Holi special - kesari mawa coconut gujia

Hi,
Everyone,
We are with another 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.

Let's make gujia-

Preparation time -15- 20 minutes
Cooking time- 30 minutes
Makes 12 gujias

Ingredients -
For gujias-

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 cardomom 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.

Method -

*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 friuts and keep aside.
*Take a bowl add khoya,dessicated coconut powder,dry fruits and powdered sugar ,cardomom powdered.
*Mix everything well.check the taste of of stuffing, adjust sugar accordingly.

Method..( 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 centre of Puri. Fold over the puri 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 it's 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 a 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 a air tight container.

My mom tip -
*Always use ghee in  making sweet recipes
Desi ghee inhance 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.

Bye.
Take care.

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

Asha
Archana
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Happy cooking.