Mawa Gujiya

Today is Holi and here I am with one of the most popular sweets which is enjoyed during Holi . I know I am late in posting as Holi is almost over but then better late than never . The day went in celebrations and making of the sweets and so have to post the entry this late.

Some of the savory items which are enjoyed during this day are kachoris, samosas and among the sweets are  puran polis in south and jalebi and gujhias in north. 

These mawa gujhiyas are relished all over North India on the day of Holi and are the must for this special occasion.  And this is the reason why we were given this lovely and apt challenge by  santosh bangar our host for  south-vs-north-challenge an event by Divya. They were simply heavenly.

Ingredients :

For the cover :

2 cups......................maida
4 tbsp ...................ghee
a pinch ..................salt
warm water


For the filling : 

200 gm .....................mawa
1 cup........................fresh grated coconut
2 tbsp.....................ghee
100 gm ....................sugar
1 /2 tsp....................saffron extract
1/2 tsp....................crushed cardamom seeds
2 tbsp....................almond slivers
2 tbsp....................raisins

Oil for deep frying .

Method :


Add ghee in maida and salt and rub with your fingers.

Add water and knead a semi soft dough.

Cover the dough with wet cloth and keep aside for 1 hour.

In a pan heat 2 tbsp ghee and add crumbled mawa into it.

Roast mawa till it becomes light golden.

Now add sugar and coconut and fry till sugar melts and mixture thickens.

Switch the gas and add saffron, almonds, raisins and cardamom powder.

Mix everything and let the mixture cool down.

Now make approximately 15 balls of the dough.

Also divide the mawa mixture into 15 equal parts.

Roll each ball into a round puri.

Keep the mawa mixture in middle of the puri and apply water on half edge of the puri .

Now fold the other half of puri on it to make a semicircle.

Press with your fingers to seal the ends or fold the edges and seal them.

Heat oil in a frying pan and deep fry 2 to 3 gujias at a time.

Fry on  a medium flame till the gujias are golden and crisp.

Remove with a slotted spoon draining out all the oil.

Serve hot or cold as you like.