Golden Saffron Gujiya with Mawa and Nuts

Kesar Mawa Gujiya Recipe – Saffron-Infused Mawa Gujiya with Nuts

Overview

Kesar Mawa Gujiya, a delightful traditional Indian dessert, is a popular treat during festivals like Holi and Diwali. These sweet dumplings are stuffed with saffron-scented khoya (mawa), dry fruits, and cardamom powder, then deep-fried until golden. A final soak in saffron-infused sugar syrup gives them a rich, sweet finish, making them perfect for any festive occasion.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Prepare the Dough

1. In a wide mixing bowl, add the all-purpose flour and melted ghee.
2. Using your fingertips, mix until the flour takes on a sandy texture.
3. Gradually add warm water, kneading the mixture to form a smooth, soft, yet firm dough.
4. Cover the dough with a damp cloth and set aside to rest while you prepare the filling.

2. Prepare the Mawa Filling

1. Crumble the khoya (mawa) finely with your fingers.
2. Heat a non-stick pan over low heat and add the crumbled mawa.
3. Cook on low flame, stirring continuously, until the mawa turns smooth and slightly golden.
4. Add the powdered sugar, raisins, chironji nuts, and cardamom powder. Stir well to combine.
5. Remove the filling from the heat and let it cool completely.

3. Make the Saffron Sugar Syrup

1. In a small saucepan, combine sugar and water, then bring it to a boil over medium heat.
2. Continue to stir as the syrup thickens. To test for two-string consistency, take a small drop of syrup, pinch it between your thumb and index finger, and pull; you should see two strings forming.
3. Once the syrup reaches this consistency, turn off the heat, add a generous pinch of saffron strands, and set aside.

4. Shape and Fill the Gujiyas

1. Divide the rested dough into small, equal-sized balls. Flatten and roll each ball into a 3-4 inch round disk.
2. Place a spoonful of the cooled mawa filling in the center of each disk.
3. Moisten the edges with a little water, then fold the dough in half, pressing firmly to seal.
4. Press down the edges to ensure they are completely closed. Use a fork or pinch the edges for a decorative touch if desired.

5. Fry the Gujiyas

1. Heat the sunflower oil in a deep frying pan over medium-high heat.
2. Once the oil is hot, carefully slide in the prepared gujiyas, a few at a time, and fry until they are golden brown and crisp.
3. Remove the fried gujiyas and drain on paper towels to remove excess oil.

6. Soak in Saffron Syrup and Garnish

1. While still warm, gently dip each gujiya into the saffron sugar syrup, allowing them to soak for about 10-15 minutes.
2. Remove the gujiyas from the syrup and place them on a serving platter.
3. Garnish with slivered pistachios, additional saffron strands, and dried rose petals for a festive touch.

Serving Suggestions

Kesar Mawa Gujiya is best enjoyed fresh. Serve this indulgent dessert alongside traditional Indian beverages such as Thandai or Masala Chai for an authentic festive experience.

Cooking Tips

• For Perfect Dough: Ensure the dough is smooth and firm, as this will make it easier to shape and seal the gujiyas.
• Filling Flavor Balance: Add just enough cardamom for a hint of spice without overpowering the saffron’s delicate flavor.
• Sugar Syrup Consistency: Achieving two-string consistency ensures the syrup will cling to the gujiyas without making them overly sweet.

Enjoy the authentic taste of Indian festivities with this Kesar Mawa Gujiya recipe!