Chashni wali gujiya | chasni gujiya | mawa gujiya

Ingredients:

• Firstly Knead semi-stiff dough by adding 4 tbsp of melted ghee and a pinch of salt in refined flour and mix them really well. Add water in small portions and knead semi-stiff dough. For this much dough half cup of water is used. Cover the dough with moist cloth and keep aside for 15 to 20 minutes to set. 
• Meanwhile in a Kadhai or heavy bottom pan heat 1 tsp ghee. Roast all the nuts along with dry coconut until it turns lightly brown. Transfer it in a bowl and in the same pan add Crumbled mawa and roast it on medium flame while stirring constantly until there is slight change in the color and it turns fragrant. Transfer the roasted mawa in a separate wide plate and let the mawa cool down a little.
• Until Mawa is cooling Prepare Sugar Syrup. Take 1 cup of sugar in a vessel and add 3/4 cup of water. Cook until sugar dissolves completely. Keep stirring the syrup at regular intervals. When the sugar dissolves completely let it cook for another 3 minutes.
• Check the Syrup by taking some syrup in a spoon. After it cools down, take it between your finger and thumb. It should be gooey like honey. There is no need to look out for thread in the syrup. Sugar syrup is ready, take it off from flame.
• For the stuffing, when the mawa is cooled down completely, add roasted chopped cashews, almonds, raisins, cardamom powder and powdered sugar to it. Mix everything really well. 
• Next let’s start rolling and stuffing gujiyas Knead the dough again and make small lumps/balls from it. Keep the dough balls covered with moist cloth to prevent them from drying. After this, take one dough ball and roll it evenly into round shape. I have used a katori/bowl to cut the edges and also it gives an even size to all the gujiyas. Make sure the edges are not thick. Press it with your hand if needed.
• Now take poori in your hand and place some stuffing over it. Apply some water on the edges and fold into half. Stick the edges really well. Now start pinching and twisting/folding the gujiya. For this, pinch the edges of gujiya from other hand and give a fold with the hand you are holding it. Again pinch at some distance and fold the forth portion. Likewise fold the entire edge of the gujiya. Place this gujiya over a cloth and cover it. Similarly prepare remaining gujiyas as well.
• Finally let’s fry the gujiya’s. Take enough ghee/oil in a wok. Heat it on medium flame. When the oil is sufficiently hot reduce the flame to medium-low and drop the gujiyas in to ghee/oil one by one. When the gujiyas float on the surface, flip the sides and continue frying until they turn golden brown in color.Drain the excess oil and dip the gujiyas in sugar syrup and let them remain drenched for 5mins. Till then fry the rest of the gujiya. After 5 minutes, take out the gujiyas from the sugar syrup one by one and drench the remaining gujiyas as well. Coat each gujiya with sugar syrup and keep them on a strainer/mesh so that excess syrup drains off.
• Sugar coated and sugar filled super scrumptious mawa gujiya is ready. Store them in any air tight container and relish eating for up to  15 to 20 days.

Tips/Notes

• Knead little stiff dough, it should not be soft.
• Don’t mix sugar when the mawa is hot else it will melt.
• You can adjust the quantity and choice of dry fruits as desired. 
• Fry the gujiyas on low flame. After 5 to 6 minutes if you notice that the flame is too low or the temperature has dropped then increase the flame a little.
• Keep the sugar syrup covered to prevent it from cooling down quickly.