Wholewheat Mawa gujiya
Gujiya is best stored at room temperature in an air-tight container.
Servings: 12
Equipment
- kadai/frying pan
Ingredients
Stuffing
- ½ cup mawa you may use instant mawa
- 1 tsp ghee
- ½ tbsp khuskhus or poppy seeds
- ½ tbsp sooji or semolina
- ½ tbsp. desiccated coconut/coconut flour
- 3 tbsp. Chopped nuts almond,walnuts and raisins 1 tbsp.each
- 3 tbsp. sugar powdered
Pastry
- 1 cup atta or whole meal four
- 1 tbsp. sooji or semolina
- Pinch salt
- 1 tbsp ghee/oil
- ½ cup water for kneading
- Oil for frying
Instructions
Stuffing
- Heat ghee in a pan,add mawa
- Once it is soft,add sooji(semolina) and khuskhus(poppy seeds)
- Add coconut powder/flour ,turn off the heat
- Add powdered sugar,nuts and mix,keep this aside
Gujiya
- Mix flour,ghee,sooji and salt, knead into a semi soft dough,roll a piece of dough into round shape
- Add the stuffing in half of the rolled dough,close in semicircle
- Press from all sides,do not leave any open gaps
- Start binding the edges
- Fry in oil on low heat, 2-3 at a time until golden brown
- Keep them on a paper towel to absorb any excess oil
Notes
You may replace wholemeal flour with plain flour.