Mawa Gujiya Recipe

Gujiya is a deep fried pastry with a stuffing of khoya/ mawa. You can add dry fruits, semolina/ suji, coconut to the stuffing to give it a different taste. Adding suji to Gujiya also helps in reducing the moisture of khoya. Gujiya are very popular in North India and especially made during the festival of Holi and Diwali. If you are looking for other Diwali recipes do check out Mathri, Shankarpali/ Shakkarpara, Masala Sev, Nariyal Vadi, Poha Chivda, Dry Fruit Ladoo and Besan Ladoo. If you are looking for Holi recipes check out Puran Poli, Katachi Amti and Batata Bhaji.

mawa gujiya

Gujiya Recipe
Recipe Type: Sweets & Desserts
Cuisine: North Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 10-12 gujiya
  • For the Gujiya cover:
  • 1 cup wheat flour/ atta
  • 1 cup refined flour/ maida
  • 1/4 tsp salt or as per taste
  • 1/3 cup to 1/2 cup water or as required
  • 2 tbsp ghee
  • For Gujiya stuffing:
  • 1 cup khoya/ mawa
  • 1/2 tbsp ghee
  • 8-10 chopped cashewnuts/ kaju
  • 8-10 sliced almonds/ badam
  • 8-10 sliced pistachios/ pista
  • 2 tbsp semolina/ suji
  • 2 tbsp dessicated coconut
  • 3/4 cup powdered sugar or as required
  • 1/2 tsp cardamom powder
  • For frying the Gujiya
  • 2 cup ghee or cooking oil

Step by Step instructions to prepare Mawa Gujiya :

For Gujiya cover:

  1. Take wheat flour, refined flour and salt in a plate. Mix well.
  2. Add hot ghee to the flour and mix very well till the ghee gets applied to the flour.
  3. Add water in parts and knead into a dough which is firmer than puri dough.
  4. Once ready, keep the dough covered with a kitchen napkin for around 30 minutes.

For Mawa Gujiya stuffing:

  1. Dry roast semolina on a low flame for 2-3 minutes so that there is no moisture remaining in it. Adding semolina to the stuffing helps in reducing the moisture of khoya.
  2. Crumble or grate khoya.
  3. Heat ghee in a pan.
  4. Add khoya and cook till it turns light brown on low to medium heat. This will take around   4-5 minutes and you will notice that khoya is leaving the sides of the pan.
  5. Add roasted semolina and saute for another 1-2 minutes.
  6. You will notice that the moisture of semolina has got reduced due to khoya.
  7. Switch off the gas flame and take out the khoya-semolina mixture in another vessel.
  8. Let the khoya-semolina mixture cool down to room temperature.
  9. Once the khoya-semolina mixture has cooled down completely, add powdered sugar, dessicated coconut, dry fruits and cardamom powder. Mix well and keep aside.

Assembling and making Mawa Gujiya:

  1. Knead the dough kept aside a little more to make it smoother.
  2. Divide the dough into two parts.
  3. Make a medium log of each part and slice it into equal parts.
  4. Roll each part in your palms to make balls and keep the balls covered with a kitchen napkin to prevent them from drying.
  5. Roll each ball with a rolling pin to a small circle having 4-5 inch diameter. If you notice that the dough is sticking to the rolling board, then you may apply a drop of oil to the rolling board.
  6. Place about 1 tsp to 1.5 tsp of stuffing in the centre of the puri.
  7. Apply little water with the fingertips all over the circumference edge of the puri.
  8. Carefully bring together both the edges and join. Gently press the edges.
  9. If you want to prepare Gujiya with the traditional method, begin by pressing and folding a small portion of the extra edge (outermost part) and repeat till the Gujiya is done. You can check out this method in our video here.
  10. Other easier methods of preparing Gujiya are by using a fork to press the extra edges so that a nice design is formed or using a gujiya/ shankarpali cutter to cut off the extra edges. Be careful while doing it so that the Gujiya doesn’t break open while frying.
  11. Prepare Gujiya in any of the above menthods and keep them covered with a kitchen napkin to prevent them from drying.
  12. Heat ghee or oil for frying the Gujiya in a kadhai/ vok. Drop a small dough ball in the ghee/ oil to check if it is hot enough. If the dough ball pops up it means the ghee/ oil is hot enough. I prefer using ghee for frying the Gujiya as it makes the Gujiya tastier.  Also the essential fats and other nutrients in ghee are very beneficial for our health.
  13. Drop the 2-3 Gujiya gently into the ghee/ oil and fry on medium heat till they turn golden brown on both the sides.
  14. Fry all the Gujiya in the same manner.
  15. Once they cool down, you can store the Mawa Gujiya in an airtight container and enjoy them with family and friends 🙂

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If you are looking for more sweets and desserts recipes check out Churma Ladoo, Steamed Wheat Modak, Fried Modak, Sweet Potato Kheer/ Shakarkandi ki Kheer, Rajgira Halwa, Sheer Khurma, Eggless Christmas Pudding, Eggless Christmas Fruit Cake and Til Gud Ladoo.