Gujiya is a delicious Indian sweet with a crispy outer crust, stuffed with a sweet mawa filling. Gujiya is a festival sweet traditionally made during the Indian festivals.
Traditional sweets are an integral part of all Indian festivals. Gujiya is a timeless classic. Apart from festivals like Holi and Diwali, gujiya is also popular as a sweet during other important family occasions and celebrations.
The filling for gujiya is made of mawa or khoya mixed with dry fruits & sugar. Mawa is made by boiling milk continuously till it thickens to a solid state. The crispy outer shell of gujiya is made of plain flour and deep fried till crispy. The crunchy shell cracks in the mouth and the sweet and rich filling imparts a unique satisfying taste to this sweet.
There are many versions of gujiya available with different fillings. While in Northern India, the filling is primarily made from mawa and dry fruits, the Goa version uses a filling of shredded coconut, jaggery and dry fruits.
You can make the gujiya in large batches and store it at room temperature in an air tight container for 8-10 days.
To make gujiya at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Mawa Samosa
- Besan Mawa Barfi
- Kaju Katli
- Malpua Recipe
Nutrition (per serving)
Ingredients For Mawa Gujiya Recipe
For The Dough
- 2 Cup Maida (All Purpose Flour)
- 1 Tablespoon Sooji (Semolina)
- 3 Tablespoon Ghee (Clarified Butter)
- Oil for frying
For the Filling
- 1 Cup Mawa (Khoya)
- 1/2 Cup Sugar
- 1 Tablespoon Coconut Powder (Nariyal ka Burada)
- 1 Teaspoon Cardamom Powder (Elaichi Powder)
- 8-10 Almonds (Baadam)
- 8-10 Cashew Nuts (Kaju)
- 20-22 Kishmis (Raisins)
For the Sugar Syrup
- 1/4 Cup Water
- 1 Cup Sugar
- 6-8 Saffron Strands (Kesar)
- 10-15 Pistachios (Pista)
- 1 Silver Foil (Vark), optional
Step By Step Instructions With Photos for Mawa Gujiya Recipe
First to prepare the dough, take Maida (All Purpose Flour) in a mixing bowl and add some Sooji.
Make a small valley in the middle of the flour and add ghee into the flour mixture.
Rub the mixture between the palm of your hands to coat the flour completely with ghee. Add more ghee if needed until the flour is able to hold it shape.
Add water gradually and knead the flour. Make a stiff dough.
After the dough is made, cover and let it rest for around for half an hour while you make the filling.
To make the filling, roast the mawa or khoya in a pan over low heat for about 5 minutes so that it has no moisture left.
Remove the pan from heat and allow the mixture to cool. Add Coconut Powder, Cardamom Powder (Elaichi Powder), Raisins (Kishmish), Cashew Nuts and Almonds.
Add Sugar and mix all the ingredients well.
Divide the dough into equal parts depending on the number of pieces you want to make and make small lemon-sized balls of dough.
Roll out these round pieces of dough into thin round shape, similar to that for Poorie.
If using a mold, grease it with some oil or ghee.
Place the flattened dough on the mold and add roughly 2 teaspoons of filling.
Cover the lower half of the dough with upper half, such that everything fits in the lower half of the mold.
Fold the upper half of the mold and press its edges together so as to seal the mold.
Remove the extra material outside the mold and open the mold.
Make all the gujiyas this way and keep them in a large plate.
Heat cooking oil or ghee in a kadai or pan with heavy base. Take sufficient oil so that Gujiya do not touch the bottom when fried. Fry the Gujiya in batches of 5-6 at a time.
Fry on low-medium heat and keep turning them till they become crispy and golden brown in color.
Remove the Gujiyas from oil and place them on absorbent paper. Fry all Gujiyas this way.
Now to make sugar syrup boil water and sugar in a pan.
Put strands of Kesar (Saffron) in the sugar mixture and allow to cool down the sugar syrup to room temperature.
Spread out the Gujiyas on a plate and pour the sugar syrup on the gujiyas to coat them on all sides.
Garnish the Gujiya with finely cut pieces of almonds and pistachios while the gujiyas are still moist with syrup. Allow sufficient time (about an hour) to allow the Gujiyas to dry. You can also garnish with Silver Foil (Vark) if you want.
Gujiya are ready. After they cool down completely, store the gujiyas in an airtight container.
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