KHOYA GUJIYA / MAWA GUJIYA / GUJIYA WITH HOMEMADE INSTANT MAWA

Gujiya is a popular north Indian sweet without which Indian festivals are not total. It's most commonly served during Holi festival but I feel sweets doesn't require any labeling they can be cherished throughout.

Sharing a no-fail recipe to get perfect flaky, bubble-free and crispy from external and soft and melt in mouth filling inside.

I have crazye mawa at domestic ( an instant one) which not only saves times but tastes too good.

INGREDIENTS
For Dough:
2 cups all-purpose flour (Maida)
1/4 cup ghee (clarwhetheried butter) or vegetable oil
1/2 cup water

For Filling:
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

METHOD
For Dough:

Take all-purpose flour and add ghee. Rub it with finger tips for at least 5 minutes till becomes smooth and combined.

Add water small by small and start combining the dough. Create certain 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, whether required keep sprinkling small water, make certain not to add much water or you will get air-bubbles. Here good kneading of about 10 minutes is required (put as much prescertain as you can while kneading, as the dough will be dwhetherficult).

Again wrap the dough with wet cloth and keep aside for 10 minutes.

For filling:
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 moodature. Add grated chocolate and mix well. Filling is alert.

For Final Preparation:

Divide dough in equal medium sized parts. Don't take too small balls or it will result in lean gujiya which will be dwhetherficult 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)

Hold 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.

Shut the mould and press it small 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 cancient. 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 cancient, whether 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 final point for best results. Flip the side when cooked from one side.

Store in air-tight jar and endelight.

Wishing all the followers of Simple Kidren Recipes a very happy Holi!

NOTES:

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 small water while kneading the dough. It will be a dwhetherficult step but very important for good result.

3. Kneading dough for good 10 minutes is again an important step. Knead the dough well.

4. Relaxing dough is important to make it smooth and easy to work at.

Pictorial:

1. Take water.

2. Mingle 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 whether 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 domesticcrazye instant mawa till combined.

10. Turn off the flame and add chopped nuts and powdered sugar.

11. Add cardamom powder.

12. Mingle everyleang 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.