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Mava Semolina Gujiya - By Chef Rajat Ranjeet
Indulge in the rich flavors of Mava Semolina Gujiya, a delightful treat crafted by Chef Rajat Ranjeet, perfect for festive celebrations!
Ingredients:
• Mava: 250 gms
• Semolina: 100 gms
• Raisins: 50 gms
• Grated Copra: 50 gms
• Powdered Sugar (Boora): 150 gms
• Cuddapa Almond (Chiraunji): 30 gms
• Green Cardamom Powder: 1 tsp
• Refined Flour: 400 gms
• Desi Ghee: 2 tbsp
• Water: As required
• Refined Oil: 1 lt.
Method:
1. Take a kadahi and roast mava and semolina separately. Set aside for
half an hour.
2. Add powdered sugar to the roasted mava and semolina along with
raisins, chiraunji, and cardamom powder. Mix well.
3. For the dough, take refined flour and shortening with desi ghee.
4. Add the required amount of normal water and make a tight dough.
5. Make 20-gram balls and roll them out.
6. Place the rolled dough on a gujiya mould and fill with the mava semolina
mixture.
7. Cover all gujiyas with cloth and deep fry them on moderate heat.
8. Store at room temperature in an airtight box.
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