Mawa Gujiya Recipe- A crisp flaky deep fried pastry stuffed with sweet khoya or mawa, coconut and dry fruits. A popular traditional North Indian sweet which is a must to make especially during the Holi festival. I bet you just can't resist these golden crisp sweet beauties.
Trust me, this is the first time in my life I have tried my hands on mawa gujia.
I was little nervous indeed for if I can really do the justice in folding the edges using hands.
For a moment I even had a thought to buy a gujiya maker or mould as that makes the shaping extremely easy.
But, somewhere in the back of my mind, I had a thought that as moulding the gujia using hands is an art.
I should learn to make it using hands only. And, so I did it.
What is Gujiya?
Gujiya is deep fried flour pastry with khoya, dry fruits and coconut stuffing within. Popular not only in UP, but they are widely made in Rajasthan, Madhya Pradesh and Bihar.
Purukiya is the another name for gujia in Bihar, whereas ghughra in Gujarati and Mawa Karanji in Maharashtra.
Further, down the South, Gujiya is called as Kajjikaya in Karnataka and Andhra Pradesh, Garijalu in Telangana, and Somas in Tamil Nadu,
These sweet dumplings has the filling of mawa in north. And, the Maharashtrian version goes with semolina or suji, poppy seeds and coconut filling.
Though it's pastry and making method is similar to the samosa, gujiya especially has to be in a shape of half moon.
It's shape has the resemblance to empanadas.
Being from the UP state, I always knew that the gujiya sweet is synonym to Holi festival.
I have always seen that halwais and mithai walas do the preparation of gujiya in tonnes.
However, restrictions are not the Holi festival only. But you will also find that people make it during Diwali also along with other snacks like Samosa, Samosa Chaat, Aloo Tikki, Nimki and Namak Para as well.
While the deep fried ones always tastes the best, you can also bake it if you want to.
All purpose flour or maida - But you can also use wheat flour or a mix of both.
Ghee - for frying and kneading the dough. However you can use oil also, but the authentic taste and traditional richness comes through ghee only.
Dry fruits - I have used a mix of almonds, pistachios, dry coconut, charoli nuts only. But you are free to use any of your choice. Namely, walnuts, raisins, cashew nuts and so on.
Sugar - Ideally it is good to use powdered sugar, and that you can easily make by pulsing the regular sugar into powder using mixer/grinder.
Cardamom powder - to add fresh flavour and aroma to the filling.
A pinch of salt to add in flour and water to knead the gujiya dough.
Dried rose petals, slivered nuts and silver wark for garnish (optional).
Making Khoya / Mawa at home
The recipe of gujiya without store bought khoya or mawa is absolutely possible to make. Whenever I do not have access to khoya, I always make khoya at home using milk powder.
In a pan, mix 4 tbsp of melted ghee along with 8 tbsp of full fat milk. Then add 1 and a half cup of milk powder and mix until lump free. Place the pan on heat, stir and cook until you get thick solid mass of khoya remain in pan. The process will take approx 7-8 minutes.
Allow the khoya to cool down and then proceed with adding the remaining ingredients to make the filling.
Making Baked Gujia
For baked ones, lay them on baking tray and brush them with melted ghee on both the sides.
Bake them in pre heated oven at 170 degrees for 20-25 minutes. Do not forget to flip Gujiya once in between after 15 minutes of baking.
To make the dough crisp and flaky, always mix ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Then add water and knead into a soft dough.
Always allow the dough to rest for 30 minutes for best results.
Ensure the dough is covered with clean damp kitchen towel all the time to avoid drying.
While making the filling, always add sugar once the mawa cools completely.
You can also use moulds to make the gujiyas.
While shaping the gujias, always apply water to the edges of the rolled dough using fingers. Or you can also use small brush and then press to seal. This ensures proper sealing of the edges avoiding the filling to break open while frying.
Keep the moulded gujias covered with a clean damp cloth to avoid drying, until the batch is ready to fry.
Always deep fry them on medium low heat.
Never ever fry them on high heat as it will burn them and pastry will remain uncooked within. Frying them on low heat makes them crispier.
Do not overload the pan while deep frying the Gujiya, do it in batches. Also, each batch will take 15-17 minutes to cook.
How to store it?
Once the Gujiyas are out from the hot ghee to oil, allow them to cool completely.
Then, transfer them into a clean airtight container and store them up to a week at room temperature. They stay very well in refrigerator up to a month.
Avoid storing the hot Gujiyas in container in order to avoid them getting crumbled or break.
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Step by step instructions
Add flour, ghee, salt and start mixing everything until crumbly. The crumbled flour should take the shape of a fist. Photo 1
Then, gradually add water and knead it into medium stiff dough. Do not knead too soft dough. Photo 2
Cover with damp cloth and keep the dough to rest for 30 minutes. Photo 3
Heat 1 tbsp ghee in pan. Photo 4
Cook the khoya mixture until slightly brown and comes together. Allow it to cool. Photo 5 and 6
Transfer the khoya onto a plate. Add coconut, almonds, pistachios, cardamom powder, sugar, and charoli nuts. Photo 7
Mix everything well and set it aside. Photo 8
Rolling and shaping the gujiya
Divide the dough into small equal balls. Cover with cloth and set aside. Photo 9
Take one ball and roll it out into 4-5 inches disc. Photo 10
Place spoonful of filling on one side of the disc, leaving the space at the edges. Photo 11
Apply water to the edges of the disc. Photo 12
Carefully, bring one edge over the other to combine and form half moon shape. Slightly press the edges with finger. You can use karanji cutter to smoothen the edges. Photo 13
Now, gently, twist the sealed edges to make a pleat. Make all the gujiya in similar manner. Photo 14, 15 and 16
Heat enough ghee in deep pan. Ghee should be moderate hot. Gently slide in and deep fry them until golden and crisp. Fry all of them in similar manner.
Take them out onto an absorbent paper.
Mawa Gujiya is ready . You can store them in clean airtight container.
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For Gujiya Dough
- 3 cups All Purpose Flour (Maida - 375 gms)
- Pinch of salt
- 6 tablespoons Ghee
- ½ cup Water to knead the dough + 2 tablepsoons
For the filling
- 1 tablespoons Ghee
- 250 grams Khoya/Mawa
- ½ cup Dry Coconut (grated)
- 1.5 tablespoons Almonds (roughly chopped)
- 1.5 tablespoons Pistachios (roughly chopped)
- 1.5 tabelspoons Charoli Nuts
- 1.5 teaspoons Cardamom Powder
- 150 grams Sugar (powdered)
- Ghee for frying the gujiyas (you can use oil or a mix of both)
To Knead The Dough
- Add flour, salt, ghee in a bowl and start mixing everything until crumbly.
- The crumbled flour should take the shape of a fist.
- Gradually add water and knead it into a medium stiff dough.
- Cover with damp cloth and keep the dough to rest for 30 minutes.
Making The Gujiya Filling
- Heat ghee in pan. Add khoya.
- Cook the khoya mixture until slightly brown and comes together. Allow it to cool
- Transfer the khoya onto a plate. Add coconut, almonds, pistachios, charoli nuts, sugar and cardamom powder.
- Mix everything well and set it aside.
Shaping And Frying The Gujiya
- Divide the dough into small equal balls. Cover with cloth and set aside.
- Take one ball and roll it out into 4-5 inches disc.
- Place spoonful of filling on one side of the disc, leaving the space at the edges
- Apply water to the edges of the disc.
- Carefully, bring one edge over the other to combine and form half moon shape.
- Slightly press the edges with finger. You can use karanji cutter to smoothen the edges.
- Now, gently, twist the sealed edges to make a pleat. Make all the gujiyas in similar manner.
- Heat enough ghee in deep pan. Ghee should be moderate hot.
- Gently slide in the gujiyas and deep fry them until golden and crisp. Fry all of them in similar manner.
- Take them out onto a kitchen towel.
- Mawa Gujiya is ready . You can store them in clean airtight container.