Besan Mawa Gujiya

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Its Diwali time and we love having sweets but getting the desired taste in the market. At times what we buy in the market is way too sweet for us, so why not make it at home.

So this time I tried making gujiya. The filling is super tasty that you might only eat the filling.. 😉

I made the filling using besan and mawa. It is very tasty and not very sweet either.

Let’s see how to make these super easy and tasty Gujiyas.

Preparation Time- 10 mins Cooking Time- 45 mins Serves- 11

All you need:

For the Dough-

Maida- 1 Cup
Ghee- 2 tbsp
Water- ¼ cup

For the Filling-

Besan- ½ Cup
Mawa- ½ Cup (approx. 100 grams) (finely grated)
Powdered Sugar- ½ to ¾ Cup or as per your taste
Raisins (Kishmish)- 10- 15
Cashew (Kaju)- 10 (chopped)
Almonds (Badam)- 10 (Chopped)
Ghee- ¼ Cup
Cardamom- 6 (make powder)
Grated or powder Coconut- 2 tbsp (optional)
Oil to fry

A Few Tips:

The dough for the gujiya should be hard. If it is soft, it will burst open while frying.
Coconut is optional. I forgot to add coconut and the gujiyas were very delicious.
Roast the besan and mawa on low- medium heat and keep stirring, otherwise it will burn.
Fry the gujiyas in medium hot oil. If the oil is very hot, the dough will turn brown faster but will be undercooked.

Method:

In a bowl, add maida and ghee and mix well until well combined. Add little water at a time and make a hard dough (like you make for puri).
Cover the dough and set aside for 20- 25 mins.
For the filling, in a pan add ghee. Once the ghee melts, add besan.
Roast the besan on low- medium heat until the color changes just a little. It will take somewhere between 10- 20 mins.
Once done, remove the besan in a separate bowl and let it cool down a little.
Now, roast the crumbled or grated mawa on low- medium heat until it leaves some oil and changes little color.
Now add this to the besan and let it cool down for 10 mins.
If you are adding coconut, just dry roast it on low flame for a few minutes.
Now add the dry fruits and powdered sugar to the besan and mawa mixture and mix everything well.
Now to make the gujiyas, heat up some oil in a kadai.
Take a small portion of the dough. Flatten it using a rolling pin. Don’t make it too thin.
Place the flattened dough in the gujiya mould. Dip your finger in some water and dampen the edges of the gujiya so that it sticks together.
Fill it with about 1- 1 ½ tsp of the mixture and close the mould. Press the mould and remove the excess dough.
Make all gujiyas in this way.
Fry the gujiya until you achieve a golden brown color. Fry the gujiyas on medium flame. The oil should not be very hot.
To garnish, you could use silver varak or some finely chopped pistachios.