Dry Fruits Khoya/Mawa Gujiya Recipe

2016-03-21
  • Yield : 20 - 25 pieces
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Every year Gujiya has always been a part my holi celebration but the only thing that has always bugged me is the pastry dough I mean it is only the Haldiram’s and the Bikaner’s the one to get it right well I guess because the perfect dough takes a lot of efforts So here is me presenting a perfect recipe for gujiya which has a nice flaky pastry (‘’,)

I hope you like the recipe…

Recipe For Dough :

 

All Purpose Flour – 2 Cups / 300 Gms

Desi Ghee – ¼ Cup / 75 gms

Salt – 1 tsp

Water (Normal Temperature) – ½ Cup +1/16th Cup / 115 – 120 Gms

 

Recipe For Stuffing :

 

Mawa/ Khoya – 100 Gms (1/2 Cup)

Semolina/ Suji – 25 Gms

Desi Ghee/Clarified Butter – 2 Tbsp

Powdered Sugar – 120 Gms

Green Cardamom / Elachi Powder 2 – 3

Cashew – 40 Gms

Desiccated Coconut – 100 Gms

Raisins – 15 Gms

Pistachio / Pista – 15 gms (Optional)

INSTRUCTION TO MAKE THE VIDEO :

 

IMPORTANT POINTS:

  • Make sure you do not add a lot of water keep the dough hard
  • Cook the khoya properly until it releases fat and become bit brown
  • If you feel that the stuffing is dry the add few teaspoons of milk
  • Rest the dough properly and it will become easy to use
  • You don’t need to apply any dry flour to roll the dough
  • Do not fry the gujiya on a high flame the flame should always be low

Recipe Comments

Comments (2)

  1. posted by Smriti on March 22, 2016

    I am a big fan of ur recipes. Carry on… Doing great job

      Reply

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