One chef, one recipe: Holi special Mawa Gujiya by Executive Sous Chef Mohammed Eliyaz

Make your Holi-day extra special with this mouthwatering Mawa Gujiya recipe courtesy Mohammed Eliyaz, Executive Sous Chef at The Leela Bhartiya City Bengaluru.
Nothing like the smell of delicious mawa gujiyas to wake up to on holi.
Nothing like the smell of delicious mawa gujiyas to wake up to on Holi.

It’s almost time for one of India’s favourite festivals – Holi! While most people look forward to the abundance of colours and general merriment, the experience remains incomplete without some traditional food. 

Nothing beats the smell of just fried, hot and crispy gujiyas, malpua, pakode, and more. With trays of tall tumblers loaded with thandai to complement it, this is one festival that takes its culinary aspect seriously.

This recipe by mohammed eliyaz, executive sous chef at the leela bhartiya city bengaluru is bound to make your holi that much sweeter.
This recipe by Mohammed Eliyaz, Executive Sous Chef at The Leela Bhartiya City Bengaluru is bound to make your Holi that much sweeter.

While the pandemic may have people reluctant to leave the safety of smaller groups, there’s no excuse to skimp on food! This recipe for Mawa Gujiya by Executive Sous Chef Mohammed Eliyaz is just what you need to make Holi at home as special as it gets.

Suggested read: One chef, one recipe: Rawa ka laddu by Chef Suvashish Mukherjee

Ingredients

For the pastry dough

  • 80 gm whole wheat flour 
  • 120 gm all purpose flour
  • 1 tsp salt
  • ½ a cup (or as desired) water 
  • 2 tbsp ghee

For the mawa stuffing

  • 200 gm mawa or khoya
  • 30 gm almond
  • 20 gm cashew
  • 20 gm golden raisin
  • 20 gm pistachio
  • 1 tbsp ghee 
  • 80 gm powdered sugar
  • 1 gm cardamom powder

Method

  • For the dough, combine both flours and the salt together. Now warm up the ghee and add to the flour. Crumble together.
  • Add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour. Knead the dough till firm and tight. Cover the dough with a moist cloth and set aside for 30 minutes.
  • For the sweet stuffing, grate the khoya or mawa and keep aside in a bowl.
  • Now warm up the ghee and add chopped dry fruits to the pan. Saute until it gets to a golden colour. Let it cool down and then add powdered sugar plus cardamom powder to the nuts. Move everything to the mawa bowl. Mix all of them together.
  • Divide the dough into equal small balls, roll them. Roll each ball softly using a rolling pin. Put the rolled up circles into a gujiya cutter and stuff with mawa filling. Gently press the gujiya cutter and remove the excess dough coming out of the cutter.
  • Heat up oil in a shallow kadai or wok. Once it gets to medium heat, slide in the gujiya. Fry until golden. Allow them to cool down and serve to your family & friends.

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