Mawa Gujiya (Gujiya Recipe): a crispy, flaky Indian pastry filled with sweetened mawa (dried whole milk). These delicious dumplings are traditionally enjoyed during Holi and Diwali.
What is Gujiya
Gujiya is a deep-fried sweet dumpling made from all-purpose flour (maida) or semolina. The typical filling includes sweetened mawa (khoya), grated coconut, dried fruits and a bit of roasted semolina to give the filling a pleasantly grainy texture.
Gujiya is especially popular in Uttar Pradesh, Rajasthan and Madhya Pradesh. Regional variations include Karanji in Maharashtra, which often contains coconut, semolina and poppy seeds, and Perukiya in Bihar, which commonly uses coconut and semolina. While fillings vary by region and family tradition, the basic technique—rolling a thin dough, stuffing it, sealing and frying—remains the same.
How to make Gujiya
These gujiyas are made with maida dough and a rich filling of sweet mawa, grated coconut, roasted semolina and chopped nuts. After shaping and sealing, they are deep-fried until golden and crispy, then briefly dipped in a light sugar syrup for shine and sweetness. The outer shell is similar to samosa dough, but gujiya is usually formed into a half-moon with decorative sealed edges.
Tips for perfect, crispy gujiyas:
- Use melted ghee that has cooled to room temperature when making the dough.
- Knead a stiff, smooth dough—avoid overworking it.
- After kneading, cover the dough with a damp cloth and rest it for at least 30 minutes.
- Fry gujiyas when the oil is moderately hot; cook on low to medium flame for 12–15 minutes until evenly golden.
For a lighter version, you can substitute whole wheat flour for maida, or bake the gujiyas instead of deep-frying. In this recipe, homemade mawa and oil for frying are used, but ghee can replace oil for richer flavor.
Recipe
Mawa Gujiya (Coconut Mawa Gujiya)
Ingredients
For dough
- 2 cups all-purpose flour (maida)
- 1/4 cup melted ghee (room temperature)
- 1/2 teaspoon salt
- water as required
For filling
- 3/4 cup mawa (khoya / khoa)
- 1/4 cup grated dried coconut
- 1 tablespoon dry roasted semolina (suji)
- 1/3 cup powdered sugar (adjust to taste)
- 1 tablespoon crushed almonds
- 1 tablespoon crushed cashews
- 2 tablespoons raisins
- 1/2 teaspoon green cardamom powder
- A pinch of grated nutmeg
For sugar syrup
- 1 cup sugar
- 1 cup water
- Few strands of saffron (kesar)
- 1/2 teaspoon green cardamom powder
Others
- Oil or ghee for frying
Instructions
Making the dough
- In a bowl, rub together the maida, melted ghee and salt until the mixture resembles coarse breadcrumbs.
- Add water little by little and knead into a stiff, smooth dough. Do not overwork the dough.
- Cover with a damp cloth and rest for 30 minutes.
Preparing the filling
- Combine mawa, grated coconut, roasted semolina, powdered sugar, crushed nuts, raisins, cardamom powder and nutmeg. Mix well and set aside.
Making the sugar syrup
- In a pan, heat water, sugar and saffron. Cook until the syrup reaches one-string consistency, then add cardamom powder. Remove from heat and keep covered.
Assembling and frying
- Divide the dough into equal portions and cover with a damp cloth. Roll each portion into a thin round, about 3 mm thick.
- Place 1½ tablespoons of the filling on one half of the round. Wet the edges with water and fold the other half over. Press to seal and trim any excess dough. Decorate the edges with a fork or crimp by hand.
- Keep the prepared gujiyas covered with a damp cloth until ready to fry.
- Heat oil or ghee in a deep pan. When it is moderately hot, fry 4–5 gujiyas at a time without overcrowding. Fry on low to medium heat for 12–15 minutes, turning occasionally, until golden and crisp.
- Remove to absorbent paper to drain excess oil. Once slightly cooled, dip each fried gujiya briefly in the warm sugar syrup (about a minute) then transfer to a plate to dry.
- Serve the mawa gujiyas hot or cold. Store leftovers in an airtight container.
Nutrition
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