Sooji Mawa Gujiya Recipe | How to make Mawa Gujiya | Gujiya Recipe

Instructions :

How to make Sooji Mawa Gujiya

 1. Take Plain flour in a mixing bowl, make a hollow pit in it, mixing ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.

For stuffing:
2.Heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. Take powder sugar in a bowl, take out semolina, pour over the sugar. 

3. Roast dry fruits, such as cashews, almonds for 1 to 2 minutes. Then take out and keep in the same bowl as boora  and semolina. Slightly roast dessicated coconut, in hot pan for half a minute. Keep in same bowl.

4. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. Add raisins to the bowl,

5. Take cardamoms coarsely grind them and add into bowl. Mix all ingredients well.

6. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.

7. Take the poori. Put stuffing in the poori, grease edges of poori with water. Close it with fork or pinch it with ur fingers, keep the gujiya in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.

Check Out The Video  Of How to make Mawa at home 

8. Heat oil to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise. 

9. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.

Important Tips: 

• To make Stuffing roast all the ingredients well.
• To make the dough crisp and flaky, always mix ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Then add water and knead into a soft dough
  
• Do not knead the dough to soft or too stiff. It should be such so that is rolled out nicely even without dry flour or ghee. Always allow the dough to rest for 30 minutes for best results.
•  Ensure the dough is covered with clean damp kitchen towel all the time to avoid drying.
• While making the filling, always add sugar once the mawa cools completely. You can also use moulds to make the gujiyas.
• While shaping the gujias, always apply water to the edges of the rolled dough using fingers. Or you can also use small brush and then press to seal. This ensures proper sealing of the edges avoiding the filling to break open while frying.
• Keep the moulded gujias covered with a clean damp cloth to avoid drying, until the batch is ready to fry.
• Always deep fry them on medium low heat. Never ever fry them on high heat as it will burn them and pastry will remain uncooked within. Frying them on low heat makes them crispier.
• Do not overload the pan while deep frying the Gujiya, do it in batches. Also, each batch will take 15-17 minutes to cook.
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This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "M" so I choose my key ingredients MAWA and make this delicious Sooji Mawa Gujiya and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 

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Happy Cooking & ENJOY!!