Name: Mawa Gujiya/Karanji recipe by Aditi Bahl at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6
Ingredients: For the Gujiya Dough (For 6 Gujiyas):; Maida/All purpose Flour 1 cup; Clarified Butter /Desi Ghee 2 tbsp; Salt: a pinch; Sugar: 3 tbsp; Water to knead a soft dough; For the Filling (for 12 Gujiyas):; Coconut (Desiccated/ Dry grated): 1/4th cup; Khoya /Mawa: 1 cup; Sugar / Sugar free Natura :1/4th cup +3 tbsp; Milk : 2-3 tbsp ( just to bind the filling together and keep the mawa soft post roasting); Raisins : 2 tbsp; Pista/Pistachios : 2 tbsp; Cashew: 1 tbsp; Green Cardamom/ Elaichi: 6-7; Saffron Strands: 1/2 tsp; Dried Apricots: 3-4; Almonds: 2 tbsp; Ghee to roast the Mawa: 2 tbsp; Oil to fry; To seal the Gujiya: 1 tbsp maida mixed with a little water

Ingredients Serving: 6

For the Gujiya Dough (For 6 Gujiyas):
Maida/All purpose Flour 1 cup
Clarified Butter /Desi Ghee 2 tbsp
Salt: a pinch
Sugar: 3 tbsp
Water to knead a soft dough
For the Filling (for 12 Gujiyas):
Coconut (Desiccated/ Dry grated): 1/4th cup
Khoya /Mawa: 1 cup
Sugar / Sugar free Natura :1/4th cup +3 tbsp
Milk : 2-3 tbsp ( just to bind the filling together and keep the mawa soft post roasting)
Raisins : 2 tbsp
Pista/Pistachios : 2 tbsp
Cashew: 1 tbsp
Green Cardamom/ Elaichi: 6-7
Saffron Strands: 1/2 tsp
Dried Apricots: 3-4
Almonds: 2 tbsp
Ghee to roast the Mawa: 2 tbsp
Oil to fry
To seal the Gujiya: 1 tbsp maida mixed with a little water

Instructions

For the Dough: In a food processor/ a bowl take the flour, salt, sugar and ghee and mix well till it gets a crumbly texture and the ghee is mixed in the flour well.
Now add a little water at once and knead a soft dough. Keep this dough in the refrigerator for about 30 minutes. After 30 mins knead the dough again lightly with your hands before using.
Soak the saffron strands in 2 tbsp milk. We will need this when we roast the Mawa/Khoya.
For the Filling, in a pan dry roast the almonds and cashews. Roast on simmer and roast till they get a golden color. Keep aside to cool.
Now, in the pan add 2 tbsp ghee and roast the Mawa. Roast on simmer. Once the mawa gets a light golden color add the grated desiccated coconut. Roast for another 5 minutes and add the saffron milk.
Mix and let the milk be soaked and the mixture look a bit together. This may take just a few minutes. Put it off the heat and transfer this mix to another dish to cool.
In a mixer, add almonds, cashew, green cardamom, raisins, apricots, pistachio and grind on pulse .Don't make it too fine.
Add this mix to the mawa and coconut mixture and mix well. We are ready to make Gujiyas now.
Roll the Gujiya dough and make 6 equal small balls. Roll one ball at once into a circle, insert into the Gujiyas mould.
Add 1 tbsp of filling, seal the Gujiyas with Maida water paste and close the mould to fix. Make all the Gujiyas and keep covered.
Heat oil in kadai, once the oil is little warm reduce the flame and start frying Gujiyas. Remember the oil should not be very hot, otherwise the cover will remain a bit under cooked and the shell will not come out very crisp.
Enjoy your Holi with these scrumptious Gujiyas!

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