Mawa Gujiya With Badam and Pista Recipe
A vegetarian North Indian Recipes recipe with all purpose flour (maida), -/2 tablespoons sooji (semolina/ rava), -/2 tablespoons sugar. Ready in 1h, serves 20.
Curated byKavya Sharma🇮🇳
Instructions
42 steps- 1
To begin making Mawa Gujiya Recipe, add saffron to warm milk in a bowl
saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup)saffron strands - a pinch - 2
Set it aside for 15 minutes
- 3
The next step is to make the filling for Gujiya
- 4
Crumble or grate the khoya/mawa
khoya (mawa)(300 grams) - 5
In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so)
khoya (mawa)(300 grams) - 6
Next, add desiccated coconut and roast further for 2 minutes
tablespoons dessicated coconut(3) - 7
Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside
khoya (mawa)(300 grams)tablespoons pistachios - coarsely powdered(2) - 8
When the roasted khoya/mawa is still warm, add sugar and mix it well
-/2 tablespoons sugar(1)khoya (mawa)(300 grams)sugar(1/3 cups)sugar(1/4 cup) - 9
Set it aside
- 10
Be careful towards the end of the roasting process so that the khoya/mawa does not turn too dry
khoya (mawa)(300 grams) - 11
It should be moist yet a little brownish in colour)Next, we will prepare the dough for Gujiya
- 12
While you wait for the khoya/mawa to cool, make the dough
khoya (mawa)(300 grams) - 13
In a bowl, mix together maida, semolina, sugar and baking soda
-/2 tablespoons sugar(1)baking soda(0.1 teaspoon)sugar(1/3 cups)sugar(1/4 cup) - 14
Add ghee and start rubbing the flour mix with the tip of your fingers
all purpose flour (maida)(2 cups)ghee(1/4 cup) - 15
Add water gradually and as much as required to make medium soft dough
water - as neededwater(1/4 cup) - 16
Knead the dough for 2 minutes until smooth
- 17
Divide the mawa gujiya dough in two parts and make two neat balls
- 18
Set aside for half an hour covered with a moist cloth so that the dough does not dry out
- 19
Finally, we will stuff the Mawa in Gujiya
- 20
Preheat the oven at 180 degrees C
- 21
Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape
- 22
Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes
- 23
Roll the dough in a rectangular shape
- 24
Trim the edges
- 25
Cut it lengthwise wide enough to to place the mawa filling
- 26
Cut these rectangular strips further to a squares of equal size
- 27
Line two baking trays with parchment paper
baking soda(0.1 teaspoon) - 28
Place each cut out square dough on the baking tray at an inch distance
baking soda(0.1 teaspoon) - 29
Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and cover with another layer of square dough cut out
- 30
Seal the sides of the mawa gujiya all around by pressing the edges with a fork
- 31
Repeat this process till all the gujiya dough is used and filled
- 32
Brush the top of the gujiya with milk or beaten egg and sprinkle flaked almonds
milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup) - 33
Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown
- 34
Remove from the oven and let them cool over a wire rack
- 35
Alternatively, you can also prepare the square gujiyas with the filling and deep fry the gujiyas in oil
- 36
Once the mawa gujiya is baked or fried, keep them aside
- 37
To make the sugar syrup, add water to a saucepan and bring it to a boil
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 38
Once the water has boiled, lower the heat, add the sugar and stir continuously
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 39
Once the sugar has melted completely, add the saffron mixture, give it a good stir for a minute and turn off the heat
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 40
While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 41
Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them
- 42
Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mawa Gujiya With Badam and Pista Recipe
A vegetarian North Indian Recipes recipe with all purpose flour (maida), -/2 tablespoons sooji (semolina/ rava), -/2 tablespoons sugar. Ready in 1h, serves 20.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
42 steps- 1
To begin making Mawa Gujiya Recipe, add saffron to warm milk in a bowl
saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup)saffron strands - a pinch - 2
Set it aside for 15 minutes
- 3
The next step is to make the filling for Gujiya
- 4
Crumble or grate the khoya/mawa
khoya (mawa)(300 grams) - 5
In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so)
khoya (mawa)(300 grams) - 6
Next, add desiccated coconut and roast further for 2 minutes
tablespoons dessicated coconut(3) - 7
Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside
khoya (mawa)(300 grams)tablespoons pistachios - coarsely powdered(2) - 8
When the roasted khoya/mawa is still warm, add sugar and mix it well
-/2 tablespoons sugar(1)khoya (mawa)(300 grams)sugar(1/3 cups)sugar(1/4 cup) - 9
Set it aside
- 10
Be careful towards the end of the roasting process so that the khoya/mawa does not turn too dry
khoya (mawa)(300 grams) - 11
It should be moist yet a little brownish in colour)Next, we will prepare the dough for Gujiya
- 12
While you wait for the khoya/mawa to cool, make the dough
khoya (mawa)(300 grams) - 13
In a bowl, mix together maida, semolina, sugar and baking soda
-/2 tablespoons sugar(1)baking soda(0.1 teaspoon)sugar(1/3 cups)sugar(1/4 cup) - 14
Add ghee and start rubbing the flour mix with the tip of your fingers
all purpose flour (maida)(2 cups)ghee(1/4 cup) - 15
Add water gradually and as much as required to make medium soft dough
water - as neededwater(1/4 cup) - 16
Knead the dough for 2 minutes until smooth
- 17
Divide the mawa gujiya dough in two parts and make two neat balls
- 18
Set aside for half an hour covered with a moist cloth so that the dough does not dry out
- 19
Finally, we will stuff the Mawa in Gujiya
- 20
Preheat the oven at 180 degrees C
- 21
Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape
- 22
Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes
- 23
Roll the dough in a rectangular shape
- 24
Trim the edges
- 25
Cut it lengthwise wide enough to to place the mawa filling
- 26
Cut these rectangular strips further to a squares of equal size
- 27
Line two baking trays with parchment paper
baking soda(0.1 teaspoon) - 28
Place each cut out square dough on the baking tray at an inch distance
baking soda(0.1 teaspoon) - 29
Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and cover with another layer of square dough cut out
- 30
Seal the sides of the mawa gujiya all around by pressing the edges with a fork
- 31
Repeat this process till all the gujiya dough is used and filled
- 32
Brush the top of the gujiya with milk or beaten egg and sprinkle flaked almonds
milk - to soak saffron (warm milk)(1 tablespoon)milk - or egg as a wash for the pastry(1/4 cup) - 33
Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown
- 34
Remove from the oven and let them cool over a wire rack
- 35
Alternatively, you can also prepare the square gujiyas with the filling and deep fry the gujiyas in oil
- 36
Once the mawa gujiya is baked or fried, keep them aside
- 37
To make the sugar syrup, add water to a saucepan and bring it to a boil
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 38
Once the water has boiled, lower the heat, add the sugar and stir continuously
-/2 tablespoons sugar(1)water - as neededsugar(1/3 cups)sugar(1/4 cup)water(1/4 cup) - 39
Once the sugar has melted completely, add the saffron mixture, give it a good stir for a minute and turn off the heat
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 40
While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it
-/2 tablespoons sugar(1)saffron strands(1/4 teaspoon)milk - to soak saffron (warm milk)(1 tablespoon)sugar(1/3 cups)sugar(1/4 cup)saffron strands - a pinch - 41
Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them
- 42
Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada
Rate this recipe
