MAWA GHUJIYA - SNC -16

Serving size - 10 to 15 pieces

Preparation time - 30 minutes

Cooking time - 1 hour

Mawa Ghujiya is a very popular north Indian sweet during their festive time. But it is also more famous in south India as somas. But the filling is different. I like this sweet very much , but I din't try this yet. Because in our families there is no habit of doing this kind sweets. I used to eat this sweet from my friend's home. I love this to the core. 

This Mawa ghujiya is the 16th challenge of SNC from our north team friend Santhosh Bhangar from Santosh's Kitchen.  Actually SNC is the event run by Divya Pramil from YOU TOO CAN COOK. IF you want to be the part of this event from now, please visit SNC CHALLENGE. 

Lets go to the recipe,

Ingredients

For Filling

Milk solids/ khoya - 1/2 cup

Grated coconut - 1/4 cup

Almonds - 6 (grated into flakes)

Sugar - 1/3 cup

Cardamom powder - 1/4 tsp

For Ghujiyas

All Purpose flour - 2 cups

Water - 1 + 2tbsp( I used)

Hot oil - 1 tbsp

Salt - 1/4 tsp

Oil - for deep frying

For Sealing

All purpose flour - 1 tsp

Water - 1 1/2 tsp

Method 

For Filling 

• Fry Khoya in a pan until it gets brown color. 
• Add grated coconut, almond flakes, sugar and cardamom powder into the brown khoya and mix well.
• Keep it aside for filling.

For Ghujiyas

• Mix the flour, salt and hot oil and then add water to knead a smooth dough.
• Cover the bowl and keep it for atleast half an hour.
• In the mean time, make a paste for sealing the ghujiyas by mixing flour and water in a small bowl.

MAWA GHUJIYAS

• Make the dough into small balls and make them into thin round using rolling pin.
• Keep enough filling on the center of the round and apply the flour paste on one side of the thin round sheet, then fold it.
• close it strong and press it using fork for more strong.
• Do the remaining dough balls into ghujiyas and keep them under the wet cloth.
• Heat oil in a pan, pls don't over heat because the ghuijays will be in light brown not dark brown.
• Once the oil gets ready, please add 3 or 4 ghujiyas and fry until light brown. Do the rest as the same and store them in the air tight container.

Note

• Actually I made thicker sheets, so it went bit harder not much. 
• It also takes much time to get cook, so it turns dark brown color. Please keep these points in your mind while doing this sweet.
• But this is the first time I tried this kind of sweet, so hope I will be better while making somas. Let me share that experience with you in the future. 

I am going to link this to SNC host of this month from north team Santosh's Kitchen