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Mawa Gujiya Recipe

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3.8 from 13 reviews

Mawa Gujiya is a traditional Indian sweet dumpling made with a crisp all-purpose flour shell filled with a rich mixture of roasted khoya (mawa), nuts, raisins, cardamom, coconut, and sugar. This recipe offers three cooking methods—deep frying, baking, and air frying—allowing you to choose your preferred technique for a delightful festive treat.

  • Total Time: 1 hour 20 minutes
  • Yield: 18 servings

Ingredients

Dough Ingredients

  • 2 cup All-purpose flour (maida)
  • 1/4 cup Ghee (melted)
  • 1/3 to 1/2 cup Cold water (to knead dough)
  • 1 pinch Salt

Filling Ingredients

  • 1 1/4 cup Khoya (Mawa), grated (I used frozen)
  • 1-2 tablespoon Milk (or as needed)
  • 1 tablespoon Raisins
  • 1 tablespoon Cashews
  • 1 tablespoon Almonds
  • 1 tablespoon Pistachios
  • 1/2 teaspoon Cardamom powder
  • 2 tablespoon Desiccated Coconut
  • 1/2 cup Powdered sugar

Sugar Syrup (Optional)

  • 1/2 cup Water
  • 1/2 cup Sugar
  • 8-10 strands Saffron (Kesar)

For Cooking

  • Ghee or Oil (for frying)
  • 1 tablespoon Pistachios (chopped, for garnish)

Instructions

  1. Make dough: In a large flat bowl, combine all-purpose flour, salt, and melted ghee. Mix with your hand until the mixture achieves a crumbly texture. Gradually add cold water, kneading to form a stiff dough. Use the minimum water necessary. Cover the dough with a damp cloth and let it rest for about 30 minutes.
  2. Prepare the filling: Heat a pan on medium-low and add the grated khoya (mawa). Roast while stirring constantly for 5-6 minutes until it turns golden and clumps together. If it becomes too dry, add 1-2 tablespoons of milk during roasting. Transfer to a large bowl and allow cooling.
  3. Grind nuts and raisins: Combine cashews, almonds, pistachios, and raisins in a grinder. Pulse to a coarse texture suitable for filling.
  4. Mix filling: Once the mawa has cooled, crumble it with your fingers. Add the nut mixture, cardamom powder, desiccated coconut, and powdered sugar. Mix thoroughly. Adjust sugar to taste.
  5. Prepare sugar syrup (optional): In a pan, combine water, sugar, and saffron. Boil on medium-high heat for about 5 minutes until syrup thickens slightly. Transfer to a bowl and cool.
  6. Shape gujiya: Knead the dough lightly and divide into equal-sized balls. Keep covered with a damp cloth. Roll each ball on a flat surface into a 4-5 inch diameter circle. Optionally, use a cookie cutter or gujiya mold for shaping.
  7. Fill gujiya: Place about one tablespoon of filling in the center of the rolled dough. Lightly moisten edges with water using your fingertip.
  8. Seal and shape: Fold the dough to form a semicircle. Press edges firmly and pinch to seal. Create pleats along the edge by folding small sections of dough to ensure filling does not leak. Optionally, press edges with a fork or use a gujiya mold to seal and trim excess dough.
  9. Keep covered: Place finished gujiyas on a tray and cover with a damp cloth to prevent drying while making the rest.
  10. Cook gujiya using preferred method: For deep frying, heat ghee or oil in a kadhai over medium-low heat. Test oil by dropping a small dough piece; it should rise gradually. Fry 3-4 gujiyas at a time for 7-8 minutes, turning after 2-3 minutes, until golden and cooked through. Maintain medium-low heat to cook evenly.

    For baking, preheat oven to 400°F (200°C). Place gujiyas on a baking tray, brush with melted ghee or oil on all sides, and bake for 20-30 minutes until golden.

    For air frying, preheat air fryer to 380°F (193°C). Place gujiyas in the basket without overlapping, brush with melted ghee or oil on all sides, cook 8-10 minutes, flipping halfway, until golden.

  11. Dip in sugar syrup (optional): Once cooked, dip gujiyas in the prepared sugar syrup. Flip after 2-3 minutes to coat evenly. Soak for up to 4-5 minutes for a sweet glaze.
  12. Serve and store: Serve gujiyas immediately or allow to cool and store in an airtight container.

Notes

  • Use minimum water to knead the dough stiff; this ensures a crunchy outer shell.
  • Resting dough improves rolling and texture.
  • Roast khoya properly for a rich aroma and color but avoid burning.
  • Nuts can be adjusted based on preference or availability.
  • Water-content in the filling should be low to avoid soggy gujiyas.
  • Maintain medium-low frying temperature for even cooking and crispiness.
  • Baking and air frying provide healthier alternatives to deep frying.
  • Use a gujiya mold for uniform shapes and quicker assembly.
  • Optional sugar syrup adds a sweet, sticky glaze to gujiyas.
  • Store in airtight container at room temperature for up to a week.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Indian

Find it online: https://recipesvibe.com/mawa-gujiya-recipe/