Traditional Mawa Gujiya for HoliVeg
Celebrate the festival of colors with these authentic, crispy, and khoya-stuffed sweets. This classic treat features a golden-brown, flaky outer shell filled with a rich mixture of roasted mawa, crunchy nuts, aromatic cardamom, and sweet jaggery or sugar. Perfectly suited for festive gatherings, these homemade delicacies can be deep-fried for a traditional crunch or baked for a lighter version. Enjoy the perfect balance of texture and sweetness in every bite.Traditional Mawa
Ingredients
Dough :
1 cup Refined Flour
pinch Salt
1 cup Water
4 tbsp Clarified Butter (Ghee)
Filing :
200 g Mawa
3 tsp Clarified Butter (Ghee)
2 tbsp Semolina(Rava)
3 tbsp Almonds (Chopped)
3 tbsp Pistachios (chopped)
3 tbsp Cashew (chopped)
2 tbsp Chironji
25 g Dry Shredded Coconut
60 g Powdered Sugar
1 tsp Cardamom Powder
Frying : Oli as required
Instructions
1
Mix flour, salt, and ghee. Rub well, then slowly add water to form a stiff dough. Knead for 5-6 minutes, cover with a damp cloth, and rest for up to an hour.
2
Sauté mawa in a pan until golden and dry. Remove. In the same pan, roast rava with ghee until golden. Separately, sauté the chopped nuts and chironji.
3
Mix cooled mawa, roasted rava, nuts, coconut, sugar/jaggery, and cardamom powder thoroughly.
4
Roll dough into thin circles. Place filling in the center, dampen edges with water, seal, and crimp with your fingers or a fork for a decorative edge (or use a mold).
5
Fry in moderately hot oil (140°C) until golden brown and crispy, or bake at 180°C for 20 minutes with a milk wash.
