Mawa Gujiya or Gujiya Recipe: A crispy, flaky Indian pastry stuffed with sweetened
What is Gujiya
Gujiya is a sweet
Gujiya is very popular in Uttar Pradesh, Rajasthan, and Madhya Pradesh. It is also called as Karanji in Maharashtra and
How to make Gujiya
Few tips to get a perfect crispy gujiya.
- The melted ghee must be at room temperature.
- The dough should be stiff and smooth.
- After kneading the dough, it must be left for at least 30 minutes by covering with a wet cotton cloth.
- Fry the
gujiya while the oil is slightly hot and fries for 13-15 minutes over low to medium flame.
For a healthy version, whole wheat flour can also be used instead of al-l purpose flour. Even these can be baked instead of deep-frying.
Here I have used homemade mawa in this and for frying, I have used oil. Feel free to use ghee instead of oil if you like.
Few more Holi recipes you may also like
If you try this recipe, please leave a feedback and rating.
Mawa Gujiya (Gujiya Recipe) | Coconut Mawa Gujiya
INGREDIENTS ( 1 CUP = 240 ML )
For dough
- 2 cups all-purpose flour (maida)
- ¼ cup melted ghee or clarified butter, in room temperature
- ½ teaspoon salt
- water as required
For filling
- ¾ cup mawa (khoya or khoa)
- ¼ cup grated dried coconut
- 1 tablespoon dry roasted semolina (suji)
- ⅓ cup powdered sugar, or more
- 1 tablespoon crushed almonds
- 1 tablespoon crushed cashew nuts
- 2 tablespoon raisins
- ½ teaspoon green cardamom powder
- A pinch of grated nutmeg
For sugar syrup
- 1 cup sugar
- 1 cup water
- Few strands of saffron (kesar)
- ½ teaspoon green cardamom powder
Others
- Oil or ghee for frying
INSTRUCTIONS
Making the dough for Gujiya
- In a mixing bowl, mix maida, ghee, and salt with your hand until you get a bread crumb like structure.
- Add little by little water and simultaneously knead a stiff dough. Do not over knead the dough.
- Then rest it for half an hour by covering with a wet cloth.
Making the filling for Gujiya Recipe
- Mix all the filling ingredients together with your hand and set aside.
Making the sugar syrup
- Heat water, sugar and saffron together until one string consistency. Add cardamom powder. Cover and set aside.
Making the Gujiya
- Knead the dough for a minute and divide it into equal parts and covered with a wet cloth.
- Take a portion, make a ball. Then roll into a round puri like shape, approximately 3 mm thick.
- Take 1 and ½ tablespoon stuffing mixture and place on one side.
- Wet the edges with water. Flip the other side over it. Then press to seal the edges. Cut off the extra edges or with a fancy cutter or fork or with your hand make a design all along the sealed edges.
- Once done, cover with the wet cloth and set aside. Make all the gujiyas in the same way.
- Heat a pan. Add oil. After 5 minutes or until the oil turns slightly hot add 4-5 dumplings at a time. Make sure fry only a few at a time. Do not overcrowd the pan.
- Fry over low to medium flame for 12-15 minutes. Slowly turn them over in between. Now transfer them to an absorbent paper to get rid of any excess oil.
- Follow the same process and fry all the gujiyas.
- Place the fried gujiyas in the sugar syrup, dipped for a minute. Then transfer them to a plate to dry.
- Mawa gujiyas are ready to serve. Serve hot or cold and store the rest in an airtight container.
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Sasmita
Its one of our fab filling gujiya particularly during diwali. The pictures are so beautiful geeta 👌👌
Swati
Loved your version of Gujiyas with coconut , mawa and sooji filling.. Beautiful clicks!!
Jayashree
These gujiyas look so delectable, perfect for Holi. Lovely pictures
Shalu
Looks so delicious😋😋
Coconut Mawa Gujiyas is everyone’s favorite in my family.
Lovely share dear!!