The pride of the festival is this special dessert, mawa, coconut and fruits are ready, read how to make at home – Madhya Pradesh News

Satna. How can it be good for festivals and the scent of Gujiya made in the house. Gujiya is not just a dessert, but the identity of Indian festivals. Especially on occasions like Holi, Rakshabandhan, Diwali and Teej, it has a special place. In the Vindhya region of Madhya Pradesh, Gujia is served not only sweets, but also as breakfast. Rich in mawa, coconut and dry fruits, this dessert wrapped in a golden crisp layer wins the heart of every guest.

Gujiya: Confluence of taste and tradition
Local resident Meena Dwivedi said in a conversation with local 18 that the trend of making Gujiya in Baghelkhand is very old. People here prepare it in a traditional way, its specialty is that it is fresh for several days when storing properly, which can be enjoyed daily.

Traditional method of making gujiya

To make Gujia, first take 2 bowl maida or fur flour. Add one teaspoon of salt and three teaspoons of desi ghee and mix it well. Then add water and knead the dough and keep it covered with a wet cloth.
For stuffing, fry the semolina or flour on low flame, whenever a fragrance starts coming, take it out. Add a bowl of mawa, cashew, almond, worn coconut and sugar as per taste. Now roll out small dough of dough. Fill one teaspoon of stuffing in Gujia’s mold or hands. Close it well by applying light water on the edges so that Gujia does not get torn while frying.

Taste to health attention
Fry the prepared Gujhiis in hot oil until golden. When it cools down, keep it in the airtight compartment. Many families in Baghelkhand keep Gujia a few days before the festival so that the guests can be served immediately. It is not only delicious but also gives the mawa and dry energy present in it.