Mava Gujiya – Pastry With Coconut & Nuts filling (Eggless)

Mava Gujiya – Pastry With Coconut & Nuts filling (Eggless)

Spring has hit full force here in the valley and looks like the bright sun is here to stay. A crisp, pleasant mornings is what awaits us as we get out of the bed & I feel so inspired to stay active and finish up a lot of chores by noon. A certain kind of energy engrosses me throughout the now longer days and we have also started our evening strolls to the nearby Sunset Park. Onset of spring is also apparent in the tall peach tree in our front yard and I am already spotting a couple of buds signaling that the fruit will be here in no time. I am planning to can the fruit this year,something which I missed doing last summer.

The Indian festival of spring, Holi is round the corner and like most celebrations back home this festival is also full of food & colors(of the real kind). I prepared these coconut & mava gujiya which is categorically made during Holi in my family.It is a sorta indian empanada with a sweet filling.The eggless pastry is flaky but dense at the same time,its lightly crispy on the outside but gooey in the center from the ghee,though you can do any kind of filling but traditionally milk solids (mava) mixed with aromatic cardamom and variety of nuts are stuffed inside,making it a wholesome holiday grub.

Ingredients

  • The Indian festival of spring, Holi is round the corner and like most celebrations back home this festival is also full of food & colors(of the real kind). I prepared these coconut & mava gujiya which is categorically made during Holi in my family.It is a sorta indian empanada with a sweet filling.The eggless pastry is flaky but dense at the same time,its lightly crispy on the outside but gooey in the center from the ghee,though you can do any kind of filling but traditionally milk solids (mava) mixed with aromatic cardamom and variety of nuts are stuffed inside,making it a wholesome holiday grub.
  • Mava or Khoya is solidified milk, quite comparable to ricotta but less moist.It is used in making most of the indian sweets and desserts. You take one bite of the it and you discern that unique dense and milky taste. If you do not have access to indian stores , you could make your own mava at home (recipe here).The filling can be made a day ahead and once fried, these gujiya freeze very well too. Making gujiya is labor intensive so plan it on a not so busy day. Have fun & Happy Holi.
  • Printable Recipe
  • Gujiya
  • An eggless flaky pastry made with flour, stuffed with nuts and sweet milk solid filling and deep-fried.
  • Ingredients (Makes 15)
  • For the filling (I had about 1/2 cup leftover filling)
  • 2-3 tbsp ghee, divided
  • 1/4 cup desiccated coconut
  • 1/3 cup crushed nuts ( I used almonds & cashews)
  • 2 tbsp melon seeds, optional
  • Raisins
  • 4 oz mava/khoya, grated when cold (homemade or store-bought)
  • 1/2 tsp green cardamom powder
  • 1/2 cup granulated sugar
  • For the crust
  • 1.5 cup all-purpose flour
  • 3 tbsp ghee, melted ( (homemade or store-bought)
  • 2-4 tbsp shortening, softened (In India, use Dalda)
  • 1/2 cup warm water (adjust quantity required for kneading)
  • Oil for  frying
  • For the glue
  • 1 tbsp all-purpose flour + 1.5 tbsp water
  • For the syrup
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/8 tsp green cardamom powder
Read the whole recipe on Sinfully Spicy