Gujiya I गुजिया I Mawa Gujiya Recipe I Pankaj Bhadouria

Gujiya I गुजिया
Here is the Holi special gujiya recipe.
Crisp gujiya is filled with mawa or khoya and dry fruits. This gujiya can be stored for a long time and does not spoil for a fortnight.
Easy to make gujia recipe with very few inngredients.

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Gujiya
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes: 12-15
Ingredients:
2 Cups Flour
5 tbsp Ghee
Water
2 cups Khoya/ Mawa
1 1/2 Cups Powdered Sugar
2 tbsp Raisins
2 tbsp Chironji
Method:
Rub the ghee into the flour till it resembles bread crumbs.
Add a little water at a time and knead into a stiff yet smooth dough.
Let the dough rest for 20 minutes. Knead again for two minutes.
Break the dough into walnut sized balls and roll out into thin discs.
Keep covered under a damp cloth.
Roast the khoya over medium heat till it turns golden in colour. Keep stirring continuously to prevent the khoya from burning.
Remove from fire and cool the khoya. Add the sugar, raisins and chironji to the khoya and mix well.
Place about 1 ½ tbsp filling in each puri. Apply water on the sides and fold over the puri in encase the stuffing. Press well to seal the stuffing.
You can also use a mould or twist with your hands to seal each gujia.
Fry the gujia in moderately hot oil. The oil should not be very hot.
Fry till light golden in colour.
Remove from oil and cool down before serving.

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