Sharing a no-fail recipe to get perfect flaky, bubble-free and crispy from outside and soft and melt in mouth filling inside.
I have made mawa at home ( an instant one) which not only saves times but tastes too good.
2 cups all-purpose flour (Maida)
1/4 cup ghee (clarified butter) or vegetable oil
1/2 cup water
1 cup khoya/mawa
1/2 cup mix dry fruit (I used almonds,cashews,raisins and pistachio)
1/2 cup powdered sugar
1 tsp cardamom powder (elachi powder)
Serves: 8-9 gujiyas
Take all-purpose flour and add ghee. Rub it with finger tips for at least 5 minutes till becomes smooth and combined.
Add water little by little and start combining the dough. Make sure to add as less water as possible. At this stage just combine the dough. Once dough is combined wrap it with wet cloth and keep aside (not in fridge) for at least 25-30 minutes.
By that time prepare the filling.
After 30 minutes unwrap the dough the start kneading, if required keep sprinkling little water, make sure not to add much water or you will get air-bubbles. Here good kneading of about 10 minutes is required (put as much pressure as you can while kneading, as the dough will be hard).
Again wrap the dough with wet cloth and keep aside for 10 minutes.
Take mawa and roast with 1 tsp ghee till combined. Turn off the flame and add roughly chopped nuts and powdered sugar.
Let this mixture come down to room temperature. Add grated chocolate and mix well. Filling is ready.
For Final Preparation:
Divide dough in equal medium sized parts. Don’t take too small balls or it will result in thin gujiya which will be difficult to handle while frying. Cover it with wet cloth to avoid drying.
Roll the ball with the help of rolling pin wider than your gujiya mould (check before you add filling)
Keep it on gujiya mould, grease the edges with water all around well. Add filling, don’t add too much of filling or it will come while frying.
Close the mould and press it little for better sealing. Open the mould smoothly and take it out with light hands.
If you want to fry all the gujiyas at one go, cover it with wet cloth to avoid drying.
Heat oil, it should not be too hot or too cold. Check by dropping a small ball of dough, it should sink initially and then come up slowly.
If it takes long time to come up it means oil is cold, if it comes up too fast it means oil is very hot.
Fry it on low flame ONLY. This will take time but be patient at this last point for best results. Flip the side when cooked from one side.
Store in air-tight jar and enjoy.
Wishing all the followers of Easy Children Recipes a very happy Holi!
THE MOST IMPORTANT THING WHILE MAKING GUJIYA IS KNEADING A PERFECT DOUGH WHICH IS CRISPY (NOT HARD), FLAKY AND AIR-BUBBLE FREE. FOR WHICH FOLLOWING 3 STEPS ARE VERY IMPORTANT.
1. Rubbing ghee with flour is an important step. Rub it for good 3-4 minutes.
2. To get air-bubble free gujiya its very very important to add as less water as possible. More water content means air-bubbles while frying. I used only 1/4 cup water and sprinkled little water while kneading the dough. It will be a hard step but very important for good result.
3. Kneading dough for good 10 minutes is again an important step. Knead the dough well.
4. Resting dough is important to make it smooth and easy to work at.
1. Take water.
2. Mix ghee in all-purpose flour.
3. Rub it well for about 5 minutes till combined well.
4. Add as less water as possible and combine the dough.
5. Cover with wet cloth and keep aside for 30 minutes. Don’t refrigerate it.
6. After 30 minutes give a good knead, sprinkle some water if required, don’t add much water or it will result in air-bubbles.
7. Again cover with wet cloth for 10 minutes.
8. Uncover and knead again for 5 minutes to get the smooth dough like this.
9. Cover with wet muslin cloth and keep aside.
9. By the time dough is resting for 30 minutes, prepare the filling. In one teaspoon ghee, roast homemade instant mawa till combined.
10. Turn off the flame and add chopped nuts and powdered sugar.
11. Add cardamom powder.
12. Mix everything well.
13. Roll lemon sized dough, keep in the gujiya mould, add around a teaspoon of filling. Don’t over add or filling will come out while deep frying. Apply water all over the edges.
14. Close and press the mould.
15. Cut the excess part with the help of knife.
16. Open and slowly take out the dough
17. Keep it aside and don’t forget to cover it with wet muslin cloth.
20. Deep fry on low flame.