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Kesar Mawa Gujiya Recipe- Gujiya Stuffed With Saffron, Khoya & Nuts
Ingredients
- 1 cup All Purpose Flour (Maida)
- 2 tablespoons Ghee
- Water Warm (for kneading)
- 150 grams Khoya (Mawa)
- 80 grams Sugar powdered
- 1 tablespoon Sultana Raisins
- 1 tablespoon Chironji
- 1 teaspoon Cardamom Powder (Elaichi)
- Oil for deep frying
- 150 grams Sugar
- 1/2 cup Water
- Saffron strands A generous pinch
- Pistachios slivered
- Saffron strands as required
- Rose Petals Dried
Steps
- To begin making the Kesar/ Kesari Mawa Gujiya recipe, firstly add flour and melted ghee in a wide bowl. Mix them together using your finger tips.
- Next, add warm water little at a time and knead into a soft and stiff dough. Cover with wet cloth and leave it aside.
- Crumble mawa with your fingers. Heat a non-stick pan and add crumbled mawa. Keep stirring and cook mawa/khoya on low flame.
- Once mawa starts to turn smooth, add raisins, chironji nuts, cardamom powder and powdered sugar. Mix well and remove from flame and let it cool completely.
- To make sugar syrup, add sugar and water into a saucepan and bring it to a boil. Keep stirring and continue to boil it till it reaches two string consistency. Turn off the flame and add saffron strands and let it sit for some time.
- Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings.
- Divide the gujiya dough and mawa mixture into equal portions. Roll each ball into 3 or 4 inches diameter. Brush the edges with water to help seal.
- Place one portion of mawa mixture in the centre and fold into half sealing the edges. Press the edges to make sure they don’t open up while frying.
- Heat oil in a deep fry pan. Once oil turns hot, carefully add the kesar mawa gujiyas and deep fry until golden brown. Remove from oil and drain on kitchen tissue paper.
- Once the mawa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes.
- Then remove from kesar sugar syrup and serve. You can garnish with slivered pistachios, saffron strands and dried rose petals
- Serve Kesar/ Kesari Mawa Gujiya as a snack during festivals like Holi or Diwali or as a sweet during any special occasions along with a Thandai or Masala Chai