How to make mawa gujiya
The festival of Holi is coming. On March 14, Gujia is definitely eaten and fed on Holi. Mawa’s gujiya looks very tasty to eat. Gujiya is found in the market, but Gujiya of the house is something else. Homemade Mawa Gujiya looks so tasty to eat that eating 1-2 does not fill the mind. You only eat Gujia one after the other. The stiffing makes Gujia delicious. The more tasty stuffing, the better the taste of Gujia will be. Today we are telling you how to make Gujia and his stuffing. Know what to put in Mawa’s gujiya.
Mawa gujiya stuffing
500 grams of fresh mawa (it is good if homemade mawa is good) for the stuffing, Bura Chironji Dana Cashew and Almond Finely chopped 2 teaspoons of chopped chopped cardamom powder
Mawa Gujia Recipe
First of all prepare stuffing for Gujia. Put mawa in a pan or pan and fry it well.
When the mawa cools down, add boora, cardamom powder, cashew nuts, almonds and chironji.
Put 1 teaspoon of ghee in the second pan and fry the semolina till it turns brown. Mix the roasted semolina in stuffing too.
Now knead the dough for Gujia. For this, add half a cup of milk and 1 teaspoon oil in 200 grams of maida and knead a soft dough. Putting milk will make the layer of Gujia quite soft.
Cover with a light wet cloth of the dough and keep it to be set. After 10 minutes, set the dough of Gujiya and roll it thin.
Place the puri on the mold that makes Gujia and fill 1-2 teaspoons of stuffing in it. Put wet flour or water in the flour and apply the prepared solution on the closing place. This will stick to Gujia well.
Similarly, keep all the gujiya and keep them covering them with a heavy cloth. After all the gujiya is formed, place the pan on the gas and heat the oil. Now fry all Gujia in oil.
The upper layer of Gujia is quite thin, so they do not have to bake for a long time. Gujari should be baked on medium high flame itself.
The delicious mawa is ready, which will dissolve in the mouth. Once they eat Gujia, then I will feel like eating again and again. You must try this recipe.
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