10 November, 2015
Mava Ghughra (Gujiya or Mava Karanji)
Ingredients for stuffing:
- Grated Khoya( mava) : 1 cup
- Powdered sugar: 1/2 cup
- Chopped almond: 2 tablespoons
- Chopped pistachios: 2 tablespoons
- Chopped cashew nuts: 1 & 1/2 teaspoons
- Cardamom powder: 1 teaspoon
- Saffron strands: 4 pieces
Ingredients for Puri:
- Refined flour: 1 & 1/2 cups
- Ghee: 4 tablespoons
- Milk: 4 tablespoons( if need more for dough)
- Milk to soak saffron: 1 teaspoon
- Ghee for frying
- Powder sugar for garnishing : 2 teaspoons
Serves: 10 to 12 small size ghughras
Time: 30 minutes
Preparation:
- Add ghee in maida (refine flour) and make smooth dough adding milk in a pan.
- Prepare dough and keep aside for 5 minutes.
- Roast khoya in non stick pan till little pink and dry. Add dry fruits and saffron milk, stir for few seconds and turn off heat .
- Add sugar when mixture is little warm.
- Now divide dough in small 12 balls and roll small thin puri(discs), keep stuffing in it immediately and give the shape of ghugra with the help of mould.
- Fry it in ghee on slow flame till crispy and little pink and sprinkle powder sugar immediately on it so that the sugar easily sticks on it.
- After they are completely cool store them in an air tight container.
Note: Can store for 15 days in refrigerator.
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