Mawa gujiya/Kova kajjikayalu

Method

Fry mawa/kova in a medium flame, in a thick bottomed vessel. Keep stirring continuously or else it may get burnt. When the color of the mawa changes to pink switch off the flame and allow it to cool. In the mean while. heat a table spoon of ghee in a pan and fry all the dry fruits separately and keep them aside.

Now add another table spoon of oil to the same pan and roast the rava/suji until it turns to pink in color. Keep it aside. Grind sugar along with cardamoms and keep it aside.

Mash the cooled mawa/koya with your fingers or with a spoon. Take a large bowl and mix all the ingredients properly. ( mawa/kova ,sugar powder, dessicated coconut, dryfruits and rava.)

Take 4 cups of maida in a bowl. Add half tspn of salt and mix well. Heat 2 tbsp of oil in a pan and add it to and mix. Now make a smooth dough adding sufficient water. Cover it with a lid and leave it for an hour/or half an hour.

Make lemon size balls of the dough and roll to small size rotis. Fill the mawa mixture and fold it carefully and seal the edges properly as shown in the video. Prepare the remaining gujiyas in the same manner. You can also make the gujiya,s/kajjikayalu with the help of a mould. Heat oil for deep fry in a pan. Deep fry the gujiya's/kajjikayalu in a medium flame until they turn to golden brown. Remove from the oil and place them on a kitchen paper. Store Mawa gujiya/Kova kajjikayalu in an air tight container. Enjoy eating tasty Mawa gujiya...................:)

Mawa gujiya/Kova kajjikayalu

Ingredients

Method