Kesar Mawa Gujiya Recipe – Gujiya Stuffed with Saffron, Khoya & Nuts
Description:
Kesar Mawa Gujiya, also known as Kesari Gujiya, is a traditional Indian sweet, often enjoyed during festivals like Holi and Diwali. This indulgent dessert features a crisp pastry crust filled with a rich mixture of Khoya (Mawa), saffron, chironji nuts, raisins, and cardamom. After being deep-fried to a golden perfection, it is soaked in a luscious sugar syrup and garnished with slivered pistachios and dried rose petals, offering a delightful burst of flavors.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
- 1 cup All Purpose Flour (Maida)
- 2 tablespoons Ghee
- Warm Water (for kneading)
For Gujiya Stuffing:
- 150 grams Khoya (Mawa)
- 80 grams Powdered Sugar
- 1 tablespoon Sultana Raisins
- 1 tablespoon Chironji
- 1 teaspoon Cardamom Powder (Elaichi)
For Deep Frying:
- Oil (for deep frying)
For Sugar Syrup:
- 150 grams Sugar
- 1/2 cup Water
- A generous pinch of Saffron strands
For Garnish:
- Slivered Pistachios
- Saffron strands (as required)
- Dried Rose Petals
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Instructions:
-
Prepare the Dough:
In a wide bowl, combine all-purpose flour and melted ghee. Mix them together using your fingertips. Gradually add warm water to knead the mixture into a soft yet stiff dough. Cover the dough with a wet cloth and set it aside. -
Make the Mawa Stuffing:
Crumble the Khoya (Mawa) using your fingers. Heat a non-stick pan and add the crumbled Mawa. Stir continuously and cook on low heat. Once it becomes smooth, add raisins, chironji nuts, cardamom powder, and powdered sugar. Mix well and remove from the flame. Let the mixture cool completely. -
Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Bring it to a boil while stirring, and continue boiling until it reaches a two-string consistency. To check, take a small amount of the syrup between your fingers and gently pull them apart. If two strings form, the syrup is ready. Turn off the heat, then add saffron strands and set it aside to infuse. -
Shape and Stuff the Gujiyas:
Divide the dough and mawa mixture into equal portions. Roll each portion of dough into a circle of 3 to 4 inches in diameter. Brush the edges with a little water to help seal them. Place a portion of the cooled mawa mixture in the center of the dough, then fold it in half, pressing the edges firmly to seal. -
Deep Fry the Gujiyas:
Heat oil in a deep frying pan. Once the oil is hot, gently drop the filled gujiyas into the oil. Fry them until golden brown and crispy. Remove from the oil and drain on paper towels. -
Soak in Sugar Syrup:
Once the gujiyas have cooled slightly, dip them into the saffron-infused sugar syrup for about 10 to 15 minutes, allowing them to soak up the sweetness. -
Garnish and Serve:
Remove the gujiyas from the syrup and garnish with slivered pistachios, saffron strands, and dried rose petals. Serve your Kesar Mawa Gujiya as a festive treat or a special dessert alongside a refreshing glass of Thandai or Masala Chai.
Enjoy this decadent sweet treat on festive occasions or any time you’re craving a touch of Indian indulgence!
