Apple Gujiya Recipe | How To Make Mawa-Apple Gujiya
Serve delicious apple gujiyas to your family and friends on special occasion. This fruity twist to traditional gujiyas will be loved by all.
Servings Prep Time
16gujiyas 30minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
16gujiyas 30minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
For dough
For filling
Instructions
Prepare dough
  1. Take all purpose flour in a large mixing bowl. Add ghee to it and mix well by rubbing flour between your palms. The flour will look like coarse crumb. Now gradually add water, and prepare hard dough of consistency similar to puri dough. Cover the dough and keep it aside for at least thirty minutes.
Prepare filling
  1. Heat a heavy bottomed pan or kadhai. Add apple pieces to it and cook on low heat for two minutes. Add crumbled mawa to it and stir well and cook till the mixture dries up and slightly changes the color. Switch off the gas and let the mixture cool down.
  2. Add powdered sugar, cinnamon powder, and cinnamon powder to the mixture and mix well. Also add chopped nuts and resins to the mixture and mix everything properly. The filling is ready.
Prepare the gujiyas
  1. Divide dough into 16 equal parts. Use rolling pin to prepare puris of about 7 cm diameter.
  2. Prepare slurry of 2 tablespoon water and a teaspoon all purpose flour. Divide filling into 16 equal parts.
  3. Place one puri on the gujiya mold and place the filling at the centre of the puri. Apple some slurry at the edges. Now close the mold and press it slightly. Open the mold and take out the gujiya. Place it on a plate and prepare all the gujiyas in similar manner. Cover the gujiyas with a moist kitchen towel so that they do not dry up.
  4. Heat oil in a kadhai. The oil should be medium hot. Carefully add four-five gujiyas one by one to this hot oil. fry the gujiyas till then turn golden.
  5. Take them out and place them on paper napkin. Fry all the gujiyas in the same manner. Allow them to cool and then store in an airtight container. They stay good for 1-2 days at room temperature. In refrigerator they stay good for a week.
Recipe Notes
  • Prepare hard dough for gujiyas. If the dough is soft, gujiyas will also be soft and not crunchy due to presence of too much moisture.
  • Roast mawa and apple till the mixture is dry and crumbly.
  • If you do not have gujiya mold, you can press and then pinch the edges with your hands.
  • Do not fry gujiyas on high flame as they will turn brown on the outside and will remain raw inside.
  • For glazing you may brush the fried gujiyas with honey.

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