Traditional Mawa Gujiya

Make the dough: In a wide bowl, add the maida and the melted ghee. Rub the ghee thoroughly into the flour until it resembles coarse breadcrumbs and holds shape when pressed.

Gradually add the cold water and knead into a stiff, tight dough. Cover with a damp cloth and rest for at least 45-60 minutes.

45 min–1 hr

Make the filling: Heat a pan on a low flame and lightly roast the crumbled khoya for 3-4 minutes until it turns light pink and aromatic. Transfer to a bowl to cool completely.

3–4 min

Once the khoya is cool, add the powdered sugar, roasted desiccated coconut, chopped nuts, raisins, and cardamom powder. Mix well.

Divide the rested dough into small, equal-sized balls. Roll each ball into a thin, 4-inch circle without using dry flour.

Put a portion of the sweet khoya filling on one half of the circle. Brush a little water along the edges.

Fold the other half over to make a half-moon shape. Press the edges firmly to seal. You can twist and pinch the edges to make a traditional pattern, or use a gujiya mold.

Heat the oil or ghee in a deep pan on medium-low heat. The oil should be only moderately hot.

Slide the gujiyas in gently. Fry on low-medium heat for 12-15 minutes, flipping occasionally, until they are golden brown and crisp.

12–15 min

Drain on paper towels. Cool completely before storing in an airtight container.