Name: Mawa Gujiya recipe by Hem Lata Srivastava at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: Refined flour - 1 kg; Mawa/Khoya - 1/2 kg; Melon seeds - 2 tbsp; Grated coconut or desicated coconut - 2 tbsp; Cardamom powder - 1 tsp; Powdered sugar - 1 1/2 cup; Finely sliced almond - 2 tbsp; Chironji - 2 tbsp; Ghee /clarified butter - 1 1/2 cup; Vegetable oil for deep frying; 1 tbsp refined Flour; 2 tbsp Water for sealing

Ingredients Serving: 10

Refined flour - 1 kg
Mawa/Khoya - 1/2 kg
Melon seeds - 2 tbsp
Grated coconut or desicated coconut - 2 tbsp
Cardamom powder - 1 tsp
Powdered sugar - 1 1/2 cup
Finely sliced almond - 2 tbsp
Chironji - 2 tbsp
Ghee /clarified butter - 1 1/2 cup
Vegetable oil for deep frying
1 tbsp refined Flour
2 tbsp Water for sealing

Instructions

Take a pan and dry roast mawa until golden. In another pan dry roast melon seeds.
Make a mixture by adding all the ingredients except flour and ghee. Combine flour and ghee separately. Knead a soft dough by adding cold water. Cover with a muslin cloth and set aside for ½ hour.
Divide into equal sized small balls and shape into small poori’s.
Take a poori and place a tsp of the prepared mixture on it. Bring the borders together and seal with your hands. (You can use some little water here)
Heat oil for deep frying and fry on low heat until nicely golden in colour.

Similar Recipes