mava gujiya

Jul 13, 2021
By Mary Anthony
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MAVA GUJIYA

BY DISHA LAHORI

Gujiyas are popular homemade sweets in Bihar, UP, Uttarakhand, Gujarat and Rajasthan.
It is a crescent-shaped Indian style deep-fried pastry stuffed with Indian milk solids, coconut and dry fruits .

Sooji Gujiya is known as Rava Na Ghughra in Gujarati, it’s stuffing made without milk solids, instead used semolina, coconut and nuts, these stay fresh for a longer period.

In traditional method, it is deep-fried in desi ghee, however, it can be baked or air fried too.

Ghughra, Gujjiya, Gujja, karanji, Puli Pitha, karjikai or Karida Kadubu are all same words for Indian style stuffed sweet empanadas

INGREDIENTS

Maida – 2 cup
Ghee – 4 tbsp for moyan
Khoya / mava – ¾ cup
Dessicated coconut – ¼ cup
Fine sooji – ¼ cup
Finely chopped cashew + raisins + pista + badam – ¼ cup
Sugar powder – ¾ or 1 cup or as per taste
Cardamom pwdr – 1 tsp
Oil for deep fry

METHOD FOR MAKING THE STUFFING

Heat a pan and dry roast the coconut for 1 min .remove and keep aside .

Same pan heat 1 tsp , add sooji and roast on low flame till aromatic and colour changes to pink .Remove and keep aside .

Same pan take mawa and roast with 1 tsp ghee till combined. Turn off the flame and add roughly chopped nuts + powdered sugar + roasted sooji + ccoconut.
Let this mixture come down to room temperature. Filling is ready.

METHOD FOR DOUGH

Take all-purpose flour and add ghee. Rub it with finger tips for at least 5 minutes till becomes smooth and combined.
Add water little by little and start combining the dough. Make sure to add as less water as possible. At this stage just combine the dough. Once dough is combined wrap it with wet cloth and keep aside for at least 25-30 minutes.

After 30 minutes unwrap the dough the start kneading, if required keep sprinkling little water, make sure not to add much water or you will get air-bubbles. Knead for about 7 – 8 mins putting as much pressure as you can .

Again wrap the dough with wet cloth and keep aside for 10 minutes.

MAKING THE GUJIYAS

Divide dough in equal medium sized parts. Don’t take too small balls or it will result in thin gujiya which will be difficult to handle while frying. Cover it with wet cloth to avoid drying.

Roll each portion into ball and roll out to a 6-7 cm circle.

Now with your one finger apply very little glue paste the edge of a circle.

Place about 2 tbsp, filling on the rolled circle ( make sure don’t overfill ) and fold over the other half to make a crescent shape.

Crimp the edges, twisting them slightly as you go.

Make sure Ghughra are sealed properly and completely so that no filling ooze out while frying.

Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.

NOTE – we can use gujiya mould also .

FRYING THE GUJIYAS

Heat oil I a deep pan .

Oil should be too hot or too cold

Check by dropping a small ball of dough, it should sink initially and then come up slowly .

Note – If it takes long time to come up it means oil is cold, if it comes up too fast it means oil is very hot.
Fry it on low flame . Flip the side when cooked from one side. [ 6 TO 7 mins ]

Cook till golden and crisp . Remove and allow to cool.
Store in air-tight jar and enjoy.