This month’s challenge for the South Vs North Challenge group was thrown by Santosh Bangar of Santhosh’s Kitchen. She asked the South Indian team to make Mawa Gujjia as it is supposed to hold an important place in the Holi celebrations.

She says, in the North, especially in Uttar Pradesh,this sweet is prepared for Holi in almost every household.So it is only apt that we make it this month which sees this festival of colors!

I am sure you must have heard about this challenge.South Vs North Challenge or SNC is a food community started of Divya Pramil of
You Too Can Cook . The group is divided into 2 groups – North and South
team based on where they hail from.The members of the opposite group
pose challenges each month to the other group and the challenge is to
prepare and post it.

So here is the Mawa Gujjia that was prepared for this month’s SNC.Everyone at home enjoyed these sweets and I will be making them more often.

I used:
Recipe Source :Santosh’s Kitchen


For the outer covering / dough

Maida/ All purpose flour- 1 cup
Ghee-1 teaspoon

For sealing the gujjias

Maida/ All purpose flour- 2 teaspoons
Water- 2 teaspoons

For the filling

Mawa/ khoya – 1/2 cup
Coconut- 2 tablespoons, grated
Cashew and raisins
Cardamom powder- a pinch

Make a paste of the maida and water for sealing the gujjias and keep aside. In a bowl, take the maida and add warm ghee to it. Mix well and add water little by little and knead to a smooth and elastic dough. Cover and keep aside for half an hour.

Heat a pan and put in the grated mawa. Keep stirring it till it turns light brown. Add the rest of the ingredients mentioned under filling. Mix well and switch off the flame. Do this process on medium / low flame to avoid burning of the ingredients.Cool the filling. It will be crumbly and ready to use.

Roll out the rested dough into a thin sheet and cut it into circles using a cookie cutter/ a bottle lid.Place a little of the filling in the centre and apply the paste on the outer edge to seal the gujjias. Gently press the edges with a fork so that you get a frilly pattern and the filling does not spill out.

Keep the prepared gujjias covered with a thin wet cloth till you are ready to fry them.

Heat oil and drop the gujjias gently into it. Fry them on medium heat [or else it will get charred] till they turn golden brown.Remove with a slotted ladle and serve.

Mawa Gujjias are ready to be served!!

Note:

  • I used Sweetened mawa,so I did not add sugar for the filling. If using unsweetened mawa, add sugar according to your taste.
  • Santosh says this sweet can be kept for a week or so but since I made a small batch it disappeared in no time!

Bon Appetit…

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