Name: Baked Mawa Gujiyas recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For Outer Layer:; 2 Cups All Purpose Flour; 4 tbsp Ghee or Oil; 1 tsp salt water for kneading; For Filling:; 1 Cup Mawa/Khoya; 1 Cup jaggery; 1/2 tsp Cardamom Powder; 1/4 Cup Grated Coconut; 2 tbsp Raisins; 1/4 cup powdered Cashewnuts; 1/4 cup powdered almonds; 1/4 tsp freshly grated nutmeg

ABOUT Baked Mawa Gujiyas RECIPE

Any festival in India is incomplete without dessert. Holi is one such festival which is about a riot of colors and can hardly be complete without a hearty dose of mawa gujiyas – a recipe made with dough stuffed with a sweet filling mawa and deep-fried. Gujiya which is a fried crispy flaky pastry stuffed with sweet mawa filling is one of the staple dessert prepared especially on Holi festival. On this Holi, let us learn how to make gujiyas/mawa gujiyas at our home and serve it with thandai, which is a delicious beverage.

Ingredients Serving: 4

For Outer Layer:
2 Cups All Purpose Flour
4 tbsp Ghee or Oil
1 tsp salt water for kneading
For Filling:
1 Cup Mawa/Khoya
1 Cup jaggery
1/2 tsp Cardamom Powder
1/4 Cup Grated Coconut
2 tbsp Raisins
1/4 cup powdered Cashewnuts
1/4 cup powdered almonds
1/4 tsp freshly grated nutmeg

Instructions

For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add 1/4 cup and 1 tablespoon of cold water and knead into a stiff dough.
Cover with piece of damp muslin and set aside for 15 minutes.
If using frozen mawa, microwave for 20-30 seconds or let it sit on the counter for 20-30 minutes to thaw. Once thawed, gently crush with your fingers making sure to break all the lumps for a crumbled mawa.
If using freshly home made mawa, make sure it is crumbly before use.
For the filling, heat a non-stick pan; add the khoya and saute for 3 minutes or till the fat separates. Set aside to cool. Add the cashew nuts, almonds and raisins, grated coconut, jaggery and mix well.
Divide the dough into equal portions and shape into balls. Roll out each ball into a puri.
Place one portion of the stuffing in the middle, lightly moisten the edges and bring all sides together to make a potli like design as shown in the picture above.
This is not tough at all. Here you have to pinch it upwards and bundle them.It does not have to be perfect, just make sure it sticks well so that it does not open up during the baking process.
Preheat oven to 180 degree centigrade. Grease the baking tray or line a butter paper in a baking tray. Line the gujiyas in baking tray. Coat the gujia with ghee (clarified butter) and honey.
Bake for 18-20 minutes. After 10 minutes, turn the sides and brush with ghee and bake till they are golden.

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