Khoya/Mawa Gujiya With Dry Fruits

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.

Measurement 1 Cup = 200 Ml Cup
Recipe For The Dough

2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

Recipe For Dough 
Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 
This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.
Chop the dry fruit finely and mix in the desiccated coconut and cardamon powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.
The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri 
then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water  
then place a heaped tablespoon of filling . 
Cover it and seal it the edges by pressing it with your thumb, then with  with a fork make a design.
Like wise make all and let them rest covered with a damp cloth for 10 minutes.
In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.
These are all fried, crispy flaky.
These are packed and ready to take for our trekker's Holi party on the hills. Enjoy
My Notes
Make sure you do not add a lot of water while kneading the dough -  the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low. 
Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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