Gujiya or mawa gujiya has a flaky crisp outer crust with sweet inner stuffing.I loved the stuffing a lot next time I am make the stuffing purposely more so that I get to eat it separately hehe.
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Gujiya Recipe Step by Step
Cool down and store in airtight container. Pin
Expert Tips
Rolling it thin ensures crispy outer layer. Rolling each circle separately sure takes time so I usually follow this method of rolling a big circle and cut 3-4 small circles using a lid, that way it makes things quick. The prepared dough should be stiff and not loose. While greasing with water make a little broad sealing so that while cutting there is enough space in the sealed area to cut/trim. If you don’t have the cutter spoon, just use a pizza cutter.Else seal it by pressing it with your fingers.You can even fold it but folding gives crisp hard edges after frying so I suggest to just press and seal.Else slightly press it with a fork. Make sure you keep the dough and prepared somas covered before frying. My kadai is small so I fried only 2 at a time, it depends on how big your kadai is. You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
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