Delight in Mawa Gujiya: Festive Indian Sweet Made Easy

Every festive occasion calls for something truly special, and this Mawa Gujiya, often known as Ghughra, perfectly embodies that spirit! The moment you take that first bite, the crispy outer shell crumbles to reveal a rich, sweet filling of milk solids, coconut, and a mix of nuts — it’s a delightful experience that ignites the senses and warms the heart. I remember the joy of making these with my family during celebrations like Holi and Diwali; the kitchen would be filled with laughter and the irresistible aroma of ghee wafting through the air.

This recipe not only captures the essence of tradition but also offers modern twists, like air frying or using semolina instead of mawa, catering to all tastes. Whether you’re looking to impress your guests or simply want to indulge in a nostalgic treat, Mawa Gujiya is sure to put a smile on everyone’s face. So, roll up your sleeves and let’s dive into creating these delectable bites of happiness!

Why is Mawa Gujiya a Must-Try?

Aromatic Experience: The unmistakable aroma of ghee as these gujiyas fry up is pure bliss.
Flakiness: The outer crust offers that perfect crunch while the interior oozes with gooey sweetness.
Tradition with a Twist: Choose between traditional frying or a healthier air-fried option for your preference.
Versatile Filling: Customize your filling with different nuts or even chocolate — the possibilities are endless!
Celebrate Togetherness: Making Mawa Gujiya is a heartfelt family activity, imbued with love and laughter during festive occasions.
Indulge in this delightful treat that checks all the boxes for flavor and nostalgia! For more sweetness, consider pairing it with our favorite spiced masala chai.

Mawa Gujiya Ingredients

For the Pastry

  • Plain Flour (Maida) – The foundation of the pastry; whole wheat flour can be substituted for a healthier twist.
  • Ghee – Provides rich flavor and contributes to the flakiness; melted butter can also work well as a substitute.
  • Water – Essential for binding the dough to perfection.

For the Filling

  • Mawa (Khoya) – The star of the filling; opt for store-bought or homemade for the best flavor.
  • Desiccated Coconut – Adds delightful texture and sweetness to each bite.
  • Finely Chopped Nuts (Cashews, Almonds, Pistachios) – Infuse crunch and richness; lightly roasting enhances their flavor.
  • Sultanas (Golden Raisins) – Introduce a touch of sweetness and chewiness in the mix.
  • Charoli (Chironji) – Optional, but offers a unique flavor and texture; found in Indian grocery stores.
  • Cardamom Powder & Nutmeg Powder – Elevate the filling with beautifully aromatic notes.
  • Caster Sugar (Powdered Sugar) – Sweetens the filling effortlessly; you can make your own by grinding regular sugar.
  • Saffron Strands – Infuse luxury into your filling and as an optional garnish for a stunning presentation.

For Frying or Baking

  • Oil – For frying, choose sunflower or vegetable oil for the best results.
  • Optional Garnishes – Edible silver leaf, rose petals, or crushed pistachios add a decorative and festive touch!

This Mawa Gujiya recipe promises a delightful experience, perfect for sharing during celebratory moments. Let’s get cooking!

How to Make Mawa Gujiya

  1. Prepare the Dough:
    Start by sifting the plain flour into a bowl. Then, mix in the melted ghee and gradually add water until you form a stiff dough. Remember to cover the dough with a cloth to keep it moist.

  2. Make the Filling:
    In a pan, heat the mawa on medium flame, adding desiccated coconut while stirring continuously to avoid sticking. Once well combined, mix in the chopped nuts, cardamom, nutmeg, sultanas, poppy seeds, and charoli. After the mixture has cooled, incorporate the sugar and saffron.

  3. Shape the Gujiya:
    Divide the dough into small balls and roll each into a round circle, about 6-7 cm in diameter. Place a spoonful of the filling on one half, fold it over to create a crescent shape, and crimp the edges to seal securely.

  4. Fry or Bake:
    For frying, heat oil in a pan over low to moderate heat. Fry the gujiyas until they turn golden brown, about 6-7 minutes. If you prefer baking, brush the gujiyas with oil and air fry for 8-10 minutes at 170°C or bake at 180°C for 15-20 minutes until golden.

Optional: Dust with powdered sugar before serving for an extra touch of sweetness.

Exact quantities are listed in the recipe card below.

Mawa Gujiya

Make Ahead Options

Preparing Mawa Gujiya ahead of time is a game-changer for busy festive occasions! You can make the pastry dough and store it in an airtight container in the refrigerator for up to 24 hours; just ensure it’s well covered to prevent drying out. Additionally, the filling can be prepared a day in advance and refrigerated, which helps the flavors meld beautifully. When you’re ready to serve, simply shape the gujiyas and fry or bake them as instructed. This way, you’ll enjoy that freshly made flavor without the stress, ensuring your festive gatherings are filled with love, laughter, and delectable sweetness!

Storage Tips for Mawa Gujiya

Room Temperature: Store cooled Mawa Gujiya in an airtight container at room temperature for up to 3 days to maintain freshness.

Fridge: If you need to keep them longer, transfer the gujiyas to the fridge, where they can last for up to a week. Allow them to come to room temperature before serving.

Freezer: While not ideal for freezing, if necessary, wrap individually in plastic wrap and place in an airtight container. Consume within a month for the best taste.

Reheating: To enjoy leftover gujiyas, reheat them in an oven at 350°F (175°C) for 5-7 minutes or in an air fryer for a couple of minutes to refresh their crispiness.

Expert Tips for Mawa Gujiya

  • Perfect Pastry Texture: Use cold ghee while mixing with flour to achieve a flakier texture in your Mawa Gujiya.

  • Avoid Over Filling: Don’t be tempted to overfill your gujiya; a tablespoon of filling is usually enough to prevent leakage during frying.

  • Heat Matters: Ensure the oil is at a suitable temperature; too hot will burn the gujiya, while too low will make them greasy.

  • Seal Seamlessly: Crimp the edges well to seal your gujiya properly; this keeps the tasty filling intact while cooking.

  • Experiment with Variations: Feel free to try filling variations like semolina or chocolate for a unique twist on traditional Mawa Gujiya.

Mawa Gujiya Variations

Every bite of Mawa Gujiya is a delight, but why not take a moment to explore some delicious twists and customizations?

  • Semolina Swap: Replace mawa with semolina (rava) for a lighter, unique texture that’s just as delightful.

  • Healthier Option: Air fry your gujiyas instead of deep-frying. You’ll still enjoy the crunch with less oil.

  • Nutty Surprise: Mix in crushed walnuts or hazelnuts for an added layer of flavor and crunch that will tantalize your taste buds.

  • Choco Delight: Incorporate chocolate chips into the filling for a sweet surprise that both kids and adults will love.

  • Paneer Filling: For a protein boost, use sweetened paneer instead of mawa—a delightful twist that adds a creamy texture.

  • Dried Fruit Medley: Experiment with fillings by adding dried fruits like apricots or figs for a natural sweetness that complements the nuts.

  • Spiced Up: Mix in a pinch of cinnamon or ginger powder to the filling for a warm, spiced flavor profile that adds depth!

  • Saffron & Pistachio Garnish: Top off your gujiyas with a sprinkle of crushed pistachios and delicate saffron strands for a stunning finish!

Feel free to mix and match these ideas to create your perfect Mawa Gujiya that expresses your culinary creativity!

What to Serve with Mawa Gujiya?

Every festive occasion deserves the perfect accompaniments to enhance the experience of these delightful sweet treats.

  • Spiced Masala Chai:
    The warmth and spice of masala chai perfectly complement the sweetness of Mawa Gujiya, making each bite even more enjoyable.

  • Karak Chai:
    This strong, milky tea brings an aromatic kick that balances the richness of the gujiya, creating a harmonious pairing.

  • Rabdi Drizzle:
    A drizzle of this creamy, sweet milk dessert over warm gujiya adds an indulgent layer, intensifying the sweet flavors beautifully.

  • Fresh Fruit Platter:
    Bright, juicy fruits like mango and pomegranate offer a refreshing contrast to the sweet, rich gujiya, cleansing the palate.

  • Almond Milkshake:
    A nutty almond milkshake pairs well, providing a cooling and creamy element that lightens the festive spread for guests.

  • Coconut Ladoo:
    These sweet coconut balls echo the flavors of the gujiya while adding variety, making for an appealing dessert platter.

  • Rasgulla:
    This soft, syrupy dessert complements the gumminess of the gujiya. The sweetness is comforting and punishingly delightful.

Indulging in these pairings will elevate your festive gatherings, creating a beautifully cohesive spread that celebrates the spirit of each occasion.

Mawa Gujiya

Mawa Gujiya Recipe FAQs

How do I choose ripe Mawa (Khoya) for my gujiya?
Absolutely! When selecting Mawa, look for a fresh, creamy texture without any hard lumps. It should have a subtle aroma of milk and not be overly dry. If you’re opting for store-bought, check for its date of manufacture, as fresher Mawa will greatly enhance the flavor of your gujiya.

How should I store leftover Mawa Gujiya?
Once cooled, store your Mawa Gujiya in an airtight container at room temperature. They typically last for about 3 days. For best taste, consume them while they are still fresh. If you wish to keep them longer, you can refrigerate them, where they should be good for up to a week. Just make sure to let them reach room temperature before enjoying.

Can I freeze Mawa Gujiya?
While I don’t recommend freezing Mawa Gujiya due to their delicate texture, if you must, wrap each gujiya individually in plastic wrap and place them in an airtight container. They can be frozen for up to a month. When ready to eat, simply reheat them in an oven or air fryer to restore some crispiness.

What are some common problems while making Mawa Gujiya?
A common issue is leakage during frying; to prevent this, ensure your gujiya is crimped perfectly and not overfilled. Additionally, maintaining the right oil temperature is crucial: too hot will burn the gujiya outside, leaving them uncooked inside. If they’re greasy, the oil might be too cool; adjust your heat accordingly for the perfect fry.

Can my pets eat Mawa Gujiya?
It’s wise to avoid giving Mawa Gujiya to pets. The ingredients like sugar and ghee might not be suitable for their dietary needs. Always consult with your vet about safe treats for your furry friends!

What can I do if my gujiya dough is too dry?
If you find your dough is crumbling and too dry, simply add a small amount of water, one tablespoon at a time, while kneading gently until it comes together smoothly. Remember, the dough should be stiff but pliable for shaping your gujiya effectively.

Mawa Gujiya

Delight in Mawa Gujiya: Festive Indian Sweet Made Easy

Mawa Gujiya is a delightful Indian sweet embodying tradition, perfect for festive occasions like Holi and Diwali.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: DESSERTS
Cuisine: Indian
Calories: 150

Ingredients
  

Pastry
  • 2 cups Plain Flour (Maida) Whole wheat flour can be substituted.
  • 1/4 cup Ghee Melted butter can be used as a substitute.
  • 1/2 cup Water Essential for binding the dough.
Filling
  • 1 cup Mawa (Khoya) Store-bought or homemade.
  • 1/2 cup Desiccated Coconut
  • 1/4 cup Finely Chopped Nuts Cashews, almonds, pistachios.
  • 1/4 cup Sultanas (Golden Raisins)
  • 2 tablespoons Charoli (Chironji) Optional.
  • 1/2 teaspoon Cardamom Powder
  • 1/4 teaspoon Nutmeg Powder
  • 1 cup Caster Sugar (Powdered Sugar) Can be made by grinding regular sugar.
  • 1/4 teaspoon Saffron Strands For garnish.
For Frying or Baking
  • 2 cups Oil Sunflower or vegetable oil recommended.
  • 1 tablespoon Optional Garnishes Edible silver leaf, rose petals, crushed pistachios.

Equipment

  • mixing bowl
  • Pan
  • Rolling Pin
  • frying pan
  • airtight container

Method
 

Making Mawa Gujiya
  1. Prepare the Dough: Sift the plain flour into a bowl. Mix in the melted ghee and gradually add water until a stiff dough forms. Cover with a cloth to keep moist.
  2. Make the Filling: Heat the mawa on medium flame, adding desiccated coconut, then mix in the chopped nuts, cardamom, nutmeg, sultanas, poppy seeds, and charoli. Once cooled, incorporate the sugar and saffron.
  3. Shape the Gujiya: Divide the dough into small balls and roll each into a circle. Place a spoonful of filling on one half, fold over, and crimp the edges to seal.
  4. Fry or Bake: Heat oil for frying and cook gujiyas until golden brown (6-7 minutes), or brush with oil and air fry for 8-10 minutes at 170°C, or bake at 180°C for 15-20 minutes.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 20mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Optional: Dust with powdered sugar before serving for added sweetness. Try variations like chocolate filling for a twist.

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