These best mawa Gujiya are a traditional Indian fried pastry stuffed with coconut and Khoya filling. It is a must make recipe for Holi.
Mix melted ghee with all purpose flour and rub with your palms.
Knead a soft dough using water.
Cover and keep aside.
Break the khoya into small pieces and fry till pinkish in color.
Let it cool and then add grated coconut, chironji, raisins, caster sugar and cardamom powder.
Mix maida and water in a bowl.
Knead the dough for a minute.
Divide it into 40 pieces.
Roll each piece into a 4 inch disc.
Keep the rolled discs in a plate covered with damp cloth.
While rolling the dough, keep the remaining dough covered.
Keep the rolled disc in the gujiya mould and fill it with 1 and ½ tsp of filling.
Apply the sealant on the borders and press the mould.
Remove the extra dough from around.
Remove the gujiya from the mould and store in a plate covered with damp cloth.
Make all the gujiyas in the same way.
Heat ghee in a heavy bottom pan.
Deep fry the gujiyas on medium low flame till lightly browned.
Let the gujiyas cool before storing them in a airtight container.
You will need a mould to shape the Gujiya unless you are adept with sealing the edges using your fingers. So make sure to buy one before hand or order it online.
For the filling, you can use other dry fruits like almonds, cashew nuts, pistachios etc. I only use chironji and raisins like my mom do. Poppy seeds are also a great addition to the filling.
Frying these is a time taking process. Be mentally prepared that this particular process will take time. Rest everything is a breeze. You can make these in small batches that you can easily do. Each batch will take 15-20 minutes of frying.
You don't want to fry the Gujiya on high heat. They will be browned from outside but will be raw from inside and that's not cool.
Sometimes one of the Gujiya breaks while frying and the filling starts to stick on others. There is no rescue for that batch but for the next one, strain the ghee using a metal strainer and then use it for frying.
The dough must be covered with a moist cloth at all time. After shaping the Gujiya, keep them on a plate covered.
You can easily half or double this recipe.
Make sure to seal the gujiya very well after stuffing. If they open while frying, their filling will come out and spoil the entire batch.