Mawa Gujiya with Almonds and Pistachios Recipe
Mawa Gujiya, a North Indian delicacy, is an iconic festive treat typically enjoyed during the festivals of Holi and Diwali. The semi-circular dumplings, delicately filled with a mixture of sweetened khoya (mawa), almonds, pistachios, and desiccated coconut, are either deep-fried or baked to perfection. These bite-sized pastries are then dipped in saffron sugar syrup, making them irresistibly sweet and aromatic. Whether baked or fried, these crunchy, golden delights offer a rich, flavorful experience with each bite. Perfect for sharing with friends and family during the celebrations, Mawa Gujiya with almonds and pistachios is a must-try for anyone looking to experience the true essence of North Indian sweets.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Semolina (Sooji/Rava) | 1 ½ tablespoons |
| Sugar | 1 ½ tablespoons |
| Baking Soda | 1/8 teaspoon |
| Ghee | ¼ cup |
| Water | As needed |
| Saffron strands | ¼ teaspoon |
| Milk | 1 tablespoon (for soaking saffron) |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 300 grams |
| Desiccated Coconut | 3 tablespoons |
| Whole Almonds (Badam) | 2 tablespoons, coarsely powdered |
| Pistachios | 2 tablespoons, coarsely powdered |
| Sugar | 1/3 cup |
| Milk | ¼ cup |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Sugar | ¼ cup |
| Water | ¼ cup |
| Saffron strands | A pinch |
For the Wash & Garnish:
| Ingredient | Quantity |
|---|---|
| Egg (or Milk) | As needed, for pastry wash |
| Whole Almonds (Badam) | Chopped, for garnish |
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Instructions
Step 1: Prepare the Saffron Milk
- Begin by adding saffron strands to warm milk in a small bowl. Set this aside for 15 minutes to allow the saffron to infuse its vibrant color and aroma into the milk.
Step 2: Prepare the Mawa Filling
- Crumble or grate the khoya (mawa) into small pieces. Heat a thick-bottomed pan over low heat and add the crumbled khoya. Roast the khoya gently, stirring continuously, until it turns a light brown color. This should take about 25 minutes.
- Once the khoya is roasted, add desiccated coconut and continue roasting for another 2 minutes to allow the flavors to meld together.
- Next, add the coarsely powdered almonds and pistachios, mixing everything together well. Remove the pan from the heat and allow the mixture to cool.
- While the roasted khoya is still warm, add the sugar and mix thoroughly until it melts and combines with the other ingredients. Set the filling aside to cool completely.
Step 3: Make the Dough
- In a large mixing bowl, combine all-purpose flour (maida), semolina (sooji), sugar, and baking soda. Add the ghee to the flour mixture and rub it in with your fingers until the flour becomes crumbly and slightly resembles breadcrumbs.
- Gradually add water, little by little, to form a smooth, medium-soft dough. Knead the dough for about 2 minutes until it is smooth and elastic.
- Divide the dough into two equal parts and roll each into a ball. Cover the balls with a damp cloth and set them aside for 30 minutes to rest. This resting time ensures the dough does not dry out.
Step 4: Stuff the Gujiya
- Preheat your oven to 180°C (350°F) if you prefer to bake the gujiyas.
- Take one ball of dough and roll it out on a flat surface into a thin sheet (about 2mm thick). You can use a cookie cutter or a sharp knife to cut the dough into semi-circular or square shapes. Typically, gujiyas are semi-circular, but you can also use a rectangular shape if you prefer.
- Place a spoonful of the prepared mawa filling in the center of each dough piece. Carefully fold the dough over the filling, sealing the edges by pressing them together with your fingers or using a fork to crimp the sides. This will help to prevent the filling from spilling out while baking or frying.
Step 5: Bake or Fry the Gujiyas
- For baking: Place the prepared gujiyas on a baking tray lined with parchment paper. Brush the tops with either milk or a beaten egg to give them a golden finish while baking.
- For deep-frying: Alternatively, you can deep fry the gujiyas in hot oil until they turn a beautiful golden brown, crisp on the outside, and soft inside.
Bake the gujiyas for about 15 minutes in the preheated oven or fry them for 4-5 minutes until golden and crispy.
Step 6: Prepare the Sugar Syrup
- While the gujiyas are baking or frying, prepare the sugar syrup. In a small saucepan, bring water to a boil. Once it starts boiling, lower the heat and add the sugar, stirring continuously until the sugar completely dissolves.
- Add the saffron milk mixture to the syrup, giving it a good stir. Let the syrup simmer for another minute, then turn off the heat and set it aside.
Step 7: Glaze the Gujiyas
- While the gujiyas are still warm, dip them gently into the prepared saffron sugar syrup or, alternatively, you can brush the syrup onto the gujiyas using a pastry brush. This step gives the gujiyas a shiny, fragrant glaze.
- Garnish the gujiyas with chopped almonds to add a touch of crunch and elegance.
Step 8: Cool and Serve
- Allow the gujiyas to cool completely on a wire rack after glazing. This cooling time allows the syrup to set and gives the gujiyas a perfect texture.
- Once cooled, serve the Mawa Gujiya with Almonds and Pistachios as a festive treat alongside a glass of Thandai or a bowl of Dahi Vada for a truly indulgent celebration.
Tips and Variations
- Deep Frying: If you choose to fry the gujiyas, ensure the oil is medium-hot so that the gujiyas cook evenly and don’t absorb too much oil.
- Alternative Fillings: You can experiment with fillings like moong dal or coconut if you prefer variations of this traditional sweet.
- Storage: Store the gujiyas in an airtight container for up to a week. They remain fresh and delicious, making them perfect for gifting or enjoying later.
Serving Suggestions:
- Pair with Thandai: Mawa Gujiya tastes divine with a chilled glass of Thandai, a traditional spiced drink that complements the sweetness of the gujiyas beautifully.
- As a Snack: Serve these sweet gujiyas as a snack during festive evenings with friends and family.
Enjoy the rich, aromatic flavors of Mawa Gujiya with Almonds and Pistachios this festive season!
