• gradually add water and knead the dough don't add too much water knead the dough for 2-3min .

• cover the dough and let it rest for 25-30 mins.

• roll out small circles and  stuffed with Mawa filling.

• you can either use mould and manually fold it.

• deep fry till golden brown on med low heat.

• if you prefer dry  gujiya then you can eat them as it is .but if you like sugar syrup dipped gujiya then take  300 gram sugar and 250 ml water and prepare sugar syrup. as soon as the gujiya get fried,dip  them in the sugar syrup.

• Garnish the gujiya with chopped pistachios, dried rose petals and edible silver leaf.