Mawa Gujiya

3.80 from 5 votes

Mawa Gujiya is a traditional Indian fried pastry stuffed with sweet coconut and Khoya filling. Gujia is a must-make recipe for the festival of Holi. Here is how to make it at home (Step by Step).

Best Mawa Gujiya served in a plate with holi colours in the background

Holi is one of my favorite festivals. Apart from getting drenched with colored water and playing with tons of gulaal, I love the delicacies that we get to relish on Holi.

When I was a kid, my mom used to make a huge variety of snacks for this festival.

There were some dishes which she made throughout the year, but a lot of them were this festival specific.

Gujiya, Gajar Ki Kanji, Aloo Ke Chips, Aloo Ke Papad, and Papdi were marked as her signature dishes and she made them only for special occasions and festivals.

But out of all those recipes, Gujiya was the best. It is more like a sweet dumpling made from all-purpose flour and khoya.

It is well known in northern states of India such Uttar Pradesh, Bihar, Madhya Pradesh, and Rajasthan.

And on top of this my mom makes the best Gujiya ever.

close up view of gujiya served in a plate

After I got married, my mom always used to send me my share of these every year, so I had practically never tried my hands on making these typical festival recipes and never cared to learn them either.

But recently, thought that it is not such a big deal, I could make them once and figure things out by myself.

So I  tried them with my mother’s guidance on call.

I remember making assumptions such as: making this is just so tedious and time-consuming, shaping them, all the same, I snot humanly achievable and more such stuff.

I am sure many of you must have thought the same, right?

But trust me, after making these at home, all my doubts got cleared and I was able to make the best Gujiya Recipe ever.

They are so easy to make that you would be happily surprised by the final outcome.

Gujia are similar to Maharashtrian karanji except that their filling is different.

In Karanji, the filling is coconut dominant and no khoya is added to it. You can call them coconut gujiya 🙂

So grab this chance to have a look at the recipe of these and do make them this Holi. And while you are at it, celebrate Holi with your loved ones and let them savor your delicious Gujiya as well!

Pro Tips by Neha

You will need a mold to shape the Gujiya unless you are adept at sealing the edges using your fingers.

So make sure to buy one beforehand or order it online.

For the filling, you can use other dry fruits like almonds, cashew nuts, pistachios, etc.

I also use chironji and raisins as my mom do. Poppy seeds are also a great addition to the filling.

Frying these is a time taking process. Be mentally prepared that this particular process will take time.

Rest everything is a breeze. You can make these in small batches that you can easily do.

Each batch will take 15-20 minutes of frying.

You don’t want to fry the Gujiya on high heat. They will be browned from outside but will be raw from inside and that’s not cool.

Sometimes one of the Gujiya breaks while frying and the filling start to stick on others.

There is no rescue for that batch but for the next one, strain the ghee using a metal strainer and then use it for frying.

The dough must be covered with moist cloth at all times. After shaping the Gujiya, keep them on a plate covered.

You can easily half or double this recipe.

Make sure to seal the gujiya very well after stuffing. If they open while frying, their filling will come out and spoil the entire batch.

You can replace ½ cup khoya with ½ cup roasted suji in the filling.

How to make it without khoya/Mawa?

If you don’t have access to khoya, you can very well make mock khoya using milk powder.
Add some milk to milk powder and mix well until it is smooth and the consistency is the same as khoya.
And now use it in place of regular khoya.

How to make it with Suji?

Gujiya made using Sooji are more economical to make their shelf life is longer than mawa gujiya.
To make Sooji Gujiya, roast 1 cup sooji and then add dry fruits and sugar to it.
Use this mixture to fill the Gujiya.

How to make it crispy?

To make Gujiya crispy, add some ghee in the flour as mentioned in the recipe and fry on medium-low heat.

How to fold?

Using a mold is the easy way to fold the Gujia. However, hand folding the edges was considered an art in olden days and if you are adept with the process, go for it.

How to make these Baked?

To make baked Gujiya, preheat the oven to 160 degrees C. Line the Gujiya on a baking sheet and brush them with ghee.
Bake for 15-20 minutes and then flip them upside down and bake for another 10-12 minutes.

Step By Step Recipe

Mix melted ghee with all-purpose flour and rub with your palms.

Flour and ghee added in a bowl

Ghee and flour mixed well in a bowl

Knead a soft dough using water. Cover and keep aside.

Dough kept in the bowl.

Break the khoya into small pieces and fry till pinkish in color.

Khoya fried until pinkish

Let it cool and then add coconut, chironji, raisins, sugar and cardamom. Mix well.

Coconut, sugar and dry fruits added in the cooled khoya

Mix all purpose flour and water in a bowl.

flour and water in a bowl to make sealant

Knead the dough for a minute. Divide it into 40 pieces. Roll each piece into a 4 inch disc. Keep the rolled discs in a plate covered with damp cloth. While rolling the dough, keep the remaining dough covered.

Dough rolled into a circle

Keep the rolled disc in the gujiya mold.

Rolled dough kept on Gujiya mould

Apply the sealant on the borders and press the mold.

Sealant applied on the edges
Fill the cavity with filing.

Filling kept in the cavity

Remove the extra dough from around. Remove the gujiya from the mold and store in a plate.

Mould pressed to make Gujiya

Heat ghee in a heavy bottom pan. Deep fry the gujiyas on medium flame till lightly browned. Let the gujiyas cool before storing them in a airtight container.

Gujiya frying in ghee

Gujiya is a traditional Indian fried pastry stuffed with coconut and Khoya filling. It is a must make recipe for Holi.
3.80 from 5 votes

Gujiya Recipe

These best mawa Gujiya are a traditional Indian fried pastry stuffed with coconut and Khoya filling. It is a must make recipe for Holi.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 20 people

Ingredients 

For the dough

  • 4 cups Maida
  • ½ cup Ghee (Melted)

For the filing

  • 200 g Khoya
  • 2 cups Dry Coconut (Finely grated)
  • ½ cup Chironji
  • ½ cup Raisins
  • 200 g Powdered Sugar
  • 2 teaspoon Cardamom powder

For Sealant

  • 2 tablespoon Maida
  • 3 tablespoon Water
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Instructions 

For the dough

  • Mix melted ghee with all purpose flour and rub with your palms.
  • Knead a soft dough using water.
  • Cover and keep aside.

For the filling

  • Break the khoya into small pieces and fry till pinkish in color.
  • Let it cool and then add grated coconut, chironji, raisins, caster sugar and cardamom powder.
  • Mix well.

For sealant

  • Mix maida and water in a bowl.

To make gujiya

  • Knead the dough for a minute.
  • Divide it into 40 pieces.
  • Roll each piece into a 4 inch disc.
  • Keep the rolled discs in a plate covered with damp cloth.
  • While rolling the dough, keep the remaining dough covered.
  • Keep the rolled disc in the gujiya mould and fill it with 1 and ½ teaspoon of filling.
  • Apply the sealant on the borders and press the mould.
  • Remove the extra dough from around.
  • Remove the gujiya from the mould and store in a plate covered with damp cloth.
  • Make all the gujiyas in the same way.
  • Heat ghee in a heavy bottom pan.
  • Deep fry the gujiyas on medium low flame till lightly browned.
  • Let the gujiyas cool before storing them in a airtight container.

Notes

You will need a mould to shape the Gujiya unless you are adept with sealing the edges using your fingers. So make sure to buy one before hand or order it online.
For the filling, you can use other dry fruits like almonds, cashew nuts, pistachios etc. I only use chironji and raisins like my mom do. Poppy seeds are also a great addition to the filling.
Frying these is a time taking process. Be mentally prepared that this particular process will take time. Rest everything is a breeze. You can make these in small batches that you can easily do. Each batch will take 15-20 minutes of frying.
You don't want to fry the Gujiya on high heat. They will be browned from outside but will be raw from inside and that's not cool.
Sometimes one of the Gujiya breaks while frying and the filling starts to stick on others. There is no rescue for that batch but for the next one, strain the ghee using a metal strainer and then use it for frying.
The dough must be covered with a moist cloth at all time. After shaping the Gujiya, keep them on a plate covered.
You can easily half or double this recipe.
Make sure to seal the gujiya very well after stuffing. If they open while frying, their filling will come out and spoil the entire batch.
 

Nutrition

Calories: 249kcal, Carbohydrates: 36g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: 30mg, Potassium: 87mg, Fiber: 1g, Sugar: 10g, Vitamin A: 45IU, Vitamin C: 0.6mg, Calcium: 75mg, Iron: 1.5mg
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6 Comments

    1. Heat 3 liters of milk in a heavy bottom pan.Bring to a boil and then simmer the heat till all the water has evaporated and thick khoya is left. Keep stirring in between otherwise the milk will burn from the bottom.

  1. what an amazing and delicious recipe! I love those photos. My warmest holi wishes to everyone!

    Anne Walker

  2. I love lightly browned gujia:) so perfectly done and fantastic clicks dear 🙂 very temoting gujia, wud love to grab some !!