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Mawa Gujiya at Home

If you have never made gujiya at home, you have no idea how simple and easy it is to make. The process for making a gujiya at home with your family can even be a fun and bonding experience. The winter is here and we shall all sit together to make this sweet and delicious dessert with our loved ones.



What is Mawa Gujiya?

Native to the Indian subcontinent, gujiya is a sweet deep-fried dumpling prepared with suji or maida, filled with a combination of unsweetened khoa and dried fruits, and fried in ghee. Gujiya was first documented in the 13th century, when a jaggery-honey mixture was wrapped in wheat flour and dried in the sun.

A typical gujiya/pedakiya is made in a manner somewhat akin to that of a samosa, but it has an empanada-like appearance. The gujiya, which has a half-moon shape, is packed with a delicious combination of grated and roasted dried fruits, khoa, grated coconut, and just a touch of suji for a gritty texture. In India, Teej, Holi, and Chhath are the main times when it is prepared and consumed.


Quick and Easy Mawa Gujiya 

We all love mawa gujiya and once we understand and see the process of how it's made, we realise that the process to make it is fairly simple and takes less than an hour from start to finish. So strap your aprons and get ready to make this amazing recipe.


How to make Mawa Gujiya

  1. Begin by preparing the gujiya dough. Add refined flour to a bowl and add salt with some ghee into it. Rub the ghee into it and knead a dough using water.  
  2. Grate some unsweetened khoya and add it into a non-stick circulon origins frypan. Roast it on medium low heat till it gets golden brown in colour. Transfer it in a bowl to cool. 
  3. In the same pan add ghee and sooji, roast it till it's slightly brown and add chopped mixed nuts into it. Roast everything and add it into the same bowl as the khoya to cool. Stir the khoya mixture to cool it down, add some caster sugar to the bowls and stir it as well.
  4. Take out the gujiya dough and dust it with some dry flour. Roll it out into a thin sheet. Cut out circles from the sheet using a cookie cutter. 
  5. Place a tablespoon of filling into a circle of pastry, fold them in half, pinch to seal it from the round edge. After pinching, fold a little edge of the pastry onto itself to form a crimped edge. 
  6. Heat oil for frying in a sentinel kadai. Fry these on low heat till they turn golden brown and start to float on the surface. Strain them out of the kadai and place them on a tissue paper to absorb excess oil.  

Expert Tips

  1. Make sure to incorporate the ghee evenly throughout the dough.
  2. The khoya needs to be roasted on low heat only as it might burn too quickly on high. 
  3. The gujiya is roasted at low heat to cook it fully from the inside. It will burn on high heat.


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