Gujiya (Mawa/Khoya) Recipe

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Gujiya (Mawa/Khoya) Recipe

Gujiya is a deep-fried half-moon shaped dessert, traditionally prepared on Indian festivals such as Holi. 


For dumpling (outer shell):

  • 1 cup maida (all purpose flour)
  • 1/4 cup water
  • 1 tbsp ghee
  • Salt

For stuffing:

  • 1/2 cup crumbled khoya/mawa
  • 1 tbsp dessicated coconut
  • Raisins
  • 1/4 tsp cardamom powder
  • Chopped almonds, pistachios and cashew nuts
  • 3 tbsp sugar
  • 1 tsp saffron strands
  • Ghee


1. Prepare the stuffing:

  • Heat khoya/mawa in a pan on medium heat.
  • Stir continously for approx. 4 minutes till it becomes light brown.
  •  Remove from flame.
  • Add coconut, sugar, raisins, pistachios, cardamom powder, saffron, almonds, and cashews. Mix and break all lumps.  

2. Prepare the dough:

  • Mix maida, ghee and salt together in a bowl. Adding water slowly, knead the dough.
  • Set it aside and cover with damp cloth. Let it sit for 10 minutes.  

3. Prepare the gujiya:

  • Knead the dough once again.
  • Divide into 10 parts, making each into a ball. Now, flatten the balls between your palms.
  •  Roll the flattened ball into a circle, one at a time (like a roti).
  • Put a tbsp stuffing at the centre of the rolled circle and apply little water on the edges.
  • Now, fold into a semi-circle. Seal by pressing together the edges. 
  • Use fork to make indentation at the edges. Make sure to seal well.
  • As you prepare the gujias, cover them with a moist cloth to ensure that they don't dry up.
  • Deep fry in ghee till they are crispy and golden-brown in color.
  • Remove and serve when it has cooled down.

Gujiya can be stored at room temperature for 3-4 days or for a week in the refrigerator.