Mawa Gujiya


  • 2 1/2cup refined flour (maida)
  • 250 gm thickened milk (mawa)
  • 1 cup sugar
  • 1/2 tsp cardamom powder (elaichi)
  • 10-12 almond (badam)
  • 10-12 raisins (kishmish)
  • clarified butter (ghee) for frying
  • Fry thickened milk in a pan until it turns light brown and then remove it from the flame.
  • Grind sugar to a powder.
  • Finely chop almonds.
  • Mix sugar, almonds, raisins, cardamom powder and thickened milk.
  • Keep in mind that sugar is to be added only when thickened milk gets cooled.
  • Add 5 tbsp ghee in thickened milk and knead into hard dough with water.
  • Make small rounds of it and roll them into small chapattis.
  • Take 1 tbsp thickened milk and spread on the chapattis.
  • Put some water on the corners so as to seal them and then press them with your fingers.
  • Now heat ghee in a pan and deep fry all gujiyas at low flame from both the sides.
  • Take them out and store the mawa gujiyas.

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