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Mawa Gujiya, step by step on video
See how the dough is made, the mawa is roasted for the filling, and each gujiya is filled, sealed with a fork and fried.
11:30 · Recipe video · Cooking with Siddhi
Mawa gujiya, also called mawa karanji or mawa ghughra, is a traditional Indian sweet made specially during festivals. It is well known in North India and is a perfect Holi recipe.
A dough of all purpose flour, ghee and salt is filled with mawa roasted in ghee and mixed with coconut, almonds, pistachios, raisins, cardamom, nutmeg and sugar, then sealed and fried until light golden. This recipe makes 25 to 30 gujiya.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this mawa gujiya
- Holi special: the traditional festival sweet.
- Rich filling: roasted mawa with coconut and nuts.
- Makes 25 to 30: enough to share.
- Fork sealed: sealed edges with a simple design.
Ingredient notes
- Mawa: 250 g khoya, roasted in 2 tbsp ghee until light golden.
- Ghee: 1/2 cup clarified butter in total.
- Sugar: 1/2 cup powdered sugar.
- Filling: 1 to 1.5 tbsp per gujiya. Too much makes them hard to shape and they may break in the oil.
Mawa Gujiya Recipe
Mawa gujiya for Holi: a maida and ghee dough filled with roasted khoya, coconut, nuts, raisins, cardamom, nutmeg and sugar, sealed with a fork and fried until light golden.
Ingredients
- 1½ cups all purpose flour (maida)
- 250 g mawa (khoya)
- 1/3 cup desiccated coconut
- 1/2 cup powdered sugar
- 2 tbsp pistachios, finely chopped
- 2 tbsp raisins, chopped
- 2 tbsp almonds, chopped
- 1/2 cup clarified butter (ghee)
- A pinch nutmeg
- 1/2 tsp cardamom, crushed
- 1/4 tsp salt
- Water, to knead
- Oil, for frying
Instructions
- Make the dough. In a bowl, mix the all purpose flour, clarified butter and 1/4 tsp salt. Add water, knead the mixture and let it rest for 10 to 15 minutes.
- Roast the mawa. Heat the mawa in 2 tbsp clarified butter in a small pan on a medium flame until it turns light golden.
- Make the filling. Add the desiccated coconut, chopped almonds, pistachios, crushed cardamom, 2 tbsp chopped raisins, a pinch of nutmeg and the sugar to the fried mawa and mix thoroughly.
- Cut circles. Roll the dough flat and cut out circles with a cookie cutter. You can also use a steel glass.
- Fill. Take about 1 to 1.5 tbsp of the khoya filling in your hand and press it together. Place it on one side of a circle, keeping the edges empty. Do not add too much filling, as the gujiya will be hard to shape and may break in the oil.
- Seal. Apply some water on the edges of the circle and seal it. Press the edges with a fork to seal them properly and give them a design.
- Fry. Heat oil in a pot on a medium flame and fry the gujiya.
- Drain. Take the gujiya out onto a kitchen towel once they turn light golden.
Nutrition Facts
4 servings per recipe
Serving size1 serving (1/4 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 91 g | 117% |
| Saturated Fat 56 g | 280% |
| Cholesterol 196 mg | 65% |
| Sodium 782 mg | 34% |
| Total Carbohydrate 136 g | 49% |
| Dietary Fibre 4 g | 14% |
| Total Sugars 76 g | |
| Protein 19 g | |
| Vitamin A 2427 IU | |
| Vitamin C 2 mg | 2% |
| Calcium 480 mg | 37% |
| Iron 3 mg | 17% |
| Potassium 254 mg | 5% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for mawa gujiya
- Let the dough rest for 10 to 15 minutes before rolling.
- Roast the mawa on a medium flame only until it turns light golden.
- Use 1 to 1.5 tbsp of filling per gujiya. Too much makes them hard to shape and they may break in the oil.
- Press the edges with a fork so they seal properly.
What to serve with Mawa Gujiya
Serve the mawa gujiya for Holi with my Thandai Shahi Tukda and Thandai Rice Kheer, and a glass of Thandai.
Mawa Gujiya FAQs
What else is mawa gujiya called?
It is also known as mawa karanji or mawa ghughra.
How many gujiya does this recipe make?
25 to 30 gujiya.
How much filling goes in each gujiya?
About 1 to 1.5 tbsp. Too much filling makes them hard to shape and they may break in the oil.
What can I use instead of a cookie cutter?
A steel glass works to cut out the circles.
How long does it take?
About 15 to 20 minutes of prep and 1 hour of cooking, so 1 hour 15 to 20 minutes in total.
More recipes
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