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
gujiyawhile 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 )
- 2 cups all-purpose flour (maida)
- 1/4 cup melted ghee or clarified butter, in room temperature
- 1/2 tsp salt
- water as required
- 3/4 cup mawa (khoya or khoa)
- 1/4 cup grated dried coconut
- 1 tbsp dry roasted semolina (suji)
- 1/3 cup powdered sugar, or more
- 1 tbsp crushed almonds
- 1 tbsp crushed cashew nuts
- 2 tbsp raisins
- 1/2 tsp green cardamom powder
- A pinch of grated nutmeg
For sugar syrup
- 1 cup sugar
- 1 cup water
- Few strands of saffron (kesar)
- 1/2 tsp green cardamom powder
- Oil or ghee for frying
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 1/2 tbsp 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.