Mawa Gujiya

For this month’s South Vs North challenge, started by Divya, the challenge posed by the Northern team host Santosh Bangar was Mawa Gujiya. March is the month of Holi – The festival of colours and in every UP household gujiya and gajar ki knji are prepared. Santoshji chose the recipe as part of Holi celebration. I have already made mawa gujiya but the filling for this gujiya is different from the one I have prepared.

Makes 16 Large Gujiyas
Ingredients:
For The Dough:
Maida-2 cups
Ghee-1/3 cup
Oil-to deep fry

For The Filling:
Homemade Mawa-200 gm ( I made it with 1 lt of milk)
Sugar-200 gm
Grated Coconut-1/2 cup
Chironji Seeds-1/4 cup
Raisins-1/2 cup
Cardamom Powder-1/2 tsp

For The Sealing Paste:
Maida-2 tbs
Water-2 tbs
Mix both to make a paste like mixture.

Procedure:
For The Dough:
1. Mix together maida and ghee until it looks crumbly.
2. Add enough water to make a firm dough.
3. Knead well for 3 minutes.
4. Cover with a slightly wet towel and keep it aside for 1/2 hour.

For The Filling:
1. Crumble the mawa and take it in a bowl.
2. Add all the other ingredients.
3. Mix well and keep it aside.

Preparing The Gujiyas:
1. Divide the dough into 16 equal portions and roll each into a smooth ball.
2. Roll each ball into an oblong circle.
3. Place a little bit of filling on one half of the circle.
4. Apply the paste on the edge of the circle.
5. Fold it into half covering the filling and sealing the half crcle.
6. Using a fork, press along the edge to seal the gujiya completely.
7. Finish shaping all the gujiyas.
8. Heat oil in a pan.
9. Drop the prepared gujiyas in batches of two or three and deep fry them until golden brown.
10. Drain on a plate.
11. Once cool, store in airtight jar.
12. Serve and enjoy!!!

Cover and press the edges with a fork.

Who wants one?