Rakhi Special Mawa Gujiya: The sweetness of Rakshabandhan is not limited to just the sweets of the market. This time, to sweeten your brother’s mouth, prepare such crispy Mawa Gujiya at home, in which the taste of festival can be felt in every bite. Crunchy on the outside and sweet on the inside with mawa, sugar and dry fruits, this Gujiya is especially perfect for the occasion of Rakhi. Learn the easy recipe of making Mawa Gujiya.
Ingredients to make Mawa Gujiya
to prepare the dough
- Flour – 2 cups
- Ghee – 2 tbsp
- Water – as per need
for filling
- Mawa – 1 cup
- Powdered sugar – half cup
- Cashews – finely chopped
- Almonds – finely chopped
- Raisins – as per requirement
- Cardamom powder – half to 1 tsp
- Oil or ghee (for frying)
How to make Mawa Gujiya
1: First prepare Gujiya flour
Take flour in a big vessel and add ghee to it and mix well. If the flour starts binding easily when pressed between the palms, then understand that the dough is fine. Now add water little by little and knead a stiff dough. Cover the dough and keep it aside for about 15 to 20 minutes. The dough for Gujiya should not be very soft.
2: Prepare the mawa filling
Heat a pan on low flame and add mawa in it. Fry the mawa lightly while stirring continuously, so that its moisture reduces and aroma starts coming out. After this, turn off the gas and let the mawa cool completely.
After the mawa cools down, add powdered sugar, chopped cashew-almonds, raisins and cardamom powder and mix well. Adding sugar while the mawa is hot can make the mixture too wet, so it is important to cool it.
3: Roll small puris of Gujiya
Now divide the prepared dough into equal parts and make small balls of each part. Roll them out and shape them into small puris. Do not roll the puri too thinly, otherwise there will be a fear of it bursting while adding the filling.
4: Add filling and close the Gujiya.
Now place the mawa filling in one part of the rolled out puri. Apply light water on the edge and fold the puri into a crescent shape. Close the edges by pressing them well with your fingers.
5: Fry the Gujiyas until golden
Heat oil or ghee in a pan. Fry the Gujiya slowly on medium to low flame. When its color becomes light golden and the outer layer becomes crisp, take it out and keep it on tissue paper.
6: Serve after it cools down.
Let the Gujiya cool for some time. After this, serve it with brothers, sisters and family as sweetness of Rakshabandhan. If you want, you can make it more beautiful by adding finely chopped pistachios or almonds on top.
Keep these things in mind to make Gujiya crispy
- Keeping the Gujiya dough too soft prevents its outer layer from becoming properly crispy. It is also important to cool the mawa before mixing it in the filling.
- Instead of frying Gujiya on high flame, it is better to fry it on medium-low flame. Due to this, the outer layer gets roasted slowly and the color of Gujiya also becomes uniform.