Kova kajjikayalu or Mawa Gujiya with a twist | How to make Kova kajjikayalu or Mawa Gujiya with a twist

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By Swapna Sunil
Created on 10th May 2016
  • Kova kajjikayalu or Mawa Gujiya with a twist, How to make Kova kajjikayalu or Mawa Gujiya with a twist
Kova kajjikayalu or Mawa Gujiya with a twistby Swapna Sunil
  • Kova kajjikayalu or Mawa Gujiya with a twist | How to make Kova kajjikayalu or Mawa Gujiya with a twist (11 likes)

  • 0 reviews
    Rate It!
  • By Swapna Sunil
    Created on 10th May 2016

About Kova kajjikayalu or Mawa Gujiya with a twist

Kova Kajjikayalu is a traditional south indian dessert and widely sold at pure ghee sweet stores. These are similar to Mawa Gujiyas (except for the sugar syrup coating) made by the north indians. During my childhood this was one amongst our favorites.  The crispy crunchy exterior , mildly sweet stuffing n the coated sugar syrup takes it to just snother level ... No matter how many new varieties arise , the authentic ones are unbeatable for sure !!

Kova kajjikayalu or Mawa Gujiya with a twist is a delicious dish which is liked by people of all age groups. Kova kajjikayalu or Mawa Gujiya with a twist by Swapna Sunil has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Kova kajjikayalu or Mawa Gujiya with a twist at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kova kajjikayalu or Mawa Gujiya with a twist takes 40 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kova kajjikayalu or Mawa Gujiya with a twist is a good option for you. The flavour of Kova kajjikayalu or Mawa Gujiya with a twist is tempting and you will enjoy each bite of this. Try this Kova kajjikayalu or Mawa Gujiya with a twist on weekends and impress your family and friends. You can comment and rate the Kova kajjikayalu or Mawa Gujiya with a twist recipe on the page below.

  • Prep Time40mins
  • Cook Time60mins
  • Serves10People

Video for key ingredients

  • How to make Khoya

  • Homemade Short Crust Pastry

Kova kajjikayalu or Mawa Gujiya with a twist

Ingredients to make Kova kajjikayalu or Mawa Gujiya with a twist

  • For the pastry layer / the crust 1 cup All pupose flour / Maida
  • 1 tbsp Melted ghee / clarified butter
  • A pinch of salt
  • 1/2 tsp baking soda
  • Water as needed to make the dough
  • For the stuffing : 1/2 cup Unsweetend Mawa / khoya crumbled
  • 1/3 cup powdered sugar (less or more according to preference)
  • 8 cashews powdered
  • 6 almonds powdered
  • 10 pistachios powdered
  • 1/4 tsp cardamom powder
  • For sugar syrup :
  • 1 1/2 cup granulated sugar 
  • 1/2 cup water
  • 1/4 tsp cardamom powder
  • Few strands of saffron (optional)

How to make Kova kajjikayalu or Mawa Gujiya with a twist

  1. In a bowl take the all purpose flour. Add the salt and mix well. Now add the melted butter mix thoroughly until crumbs are formed. Add water little by little and knead a little stiff dough. Keep it covered with wet cloth until use.
  2. Dry roast or shallow fry the nuts until golden, cool and grind them into coarse powder. In a pan add the khoya / mawa and roast slightly without changing its color, on a low heat and cool it at room temperature until pliable.
  3. In a bowl add the roasted khoya, nuts powder, cardamom powder and powdered sugar. Mix well.
  4. Take a golf sized dough ball and roll into small discs, place 1 tsp or 2 tsp of stuffing in the centre. Fold into semi circle and seal the edges in a twisting method made traditionally or press the edges with a fork.
  5. Prepare all in the same manner until all the dough and stuffing are used and set aside.
  6. Heat oil in a pan / kadai until just hot. We don't want it to reach smoking point. Now slowly drop in 3 to 4 gujiyas / kajjikayalu at a time and fry until golden on a medium flame. Fry all the gujiyas in the same manner and set aside.
  7. Finally for the sugar syrup : Boil the water and sugar until it attains a single thread consistency. Add the saffron, cardamom powder and turn it off. Cool it a bit before adding gujiyas.
  8. Now drop in the fried gujiyas. Let them sit in the syrup for 15 minutes. Remove and garnish with chopped nuts and saffron.

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