Badam and Pista Mawa Gujiya Recipe
What Is Gujiya?
Gujiya (Gujia) is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is made from all purpose flour and it is crispy yet flaky in texture. The stuffing is made from mawa (khoya), sugar, nuts and it is very rich, sweet in taste.
Different Regional Names
Different regions of India have their own name and version of making mawa gujiya. Some have different methods/ingredients for stuffing. But the basic method, shape, size are almost the same
- Ghughra in Gujarat (stuffing made from semolina, dry coconut, nuts)
- Karanji in Maharashtra (stuffing made from coconut, milk, poppy seeds)
- Nevris in Goa (stuffing made from coconut, jaggery)
- Kajjikayalu in Andhra Pradesh (stuffing made from dry coconut, semolina)
There is another version of making gujiya from the region of Rajasthan. Once they are fried, then it is dipped into the sugar syrup and garnished with chopped nuts.
But in this Mawa Gujiya Recipe, the dough is cut out in a square shapes and filled with khoya/mawa and nuts and then baked in an oven. Result was Outstanding.
Baked Mawa Gujiya With Badam and Pista Recipe
For Dough :
- 2 Cups All Purpose Flour
- 1.5 tbsp Rawa/Sooji
- 1.5 tbsp Sugar
- 1/8 tsp Baking Soda
- 1/4 Cup Ghee
- Water for Kneading
- 250 Grams Mawa/Khoya
- 2 tbsp Powdered Coconut
- 1/2 Cup Powdered Sugar
- 2 tbsp Almonds coarsely powdered
- 2 tbsp Pistachios coarsely powdered
- 1/2 tsp Green Cardamom Powder
For Sugar Syrup:
- 1/2 Cup Sugar
- 1/2 Cup Water
- few Saffron strands
- Oil for Frying
- Pistachios for Garnishing
- Crumble or grate the khoya/mawa. In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown .
- Add desiccated coconut and roast further for 2 minutes. Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside.
- When the roasted khoya/mawa is still warm, add sugar and mix it well. Set it aside.
- Next, we will prepare the dough for Gujiya:In a bowl, mix together maida, semolina, sugar and baking soda. Add ghee and start rubbing the flour mix with the tip of your fingers.
- Add water gradually and as much as required to make medium soft dough. Knead the dough for 2 minutes until smooth.
- Set aside for half an hour covered with a moist cloth so that the dough does not dry out.
- Make two balls of the dough. Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape. Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes.
- Roll the dough in a rectangular shape. Trim the edges.
- Cut it lengthwise wide enough to to place the mawa filling. Cut these rectangular strips further to a squares of equal size.
- Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and apply little water on the borders cover with another layer of square dough cut out and press.
- Seal the sides of the mawa gujiya all around by pressing the edges with a fork.
- Repeat this process till all the gujiya dough is used and filled.
- For frying: Heat Oil / Ghee in a heavy bottom pan. Deep fry the gujiyas on medium flame till lightly browned.
- For Baking: Brush the top of the gujiya with milk and sprinkle flaked almonds or Pistachios. Preheat the oven at 180 degrees and bake in the oven for approximately 25 minutes or till it begins to just turn golden brown. Remove from the oven and let them cool over a wire rack.
- To prepare sugar syrup Take sugar in a vessel and water to it. Turn on the flame and cook till the sugar dissolves completely. Keep stirring at regular intervals.
- Once the sugar has melted completely, add the saffron let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey.
- While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it.
- Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them.
- Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada.
- The dough must be covered with moist cloth at all times. After shaping the Gujiya, keep them on a plate covered.
- 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.
- You can replace khoya with roasted suji in the filling.
Mawa Gujiya Recipe :
Cooking with lots of love and straight from the heart.
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