Kesar Mawa Gujiya Recipe- Gujiya Stuffed With Saffron, Khoya & Nuts
A vegetarian Indian recipe with all purpose flour (maida), tablespoons ghee, water - warm (for kneading). Ready in 50 min, serves 2.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Kesar/ Kesari Mawa Gujiya recipe, firstly add flour and melted ghee in a wide bowl
all purpose flour (maida)(1 cup)tablespoons ghee(2) - 2
Mix them together using your finger tips
- 3
Next, add warm water little at a time and knead into a soft and stiff dough
water - warm (for kneading)water(1/2 cup) - 4
Cover with wet cloth and leave it aside
- 5
Crumble mawa with your fingers
- 6
Heat a non-stick pan and add crumbled mawa
- 7
Keep stirring and cook mawa/khoya on low flame
khoya (mawa)(150 grams) - 8
Once mawa starts to turn smooth, add raisins, chironji nuts, cardamom powder and powdered sugar
sugar - powdered(80 grams)raisins(1 tablespoon)chironji(1 tablespoon)cardamom powder (elaichi)(1 teaspoon)sugar(150 grams) - 9
Mix well and remove from flame and let it cool completely
- 10
To make sugar syrup, add sugar and water into a saucepan and bring it to a boil
water - warm (for kneading)sugar - powdered(80 grams)sugar(150 grams)water(1/2 cup) - 11
Keep stirring and continue to boil it till it reaches two string consistency
- 12
Turn off the flame and add saffron strands and let it sit for some time
saffron strands - a generous pinchsaffron strands - as required - 13
Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings
sugar - powdered(80 grams)sugar(150 grams) - 14
Divide the gujiya dough and mawa mixture into equal portions
- 15
Roll each ball into 3 or 4 inches diameter
- 16
Brush the edges with water to help seal
water - warm (for kneading)water(1/2 cup) - 17
Place one portion of mawa mixture in the centre and fold into half sealing the edges
- 18
Press the edges to make sure they don’t open up while frying
sunflower oil - for deep frying - 19
Heat oil in a deep fry pan
sunflower oil - for deep frying - 20
Once oil turns hot, carefully add the kesar mawa gujiyas and deep fry until golden brown
sunflower oil - for deep frying - 21
Remove from oil and drain on kitchen tissue paper
- 22
Once the mawa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes
sugar - powdered(80 grams)sugar(150 grams) - 23
Then remove from kesar sugar syrup and serve
sugar - powdered(80 grams)sugar(150 grams) - 24
You can garnish with slivered pistachios, saffron strands and dried rose petalsServe Kesar/ Kesari Mawa Gujiya as a snack during festivals like Holi or Diwali or as a sweet during any special occasions along with a Thandai or Masala Chai
saffron strands - a generous pinchpistachios - sliveredsaffron strands - as requiredrose petals - dried
Nutrition Facts
Per serving
Rate this recipe
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Kesar Mawa Gujiya Recipe- Gujiya Stuffed With Saffron, Khoya & Nuts
A vegetarian Indian recipe with all purpose flour (maida), tablespoons ghee, water - warm (for kneading). Ready in 50 min, serves 2.
Curated byAarav Mehta🇮🇳
Directions
24 steps- 1
To begin making the Kesar/ Kesari Mawa Gujiya recipe, firstly add flour and melted ghee in a wide bowl
all purpose flour (maida)(1 cup)tablespoons ghee(2) - 2
Mix them together using your finger tips
- 3
Next, add warm water little at a time and knead into a soft and stiff dough
water - warm (for kneading)water(1/2 cup) - 4
Cover with wet cloth and leave it aside
- 5
Crumble mawa with your fingers
- 6
Heat a non-stick pan and add crumbled mawa
- 7
Keep stirring and cook mawa/khoya on low flame
khoya (mawa)(150 grams) - 8
Once mawa starts to turn smooth, add raisins, chironji nuts, cardamom powder and powdered sugar
sugar - powdered(80 grams)raisins(1 tablespoon)chironji(1 tablespoon)cardamom powder (elaichi)(1 teaspoon)sugar(150 grams) - 9
Mix well and remove from flame and let it cool completely
- 10
To make sugar syrup, add sugar and water into a saucepan and bring it to a boil
water - warm (for kneading)sugar - powdered(80 grams)sugar(150 grams)water(1/2 cup) - 11
Keep stirring and continue to boil it till it reaches two string consistency
- 12
Turn off the flame and add saffron strands and let it sit for some time
saffron strands - a generous pinchsaffron strands - as required - 13
Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings
sugar - powdered(80 grams)sugar(150 grams) - 14
Divide the gujiya dough and mawa mixture into equal portions
- 15
Roll each ball into 3 or 4 inches diameter
- 16
Brush the edges with water to help seal
water - warm (for kneading)water(1/2 cup) - 17
Place one portion of mawa mixture in the centre and fold into half sealing the edges
- 18
Press the edges to make sure they don’t open up while frying
sunflower oil - for deep frying - 19
Heat oil in a deep fry pan
sunflower oil - for deep frying - 20
Once oil turns hot, carefully add the kesar mawa gujiyas and deep fry until golden brown
sunflower oil - for deep frying - 21
Remove from oil and drain on kitchen tissue paper
- 22
Once the mawa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes
sugar - powdered(80 grams)sugar(150 grams) - 23
Then remove from kesar sugar syrup and serve
sugar - powdered(80 grams)sugar(150 grams) - 24
You can garnish with slivered pistachios, saffron strands and dried rose petalsServe Kesar/ Kesari Mawa Gujiya as a snack during festivals like Holi or Diwali or as a sweet during any special occasions along with a Thandai or Masala Chai
saffron strands - a generous pinchpistachios - sliveredsaffron strands - as requiredrose petals - dried
About this recipe
A vegetarian Indian recipe with all purpose flour (maida), tablespoons ghee, water - warm (for kneading). Ready in 50 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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