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Thandai Mawa Gujiya Recipe

Gujiya is a traditional sweet, deep fried, half moon shaped dumpling, the outer layer is made from all purpose flour and it is crispy yet flaky in texture, the stuffing is made from Mawa,sugar, nuts, and it is very rich, sweet in taste.

  • Prep time:
  • 20mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Vegetarian

Level : Easy

Cuisine : Indian

Course : NA

Allergy Information

  • - #HoliRecipe #Contest164
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Recipe Notes

fry them on high heat as it will burn them and pastry will remain,uncooked within, frying them on low heat makes them crisper

Tags

  • Egg Less
  • Veg
Ingredients

Ingredients For Thandai Mawa Gujiya Recipe

Methods
  • 1. Sift all purpose flour & salt in a mixing bowl, Add roasted semolina/rava/sooji. Add molten ghee and make a crumbly dough.
  • 2. Make a well in the center of the dough, add cold water as required and make a soft dough.
  • 3. Once it's done, wrap in damp cloth and set aside.
  • 4. To make Gujiya filling.
  • 5. Start with dry roasting the dry fruits, Take out and keep aside, pulse it for few seconds to get the coarse powder of the nuts.
  • 6. Next dry roast desiccated coconut and remove in a bowl, keep aside to cool.
  • 7. Now add khoya in a pan, cook it on medium flame for 7 minutes, till the water content evaporates.
  • 8. Once Mawa comes to room temperature add powder of nuts, sugar, Next add thandai powder, Mix well.
  • 9. Mawa filling is ready to stuff.
  • 10. To make Gujiya.
  • 11. Divide the Dough into equal lemon size portions, Take one portion and roll it up to 4-5 circle, like small chapati.
  • 12. Lay the piece of dough over Gujiya mold, fill 2-3 tsp Gujiya stuffing on one side of the mold, close the lid of mold and apply some pressure and remove excess dough hanging from side.
  • 13. Mix the excess part of dough with the rest of the dough to make more Gujiya out of it.
  • 14. Repeat the same procedure to make more number of Gujiya, keep ready Gujiyas under the damp cloth.
  • 15. Do not overfill it with stuffing or it will open up while frying.
  • 16. keep the Dough under a wet cloth that you are not working with.
  • 17. Deep fry on medium to low flame until the top of Gujiya becomes light golden brown in color, transfer them on tissue paper to drain excess oil.
  • 18. Remove, cool and set aside.
  • 19. Store the Gujiya in an airtight container.
  • 20. They the fresh for a week when refrigerated, Mawa Gujiyas are ready to Serve on festival's like Holi and Diwali.
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