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Traditional Indian fried pastry dough filled with Mawa, Coconut, and lots of dry fruits. Later these fried dumplings are soaked in luscious saffron syrup. Saffron Mawa Gujiya is crispy little fun pockets, which are delicious. Great for festivals and get-togethers.

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Gujiya is quite popular in north India, especially during Holi celebrations. In many parts, it is called Karanji or Ghughara. Mostly these pastry pockets are filled with Mawa, Suji(semolina), Coconut flakes, and lots of dry fruits.

Sometimes it is soaked in sugar syrup, and sometimes, it's not. However, the basic recipe remains the same. Here I am sharing my mother's tried and tested formula. It's easy, really delicious, and fail-proof.

While growing up, I have seen my mother making these excellent gujiya dumplings on many occasions. She made them so artistically. Trust me; I have never seen such a creative display of gujiya somewhere.

Ingredients required for making Saffron Mawa Gujiya?

Maida/All Purpose Flour- Unbleached all-purpose flour.

Mawa - Store-bought or homemade.

Dry Coconut Powder/Flakes- Fine flakes and powder will be preferred.

Ghee- to make the dough flaky.

Oil /Ghee- for frying the pastry dumplings.

Powdered Sugar-

Dry Fruits like almond flakes, raisins, pistachio, and green cardamom powder.

Water-

Saffron

How to store?

After cooling, store in an airtight container. You can easily store them for up to a month.

How to shape Gujiya?

Sometimes I shape them using my hands .creating a sharp edge is essential. However, with this process, sometimes Gujiya appears different in shape and size.

Whenever I serve them for festivals or parties, I shape them using ready-made mould. You can buy them online; however, I bought them on my Indian vacation.

How to Knead the dough?

It is essential to mix the flour with melted ghee properly. Rubbing them between two fingers will ensure the ghee is incorporated correctly.

Adding ½ cup of water at a time will help. Do not pour all the water at once. I have used almost 2 cups of water for 4 cups of all-purpose flour. The dough will be slightly stiff than our usual phulka/roti dough. Let dough rest for at least 15 minutes after covering it with a moist towel.

Frying of Gujiya?

Frying Gujiya in medium hot oil ensures that your outer layer is crisp yet cooked until inside. This process will take time. Make sure to turn the flame low in between when it becomes too much hot.

Can we bake /air fry the Gujiya?

Absolutely. You can bake the Gujiya at 350 F for 10-15 minutes or till it becomes golden and crispy. Time will vary depending on your appliances.

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Saffron Mawa Gujiya

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Servings

Ingredients

For pastry dough

4 Cups All Purpose Flour/Maida
½ Cup Melted Ghee
2 Cups Water

For Mawa stuffing

340 Gms Mawa (Nanak)Packet sold in US Indian Stores
½ Cup Dessicated Coconut
½ Tsp Green Cardamom Powder
2 Tbsp Ghee
1 Cup All types of dry fruits of your choice.

For Sugar Syrup

4 Cups Water
2 Cups Sugar
10 Strand Saffron

For Frying the gujiya

Oil/Ghee of your choice.

Instructions

Making the dough

Mix flour with melted ghee and rub between your two fingers .Take time while doing that .This process ensures that the dough is flaky and crispy .Do not rush this part.
Add ½ cup of water at a time while making dough .Make sure your dough is soft ,supple, and firm.
Cover the dough with a moist kitchen towel and let it rest for at least 15 minutes.

Making of stuffing

Take a pan and heat ghee in it.
Add grated/crumbled Mawa/khoya and stir it continously till it leaves the sides or look properly cooked .Mix coconut powder at this time and stir once or twice for one minute.
Remove them in a big bowl.When its cool enough add powdered sugar and crushed dryfruits.
Mix cardamom powder.Let it keep aside.

Making Sugar Syrup

Boil water mixed with sugar till it becomes thick and glossy.Add crushed saffron strands.

Frying of Gujiya.

Heat oil in a heavy bottomed pan or traditional kadhai.
Make sure that oil is enough for deep frying.

Shaping Gujiya

Remove the kitchen towel and knead the dough once again for 2-3 minutes.
Divide the dough into 20-25 balls.
Roll each ball into a shape like poori .That shouldnt be very thick and thin.
Place the rolled poori into gujiya mould. Run your wet fingers around the edge of the poori.
PLace one tbsp of filling in the center of Gujiya.
Fold the mould and make a semi circle or half moon shape.
Do it very carefully otherwise gujiya pocket will open and your oil will be spoiled.