- 1 cup all-purpose flour
- 1 tbsp ghee
- 1 pinch salt
- 1/4 cup + 1 tbsp water
- 1/2 cup khoya
- 4 cashew nuts – chopped
- 4 almonds--chopped
- 12-15 Raisins
- 1 tbsp desiccated coconut
- 1/4 tsp green cardamom seeds – powder
- 1 pinch nutmeg – freshly grated
- 3 tbsp sugar
- Oil or ghee for frying
The mawa gujia is THE gujia. Gujias come in countless variations; after all, at their core they are simply stuffed dumplings that are sweet instead of savory. But traditional gujias are stuffed with khoa, otherwise known as mawa. Khoa is a sweet and dry dairy product made from either cow’s milk or buffalo milk. It is low in moisture which ends up giving the gujia a satisfying filling that is less creamy and more cheesy. If you’ve never had a gujia before, this is the one to start with.
Khoya is the main ingredient in most gujia so it’s worth knowing if it has any worthwhile health benefits. Khoya is a dairy product and as such, has a lot in common with milk. It is great at strengthening bones and teeth due to its rich calcium content. Khoya also has a sizeable amount of riboflavin, a good source of vitamin B which helps to keep the immune system healthy, improve energy production, and maintains skin and hair health.
How to Make Mawa Gujia
Note: Make sure that mawa is warm not hot.
Note: Work with one flatten disc at a time.
Note: Use gujiya moulds if you have them.
Note: Make sure to turn them for even browning.
Gujiyas are especially popular during the Holi festival.