Mawa Gujiya (Gujiya Recipe): a crispy, flaky Indian pastry filled with sweetened mawa (dried whole milk) and coconut. Traditionally enjoyed during Holi and Diwali, these half-moon dumplings combine a tender, crunchy shell with a rich, aromatic filling.
What is Gujiya
Gujiya is a traditional Indian sweet dumpling made from all-purpose flour (maida) or sometimes semolina. The dough is rolled into thin rounds and folded into a half-moon shape, then sealed and deep-fried until crisp. The classic filling includes mawa (also called khoya or khoa), grated coconut, dry fruits and roasted semolina that gives the filling a pleasant, slightly grainy texture.
Gujiya is especially popular across northern and central India, with well-known regional variations. In Maharashtra it is called karanji, typically featuring a coconut and semolina filling with poppy seeds. In Bihar it is known as perukiya, which often uses a coconut and suji (semolina) mixture. Although names and stuffing vary, the basic technique—thin dough pockets filled, sealed and fried or baked—remains consistent.
How to make Gujiya
To make mawa gujiya, prepare a firm dough from maida and melted ghee, then roll small discs, fill them with a sweet mawa-coconut mixture and seal the edges. Gujiya are usually deep-fried until golden brown and then briefly dipped in a lightly flavored sugar syrup for shine and sweetness. The outer texture is similar to a samosa but the shape and richly sweet filling set gujiya apart.
Tips for perfect, crispy gujiya:
- Use melted ghee at room temperature when making the dough for a flaky texture.
- The dough should be stiff and smooth; avoid a soft, sticky dough for best sealing and frying.
- After kneading, cover the dough with a damp cloth and rest for at least 30 minutes.
- Fry gujiya in oil that is slightly hot and maintain a low-to-medium flame; fry for about 12–15 minutes and turn slowly to ensure even cooking.
- For a healthier version, substitute whole wheat flour for part or all of the maida, or bake the gujiyas instead of frying.
In this recipe I used homemade mawa and fried the gujiyas in oil. You can use ghee for frying if you prefer a richer flavor.
Recipe
Mawa Gujiya (Coconut Mawa Gujiya)
Ingredients
For dough
- 2 cups all-purpose flour (maida)
- ¼ cup melted ghee (room temperature)
- ½ teaspoon salt
- water as required to knead
For filling
- ¾ cup mawa (khoya)
- ¼ cup grated dried coconut
- 1 tablespoon dry roasted semolina (suji)
- ⅓ cup powdered sugar adjust to taste
- 1 tablespoon crushed almonds
- 1 tablespoon crushed cashews
- 2 tablespoons raisins
- ½ teaspoon green cardamom powder
- A pinch of grated nutmeg
For sugar syrup
- 1 cup sugar
- 1 cup water
- Few strands of saffron (kesar)
- ½ teaspoon green cardamom powder
Others
- Oil or ghee for frying
Instructions
Making the dough
- In a mixing bowl combine maida, melted ghee and salt. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Add water a little at a time and gently knead into a stiff, smooth dough. Avoid over-kneading.
- Cover the dough with a damp cloth and rest for 30 minutes.
Making the filling
- Combine mawa, grated coconut, roasted semolina, powdered sugar, crushed nuts, raisins, cardamom powder and nutmeg. Mix thoroughly with your hands until evenly combined. Set aside.
Preparing sugar syrup
- In a small saucepan, heat sugar, water and saffron strands. Bring to a gentle simmer and cook until the syrup reaches one-string consistency. Stir in cardamom powder, then remove from heat and keep warm.
Shaping and frying the gujiyas
- Divide the rested dough into equal portions and keep covered with a damp cloth to prevent drying.
- Roll each portion into a small disc about 3 mm thick, roughly the size of a puri.
- Place 1½ tablespoons of the filling on one half of the disc. Moisten the edges with water and fold the other half over. Press to seal and trim excess dough. Create a decorative edge by crimping with fingers or a fork.
- Repeat to make all the gujiyas, covering finished ones with a damp cloth.
- Heat oil or ghee in a deep pan. When the oil is moderately hot, fry 4–5 gujiyas at a time over low to medium flame to ensure even cooking. Fry for 12–15 minutes, turning occasionally until golden brown and crisp.
- Drain on absorbent paper to remove excess oil.
Finishing
- Briefly dip each fried gujiya into the warm sugar syrup for about a minute, then transfer to a wire rack or plate to set and dry.
- Serve mawa gujiyas warm or at room temperature. Store leftovers in an airtight container for up to a week for best texture.
Nutrition
Nutrition values vary with exact ingredients and portion size. Use the ingredient quantities and serving count to calculate precise nutritional information if needed.
If you try this recipe, please leave feedback and a rating where you found it. Enjoy making these festive gujiyas and sharing them with family and friends.