Mawa Gujia

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.

Just make a batch and store it in your food storage containers, so you can have a snack when you feel like.

Health Benefits

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.

Ingredients

cup all-purpose flour: 1

tbsp ghee: 1

pinch salt: 1

cup + 1 tbsp water: 1/4

cup khoya: 1/2

cashew nuts – chopped: 4

almonds--chopped: 4

Raisins: 12-15

tbsp desiccated coconut: 1

tsp green cardamom seeds – powder: 1/4

pinch nutmeg – freshly grated: 1

tbsp sugar: 3

Oil or ghee for frying

How To Make Mawa Gujia

1. Heat the mawa in a pan on medium heat.
   1. Keep stirring continuously to the point it begins to melt.
   2. Cook till it turns a light brown.
   3. Turn off the stove.
   4. Remove contents to a bowlto hasten its cool down time.
2. 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.

1. Mix contents thoroughly.

3. Use your fingertip to break up all the lumps and to thoroughly mix the contents.
4. Set aside.

Dough

1. Mix all-purpose flour and salt in a bowl.
   1. Drizzle ghee and rub it into flour using your fingertips.
   2. Begin adding little water at a time.
2. Knead into stiff and smooth dough.
3. Cover the dough and let it rest for 15 minutes.

Mawa Gujia

1. Knead the dough once again.
   1. Divide it into 10 equal portions.
   2. Roll into smooth balls and flatten it between your palms.
2. Roll into a 4 in diameter circle.

Note: Work with one flatten disc at a time.

1. Put about a tablespoon stuffing in the center.
2. Apply little water around the edges using your finger or a brush.
3. Fold it into half circle.
4. Press the edges to sealthem.

Note: Use gujiya moulds if you have them.

3. Make all the gujiya and keep them covered with kitchen towel to prevent them from drying out.
4. Heat oil or ghee in pan on medium heat.
   1. Cook a few gujia at a time

Note: Make sure to turn them for even browning.

1. Remove with a slotted spoon once they are golden brown and crispy on all sides.
2. Place on paper towel lined plate and let cool completely.

5. Serve and enjoy! 

Trivia 

Gujiyas are especially popular during the Holi festival.