Mawa Gujiya (Gujiya Recipe)| Coconut Mawa Gujiya

Mawa Gujiya or Gujiya Recipe: A crispy, flaky Indian pastry stuffed with sweetened mawa/dried whole milk particles. This is usually savored as a snack during Holi and Diwali.

What is Gujiya

Gujiya is a sweet deep-fried dumpling made with all-purpose flour or semolina. Commonly filled with mawa, coconut, dried fruits and a hint of semolina to give the filing a grainy texture.

Gujiya is very popular in Uttar Pradesh, Rajasthan, and Madhya Pradesh. It is also called as Karanji in Maharashtra and Perukiya in Bihar. The only difference between them is the stuffing. Karanji has the stuffing of coconut, suji, poppy seed. Whereas Perukiya has a filling of coconut and suji. However, there are many variations of gujiya are available but the basic is always the same.

How to make Gujiya

Gujiya are made with maida and filled with a good amount of sweetened mawa (also called khoya or khoa), coconut, and dry fruits mixture. Then deep fried in oil followed by dipped in a sugary syrup. The making of the crispy outer structure is almost the same as samosa besides the shape. These are often half-moon shaped and have designed all along the sealed edges.

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

• Thandai Recipe
• Karanji Recipe

If you try this recipe, please leave a feedback and rating.

Recipe

Mawa Gujiya (Gujiya Recipe) | Coconut Mawa Gujiya

Mawa Gujiya or Gujiya Recipe: A crispy, flaky Indian pastry stuffed with sweetened mawa/dried whole milk particles. This is usually savored as a snack during Holi and Diwali.

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Course: Desserts, Festive, Snack

Cuisine: Indian

Keyword: Coconut mawa gujiya, Gujiya recipe, Mawa gujiya

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 -12 gujiyas

Calories:

Author: Geetanjali

Ingredients 

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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

Get ingredients with

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.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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