It is traditional sweet dumpling. The outer layer is made from all purpose flour. While the stuffing is made from mawa, sugar and nuts.
For outer cover:
All purpose flour – 1 cup
Ghee (Clarified Butter) – 1 tablespoon
Salt – a pinch
Water – ¼ cup + 1 tablespoon
Mawa or khoya – ½ cup
Cashew nuts – 4, chopped
Almonds – 4, chopped
Raisins – 12-15
Desiccated coconut – 1 tablespoon
Cardamom powder – ¼ teaspoon
Grated nutmeg – a pinch
Sugar – 3 tablespoons (If your sugar has big granules then grind into a powder or use boora)
Ghee or oil – for frying
First make the stuffing.
Heat the mava in a pan on medium heat.
Keep stirring continuously, it will become soft. Once it gets soften, keep it aside.
While mava is cooling, Mix all purpose flour and salt. Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
Start adding little water at a time. Knead into stiff and smooth dough. Cover it and let it rest for 15 minutes.
Now heat a kadhaai and roast rava until it becomes golden brown in color.
Add Mava, sugar, cardamom powder and grated coconut.
Add dry fruits and mix well. Turn off the stove.
After the resting time of the dough, knead the dough once again and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.
Work with one flatten disc at a time. Roll into a 4 inch diameter circle using rolling pin and Put about a tablespoon stuffing in the center.
Fold it into half circle. Seal the edges by pressing it. If you have gujiya moulds then use that. Or else you can also use fork, By using fork it will does two things, one make nice design and second it will make sure that it is sealed tightly. If it is not sealed properly then it will open up while frying and it will be big mess.
When about to finish shaping, heat the oil or ghee in pan on medium heat for frying. I have used oil.
Once it is hot enough, then fry few at a time, flip or move in between for even browning.
Mava Gujiya is ready 🙂