Imagine biting into a golden, crispy pastry that crumbles delicately, revealing a luscious filling of roasted nuts, creamy mava, and fragrant coconut - welcome to the world of Mava Gujiya! This traditional Indian sweet is not just a dessert; it's a celebration of culinary artistry that transforms simple ingredients into a mouthwatering delicacy that will transport you straight to the vibrant streets of India. Whether you're a seasoned cook or a curious food lover, this recipe promises to elevate your dessert game and impress everyone at your next gathering.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hrs 15 mins
Cuisine: Indian
Serves: 12 pieces
Ingredients
- 2 cups all-purpose flour
- 1/2 cup ghee
- 1/2 cup mava (khoya)
- 1 cup grated coconut
- 1/2 cup mixed nuts (cashews, almonds)
- 1/2 cup powdered sugar
- 1/2 teaspoon cardamom powder
- Water as needed
Instructions
- Prepare the filling first by dry roasting the mixed nuts (cashews and almonds) in a pan until golden and fragrant. Allow them to cool, then finely chop or grind them.
- In a mixing bowl, combine grated coconut, roasted chopped nuts, mava (khoya), powdered sugar, and cardamom powder. Mix thoroughly until the filling is well-blended and holds together slightly.
- For the pastry dough, sift all-purpose flour into a large mixing bowl. Add ghee and mix with fingertips until the mixture resembles breadcrumbs.
- Gradually add water and knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 20-25 minutes.
- After resting, divide the dough into small equal-sized balls. Roll each ball into a thin, circular shape using a rolling pin.
- Place a spoonful of the prepared coconut-nut filling in the center of each rolled dough circle.
- Moisten the edges of the dough with water, then fold it into a half-moon shape. Seal the edges by pressing with a fork or pinching with your fingers to create a decorative crimp.
- Heat oil in a deep frying pan to medium-high temperature. Carefully slide the gujiyas into the hot oil and fry until they turn golden brown and crispy.
- Remove the gujiyas with a slotted spoon and drain excess oil on absorbent paper towels.
- Once cooled, dust the gujiyas with powdered sugar and serve at room temperature as a delightful Indian sweet treat.
Tips
- Ensure your dough is smooth and elastic - this is crucial for achieving that perfect, crispy texture.
- When sealing the gujiyas, use a fork or your fingers to create a tight, decorative crimp that prevents the filling from leaking during frying.
- Maintain a consistent medium-high oil temperature (around 350-375°F) to get an evenly golden-brown color without burning.
- Let the gujiyas cool slightly before dusting with powdered sugar to prevent the sugar from melting.
- For a healthier version, you can bake the gujiyas instead of deep-frying, though the traditional method yields the most authentic taste.
- Store in an airtight container at room temperature for up to 3-4 days to maintain their crispness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
