Mawa Gujiya is a deep-fried traditional Indian sweet of crisp flaky pastry stuffed with sweetened khoya/Mawa, coconut, and dry fruits. Gujiya Recipe is specially made during Festivals. I bet you just can’t resist these golden crisp sweet beauties.
In various regions of India, the popular dessert known as Gujiya goes by different names and can be made with slightly varying fillings. In Maharashtra, it is referred to as “Karanji,” in Gujarat as “Ghughra,” and in Rajasthan and Northern India as “Gujjia.” Each of these regions puts its own unique spin on the recipe to create a tasty treat that is loved by many throughout the country.
Gujiya Ingredients
Table of Contents
For Dough
- 3 cups All Purpose Flour (Maida – 375 gms)
- Pinch of salt
- 6 tablespoons Ghee
- ½ cup Water to knead the dough + 2 tablespoons
For the filling
- 1 tablespoon 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 of Sugar (powdered or sugar syrup)
- Ghee for frying the Gujiyas (you can use oil or a mix of both)
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Instructions
To Knead the Dough
- Add flour, salt, and 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 a damp cloth and keep the dough to rest for 30 minutes.
Making the Gujiya Filling
- Heat ghee in a 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 a cloth and set aside.
- Take one ball and roll it out into a 4-5 inches disc.
- Place a 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 Gujiya.
- Slightly press the edges with a finger. You can use a karanji cutter to smoothen the edges.
- Now, gently, twist the sealed edges to make a pleat. Make all this in a similar manner.
- Heat enough ghee in a deep pan. Ghee should be moderately hot.
- Gently slide in the Gujiyas and deep fry them until golden and crisp. Fry all of them in a similar manner.
- Take them out onto a kitchen towel.
- Mawa Gujiya is ready . You can store them in a clean airtight container.
Also Read: Rabdi Recipe
Gujiya recipe with Suji
Ingredients
Gujiya Dough
- 3 cups All Purpose Flour (Maida – 375 gms)
- Pinch of salt
- 6 tblsp Ghee
- ½ cup Water to knead the dough + 2 tablepsoons
For the filling
- 1 tblsp Ghee
- 250 grams Khoya/Mawa
- ½ cup Dry Coconut (grated)
- 1.5 tblsp Almonds (roughly chopped)
- 1.5 tblsp Pistachios (roughly chopped)
- 1.5 tblsp Charoli Nuts
- 1.5 tblsp Cardamom Powder
- 150 grams Sugar (powdered)
- Ghee for frying the gujiyas (you can use oil or a mix of both)
Instructions
To Knead The Dough
- In a mixing bowl, combine the flour, salt, and ghee and stir until everything is crumbly.
- The flour should be crumbled into the shape of a fist.
- Add the water gradually and knead the dough into a medium stiff dough.
- Allow the dough to rest for 30 minutes under a moist cloth.
Making Gujiya Filling
- Heat ghee in pan. Add khoya.
- Cook the khoya mixture until it becomes slightly brown and thickens. Allow time for it to cool.
- On a platter, place the khoya. Combine coconut, almonds, pistachios, charoli nuts, sugar, and cardamom powder in a large mixing bowl.
- 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 a tablespoon of the filling on one side of the disc, leaving the edges open.
- Apply water to the edges of the disc.
- Bring one edge over the other carefully to produce a half moon shape gujiya.
- With your finger, lightly press the edges. To smooth the edges, use a karanji cutter.
- Now, gently, twist the sealed edges to make a pleat. Make all the gujiyas in similar manner.
- In a deep pan, heat enough ghee. The temperature of the ghee should be moderate.
- Slide the gujiyas in gently and deep fried till brown and crisp. Fry them all in the same way.
- Take them out. Mawa Gujiya is ready
Video
Notes
- Adjust the amount of sugar. Depending on how sweet you want it.
- Always deep fry them till golden brown on medium-low heat.
- You can use whatever nuts and dried fruits you choose. Similarly, as needed, raise or decrease the amount.
Do people also ask?
Gujiya, Gughara, Pedakiya, karanji, or Kajjikaya is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all-purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called Mawa) and dried fruits, and fried in ghee.
There’s no fight over the origin of this sweet as long as there is enough of it — on Diwali and on Holi. But no matter how many similarities Diwali and Holi share between them — the victory of good over bad, festivity-turned-hooliganism, etc. — the Gujiya belongs to Holi more than it belongs to Diwali.
Holi, Gujiya is a delicious sweet that is made on Holi. You can easily make Gujiya at home and adjust the sweetness according to your own taste. Holi 2023 Gujiya Recipe: The festival of Holi seems incomplete without Gujiyas.
