Mawa Gujiya

For this month's South Vs North challenge, started by Divya, the challenge posed by the Northern team host Santosh Bangar was Mawa Gujiya. March is the month of Holi - The festival of colours and in every UP household gujiya and gajar ki knji are prepared. Santoshji chose the recipe as part of Holi celebration. I have already made mawa gujiya but the filling for this gujiya is different from the one I have prepared.

Gujiya is so much similar to the samosas we make here in Tamil Nadu. Only thing is that the filling is different. It has coconut, sesame seeds and sugar. Even there are so many different varieties of gujiya depending on the filling used. I even saw a savoury version while googling. You can either shape them just by using a fork or you can use a mould to make the crimps. I purchased a samosa maker some time before but never had a chance to try it out. So I tried to make the gujiyas with that but I was not very much impressed with the result. No I am not blaming the mould but I didn't know exactly how to use it. So I just used a fork to do the work and everything turned out good. Hubby dear liked it so much. Nowadays, I am rarely doing any Indian sweets as I am totally engrossed in baking. This was a great change for hubby and he is enjoying it...

Recipe Source: Santosh Bangar

Makes 16 Large Gujiyas
Ingredients:
For The Dough:
Maida-2 cups
Ghee-1/3 cup
Oil-to deep fry

For The Filling:
Homemade Mawa-200 gm ( I made it with 1 lt of milk)
Sugar-200 gm
Grated Coconut-1/2 cup
Chironji Seeds-1/4 cup
Raisins-1/2 cup
Cardamom Powder-1/2 tsp

For The Sealing Paste:
Maida-2 tbs
Water-2 tbs
Mix both to make a paste like mixture.

Procedure:
For The Dough:
1. Mix together maida and ghee until it looks crumbly.
2. Add enough water to make a firm dough.
3. Knead well for 3 minutes.
4. Cover with a slightly wet towel and keep it aside for 1/2 hour.

For The Filling:
1. Crumble the mawa and take it in a bowl.
2. Add all the other ingredients.
3. Mix well and keep it aside.

Preparing The Gujiyas:
1. Divide the dough into 16 equal portions and roll each into a smooth ball.
2. Roll each ball into an oblong circle.
3. Place a little bit of filling on one half of the circle.
4. Apply the paste on the edge of the circle.
5. Fold it into half covering the filling and sealing the half crcle.
6. Using a fork, press along the edge to seal the gujiya completely.
7. Finish shaping all the gujiyas.
8. Heat oil in a pan.
9. Drop the prepared gujiyas in batches of two or three and deep fry them until golden brown.
10. Drain on a plate.
11. Once cool, store in airtight jar.
12. Serve and enjoy!!!

Mix all the ingredients for the filling and keep aside.

Add ghee to maida

Mix until it looks crumbly.

Add enough water to make a firm dough. Knead for a few minutes, cover and set it aside for 1/2 hour.

Divide into 16 equal portions.

Mix maida and water to make a paste.

Roll a ball into a circle.

Place it inside the samosa mould.

Apply the paste on the edges. And place some filling inside.

Close and press the mould tightly.

Now remove the mould.

Can you see a fold at the centre. That is why I didn't make the other gujiyas this way. If there is any tip to avoid that fold, please share it with me.