Mawa Gujiya with Badam and Pista
Mawa Gujiya is a popular Indian sweet, especially during festivals like Holi and Diwali. A delightful combination of crispy pastry filled with a rich mixture of mawa (khoya), nuts, and saffron, this treat is both indulgent and comforting. This recipe features the traditional flavors of mawa, badam (almonds), and pista (pistachios), offering a unique twist on the classic Gujiya, making it a must-try for anyone looking to add a touch of authenticity to their celebrations.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Sooji (Semolina/Rava) | 1 1/2 tablespoons |
| Sugar | 1 1/2 tablespoons |
| Baking Soda | 1/8 teaspoon |
| Ghee | 1/4 cup |
| Water | As needed |
| Saffron strands | 1/4 teaspoon |
| Milk (for soaking saffron) | 1 tablespoon |
| Khoya (Mawa) | 300 grams |
| Dessicated Coconut | 3 tablespoons |
| Badam (Almonds) | 2 tablespoons (coarsely powdered) |
| Pistachios | 2 tablespoons (coarsely powdered) |
| Sugar | 1/3 cup |
| Milk or Egg (for pastry wash) | 1/4 cup |
| Chopped Badam (Almonds) | For garnish |
| Sugar | 1/4 cup |
| Water | 1/4 cup |
| Saffron strands | A pinch |
Preparation Time:
45 minutes
Cooking Time:
15 minutes
Total Time:
60 minutes
Servings:
20
Cuisine:
North Indian
Course:
Snack
Diet:
Vegetarian
Instructions:
Step 1: Prepare Saffron Milk
- Start by soaking the saffron strands in 1 tablespoon of warm milk. Let them sit for about 15 minutes to release their color and aroma. This will infuse the milk with a vibrant golden hue, which adds to the flavor of the gujiya.
Step 2: Prepare the Filling
- Crumble or grate the khoya (mawa) finely. In a thick-bottomed pan, add the khoya and roast it on low heat. Stir frequently to avoid burning, and roast it until it changes color to a light golden brown. This process typically takes about 25 minutes.
- Once the khoya has browned slightly, add the desiccated coconut and continue roasting for another 2 minutes.
- Add the coarsely powdered almonds (badam) and pistachios to the mixture. Stir well to combine, then remove from heat and let it cool.
- While the mixture is still warm, add 1/3 cup of sugar and mix it thoroughly until the sugar dissolves completely into the warm khoya. Once done, set the filling aside to cool completely.
Step 3: Prepare the Dough
- While the filling cools, prepare the dough for the pastry. In a large bowl, mix the maida (all-purpose flour), semolina (sooji), sugar, and baking soda.
- Add ghee (clarified butter) to the flour mixture and rub it between your fingers to ensure the ghee is well incorporated into the flour.
- Gradually add water to the mixture, a little at a time, and knead it into a medium-soft dough. This should take around 2 minutes of kneading. Cover the dough with a moist cloth and let it rest for 30 minutes.
Step 4: Shape and Stuff the Gujiya
- Preheat the oven to 180°C (350°F).
- After the dough has rested, divide it into two equal portions. Roll one portion of the dough into a smooth ball.
- Roll out the dough into a thin circle, using a rolling pin. You can use a cookie cutter to create a semi-circular shape, which is traditional for gujiya. Alternatively, you can roll the dough into a rectangular shape, trim the edges, and then cut it into squares.
- Place a heaping teaspoon of the prepared, cooled mawa filling in the center of each dough circle or square.
- Carefully cover the filling with another piece of dough. Use a fork to press and seal the edges of the pastry to ensure the filling stays intact during baking.
Step 5: Bake the Gujiya
- Place the filled gujiyas on a baking tray lined with parchment paper, ensuring that they are spaced about an inch apart.
- Brush the top of each gujiya with milk or a beaten egg. This will help the pastries turn golden brown as they bake.
- Garnish with chopped almonds for an added touch of flavor and decoration.
- Bake the gujiyas in the preheated oven for about 15 minutes, or until they turn a light golden brown. Remove them from the oven and allow them to cool on a wire rack.
Step 6: Prepare the Sugar Syrup
- While the gujiyas are cooling, prepare the sugar syrup. In a saucepan, add 1/4 cup of water and bring it to a boil. Once the water starts boiling, lower the heat and add 1/4 cup of sugar. Stir continuously until the sugar completely dissolves.
- Add the saffron milk mixture to the syrup and stir for another minute. Turn off the heat and set the syrup aside to cool slightly.
Step 7: Glaze the Gujiya
- Once the gujiyas are warm (but not too hot), brush them with the saffron sugar syrup, or dip them in the syrup for a more generous coating. This step adds a beautiful glaze to the gujiya and enhances the flavor with the subtle saffron taste.
Step 8: Serve
- Allow the Mawa Gujiyas to cool completely. Once they are cooled, the syrup will add a shiny, sweet glaze to the pastries, making them even more enticing.
- These gujiyas can be served during festivals like Holi and Diwali, or as a special treat for any occasion.
- Pair them with a refreshing glass of Thandai or a plate of Dahi Vada for the ultimate Indian snack experience.
Tips:
- Filling Variations: If you like, you can experiment with different nuts like cashews or walnuts, or add some cardamom powder for extra flavor in the filling.
- Frying Option: If you prefer, you can also deep fry these gujiyas instead of baking them. Heat oil in a pan and fry the gujiyas on medium heat until golden and crispy.
- Storage: Mawa Gujiyas stay fresh for a few days when stored in an airtight container. For longer shelf life, you can freeze them after baking, and reheat in the oven before serving.
Enjoy the rich, melt-in-your-mouth flavors of Mawa Gujiya with Badam and Pista!
