Gujiya | How To Make Gujiya | Mawa Gujiya

gujiya, traditional indian festival sweet recipe for holi, ganesh chaturthi, diwali, teej #gujiya

5 from 20 votes

Gujiya | How To Make Gujiya | Mawa Gujiya | Gujia

Gujiya is an addictive, flavorful, and delicious Indian sweet recipe that is crispy and flaky on the outside with melt-in-mouth filling on the inside. Gujiya is specially prepared for Holi, Ganesh Chaturthi, Teej, and Diwali.

Prep Time20

Cook Time30

Total Time50

Course: Desserts, Snack, sweets

Cuisine: Andhra Pradesh, bihar, Goa, gujarati, Karnataka, Konkani, Maharashtra, north indian, rajasthan, South Indian, Tamil Nadu, Telangana

Servings:

Calories: 240kcal

Author: Kushi

Ingredients

For the gujiya dough

2 cups All purpose flour or Maida
¼ teaspoon Salt
2 tablespoon Ghee
½ cup Water

For the gujiya filling

½ cup Sugar
4 Cardamom pods
2 tablespoon Ghee
15 Cashews , chopped
15 Almonds , chopped
10 Raisins
200 grams Khoya or Mawa
Oil for frying

Instructions

To Make The Gujiya Dough

In a bowl, add flour, salt, and mix. Now add ghee and rub into the flour until the ghee is incorporated with the flour well. You can check the video here.
2 cups All purpose flour, ¼ teaspoon Salt, 2 tablespoon Ghee
Now add water in parts and mix to form a firm pastry-like dough. Please do not add all the water at once.
½ cup Water
Cover the dough with a damp cloth and keep it aside for 30 minutes.

To Make The Gujiya Filling With Mawa Or Khoya

Crumble the store-bought khoa or mawa and keep it aside.
200 grams Khoya
Add sugar and cardamom pods in a mixer jar and blend to smooth powder.
½ cup Sugar, 4 Cardamom pods
In a pan on medium heat, add 1 tablespoon of ghee, almonds, cashews, raisins, and saute until light golden. Transfer it to a plate.
2 tablespoon Ghee, 15 Cashews, 15 Almonds, 10 Raisins
In the same pan on medium heat, add another 1 tablespoon of ghee, crumbled mawa (or khoya), and keep stirring for 3 to 5 minutes until it comes together and becomes light golden in color.
2 tablespoon Ghee
Keep this aside to cool for 3 to 5 minutes. To this, add powdered sugar from above, roasted nuts, and mix. Keep this aside.

How To Shape Gujiyas?

Divide the dough into 2 equal parts. Shape each portion into a log and cut them into 6 or 7 equal pieces.
Roll each portion into a circle of 4 to 5 inches in diameter. I have not added any flour while rolling. Add flour only if needed. The lesser the flour, the better it is. At this point, you can use your fingertip to apply water on the edge for sealing. I have not done it. To know how I seal my gujiyas perfectly, you can check the video here.
Once rolled into a circle, add 1 tablespoon of filling at the center.
Fold over to bring the edges together and shape it like a half-moon. You can seal the edges with a fork and then trim off excess dough. Alternatively, you can trim extra dough off the edges and then seal or crimp with a fork. If you are good at pleating, you can even pleat the edges for additional sealing and to make it look festive.

Frying The Gujiya

Heat oil in pan or kadai for frying on medium to medium-low flame. Once the oil is hot, drop the gujiyas 3 to 4 at a time. Do not overcrowd the pan. Leave it undisturbed for a minute. Then flip and continue frying till it becomes golden on all sides.
Oil
Transfer it to a paper towel to absorb any excess oil and repeat the process for the remaining gujiyas.

Notes

You can vary the amount of nuts in the filling to taste. Pistachios also can be added.
If you love the flavor of coconut, feel free even to add (desiccated) coconut to the filling.
I fry it with oil. If you are looking for more flavor and richness, you can fry them in ghee.
For important tips, air-fried and baked instructions, chashni wali gujiya please read the post above.

Nutrition