Mawa Gujiya

Mix maida, salt and ghee until crumbly. Add water little by little and knead into a firm dough. Cover and rest for 20–30 minutes.

Dry roast the mawa on low flame for 3–4 minutes until it becomes aromatic. Cool completely.

Add powdered sugar, coconut, almonds, cashews, raisins, cardamom powder, saffron and chironji. Mix well.

Divide the dough into small balls and roll each into a small circle.

Place 1–2 tbsp stuffing in the centre. Fold into a half-moon shape and seal the edges by pressing firmly or twisting them into a decorative pattern.

Heat ghee or oil on medium-low flame. Fry the gujiyas until they turn golden brown and crisp.

Remove on a tissue paper and allow them to cool slightly before serving.

Tips Fry on low to medium flame for extra crispy gujiyas. • Make sure the stuffing is completely cool before filling. • Store in an airtight container for up to a week.

Delicious Maharashtrian Style Mawa Gujiya is ready to enjoy