How to make Mawa Gujiya

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Mawa Gujiya or Gujia or Ghughra is a sweet deep-fried dumpling, made of all-purpose flour(or maida) and stuffed with a mixture of khoya or mawa, semolina, sugar, dried fruits, and deep-fried in ghee/oil until it turns golden brown and crispy.

Mawa Gujia is known with many different names all over India. This Indian sweet recipe is made specially during Indian festivals like Holi and Diwali. It is also called Karanji in Maharashtra, Pedakiya in Bihar, Karjikayi in Andhra Pradesh, Karachika in Tamil Nadu, and Karnataka, Gujiya in the Northern state of India. Like the names are different from region to region, the method of making this recipe is also different.

When I was a kid, my mom used to make a huge variety of snacks and sweets for Holi and Diwali. I still remember when we all family members sit together and make this gujia. The real flavor of this dish comes with the love of all the family.

Everyone has their own role while making Gujia, My bhaiya use to make the tiny dough balls, I use to roll them like a puri, then my Dad stuffs them with the Mawa mixture, and at last, my Mom used to Fry them. That time we all sit in the drawing-room and watch a movie while making Gujias. I really miss my childhood.

What is Gujia?

Gujia is a deep-fried stuffed sweet filled with a mixture of khoya, dry fruits, sugar and to add a grainy texture, a little suji/semolina can be added. It’s a shaped like a dumpling in a semi-circular shape. The outer layer is made of all-purpose flour like a pastry sheet then it is cut into a round like puri then it’s stuffed and folded in half like a semi-circle.

To give shape to Gujia, a specific type of mould is used nowadays. If you don’t have the mould, don’t worry because you can also shape it easily without using the mould (follow the directions given below in the recipe).

Stuffing of Gujia

Gujia/Gujiya is rich and delicious in taste, packed with the natural goodness of milk solids(khoya/khoa/khowa), sugar, dried fruits, elaichi etc. In this recipe, I have added freshly prepared Khoya from the whole milk. The recipe of making Khoya/Khowa is also shared in this blog. However, you can add store-brought khoya as well. But the taste of fresh khoya gives this recipe a more flavorful taste.

You can also tweak this Gujiya recipe as per your taste. If you are someone like me who want to add coconut in almost everything, then you can add some grated dry coconut and add it to the filling, this will certainly add on to the taste of this recipe. What makes this delicacy different from other Indian sweets is the amalgamation of crispy outer coating and delicious filling.

If you want to make gujiya without mawa then just skip it from the ingredient list and go ahead and add more semolina, dry fruits and Coconut. To make it even more healthy you can replace sugar with jaggery, this will certainly amp up the health quotient.

Gujiyas can be stored at room temperature up to two weeks or more. It has a crispy outer texture and soft sweet filling. It can also be glazed with sugar syrup.

Today, there are many versions of the gujiya available with different fillings such as semolina/sooji gujia, dry fruit gujia, mawa gujiya, and even healthier ones like baked gujiyas, but nothing beats the timeless classic.

I am sharing the step by step homemade Mawa gujjia/gujiya recipe, so you can follow the pics and make it without fail.

You can check some more festival recipes like Besan Ladoo, Kalakand, Coconut Burfi, Instant Modak , Sabudana Kheer, Kaju Pista Roll, Rice Kheer, Kaju Namak Pare, Mini Dry Samosa etc.

Do try other dessert recipes:

Preparation Time: 45 mins ∏ Cooking Time: 35 mins ∏ Servings: 25

Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Dough

Make the Khoya

Step1: Pour 1 litre milk in a large thick bottomed pan and place the pan on the stove top over medium flame. Once it comes to a boil, let it simmer and reduce on medium-low flame. Keep stirring after every 3-4 minutes. If possible, use a wider spatula. So it will cover the more area of the bottom pan while stirring and it will make your job easier.

Step2: Keep stirring with scraping bottom of the pan and also sides of the pan. As you cook, milk reduces and becomes grainy. After 40-50 minutes, it will be more grainy. After this stage, you need to stir and scrape sides continuously. Continue to simmer and stir.

Step3: Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir. If you don’t then the reduced milk will get burnt. You will feel that it will take little effort for stirring. At this time, turn off the stove heat. This took me a total of 1 hour. Remove it to another bowl and let it cool completely. As it cools it will thicken and harden.

Step4: For making Gujiya we need crumbled khoya. So If you have stored khoya when it was still white and soft then you need to saute it for sometime until it will become light brown and dry. Heat the khoya/mawa in a pan on medium heat along with 1 tablespoon of ghee. Keep stirring continuously, it will start to melt.

Step5: Cook until it becomes light brown, turn off the stove. It took me about 3-4 minutes. Keep scratching it from bottom. Once down transfer to a bowl/plate and let it cool down to room temperature.

Make the Dough

Step6: In a large mixing bowl add 2 cups of all-purpose flour, 1/4 cup ghee (clarified butter), 1/2 teaspoon salt.

Step7: Use your fingers to make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture as shown below. It should bind like a ball when you press in your fist.

Step8: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.

Step9: Knead it well to form a slightly stiff dough dough. We do not want soft dough for this recipe. Knead for 2 minutes. Cover the dough with a damp cloth and let it rest for 20-25 minutes. Set aside. In the meanwhile, we can prepare the stuffing.

Make the stuffing

Step10: To make the filling, heat 1/2 teaspoon ghee in a pan on low-medium heat. Add 1/2 cup semolina, keep stirring and roast it for 2-3 minutes. You can adjust the amount of semolina as per your taste or even totally skip it. Once done transfer to a plate.

Step11: Then to the same pan add roughly chopped nuts(almond, cashew) with 1/2 teaspoon ghee and roast for 2 minutes until fragrant. Transfer to a plate.

Step12: Now to the same pan, add 1/3 cup grated coconut. Roast for 2 minutes until lightly fragrant. Transfer to a plate.

Step13: To the same bowl/plate add 1 tablespoon raisins, 3/4 cup powdered sugar. Mix it well. It is better to use your fingertip to break all the lumps and to mix thoroughly.

Step14: Now add 1 tablespoon chironji seeds, 1/2 teaspoon cardamom powder. Adding chironji is totally optional but it will give nice crunchy tasty while taking bite.

Step15: Mix it well. Stuffing for Mawa Gujiya is ready.

Make the Mawa Gujiya

Step16: After keeping the dough for 20-25 mins. Knead the dough lightly again. Divide the dough into equal balls, take one part and keep the remaining dough covered in a bowl. Flatten it like a pattie (by pressing between your palms or against the rolling board.

Roll out dough ball in a circular shape (approx. 10-12 inches in diameter). It should not be too thick or too thin, the thickness should be like puri.

Now using a glass or cap of a jar that has sharp edges, cut the circles (diameter of 3 to 4 inches) out of it.

Step17: Meanwhile mix 2 tablespoons flour with 3 tablespoons water in a small bowl. This mixture will be used to seal the gujiyas.

Step18: If you feel that the edges are thick after cutting from the cap/cookie cutter then you may roll it a bit to make it like a poori. Also instead of making big large chapati then cutting into circles you can also make small pooris. Place it on top of the gujiya mold. Apply the flour-water paste all around. Fill 1 tablespoon filling inside, do not overfill.

Step19: Press the two ends together to seal the gujiya mold. Remove the excess dough from the sides.

Step20: Make all gujiyas in the similar way. Keep the excess removed dough in one place and use it to make more gujiyas later. Press and seal the ends properly.

Step21: Keep all gujiyas covered all time with a damp cloth/paper towel so that they don’t dry out before frying.

Step22: If you don’t have Gujiya mold then don’t worry. Press the edges together with your fingers and seal it completely.

Step23: Now pleated the edges using your thumb and index finger and make designs, just keep on folding and twisting the edges till the end. Alternatively you may seal and make designs using fork.

Step24: Meanwhile also heat oil or ghee in a kadai on low heat to fry the gujiyas. I use a mix of oil and ghee. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface. That means the oil is ready. Depending upon the size of the Kadai/pan add gujiya, do not overcrowd them.

Step25: Fry the Gujiya on the low flame for 5-6 minutes and do not touch them in the process. After some time you will notice that they will start floating then flip them using a slotted spoon. At this point, increase the heat to medium-low. Keep frying.

Step26: Flip or move in between for even browning. Fry until it turns golden.

Step27: Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.

Step28: Remove it to a paper towel-lined plate and let it cool completely before serving or storing them into the container.

Step29: Mawa Gujiya is ready. Serve immediately, I love them warm or let it cool then Enjoy!

Tips:

Use a mix of oil and ghee to fry the gujiyas. You can also use 100% ghee.
I have not dipped gujiya into any sugar syrup. If you want, you can make a 1 string consistency sugar syrup and do it.
For the dough, flour and ghee proportion should be right. It makes the outer layer crispy and flaky. If you add less amount than mentioned, the crust will be hard and crispy (not flaky). If you add more amount than mentioned, the crust may break while frying.
Rub flour between the palms until the oil/ghee is well incorporated with the flour and make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture.
It has to be sealed tightly, if not then it will open up during frying. And stuffing will come out into the oil. Thus it will burn and stick to other gujiya’s surface.
Do not over stuff. Little less is ok, but too much stuffing will cause breaking up in the oil.
Always fry the gujiya on low heat that way they will turn crisp and bubbles will not come on the surface.