To begin making the Kesar/ Kesari Mawa Gujiya recipe, firstly add flour and melted ghee in a wide bowl. Mix them together using your finger tips.

Next, add warm water little at a time and knead into a soft and stiff dough. Cover with wet cloth and leave it aside.

Crumble mawa with your fingers. Heat a non-stick pan and add crumbled mawa. Keep stirring and cook mawa/khoya on low flame.

Once mawa starts to turn smooth, add raisins, chironji nuts, cardamom powder and powdered sugar. Mix well and remove from flame and let it cool completely.

To make sugar syrup, add sugar and water into a saucepan and bring it to a boil. Keep stirring and continue to boil it till it reaches two string consistency. Turn off the flame and add saffron strands and let it sit for some time. 

Two String consistency: When you take a small blob of sugar syrup between your index finger and thumb and pull apart, you must see 2 strings.

Divide the gujiya dough and mawa mixture into equal portions. Roll each ball into 3 or 4 inches diameter. Brush the edges with water to help seal.

Place one portion of mawa mixture in the centre and fold into half sealing the edges. Press the edges to make sure they don’t open up while frying.

Heat oil in a deep fry pan. Once oil turns hot, carefully add the kesar mawa gujiyas and deep fry until golden brown. Remove from oil and drain on kitchen tissue paper.

Once the mawa gujiyas cools down a bit, soak them in kesar sugar syrup for about 10 to 15 minutes.

Then remove from kesar sugar syrup and serve. You can garnish with slivered pistachios, saffron strands and dried rose petals

Serve Kesar/ Kesari Mawa Gujiya as a snack during festivals like Holi or Diwali or as a sweet during any special occasions along with a Thandai or Masala Chai