Holi special – kesari mawa coconut gujia

Very popular recipe which is made by almost every one in holi.
Gujia..
Ya, gujia is deep fried snacks stuffed with sweet filling of khoya or semolina.Today I am making with mawa/ khoya with coconut gujia.
Gujia is served as a sweet.
Make this gujia and serve to your guest on the eve of holi.

Ingredients

• 2 cup maida ( refine flour)
• 2 tbsp of ghee ( melted)
• Water as required
• A pinch of kesar soaked in 1 tbsp of warm warm

  For stuffing( khoya)

• 1 1/2 cup khoya ( at least 200 gram)
• 1/2 cup of powdered sugar( adjust it according to your taste)
• 1 tsp cardamom powdered
• 1/4 cup finely chopped dry fruits.. ( cashew nut,almonds, pistachios and some raisins.)
• 1/4 cup dessicated coconut.( powder)
• Ghee / refine oil for deep frying.

Directions

• Take the refine flour and ghee in a bowl. ( use melted ghee)
  Rub ghee with in the flour your hand to form a bread crumbs like texture so, that u can make a ball from Maida. It’s show that ghee is incopered in Maida very well.
• Then add kesar water and little normal water at a time to knead the dough.
  (The amount of water will depend upon the quality and texture of the Maida.)
• Knead a semi hard dough till firm.
• Cover the dough with a moist cloth/ cleange film and keep aside for 10-15 minutes.

  Gujia-
  Preparing for gujias stuffing-

• Grate the khoya. Finely chopped the dry fruits and keep aside.
• Take a bowl add khoya, desiccated coconut powder, dry fruits and powdered sugar, cardamom powdered.
• Mix everything well. Check the taste of of stuffing, adjust sugar accordingly.

  ..( making gujias)

• Divide the dough into 12 equal portions and make ball from them. Cover with moist kitchen towel.
• Roll out each ball with rolling pin to a small circle having about 4-5 inches diameter.
  (Avoid adding any flour for dusting the ball while rolling it.
• Apply very little water with the help of your fingertip over the edges to wet it.
• Place about 11/2 tbsp. of khoya filling in the center of Pure. Fold over the pure to half circle.
• Carefully, bring together both the edges and join seal it with the help of fingertip.
• (Make design prefer pleated design) at the edges with the help of your finger tip.
  By this way you seal the edges and its looks very good too.
  ( for making the pleated design – just keep  on folding and twisting  and cutting the edges (making cut design) the edges till the end.( or twist with your thumb and forefinger to make  pleated or rope like design/ pattern.)
• Prepare all the gujias by this way and arrange them on a plate. And cover with moist cloth.

  For frying –

• Heat oil/ ghee for deep frying in a kadhai.
• Gently put 2-4 gujias in an oil/ ghee at a time.
  (Make sure that the heat is not very hot. Cause it will burn the outer layer.
  Turn each gujias carefully till gujia become golden brown in colour on medium to low heat.( do not overcook them)
• Drain the excess oil on the kitchen towel/ tissue paper.
• Likewise make all the gujias.
• Once they will cool down completely, store in an air tight container.

  My mom tip –

• Always use ghee in making sweet recipes
  Desi ghee enhance the taste of sweet recipes..
• Cover the dough with moist cloth to prevent the crack of dough.
• Always use light pink brown khoya (means

  Gujias are ready to serve.
  Serve them to your guest when they arrived at your place on holi.
  Happy Holi to all of you.

  Take care.

  We are signing off.
  We will come again very soon with some more existing recipes.

  Asha
  Archana
  Cook& Share
  happy cooking.