MAWA GUJIYA

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INGREDIENTS :
FOR OUTER COVER-
1 cup all purpose flour(Maida)
2 tablespoons sooji
2 tablespoon Ghee/oil
a pinch Salt
¼ cup water

FOR STUFFING-
½ cup Khoya (Mawa)
8-9 chopped Cashew
8-9 chopped Almonds
8-9 Raisins
4-5 tablespoon desiccated coconut
¼ teaspoon Green cardamom powder
3-4 tablespoons powder Sugar
Use Oil or Ghee, for frying

INSTRUCTIONS :
FOR STUFFING-
Heat the mawa in a pan on medium heat. Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. Remove it to a bowl. So it gets cool down faster.
Once mawa is cool to touch or warm, add sugar, cardamom powder, cocunut, cashews, almonds and raisins. Please make sure that mawa is warm not hot.
Mix it well. it is better to use your fingertip to break all the lumps and to mix thoroughly. Keep it aside.

FOR DOUGH-
Mix all purpose flour, sooji and salt in a bowl. Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
Start adding little water at a time. Knead into stiff and smooth dough. Cover it and let it rest for 15-30 minutes.

MaKING MAWA GUJIYA-
After the resting time of the dough, knead the dough once again. Divide it into 10 equal portions. Roll into a 4 inch diameter circle. Put about a tablespoon stuffing in the center.
Apply little water around the edges using your finger. Fold it into half circle. Seal the edges by pressing and fold. If you have gujiya moulds then use that.
Make all the gujiya and keep them covered with kitchen towel to prevent it from drying out. When about to finish shaping, heat the oil or ghee in pan on medium heat for frying. Once it is hot enough, then fry few at a time, flip or move in between for even browning.
Once it is golden brown and crispy from all sides, use the slotted spoon to remove it. Remove it to paper towel lined plate and let it cool completely before serving. Decorate top with the sugar syrup and nuts.