Gujiya Recipe (Mawa Gujiya)

रेसिपी को हिन्दी में पढ़े

Mawa gujiya recipe – It is traditional sweet dumpling. The outer layer is made from all purpose flour. While the stuffing is made from mawa, sugar and nuts.

Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

There are many different variation is stuffing recipes like made with sooji or dried fruits and jaggery. The authentic gujiya has stuffing of sweet mawa or khoya. Hence it is known as Mawa gujiya as well.

The outer layer is crispy yet flaky in texture. While the stuffing is very rich and sweet. That’s the reason it is made only during the festivals. In Rajasthan, it is made on Holi festivals as well as during the Diwali. There is another version of making gujiya from the region of Rajasthan. Once they are fried, then it is dipped into the sugar syrup and garnished with chopped nuts. I will share this recipe sometime later.

Different region has different name and stuffing. The similar kind of dessert made in Maharashtra known as Karanji. In Gujarat, we make Ghughra. for all these, the shape is same, but the names are different and stuffing recipes are different.

Check out other Indian sweets recipes
Shankarpali  //  Nankhatai  //  Besan ladoo  //  Rasgulla 


How to make Gujiya recipe (Step by Step Photos):


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1) First make the stuffing. Heat the mawa in a pan on medium heat.

2) Keep stirring continuously, it will start to melt.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

3) Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.

4) Remove it to a bowl. So it gets cool down faster.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

5) Make the dough while mawa is cooling. Mix all purpose flour and salt. Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.

6) Start adding little water at a time. Knead into stiff and smooth dough. Cover it and let it rest for 15 minutes.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

7) Now mawa is warm to touch. Add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. Please make sure that mawa is warm not hot. If it is hot then sugar will start to melt and stuffing will be runny and paste like consistency.

8) Mix it well. it is better to use your fingertip to break all the lumps and to mix thoroughly.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

9) Now start shaping. After the resting time of the dough, knead the dough once again and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.

10) Work with one flatten disc at a time. Roll into a 4 inch diameter circle using rolling pin and rolling board.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

11) Put about a tablespoon stuffing in the center.

12) Apply little water around the edges using your finger or you can use brush.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

13) Fold it into half circle. Seal the edges by pressing it. If you have moulds then use that.

14) By using fork it will does two things, one make nice design and second it will make sure that it is sealed tightly. If it is not sealed properly then it will open up while frying and it will be big mess.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

15) This design is for beginners, if you are expert and patient enough to make design by hand then go ahead. I am not one of them.

16) Make all of them and keep them covered with kitchen towel to prevent it from drying out.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

17) When about to finish shaping, heat the oil or ghee in pan on medium heat for frying. I have used oil.

18) Once it is hot enough, then fry few at a time, flip or move in between for even browning.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

19) Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.

20) Remove it to paper towel lined plate and let it cool completely before serving. By this cooling time outer layer will becomes nice and crispy.
Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

Make this during any festival or special occasions. Do let me know in comments below, how you like it.

Serving suggestion: Serve mawa gujiya as a dessert. Or just much on anytime of the day. It is usually made during the festivals like diwali, holi or on any special occasion.

Tips on making perfect mawa gujiya:

  • For the dough, flour and ghee proportion should be right. Addition of ghee or oil in the flour is known as ‘Moyen’ or ‘Moyan’. It makes the outer layer crispy and flaky. It you add less amount than mentioned, crust will be hard and crispy (not flaky). If you add more amount than mentioned, crust may break while frying.
  • Do not over stuff. Little less is ok, but too much stuffing will cause breaking up while frying.
  • It has to be sealed tightly, if not then it will open up while frying. And stuffing will come out into the oil. Thus it will burn and stick to other gujiya’s surface. It will ruin the taste as well as look.
  • Oil should be at right temperature. Check by dropping a little piece of dough, if it comes on top steadily then it is ready. If it comes on top too slowly or too fast then it is not good to fry.

Mawa Gujiya Recipe | Karanji Recipe | How to make Khoya Karanji

Gujiya Recipe | Mawa Gujiya Recipe | How to make Gujiya
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Mawa gujiya recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian, Rajasthani
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 10 no.
Author Kanan

Ingredients (1 cup = 240 ml)

For outer cover:

  • 1 cup All purpose flour (Maida)
  • 1 tablespoon Ghee (Clarified Butter)
  • a pinch Salt
  • ¼ cup + 1 tablespoon Water

For Stuffing:

  • ½ cup Khoya (Mawa)
  • 4 Cashew nuts chopped
  • 4 Almonds chopped
  • 12-15 Raisins
  • 1 tablespoon Desiccated coconut
  • ¼ teaspoon Green cardamom seeds powder
  • a pinch Freshly grated nutmeg
  • 3 tablespoons Sugar If your sugar has big granules then grind into a powder or use boora
  • Oil or Ghee, for frying

Instructions

Making the stuffing:

  1. Heat the mawa in a pan on medium heat.
  2. Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.
  3. Remove it to a bowl. So it gets cool down faster.
  4. Once mawa is cool to touch or warm, add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. Please make sure that mawa is warm not hot.
  5. Mix it well. it is better to use your fingertip to break all the lumps and to mix thoroughly. Keep it aside.

Making the dough:

  1. Mix all purpose flour and salt in a bowl.
  2. Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
  3. Start adding little water at a time. Knead into stiff and smooth dough.
  4. Cover it and let it rest for 15 minutes.

Making mawa gujiya recipe:

  1. After the resting time of the dough, knead the dough once again
  2. Divide it into 10 equal portions.
  3. Roll into a smooth ball and flatten it between your palms.
  4. Work with one flatten disc at a time. Roll into a 4 inch diameter circle.
  5. Put about a tablespoon stuffing in the center.
  6. Apply little water around the edges using your finger or you can use brush.
  7. Fold it into half circle. Seal the edges by pressing it. If you have gujiya moulds then use that.
  8. By using fork make indentation and seal it well.
  9. Make all the gujiya and keep them covered with kitchen towel to prevent it from drying out.
  10. When about to finish shaping, heat the oil or ghee in pan on medium heat for frying.
  11. Once it is hot enough, then fry few at a time, flip or move in between for even browning.
  12. Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
  13. Remove it to paper towel lined plate and let it cool completely before serving.

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  1. S j
  2. sangeeta survase