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1.5 cup -
5 tsp - melted
1/4 tsp - baking powder
1 cup - khoya (mawa)
1/2 cup -
4 tbsp - desiccated or grated dry
4 tbsp - crushed mix nuts
1/2 tsp -
3 tbsp -
How to Make Gujiya
Roast mawa in a non-stick pan for 2 minutes or till it becomes light brown in colour (you can skip this step if you are not making in big quantity).
Take out in a bowl and let it cool down.
Dry roast poppy seeds in a pan.
Take refined flour in a bowl, add ghee or oil in it and mix well.
Now add enough water to make a medium soft dough.
Rest the dough for 20 minutes.
Add sugar, nuts, poppy seeds, coconut and cardamom powder in the khoya (mawa) and mix well.
Make small balls from the dough and roll out small pooris from it.
Apply a little water on the edges of the poori.
Take 1.5 tsp stuffing and put in the centre of the poori and fold it like a half moon.
Press the edges nicely with your fingers, then press the sides with a fork to seal the edges and to give a nice pattern.
Heat oil or ghee in a pan, fry gujiya on medium flame till golden brown in colour.
Drain on a tissue paper and store when it has cooled down completely.
Recipe courtesy: Maayeka
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.