Holi or Diwali festival is incomplete without this mawa gujiya recipe. I am sharing the step by step homemade gujiya recipe, so you can follow the pics and make it without fail.
What is Gujiya?
Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is made from all purpose flour and is crispy yet flaky in texture. The stuffing is made from
Different names of Gujiya
Different regions of India have their own name and version of making gujia. Some has different method/ingredients for stuffing. But basic method, shape, size are almost same
- Ghughra in Gujarat (stuffing made from semolina, dry coconut, nuts)
- Karanji in Maharashtra (stuffing made from coconut, milk, poppy seeds)
- Nevris in Goa (stuffing made from coconut, jaggery)
- Kajjikayalu in Andhra Pradesh (stuffing made from dry coconut, semolina)
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.
The authentic gujiya has stuffing of sweet mawa or khoya. Hence it is known as Mawa gujiya as well.
How to make Gujiya without mawa or khoya?
If khoya is not available where you live then you can use the
How to make Gujiya Recipe (Step by Step Photos):
1) First, make the stuffing. Heat the mawa in a pan on medium heat.
2) Keep stirring continuously, it will start to melt.
3) Cook till it becomes light brown, turn off the stove. It took me about 3-4 minutes.
4) Remove it to a bowl. So it cools down faster.
5) Make the dough, while mawa is cooling. Mix all purpose flour and salt. Drizzle ghee and rub it into the flour using your fingertips. It will be breadcrumb like texture.
6) Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 minutes.
7) Now the 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.
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 the rolling pin and rolling board.
11) Put about a tablespoon stuffing in the center.
12) Apply little water around the edges using your finger or you can use the pastry brush.
13) Fold it into a half circle. Seal the edges by pressing it. If you have molds then use that.
14) By using a fork it will do two things, one makes a 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 a big mess.
15) This design is for beginners, if you are expert and patient enough to make the design by hand then go ahead. I am not one of them.
16) Make all of them and keep them covered with the kitchen towel to prevent it from drying out.
17) When about to finish shaping, heat the oil or ghee in a 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.
19) Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
20) Remove it to a paper towel-lined plate and let it cool completely before serving.
Make this during any festival or special occasions. Do let me know in comments below, how you like it.
Serving suggestion: Serve
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. If you add less amount than mentioned, the crust will be hard and crispy (not flaky). If you add more amount than mentioned, the 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 the 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.
Gujiya Recipe (how to make mawa gujiya recipe)
Ingredients
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:
- Heat the mawa in a pan on medium heat.
- Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.
- Remove it to a bowl and let it cool down to touch or slightly warm
- Now add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins. Mix it well and use your fingertip to break all the lumps. Keep it aside.
Making the dough:
- Mix all purpose flour and salt in a bowl.
- Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
- Start adding little water at a time. Knead into stiff and smooth dough.
- Cover it and let it rest for 15 minutes.
Making mawa gujiya recipe:
- 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.
- Work with one flatten disc at a time. Roll into a 4-inch diameter circle.
- Put about a tablespoon stuffing in the center.
- Apply little water around the edges using your finger or you can use the pastry brush.
- Fold it into a half circle. Seal the edges by pressing it and then by using fork make an indentation and seal it well. If you have gujiya molds then use that.
- Make all the gujiya and keep them covered with the kitchen towel to prevent it from drying out.
- When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying.
- Once it is hot enough, then fry few at a time, flip or move in between for even browning.
- Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
- Remove it to a paper towel-lined plate and let it cool completely before serving.
sulekha
your recipe is so nice
Kanan
thank you
S j
Can these be baked as well like baked samose?
Kanan
Yes you can.
Only difference is required that you need to add 2-3 tablespoons of oil/ghee instead of 1 tablespoon while kneading the dough for baking.
sangeeta survase
Very yummy !!!!!!!!!! ,Easy to cook and is very marvelous in taste.
Kanan
Thank you Sangeeta. Happy to hear that you liked it.
Vidhya
Gujiya looks so good and yummy. I will try this for sure
Kanan
Thanks Vidhya, Hope you like it.