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# Chashni Wali Gujiya
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| **Prep time** | 10 min |
| **Cook time** | 1 hr |
| **Total time** | 1 hr 10 min |
| **Serves** | 10 servings |
## Ingredients
### for dough:
* 2 cup maida / plain flour
* ¼ tsp salt *(optional)*
* ¼ cup ghee / clarified butter
* ½ cup water
### for instant mawa or khova (200 grams):
* 1 tsp butter
* ½ cup milk
* 1 cup milk powder
### for stuffing:
* ½ cup powdered sugar
* 2 tbsp cashew / kaju *(chopped)*
* 2 tbsp raisins / kishmish
* 2 tbsp pistachios *(chopped)*
* 2 tbsp almonds / badam *(chopped)*
* ¼ tsp cardamom powder
### for sugar syrup:
* 1½ cup sugar
* 1½ cup water
* few thread saffron / kesar
* ¼ tsp cardamom powder
### other ingredients:
* oil for frying
## Instructions
1. knead the dough and pinch a small ball sized dough and roll it to a ball.
2. with the help rolling pin roll to slightly thick puris and cut it with a round cup.
3. now place a tbsp of the prepared mawa dry fruit stuffing
4. shape the gujiya with your hand or using a mould.
5. furthermore, deep fry the mawa gujiya in medium hot oil until it turns golden brown.
6. drain over the kitchen towel to remove excess oil.
7. cool the gujiya for 2 minutes, and then drop into the prepared sugar syrup.
8. coat the sugar syrup both sides and rest for 5 minutes.
9. finally, enjoy chasni wali gujiya immediately or cool completely before storing in an airtight container.
## Stuffing preparation
firstly, cool the prepared khova or mawa and crumble it. you can alternatively take 200 grams store brought mawa.
add ½ cup powdered sugar, 2 tbsp cashew, 2 tbsp raisins, 2 tbsp pistachios, 2 tbsp almonds and ¼ tsp cardamom powder.
mix well making sure everything is well combined. mawa stuffing is ready. keep aside.
## Sugar syrup preparation
firstly, in a large vessel take 1½ cup sugar, 1½ cup water and few threads saffron.
stir and dissolve sugar completely.
boil the sugar water for 5 minutes or until it turns sticky.
add ¼ tsp cardamom powder, cover and keep aside.
## Gujiya dough prepartion
1. firstly, in a large mixing bowl take 2 cup maida, ¼ tsp salt. you can alternatively take wheat flour / atta.
2. add ¼ cup ghee and mix well.
3. crumble & mix well making sure the dough holds shape. do not compromise in ghee, as its a key ingredient to make gujiya flaky.
4. now add ½ cup water or as required and knead the dough.
5. knead for at least 5 minutes or until the dough is stiff and smooth. cover and rest for 20 minutes.
## Instant mawa or khova preparation!
1. firstly, in a large non-stick vessel take 1 tsp butter and ½ cup milk.
2. stir well making sure butter and milk are combined well.
3. now add 1 cup full cream milk powder.
4. keeping the flame on low, stir continuously.
5. the mixture starts to thicken.
6. after 5 minutes, the mixture starts to separate from pan. keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
## Gujiya shaping and frying
1. knead the dough slightly after 20 minutes and pinch a small ball sized dough and roll it to a ball.
2. with the help rolling pin roll to slightly thick puris and cut it with a round cup.
3. now place a tbsp of the prepared mawa dry fruit stuffing in the middle of the puri.
4. also, grease with milk to the edges of the puri.
5. now stick the edges together and press slightly. you can alternatively use gujiya mould to shape them.
6. furthermore, press the edge gently and fold it inside. keep continuing the process till you reach the end.
7. furthermore, deep fry the mawa gujiya in medium hot oil in low to medium flame. you can alternatively preheat oven and bake at 180 degree celcius for 30 minutes.
8. stir occasionally till the dry fruit karanjis turn golden brown.
9. further, drain over the kitchen towel to remove excess oil.
## Chasni wali gujiya
1. cool the gujiya for 2 minutes, and then drop into the prepared sugar syrup.
2. coat the sugar syrup both sides and rest for 5 minutes.
3. finally, enjoy **chasni wali gujiya** immediately or cool completely before storing in an airtight container.
## Video
## Notes
* firstly, do not over soak gujiya in sugar syrup as it turns soggy.
* also, fry the karanji or karjikai on low flame else it will not be flaky and crispy from inside.
* additionally, i have prepared mawa in the home. however, you can use store brought mawa.
* finally, **chasni wali gujiya recipe** stays good for a week when stored in an airtight container.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/chashni-wali-gujiya-mawa-gujiya/](https://hebbarskitchen.com/chashni-wali-gujiya-mawa-gujiya/)
2. add ¼ cup ghee and mix well.
3. crumble & mix well making sure the dough holds shape. do not compromise in ghee, as its a key ingredient to make gujiya flaky.
4. now add ½ cup water or as required and knead the dough.
5. knead for at least 5 minutes or until the dough is stiff and smooth. cover and rest for 20 minutes.
## Instant mawa or khova preparation!
1. firstly, in a large non-stick vessel take 1 tsp butter and ½ cup milk.
2. stir well making sure butter and milk are combined well.
3. now add 1 cup full cream milk powder.
4. keeping the flame on low, stir continuously.
5. the mixture starts to thicken.
6. after 5 minutes, the mixture starts to separate from pan. keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
## Gujiya shaping and frying
1. knead the dough slightly after 20 minutes and pinch a small ball sized dough and roll it to a ball.
2. with the help rolling pin roll to slightly thick puris and cut it with a round cup.
3. now place a tbsp of the prepared mawa dry fruit stuffing in the middle of the puri.
4. also, grease with milk to the edges of the puri.
5. now stick the edges together and press slightly. you can alternatively use gujiya mould to shape them.
6. furthermore, press the edge gently and fold it inside. keep continuing the process till you reach the end.
7. furthermore, deep fry the mawa gujiya in medium hot oil in low to medium flame. you can alternatively preheat oven and bake at 180 degree celcius for 30 minutes.
8. stir occasionally till the dry fruit karanjis turn golden brown.
9. further, drain over the kitchen towel to remove excess oil.
## Chasni wali gujiya
1. cool the gujiya for 2 minutes, and then drop into the prepared sugar syrup.
2. coat the sugar syrup both sides and rest for 5 minutes.
3. finally, enjoy **chasni wali gujiya** immediately or cool completely before storing in an airtight container.
## Video
## Notes
* firstly, do not over soak gujiya in sugar syrup as it turns soggy.
* also, fry the karanji or karjikai on low flame else it will not be flaky and crispy from inside.
* additionally, i have prepared mawa in the home. however, you can use store brought mawa.
* finally, **chasni wali gujiya recipe** stays good for a week when stored in an airtight container.