Mawa Gujiya

Mawa Gujiya is a very popular and common North Indian sweet prepared during festive season. Gujiya are also known as Puli Pitha, Karjikai,Kadubu, Somas or even as Indian Empanadas. Eventhough they look almost the same as half moon like shape, they are made with different stuffings. Mawa Gujiya goes for khoya stuffing,the famous milk solids usually prepared by slow cooking full fat milk in a pan for hours which involves constant stirring. If you dont have much patience to prepare khoya in the traditional way, you can easily get them from stores.

Coming to Gujiyas,this Indian empanadas is prepared with a maida dough, stuffed later by mawa stuffing.These deep fried beauties are quite addictive and the stuffing is just simply out of the world. When conserved in an airtightened jar, gujiyas can stay prefect for many days in room temperature. But trust me, these gujiyas are very much delicious and addictive to store them for a long time. After making a fingerlicking Malai Kofta Curry, this month's challenge for  South vs North Challenge an event owned by Divya Pramil is landing towards Uttar Pradesh, Santosh Bangar the host of this month from Northern team challenged us Mawa Gujiya for this month's challenge.If you want to be a part of this challenge, dont forget to join us, just send a mail to the Divya and get ready to face the challenge every month.

For Filling:
100grms Mawa/Khoya/MilkSolids
1/4cup Grated coconut
1tbsp Almond flakes
2tbsp Raisins
100grms Sugar
1/4tsp Cardamom powder

For Gujiyas:
2cups Maida/All purpose flour
1tbsp Hot oil
1/4tsp Salt
Oil for frying

For sealing:
1tbsp Maida
1tbsp Water

Fry the khoya in a pan till brown, add the grated coconut, almond flakes, raisins,cardamom, sugar and mix it, keep aside for later.

Take the maida in a bowl, add hot oil.

Rub with your hand and mix well.

Knead with water to form a smooth dough, cover the bowl and keep aside half an hour;

Meanwhile make the paste for sealing by mixing maida and water.

Make small balls from the dough,roll as thin small chapathi with a rolling pin.

Place enough filling inside the chapathi, apply the sealing on one side of chapathi.

Fold and seal it tightly, use fork to seal it and press it tightly.

Prepare all the gujiyas and cover it with wet cloth.

Heat the oil in pan, dont over heat the oil.

Fry the gujiyas till light brown, drain the excess of oil with paper towel.

Store in an air tightened box.