Holi Special Recipe: Mawa Gujia with Dry Fruits

No Holi is complete without color, gujia and thandai. Gujia is a popular sweet delicacy and a must-have holi ingredient specially in north India.

So, i have come up with my Gujia recipe to set you guys in holi mood that is just round the corner (8th March).

Ingredients:

For the Dough:

1. 500 gm all-purpose flour (maida)
2. 6 tablespoons of Ghee
3. Water

 For the Filling:

1. 400 gm mawa
2. 100 gm grated coconut
3. 100 gm cashew nuts, finely chopped
4. 50 gm raisins, finely chopped
5. 100 gm almonds, cut into very thin strips
6. 400 gm sugar (or according to your taste)
7. 1/2 teaspoon cardamom powder
8. A pinch of saffron, crushed
9. 2 tablespoon Ghee

Method:

Sieve maida in a big bowl. Add melted 6 tablespoon of ghee and mix well with your fingers. Add some water as required and knead into firm dough.

Cover with a damp cloth and keep aside for half an hour.

Heat 2 tablespoon of ghee in a pan. Fry the mawa (khoya) till light brown in color. Add the cashews & the almonds and fry them for a few seconds. Add coconut, sugar, cardamom powder, raisins, and saffron. Let it cool.

Filling for gujias is ready.

Now, divide the dough into equal sized portions. Make a ball with each portion with the help of your palm. Roll out each ball into a small puri.

Place one tablespoon of filling in the center of the puri and fold over to shape it as a half-moon design. Now twist the edges by pressing you fingers. You can also take the help of a gujia mould. These moulds are easily available in the market.

Repeat the process for all remaining puris.

After you finished this preparation, heat ghee in a pan and deep fry the gujias till you get a golden brown color, preferably over a low to medium heat.

Fry all the gujias like this and allow them to cool. After this, store them in an airtight container. You can store these gujias for 15-20 days and can have whenever you feel like.

Happy Holi!!!

(your comments and suggestions are welcome)