Mawa Gujiya (Gujiya Recipe) | Coconut Mawa Gujiya
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Mawa Gujiya (Gujiya Recipe) | Coconut Mawa Gujiya
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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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Ingredients
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
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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 Information
Show Details
Serving
0g
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 10-12 gujiyas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 0g | |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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