Gujiya Recipe | Mawa Gujiya Recipe
Gujiya is a crispy, flaky Indian sweet dumpling filled with a delicious mixture of khoya (mawa), dry fruits, and coconut, deep-fried to golden perfection. This traditional Gujiya recipe is especially popular during Holi and Diwali, making it a must-have festive treat in many Indian homes.
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Equipment
Ingredients
For Dough:
- 2 cups All-purpose flour
- 4 tablespoon Ghee (clarified butter) or unsalted butter or olive oil
- ¾ cup Water or as needed
For Filling:
- 1 cup Khoya or Mawa
- ¾ cup Powder Sugar
- 5 tablespoon Coconut Powder
- ½ cups Nuts almonds, cashews, pistachios
- 2 tablespoon Golden Raisins
- 2 tablespoon Chironji
- ½ teaspoon Cardamom Powder
- ½ teaspoon Fennel Seeds/ Powder
For Frying:
- Oil for frying
Instructions
Make The Dough:
- Lightly mix all-purpose flour and ghee in a bowl. Slowly add water until it forms like a dough. Do not add too much water; just add as much as needed and knead a stiff dough.2 cups All-purpose flour, 4 tablespoon Ghee (clarified butter), ¾ cup Water
- Cover the bowl with a damp cloth or kitchen towel and let it rest for at least 30 minutes. Place the dough in the Instant Pot and Cover with the lid. Press the Yogurt setting and let the dough rest for at least 30 minutes at the low setting.
Make Filling:
- Add nuts, including cashews, almonds, and pistachios, to a spice blender and grind until coarsely ground.½ cups Nuts
- In a bowl, add all the stuffing ingredients, including Khoya (milk solids), Coconut Powder, Powdered Sugar, Nuts Powder, Raisins, Chironji, Cardamom Powder, and Fennel seeds Powder. Mix all the ingredients using your finger or spoon until well combined.1 cup Khoya or Mawa, ¾ cup Powder Sugar, 5 tablespoon Coconut Powder, 2 tablespoon Golden Raisins, 2 tablespoon Chironji, ½ teaspoon Cardamom Powder, ½ teaspoon Fennel Seeds/ Powder
Shape The Dough:
- WITH MOLD: Place the small ball-shaped dough on a flat surface. Using a rolling pin, roll the dough until it is ¼-inch in size, and place the rolled dough in a gujiya mold. WITHOUT MOLD: Divide the dough into equal-sized balls. Roll each ball until it is ¼-inch in size, and cut it into a a round shape using a cookie cutter.
Add Filling:
- WITHOUT MOLD: Now add stuffing in the middle and apply a little water on the edges. Close the edges. Make a pattern on the edges using a fork. WITH MOLD: Put 1 tablespoon of stuffing on the dough. Apply water on the edges and close the mold. Apply pressure and take out the extra dough. Open the mold and carefully remove gujiya from the mold and place on a floured surface or on a parchment paper.
Fry:
- OVEN: Preheat the oven to 350°F for 10-15 minutes. Line parchment paper on the baking sheet. Place gujiyas on the baking sheet, leaving some space between them. Spray the gujiya with oil or butter. Once the oven is preheated, place the baking tray in the oven. Bake for 20-25 minutes at 350°F.AIR-FRYER: Preheat the air fryer for 3 minutes at 360°F. Once it is preheated, place the gujiyas in the air fryer basket (don't overcrowd the basket). Spray some oil or butter and air-fry for 8-10 minutes at 360°F. FRYING: Heat oil in a kadai or a frying pan at medium-low heat. Once the oil is hot, add the gujiyas. (Don't overcrowd the pan; add 3-4 gujiyas at one time.) Once one side is cooked, flip the gujiya and cook the other side. When both sides are golden in color, remove the gujiyas and place them on a paper towel.Oil
SERVE GUJIYA:
- Let the gujiyas cool down and reach room temperature. then you can store them in an air-tight container. You can serve them hot or cold.
Video
Nutrition Facts
Gujiya Recipe | Mawa Gujiya Recipe
Amount per Serving
Calories
152
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
12
mg
1
%
Potassium
62
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
1
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Don't forget to check out the FAQ, as they can be helpful if you get stuck and need help!
STORAGE
- Cool completely before storing: Always let the Gujiya cool to room temperature. This prevents moisture buildup and fogginess.
- Use an Air-Tight Container: Store in a dry, airtight container (preferably a steel or glass box). Avoid plastic containers if the Gujiya is still slightly warm.
- Layer with Butter Paper: If stacking multiple layers, place a sheet of butter paper or paper towel between each layer to prevent them from sticking and breaking.
- Keep in a Dry Place: Store at room temperature in a cool, dry area. Avoid humid places to prevent the crust from turning soft.
- Use Ghee as moin (Fat)in Dough: Always rub hot ghee into the flour until it resembles breadcrumbs. This step (called moin) is crucial for a flaky outer crust.
- Rest the dough: After kneading, let the dough rest for at least 30 minutes under a damp cloth. This makes the dough soft and easy to roll without cracking.
- Don't Overstuff: Use just enough filling to seal the Gujiya properly. Overstuffing can cause them to burst while frying, leading to oil contamination.
- Seal Well: Seal the edges firmly using water, flour paste, or pinching and folding. You can also use a Gujiya mould for a neat shape and a tight seal.
- Always Fry on Medium Heat: Always fry on medium to low heat for even cooking and a crispy texture. High heat will brown the outside too quickly and leave the inside uncooked.
- Use Fresh Khoya: If using store-bought khoya, sauté it for a few minutes to remove moisture and enhance flavor. Avoid soggy khoya.
- Cool Completely before Storing: Let Gujiyas cool thoroughly before storing in an airtight container to retain their crispness.
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