- Heat the mawa in a pan on medium heat.
- Keep stirring continuously to the point it begins to melt.
- Cook till it turns a light brown.
- Turn off the stove.
- Remove contents to a bowlto hasten its cool down time.
- Add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins once mawa is cool to the touch.
Note: Make sure that mawa is warm not hot.
- Mix contents thoroughly.
- Use your fingertip to break up all the lumps and to thoroughly mix the contents.
- Set aside.
- Mix all-purpose flour and salt in a bowl.
- Drizzle ghee and rub it into flour using your fingertips.
- Begin adding little water at a time.
- Knead into stiff and smooth dough.
- Cover the dough and let it rest for 15 minutes.
- Knead the dough once again.
- Divide it into 10 equal portions.
- Roll into smooth balls and flatten it between your palms.
- Roll into a 4 in diameter circle.
Note: Work with one flatten disc at a time.
- Put about a tablespoon stuffing in the center.
- Apply little water around the edges using your finger or a brush.
- Fold it into half circle.
- Press the edges to sealthem.
Note: Use gujiya moulds if you have them.
- Make all the gujiya and keep them covered with kitchen towel to prevent them from drying out.
- Heat oil or ghee in pan on medium heat.
- Cook a few gujia at a time
Note: Make sure to turn them for even browning.
- Remove with a slotted spoon once they are golden brown and crispy on all sides.
- Place on paper towel lined plate and let cool completely.
- Serve and enjoy!
Gujiyas are especially popular during the Holi festival.