Mawa & Dry Fruit GhughraVeg
Learn how to make delicious, crispy Mawa Gujiya at home! This traditional Indian sweet features a golden-brown pastry crust filled with a rich, aromatic mixture of mawa (khoya), crunchy dry fruits, and a hint of cardamom. Whether you choose to shape them by hand or use a mold, these deep-fried dumplings are perfect for festive celebrations like Holi. For an extra indulgent treat, soak them in a saffron-infused sugar syrup. Follow this simple recipe for a perfect festive dessert!
Ingredients
1 cup Mawa
1 cup Powdered Sugar
3 tbsp Cashew (chopped)
3 tbsp Almonds (Chopped)
Pistachios (chopped)
2 tbsp Chironji
1 tbsp Cardamom Powder
2 cups All-Purpose Flour (Maida)
12 tsp Groundnut Oil
1 cup Water
1 cup Sugar
1 cup Water
15 Saffron Strands
Instructions
1
Sauté the mawa in a pan until fragrant and soft. Let it cool, then mix in the sugar, cardamom, and all the chopped dry fruits.
2
Combine flour and oil. Gradually add water to knead a firm dough. Cover and let it rest for 20 minutes.
3
Roll the dough into small discs. Place a spoonful of stuffing in the center, moisten the edges with water, and fold into a half-moon.
4
Use a mold or pinch the edges manually to create a decorative pleated seal.
5
Deep fry in oil on low to medium heat until they achieve a beautiful golden-brown color.
6
Boil sugar, water, and saffron to make a sticky syrup. Soak the fried Ghughras in the warm syrup for 1–2 minutes, then drain and serve.
Nutrition Facts
15 servings per recipe
