Mawa Gujiya Recipe

Mawa Gujiya recipe with step by step photos and video recipe – is a sweet deep-fried dumpling made with suji or maida and stuffed with a mixture of sweetened khoya and dried fruits. It is very much popular in North India, especially during HOLI FESTIVAL.

Different regions of India have their own name and version of making gujiya. Some have different method/ingredients for stuffing. But basic method, shape, size are almost the same.

You can prepare the gujiya as you like. Just use your preferred filling mixture.

Mawa gujiya is served plain. Once they are cooled, then keep them in an air-tight box and they stay well for some days.

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#Serving Suggestion: Serve mawa gujiya as a dessert. Or just munch on any time of the day. It is usually made during the festivals like Diwali, Holi or on any special occasion. For 15 to 20 days, you can have them any time.

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MAWA GUJIYA RECIPE

Gujiya recipe with step by step photos and video recipe – is a sweet deep-fried dumpling made with suji or maida and stuffed with a mixture of sweetened khoya and dried fruits. 
Course Dessert, Sweets
Cuisine Indian, North Indian
Keyword mawa gujiya
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 30 gujiyas
Author Achala

Ingredients

for gujiya dough :

  • 2 cup all purpose flour (maida)
  • 3 tbsp oil/ghee
  • 1/4 cup + 2 tbsp water or as required

for gujiya filling :

  • 2 cup khoya/mawa grated or crumbled
  • 1/2 cup boora
  • 1/4 cup desiccated coconut
  • 1 tsp green cardamom powder
  • 10-12 badam chopped
  • 10-12 kaju chopped
  • 20-25 raisins
  • Oil for frying

Instructions

kneading the dough :

  • Collect all the required ingredients.
  • Take maida in a bowl.
  • Also, add oil or melted ghee.
  • Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
  • Then add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour.
  • Knead the dough till firm.
  • Cover the dough with a moist cloth and keep aside for 20 minutes.

preparing gujiya filling :

  • Make the filling, while the dough is resting. Add the crumbled or grated khoya in a pan.
  • Keep stirring continuously, it will start to melt.
  • Cook the khoya, till it begins to gather around itself on low to medium flame.
  • Cook till it becomes light brown, switch off the flame. It took me about 3-4 minutes.
  • Remove it to a bowl. So it cools down faster.
  • Now the mawa is cool down. Then add tagar/powdered sugar, dessicated coconut, chopped almond, chopped kaju, raisins, and cardamom powder.
  • Mix everything well. It is better to use your fingertip to break all the lumps and to mix thoroughly.
  • Keep the stuffing aside. Check the taste and add more sugar if you prefer.

assembling and shaping gujiya :

  • After the resting time of the dough, knead the dough once again.
  • Make small round pieces from the dough (about 28 to 30 pieces can be made from this dough).
  • Roll each part in your palms to make balls and place all the balls in the same bowl. cover with a moist kitchen towel.
  • Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter.
  • Put about a tbsp stuffing in the center, keeping edges empty. Don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.
  • Apply little water around the edges using your finger or you can use the pastry brush.
  • Fold it into a half circle. Seal the edges by pressing it.
  • With the help of a small cup or katori, trim the extra edges. when doing this method, it is very important that the gujiya is pressed & sealed well.
  • Press the edge gently and fold it inside. Keep continuing the process till you reach the end.
  • Make all of them and keep them covered with the kitchen towel to prevent it from drying out.

frying the gujiyas :

  • Heat the oil or ghee in a pan on medium heat for frying.
  • First test the temperature of the oil, before frying. Add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
  • Gently slid the gujiya in oil. Just add a few pieces and don’t overcrowd.
  • Turn them over carefully as fry the other side.
  • Flip or move in between for even browning.
  • Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
  • Drain over the kitchen towel to remove excess oil.
  • Like this fry rest of the gujiyas and once they are cooled completely, store them in an air-tight box.
  • Gujiyas are now ready to be serve and eat.

How To Make Gujiya (Step By Step Instructions With Photos) :

kneading the dough :

1. Collect all the required ingredients.

2. Take maida in a bowl.

3. Also, add oil or melted ghee.

4. Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.

5. Then add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour.

6. Knead the dough till firm.

7. Cover the dough with a moist cloth and keep aside for 20 minutes.

preparing gujiya filling :

1. Make the filling, while the dough is resting. Add the crumbled or grated khoya in a pan.

2. Keep stirring continuously, it will start to melt.

3. Cook the khoya, till it begins to gather around itself on low to medium flame.

4. Cook till it becomes light brown, switch off the flame. It took me about 3-4 minutes.

5. Remove it to a bowl. So it cools down faster.

6. Now the mawa is cool down. Then add tagar/powdered sugar, dessicated coconut, chopped almond, chopped kaju, raisins, and cardamom powder.

7. Mix everything well. It is better to use your fingertip to break all the lumps and to mix thoroughly.

8. Keep the stuffing aside. Check the taste and add more sugar if you prefer.

assembling and shaping gujiya :

1. After the resting time of the dough, knead the dough once again.

2. Make small round pieces from the dough (about 28 to 30 pieces can be made from this dough). 

3. Roll each part in your palms to make balls and place all the balls in the same bowl. cover with a moist kitchen towel.

4. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter.

5. Put about a tbsp stuffing in the center, keeping edges empty. Don’t add too much of stuffing as then its difficult to shape them and the gujiya may break in the oil.

6. Apply little water around the edges using your finger or you can use the pastry brush.

7. Fold it into a half circle. Seal the edges by pressing it.

8. With the help of a small cup or katori, trim the extra edges. when doing this method, it is very important that the gujiya is pressed & sealed well.

9. Press the edge gently and fold it inside. Keep continuing the process till you reach the end.

10. Make all of them and keep them covered with the kitchen towel to prevent it from drying out.

frying the gujiyas :

1. Heat the oil or ghee in a pan on medium heat for frying.

2. First test the temperature of the oil, before frying. Add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.

3. Gently slid the gujiya in oil. Just add a few pieces and don’t overcrowd.

4. Turn them over carefully as fry the other side.

5. Flip or move in between for even browning.

6. Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.

7. Drain over the kitchen towel to remove excess oil.

8. Like this fry rest of the gujiyas and once they are cooled completely, store them in an air-tight box.

9. Gujiyas are now ready to be serve and eat.

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