Different Types Of Mawa Gujiyas

Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Different types of mawa gujiyas. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Different types of mawa gujiyas is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Different types of mawa gujiyas is something which I have loved my whole life.

Many things affect the quality of taste from Different types of mawa gujiyas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Different types of mawa gujiyas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Different types of mawa gujiyas using 16 ingredients and 10 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Different types of mawa gujiyas:

1. For Filling:
2. 1 cup rava (coarsly ground)
3. 1 cup mawa Or khova
4. 1/2 cup chopped cashew and almonds
5. 1 cup powdered sugar
6. For Outer layer:
7. 2 cups maida
8. 3 tsp oil
9. Pinch salt
10. as required Water (needed to prepare the tight dough)
11. For Assembling:
12. 1 pinch orange food colour
13. 1 pinch purple food colour (I have used natural purple colour)
14. 1/4 cup purple cabbage boiled for 1 minute and then blended, Strain the purple liquid and keep aside
15. For Deep frying-
16. as needed Oil

Instructions to make to make Different types of mawa gujiyas

1. Heat the pan, add 1/2 tsp ghee add rava and saute until raw smell is gone. Add chopped nuts and saute for few seconds. Now add the grated mawa and saute until everything is dried. Switch off the flame, keep aside for cooling down. Once cooled down, add the powdered sugar and mix well. Keep aside.
2. In a bowl add the maida, salt and oil and using hands bind it well. Now add water to prepare a tight dough. Divide the dough in 4 equal sizes.
3. For Assembling:
4. Purple gujiya: take one portion of the dough, add purple food colour mix well. Now divide it into two balls. Take one ball using roller pin roll it to a poori shape, fill the middle portion with mawa filling and apply water or ghee to the edges and fold it to half, secure the edges and give gujiya style fold at the edge. Prepare another purple gujiya the same way.
5. Traditional gujiya: take another portion from the 4 dough balls. Divide into three balls. Take one ball, using roll pin prepare a poori, fill with mawa filling and cover to half. Now seal the edges and fold the edges like gujiya style.
6. Traditional gujiya with a twist (flower) : from the remaining two balls (divided before preparing traditional gujiya) take one ball. Follow the same process to prepare the traditional gujiya, add take a very small portion from dough and using knife cut and give shape of a small flower, add small sprinklers at the centre of the flower. Using water or ghee attach the flower to the traditional gujiya, prepare another one same way
7. Mat or basket shaped gujiya:Now we have two dough balls from the initial dough. Mix both of them and divide in three balls. Take one ball and add orange colour. Now divide it into two balls, roll into poori shape, cut vertically in thin slices, keep the aside, similarly from another orange ball prepare the thin slices and keep aside.
8. Now from another two dough balls, take one and prepare the white or maida coloured thin slices like orange slices. Keep aside
9. Now finally you have only one dough ball left, divide in into two balls. Take one ball, using roll pin prepare a poori shape, now bind the orange slices and white slices like a basket or mat. Turn the upside down of the poori, fill the mawa filling, fold it into half, seal the edges and fold to give gujiya shape. Repeat for the another dough ball.
10. Final step: deep fry all the gujiyas.

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So that's going to wrap it up with this special food How to Make Perfect Different types of mawa gujiyas. Thanks so much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!