Name: Chocolate Mawa gujiya recipe by Swapna Sunil at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10
Ingredients: 2 cups : All purpose flour; 2 tbsp : Ghee; 1/4 tsp : salt; Water as needed; Oil for Deep frying; For the filling : 1 tsp : Ghee; 1/2 cup : Mawa; 1/2 cup : Fresh/desicated coconut; 1/4 cup : Hershey's Chocolate syrup; 3 tbsp : Powdered sugar; 2 tbsp : Chopped Almonds; 2 tbsp : chopped cashews; 2 tbsp : chopped raisins; For Sugar syrup : 2 cups : Sugar; 1.5 cups : Water

ABOUT Chocolate Mawa gujiya RECIPE

Looking for something unique this festive seaon,well ! Then this would be a perfect option for you and your family.Gujiya,the most popular North Indian sweet made during Holi and many other festives comprises of a flaky pastry stuffed with mawa,coconut,sooji and nuts.The special addition of Hershey's chocolate syrup to the filling, gives this traditional gujiya a delicious chocolaty twist.The very first bite of it would make any chocolate lover jump in joy like a little girl in a candy store.Sounds interesting right ? Then scroll down to read its full recipe without further delay.

Ingredients Serving: 10

2 cups : All purpose flour
2 tbsp : Ghee
1/4 tsp : salt
Water as needed
Oil for Deep frying
For the filling : 1 tsp : Ghee
1/2 cup : Mawa
1/2 cup : Fresh/desicated coconut
1/4 cup : Hershey's Chocolate syrup
3 tbsp : Powdered sugar
2 tbsp : Chopped Almonds
2 tbsp : chopped cashews
2 tbsp : chopped raisins
For Sugar syrup : 2 cups : Sugar
1.5 cups : Water

Instructions

To a bowl add the flour, salt and ghee.Rub the ghee into the flour until well Incorporated.Adding enough water in intervals knead it to a stiff dough.
Cover the dough with a damp cloth and set aside for 20 minutes.
Prepare the filling : To a non stick pan add a teaspoon of ghee as it melts add the mawa and roast on low heat until it turns fragrant.
Remove the roasted mawa to a bowl and cool it to room temperature. To this add the coconut, hersheys chocolate syrup, chopped nuts and powdered sugar .
Mix them well. The filling would be slightly sticky.
Prepare the sugar syrup : To a deep pan add the sugar and water. Heat on medium heat until sugar melts. Later increase the heat and boil the syrup for few minutes until sticky.
No need of a string consistency here.
Turn off the heat and keep it covered until needed.
Shaping the Gujiya : Pinch out 16 portions of the dough kneaded.
Roll out each dough portion into 0.5mm thick round , place a spoon full of filling in its center.
Brush its corner with water and fold it to a semi circle and press the corners and seal them.
By Pinching and twisting give them the traditional shape or using a mold shape them to guijyas.
Repeat the process of filling and shaping until all are done.Keep them covered with damp cloth throughout.
Heat oil in a kadai or deep pan for frying until just hot.
To check oil's temperature : when you add a pinch of dough to it ,it needs to sit and float in oil gradually.This would be perfect temperature for frying.
Now add the filled,shaped gujiyas in batches limiting to 5 or 6 and fry them on medium heat until golden.
Add the fried gujiyas to warm sugar syrup. Allow them to sit in syrup for 5 to 6 minutes.
Remove them to a serving tray sprinkle with chopped nuts or drizzle of chocolate syrup to preference and gorge.
Adding an urban twist to classic gujiya !

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