Gujiya Recipe (Mawa Gujiya) How to make gujia
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4.67 from 3 votes

Gujiya Recipe (how to make mawa gujiya recipe)

Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling.  Holi or Diwali festival is incomplete without this mawa gujiya recipe.
Course Dessert
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 no.
Calories 329kcal
Author Kanan


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


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.


Calories: 329kcal | Carbohydrates: 45.3g | Protein: 4.3g | Fat: 16.3g | Saturated Fat: 4.9g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 338mg | Fiber: 2.3g | Sugar: 27g | Calcium: 40mg | Iron: 1.4mg
*Nutrition information is a rough estimate for 1 serving
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