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Mawa Gujiya (Gujiya Recipe) | Coconut Mawa Gujiya

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.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 10 -12 gujiyas
Course: Dessert , Snacks
Cuisine: Indian

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

Instructions

Making the dough for Gujiya
    Cup of Yum
  1. In a mixing bowl, mix maida, ghee, and salt with your hand until you get a bread crumb like structure. 
  2. Add little by little water and simultaneously knead a stiff dough. Do not over knead the dough. 
  3. Then rest it for half an hour by covering with a wet cloth.
Making the filling for Gujiya Recipe
  1. Mix all the filling ingredients together with your hand and set aside.
Making the sugar syrup
  1. Heat water, sugar and saffron together until one string consistency. Add cardamom powder. Cover and set aside. 
Making the Gujiya
  1. Knead the dough for a minute and divide it into equal parts and covered with a wet cloth.
  2. Take a portion, make a ball. Then roll into a round puri like shape, approximately 3 mm thick. 
  3. Take 1 and ½ tablespoon stuffing mixture and place on one side. 
  4. 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.
  5. Once done, cover with the wet cloth and set aside. Make all the gujiyas in the same way.
  6. 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.
  7. 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.
  8. Follow the same process and fry all the gujiyas.
  9. Place the fried gujiyas in the sugar syrup, dipped for a minute. Then transfer them to a plate to dry.  
  10. Mawa gujiyas are ready to serve. Serve hot or cold and store the rest in an airtight container.

Nutrition Information

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

% 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.