Mawa Gujiya / Suji Gujiya
Ingredients
- 1 liter Full fat milk
- 1 cup Mawa
- 2 tablespoons Ghee
- 2 tablespoons Cashew
- 2 tablespoons Almond
- 1 tablespoon Pistachios
- 2 tablespoons Raisin
- 1 cup Semolina (Suji)
- 3 cups Refined flour
- 1/4 teaspoon Salt
- 7 tablespoons Ghee
- 1 cup Sugar
- 1/4 teaspoon Saffron
- 1/2 teaspoon Cardamom powder
Mawa
Gujiya Stuffing
Dough
Sugar Syrup
Instructions
- Take heavy bottomed vessel.
- Add 1 litre full fat milk.
- Boil the milk on high flame.
- Keep stirring.
- Once milk boils, reduce flame to medium.
- Scrap the sides of the vessel and keep stirring.
- After 20-30 minutes, milk will reduce to almost half in quantity and turn thicker.
- Stir continuously to prevent milk burning.
- After 1 hour, milk will turn into chunky malai with semi solid texture, keep stirring untill all moisture evaporates
- Mawa (khoya) is ready.
- Put a pan on medium flame.
- Add 1 cup Mawa.
- Saute on low flame till change colour.
- Allow it to cool down.
- Again put a pan on medium flame.
- Add 1 tbsp Ghee.
- Add the below mentioned ingredients:
- Cashew-2 tbsp
- Almond -2 tbsp
- Pistachios - 1 tbsp
- Raisin -2 tbsp
- Saute on low flame for 1-2 minutes.
- Allow it to cool down.
- Half of this will be sued for Suji Gujiya and remaining half for Mawa Gujiya.
- Now put pan on low flame.
- Add 1 tbsp Ghee and 1 Cup Suji / Rawa.
- Roast on low flame untill light brown colour.
- Allow it to cool down.
- Take a bow.
- Add 3 cup Maida.
- Now add 1/4 tsp Salt and 7 tbsp Ghee.
- Crumble and mix well.
- Mix maida for 4-5 min.
- If flour holds shape means perfect texture.
- Add only little water at a time as required.
- Knead a smooth and tight dough.
- Keep aside for 20 minutes.
- Half of dough will be used for Suji Gujiya and remaining half will be used for Mava Gujiya.
- Put a pan on gas.
- Add 1 cup Sugar and 3/4 cup water.
- Stir well and let sugar dissolve.
- Boil for 5 minute on medium flame.
- Add 1/4 tsp Saffron (optional) and 1/2 tsp Cardamom powder.
- Sugar syrup will become sticky.
- Sugar syrup is ready.
- Take a bowl.
- Add the below mentioned ingredients:
- Roasted semolina
- Powdered sugar -1/2 cup
- Roasted nuts half part
- Cardamom powder -1/2 tsp
- Mix well.
- Suji stuffing is ready.
- Take a bowl.
- Add the below mentioned ingredients:
- Roasted mawa
- Powdered sugar -2 tbsp
- Roasted remaining nuts
- Cardamom powder -1/2 tsp
- Mix well.
- Mawa stuffing is ready.
- Knead the dough slighty.
- Divide dough into two parts
- Take small ball sized dough.
- Make a small ball.
- Roll it slighty thick.
- Fill it with 2 tsp prepared mawa stuffing.
- Apply Water on sides and fold half.
- Press and seal properly.
- Make a design of gujiya by pressing the edges.
- Make small sized balls from remaining half part of dough.
- Take a small ball.
- Roll slightly thin.
- Fill it with 2 tsp prepared suji stuffing.
- Apply Water on sides and fold half.
- Press and seal properly.
- Make a design of gujiya by pressing the edges.
- Heat cooking oil or ghee on medium flame.
- Put a small ball of dough in oil. If it floats, the oil is at right temperature.
- Once oil becomes hot, put gujiyas and reduce flame on low.
- Fry suji gujiya till golden brown colour on both sides.
- It takes 15-20 minute on low flame.
- Take it out.
- Fry mawa gujiyas on low flame.
- Fry mawa gujiya till golden brown colour on both sides.
- Once properly fried, dip in luke warm sugar syrup for 3-5 minutes.
Mawa Preparation
Stuffing Preparation
Dough Preparation
Sugar Syrup Preparation
Suji Stuffing Preparation
Mawa Stuffing Preparation
Mawa Gujiya Stuffing
Suji Gujiya Stuffing
Suji Gujiya Frying
Suji Gujiya is Ready.
Mawa Gujiya Frying
Mawa Gujiya is Ready
Note
- While roasting dry fruits, dry coconut can also be added for roasting.
- Dry suji gujiya does not need sugar syrup
- Dry suji gujiya can be stored for 12-15 days on room temperature
in air-tight box.
