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   MSGID: 33541.fidonet_cooking@1:105/500 2d39c01e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mava Gujiya (Pastry With Sweet Nuts & Coconut Filling)   
    Categories: Desserts, Indian   
         Yield: 15 Servings   
       
   MMMMM--------------------------FILLING-------------------------------   
         2 tb Ghee; up to 3 tb, divided   
       1/4 c  Desiccated coconut   
       1/3 c  Nuts; crushed   
         2 tb Melon seeds (optional)   
              Raisins   
         4 oz Mava or khoya;   
              - grated when cold   
       1/2 ts Green cardamom powder   
       1/2 c  Granulated sugar   
      
   MMMMM---------------------------DOUGH--------------------------------   
     1 1/2 c  All-purpose flour   
         3 tb Ghee; melted   
         2 tb Dalda or shortening;   
              - up to 4 tb, softened   
       1/2 c  Water; warm, or as needed   
              - for kneading   
              Oil; for frying   
      
   MMMMM---------------------------BINDER--------------------------------   
         1 tb All-purpose flour; plus:   
     1 1/2 tb Water   
      
   MMMMM---------------------------SYRUP--------------------------------   
       1/4 c  Granulated sugar   
       1/4 c  Water   
       1/8 ts Green cardamom powder   
       
     An eggless flaky pastry (or dumpling) made with flour, stuffed with   
     nuts and sweet milk solid filling and deep-fried.   
        
     Filling:   
        
     In a heavy bottomed pan/kadhai, heat up 1 tb ghee on low heat. Add   
     desiccated coconut to it and lightly toast the coconut until you   
     smell a nice aroma. Transfer the coconut to a big bowl. Melt another   
     1 tb ghee and add the nuts & melon seeds (if using) to the kadhai and   
     toast them on low heat. Transfer to the same bowl as coconut. Next,   
     on very low heat, melt another 1 tb ghee (you might not need ghee if   
     using homemade mava) and add the grated khoya/mava to it. On very low   
     heat, cook the mava until it loosens and starts becoming runny. You   
     will need to continuously stir it so that it does not stick to the   
     bottom. Once the mava starts to clump up, transfer to the same bowl.   
     Note: If you see a lot of fat oozing out of the mava, try to skim off   
     as much as you can.   
        
     Let all the ingredients completely cool. Once cold, add the cardamom   
     powder & granulated sugar and combine well. Set aside or refrigerate   
     if you are making a day ahead.   
        
     Dough:   
        
     Sift the flour once. Mix the flour with ghee and shortening 1 tb at a   
     time and work it with your fingers. While doing so try to make a ball   
     of the flour, if the flour clumps up and does not break when you drop   
     it, stop adding the shortening. Mix the flour gently with warm water.   
     Add water slowly and handle the dough gently until it comes together.   
     Once it's together, knead for 2 to 3 minutes and (very important)   
     cover it with a damp cloth and set aside to rest for 30 minutes.   
        
     Binder:   
        
     In a small bowl, mix up 1 tb flour with water. It should not be   
     lumpy. Set aside.   
        
     Gujiya:   
        
     Once the dough has rested, pinch equal portions of the dough and keep   
     them covered with a damp cloth. Press each portion between palms to   
     make a smooth ball. Roll out each portion into a 3" circle. Dip a   
     finger into the binder (made earlier) and spread it all around the   
     edge of the rolled dough. Pick up the rolled dough into your palms   
     and pinch the centre of the edge on one side in such a way that one   
     of the ends is closed to form a semi circle. Spoon 1 tb of the   
     filling and bring all the edges together to form a crescent. When you   
     seal the edges, try to form sort of a dough border by pressing the   
     edges so that you can make a pattern laterMake sure the edges are   
     completely sealed, else the filling will ooze out while frying. Note:   
     Do not overstuff the filling else when you fry the gujiyas will puff   
     up too much and filling will ooze out.   
        
     You could leave it as it is or use back or a fork or ravioli cutter   
     to make a pretty edge. I used my hands to pinch the dough and fold it   
     over itself to make a pattern. Place the gujiya on a plate & cover   
     with a damp cloth. Make all the gujiyas in the same way and let sit   
     covered until ready to fry.   
        
     Heat up enough oil to fry the gujiyas. The oil is at the right   
     temperature when you put a lithe dough into it and it comes up slowly   
     to the surface without sizzling away. Fry the gujiyas 2 to 3 at a   
     time on low heat, turning all around till golden fried in color.   
     Note: Do not rush the frying, else your gujiyas will have blisters   
     all over and they will be brown on outside but raw in the center.   
        
     Transfer to the top of a cooling rack and leave to cool.   
        
     continued in part 2   
       
   MMMMM   
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