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Mewe Mawe Ka Gujiya

 For Gujiya:

  • 1 cup all-purpose flour (Maida)
  • 1 tablespoon Ghee (Clarified Butter)
  • A pinch of salt
  • ¼ cup + 1 tablespoon Water

For Stuffing:

  • 4 cashew nuts - chopped
  • 4 almonds - chopped
  • 12-15 raisins
  • 1 tablespoon desiccated coconut
  • ¼ teaspoon green cardamom seeds powder
  • A pinch of freshly grated nutmeg
  • 3 tablespoons sugar (If your sugar has big granules, then grind into a powder, or use boora)
  • Oil or Ghee, for frying


Making the stuffing:

  • Heat the mawa in a pan on medium heat.
  • Keep stirring continuously, it will start to melt. Cook till it becomes light brown, and then turn off the stove. This takes about 3-4 minutes. 
  • Remove it in a bowl and let it cool down to touch or let it become slightly warm
  • Now add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins. Mix it well and use your fingertip to break all the lumps. Keep it aside.

Making the dough:

  • Mix all-purpose flour and salt in a bowl
  • Drizzle ghee and rub it into the flour using your fingertips. You should get a breadcrumb like texture.
  • Start adding little water at a time. Knead into the stiff and smooth dough.
  • Cover it and let it rest for 15 minutes.

Making mawa gujiya recipe:

  • After the resting time of the dough, knead the dough once again and divide it into 10 equal portions, then roll it into a smooth ball and flatten it between your palms.
  • Work with one flatten disc at a time. Roll it into a 4-inch diameter circle.
  • Put about a tablespoon of stuffing in the center.
  • Apply little water around the edges using your finger, or the pastry brush.
  • Fold it into a half circle. Seal the edges by pressing it and then by using a fork, make an indentation and seal it well. If you have gujiya molds then use those.
  • Make all the gujiya and keep them covered with the kitchen towel to prevent them from drying out.
  • When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying.
  • Once it is hot enough, then fry few at a time, flip or move in between for even browning.
  • Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.

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