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Overhead shot of flaky mawa gujiya sweet served in purple metal tray.
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4.44 from 16 votes

Gujiya Recipe

Mawa Gujiya is a deep fried traditional Indian sweet of crisp flaky pastry stuffed with sweetened khoya or mawa, coconut and dry fruits. Made especially during Holi. I bet you just can't resist this golden crisp sweet beauties.
Prep Time10 mins
Cook Time1 hr
Dough Rest Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian
Diet: Egg-Free
Servings: 20
Calories: 192kcal
Author: Farrukh Aziz


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.



I love the gujias fried in ghee only, but you can either fry them in oil or in a mix of both ghee or oil.
Modify the amount sugar as per the sweetness you prefer.
Always deep them on medium low heat until golden brown.
You can use choice of nuts and dry fruits as per the liking. Similarly increase and decrease the amount as per the need.


Calories: 192kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 28mg | Potassium: 133mg | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 0.7mg | Calcium: 74mg | Iron: 1mg