Dry Fruits Khoya/Mawa Gujiya Recipe
2016-03-21- Skill Level: Easy
- 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
posted by Smriti on March 22, 2016
I am a big fan of ur recipes. Carry on… Doing great job
posted by Bharat Wadhwa on March 22, 2016
thank you so much