Kesar Mawa Gujiya Recipe- Gujiya Stuffed With Saffron, Khoya & Nuts

Step 1: To begin making the Kesar/ Kesari Mawa Gujiya recipe, firstly add flour and melted ghee in a wide bowl

Step 2: Mix them together using your finger tips

Step 3: Next, add warm water little at a time and knead into a soft and stiff dough

Step 4: Cover with wet cloth and leave it aside

Step 5: Crumble mawa with your fingers

Step 6: Heat a non-stick pan and add crumbled mawa

Step 7: Keep stirring and cook mawa/khoya on low flame

Step 8: Once mawa starts to turn smooth, add raisins, chironji nuts, cardamom powder and powdered sugar

Step 9: Mix well and remove from flame and let it cool completely

Step 10: To make sugar syrup, add sugar and water into a saucepan and bring it to a boil

Step 11: Keep stirring and continue to boil it till it reaches two string consistency

Step 12: Turn off the flame and add saffron strands and let it sit for some time

Step 13: Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings

Step 14: Divide the gujiya dough and mawa mixture into equal portions

Step 15: Roll each ball into 3 or 4 inches diameter

Step 16: Brush the edges with water to help seal

Step 17: Place one portion of mawa mixture in the centre and fold into half sealing the edges

Step 18: Press the edges to make sure they don’t open up while frying

Step 19: Heat oil in a deep fry pan

Step 20: Once oil turns hot, carefully add the kesar mawa gujiyas and deep fry until golden brown

Step 21: Remove from oil and drain on kitchen tissue paper

Step 22: Once the mawa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes

Step 23: Then remove from kesar sugar syrup and serve

Step 24: You can garnish with slivered pistachios, saffron strands and dried rose petalsServe Kesar/ Kesari Mawa Gujiya as a snack during festivals like Holi or Diwali or as a sweet during any special occasions along with a Thandai or Masala Chai