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Mawa Anjeer Gujiya

A delectable Indian sweet prepared with a crisp outer covering with melt in mouth filling prepared with khoya, anjeer and other nuts, flavoured with green cardamom powder.

Preparation Time: 40 minutes

Cooking Time: 15-20 minutes

Servings: 04 pax. / 12 gujiyas

Ingredients and Quantity:

Refined flour- 1 ½  cups

Clarified butter-06 tsp.

Chilled water- 30 ml. / as required

Oil- to deep fry

For the Filling

Grated mawa (Khoya), unsweetened- 250 gm.

Dried figs (Anjeer) blanched and chopped – 75 gm

Dates, pitted, chopped- 30 gm.

Honey – ¼ th tbsp.

Pistachio nuts, chopped-10 gm.

Almonds, chopped-10 gm.

Walnuts-10 gm.

Rose water- 04 ml.

Green cardamom powder- ½ tsp.

For the Garnishing:

Pistachio nuts, blanched, peeled and slivered-20 gm.

Rose petals, dried- 12 nos.

For Sprinkling:

Honey and Cinnamon syrup-1/2 tbsp.

Method:

For the Gujiya Pastry :

For the pastry, in a glass bowl, sift the refined flour and rub in the clarified butter with your fingertips till the mixture resembles breadcrumbs. Add chilled water and knead into a stiff dough. Cover it with a damp muslin and set aside for 20 minutes.

For the filling/ stuffing:

In a heavy bottomed pan, add grated mawa, cook for 03 minutes, stirring continuously, till it melts. Cool it completely. Add figs, dates, honey, pistachio nuts, almonds, walnuts, rose water and green cardamom powder. Mix thoroughly and set aside.

Divide the filling mixture into 12 equal portions.

For the pastry dough and assembling:

Divide the pastry dough into 12 equal portions. Shape them into neat balls, roll these balls into puri shapes. Place 1 portion of filling on one half of the puri. Lightly moisten the edges of the puri with water. Now place the other half of the puri to close, press the edges to seal completely. Keep on folding and twisting the edges to make a pleated design.

For the frying:

Heat oil in a non-stick kadai, slide in gujiya 4 at a time and deep fry for 5 to 6 minutes or till it acquires a golden brown colour. Drain on a kitchen absorbent paper, to remove excess of oil.

Let the gujiya cool down.

For the Serving:

Garnish with slivered Pistachio nuts and rose petals. Just before serving sprinkle honey and cinnamon syrup.

If not consumed immediately do not sprinkle the honey and cinnamon syrup, store in an airtight container.

Chef Tips:

  1. You may add raisins, cashew nuts or dry fruits of your choice
  2. You can make the pastry dough with whole wheat flour and refined flour in the proportion 1:1
  3. You may add grated dry coconut to the filling, if desired.
  4. I personally suggest using honey instead of sugar, therefore I haven’t used sugar in the filling.
  5. Honey and cinnamon syrup is sprinkled in order to keep the gujiyas moist.

 

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