Mawa Gujiya With Badam and Pista Recipe

Step 1: To begin making Mawa Gujiya Recipe, add saffron to warm milk in a bowl

Step 2: Set it aside for 15 minutes

Step 3: The next step is to make the filling for Gujiya

Step 4: Crumble or grate the khoya/mawa

Step 5: In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so)

Step 6: Next, add desiccated coconut and roast further for 2 minutes

Step 7: Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside

Step 8: When the roasted khoya/mawa is still warm, add sugar and mix it well

Step 9: Set it aside

Step 10: Be careful towards the end of the roasting process so that the khoya/mawa does not turn too dry

Step 11: It should be moist yet a little brownish in colour)Next, we will prepare the dough for Gujiya

Step 12: While you wait for the khoya/mawa to cool, make the dough

Step 13: In a bowl, mix together maida, semolina, sugar and baking soda

Step 14: Add ghee and start rubbing the flour mix with the tip of your fingers

Step 15: Add water gradually and as much as required to make medium soft dough

Step 16: Knead the dough for 2 minutes until smooth

Step 17: Divide the mawa gujiya dough in two parts and make two neat balls

Step 18: Set aside for half an hour covered with a moist cloth so that the dough does not dry out

Step 19: Finally, we will stuff the Mawa in Gujiya

Step 20: Preheat the oven at 180 degrees C

Step 21: Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape

Step 22: Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes

Step 23: Roll the dough in a rectangular shape

Step 24: Trim the edges

Step 25: Cut it lengthwise wide enough to to place the mawa filling

Step 26: Cut these rectangular strips further to a squares of equal size

Step 27: Line two baking trays with parchment paper

Step 28: Place each cut out square dough on the baking tray at an inch distance

Step 29: Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and cover with another layer of square dough cut out

Step 30: Seal the sides of the mawa gujiya all around by pressing the edges with a fork

Step 31: Repeat this process till all the gujiya dough is used and filled

Step 32: Brush the top of the gujiya with milk or beaten egg and sprinkle flaked almonds

Step 33: Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown

Step 34: Remove from the oven and let them cool over a wire rack

Step 35: Alternatively, you can also prepare the square gujiyas with the filling and deep fry the gujiyas in oil

Step 36: Once the mawa gujiya is baked or fried, keep them aside

Step 37: To make the sugar syrup, add water to a saucepan and bring it to a boil

Step 38: Once the water has boiled, lower the heat, add the sugar and stir continuously

Step 39: Once the sugar has melted completely, add the saffron mixture, give it a good stir for a minute and turn off the heat

Step 40: While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it

Step 41: Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them

Step 42: Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada