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How to make Mawa Gujiya - 4

Mawa Gujiya

Madhushree Basu Roy
Mawa Gujiya is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep fried pastry stuffed with mawa and dry fruits and nuts
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Course Indian Sweets
Cuisine Indian, North Indian
Servings 22 nos approx

Equipment

  • gujiya mould or cutter

Ingredients
  

For the dough

  • 2 cups all purpose flour
  • 1/4 cup ghee
  • 1 tsp sugar
  • 1/4 tsp salt

For Stuffing

  • 2 tbsp ghee
  • 1/3 cup sooji semolina
  • 3/4 cup mawa or khoya
  • 3/4 cup powdered sugar Ideal use Bura if you can find it
  • 15 nos cashews chopped
  • 15 nos almonds chopped
  • 15 nos pistachios chopped
  • 15 nos raisins chopped
  • 1/4 tsp cardamom powder
  • 1/2 tsp nutmeg powder

Other Ingredients

  • Any vegetable oil or ghee for deep frying

Instructions
 

Making the dough

  • The first step is to make the dough. This dough is quite similar to that of a luchi with little extra moyen or fat. 
  • Mix flour with ghee, salt and sugar. Then slowly add a little warm water and make a tight but elastic dough. The water should be as little as possible. We don't want to use any extra flour to dust while rolling out the dough.
  • Once the dough is ready, cover it with a kitchen towel and let it rest for 15 minutes.

Making the stuffing

  • For the stuffing, heat the ghee in a frying pan and add sooji to it. Stir fry the sooji till it has browned over medium heat. Take the sooji out in a mixing bowl.
  • In the same pan, fry the mawa. Once the mawa has slightly browned, transfer it to the sooji.
  • Dry roast the nuts and add to the mixing bowl.
  • Let the mawa and sooji cool down a bit before adding powdered sugar, raisins and the spices to the mixing bowl.
  • Mix everything thoroughly using a spoon or your fingers and then keep it aside to cool down before stuffing.

Making Mawa Gujiya

  • You need to make small balls out of the dough. Then using a rolling pin, roll out each ball into a circle or 3 to 4 cm diameter. In case you are using a cutter, then make the circle a little larger than the cutter. It has to be rolled out equally on all sides and rolled out thin.
  • Then place the rolled out dough on the cutter. Fill the hollow with the stuffing. Usually it is about 1 tbsp of stuffing. Brush water on the edges of the dough and then close to seal the gujiya. 
  • Slowly remove from the shell and keep on a tray. 
  • When your raw gujiyas are ready, heat ghee or any vegetable oil for deep frying. 
  • Add the mawa gujiyas slowly into the oil when it is medium hot. Fry them on a medium heat or else they will burn from outside and not cook inside. 
  • Once the bottom has colour, flip them and cook the other side till you have even golden brown coloured gujiyas. 
  • Drain them out on a paper towel and keep aside. 
  • Serve the gujiyas in room temperature. Store them in an airtight container when the gujiyas have cooled down.

Notes

Crispiness of the gujiyas come from the amount of ghee that you have added to the dough vis a vis water. Make sure to not add more water and the dough needs to be kneaded tight, just like a luchi or a poori. 
While filling the dough, it's important that we fill out exactly the amount that is required. If the stuffing comes out to the edge of the dough while sealing, then it will spill out while frying. 
The dough has to be sealed properly with the help of water or a mix of flour and water. If there is even the slightest of gap, it will open up in the oil. 
Fry slowly over medium heat for best results. 
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