Mawa Gujiya

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Mawa gujiya, a classic Indian sweet, tantalizes with its crispy outer shell and rich, melt-in-your-mouth mawa filling. Mawa Gujiya is a very popular Indian festival dessert, prepared mostly during Holi and Diwali. Holi Festival is incomplete without Mawa Gujiya, Fried flaky dough filled with sweetened solid milk, and assorted nuts. It’s a quintessential Holi dessert. You can also make these mouth-watering gujiyas at home. These Mawa gujiyas are a must for your holi party.

Mawa Gujiya
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Mawa Gujiya

Course: Indian Sweets
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • For the dough:

  • 2 cups all-purpose flour (maida)

  • 1/4 cup ghee (clarified butter)

  • 1/4 teaspoon salt

  • Water (as needed)

  • For the filling:

  • 2 cups grated mawa (khoya)

  • 1/2 cup powdered sugar

  • 1/4 cup chopped nuts (cashews, almonds, pistachios)

  • 1/4 cup chironji (or charoli)

  • 1/4 teaspoon cardamom powder

  • 1/4 teaspoon nutmeg powder (optional)

  • Ghee or oil for frying

  • For the sugar syrup (Optional)

  • 1 cup sugar

  • 1/2 cup water

  • few thread saffron / kesar

  • ¼ tsp cardamom powder

Directions

  • Make the dough: Combine flour, ghee, and salt in a bowl. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water to form a stiff dough. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
  • Prepare the filling: Heat a pan over medium heat. Add the mawa and roast for 5-7 minutes, stirring continuously, until slightly golden and fragrant. Transfer to a bowl and let cool slightly.
  • Assemble the gujiya: Divide the dough into equal portions and roll into small discs. Place a spoonful of filling in the center of each disc. Fold the dough over to form a half-moon shape and seal the edges with a fork or by pressing with your fingers.
  • Fry the gujiya: Heat ghee or oil in a pan over medium heat. Fry the gujiya in batches until golden brown and crispy, turning them gently halfway through.
  • Drain and serve: Drain the gujiya on paper towels and let them cool slightly. Serve warm or at room temperature.
  • For the sugar syrup
  • If you want, you can dip Gujiyas in sugar syrup.  You can make a 1 string consistency sugar syrup and do it.

Notes

  • Use good quality mawa for the best flavor and texture.
  • You can adjust the sugar to your preference.
  • To avoid over-browning, use medium heat while frying and keep an eye on the gujiya.
 

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