Holi Mubarak !!!!!!!! Let's make kesariya mawa gujiya

Tomorrow is holi and we have came down to our hometown to celebrate the festival. Some guests are expected at home so thought of preparing sweets . Firstly chhotte rasgulle came to mind but then thought why not prepare the typical holi mithai Gujiyaan and hubby dear recently bought some kesar and was asking me to prepare something so that he could judge if it is good so that gave the motivation to prepare "Kesariya mawa gujiyaan".

Recipe:-

Ingredients :- (given measurements will prepare around 20 gujiyaan)

For mawa:-

1. Full creme milk - 2 ltr

2. kesar few strands

For filling :-

1. Mawa - 200 gm

2. Almonds finely chopped 2 tbsp

3. Cashews finely chopped 2 tbsp

4. Raisins 2 tbsp

5. Cardamom powder 1/2 tsp

6. Dessicated coconut 1/2 cup

7. Powdered sugar 1 cup (adjust as per taste)

For the cover:-

1. Maida/ All purpose Flour 2 cups

2. Oil 1/4 cup

3. Water as required 1/2 cup approx

For the sugar syrup:-

Sugar 1 1/2 cup

Water 1 cup

Method-

1. Take the milk into a wide kadai and add keasr to it . Put on high flame and keep stirring continuously and also keep scraaping the sides untill all the natural liquid in milk is evaporated and only milk solids are left. This will take around 1 hr. Mawa is ready now let it cool.



2. To prepare the dough mix maida and oil and rub with your hands. Now start putting water and make a poori like dough and keep it aside to rest for 1/2 hr.


3. To prepare the filling  firstly cook the mawa in a pan on low heat untill it leaves oil  and let it cool then mix  nuts , coconut and cardamom powder



4. Divide the above dough into small balls of tennis ball size. Now take one of the balls and roll it thin and place it into the half moon shape mould. Fill 1 1/2 tbsp of filling into the rolled dough and apply water on all the ends.Now close the mould tight so that the ends stick.

5. Repeat the process for all the dough balls.



6. Heat oil in a kadai to fry the gujjiyaan.Put the gujiyaan in batches of 4-5 in hot oil and then lower the heat and fry untill golden brown so that they are well cooked.

7. Prepare the sugar syrup by heating water and sugar till the mixture reduces to one strand consistency.

8. Now pour the sugar syrup over the gujiyaan and garnish with almond and pistachio flakes.



Tips :-

1.Use a thick bottomed kadhai to prepare the mawa otherwise the milk will stick to the bottom and will give foul smell and taste.

2. Keep stirring and scrapping the sides constantly while making mawa.

3. A pinch of baking soda could be added to the milk to make mawa this will make very smooth mawa.

4. To avoid gujjiyaan from opening up while frying

• Don't overfill .Put around 1 1/2 tbsp of the filling.


• Seal the ends properly by applying water.

5. The oil should be hot when we put gujjiyaan for frying and then the heat should be lowered otherwise they will absorb more oil and will be undercooked.

6.The outer covering of the gujjiyaan should be as thin as possible.