Mawa Gujiya
Recipe GLPR093c9153020ecc
A traditional Indian sweet pastry filled with khoya (reduced milk solids), nuts, and aromatic spices. Crispy on the outside and rich with caramelized mawa, cardamom, and dried fruit inside. Perfect for festivals and special occasions.
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Ingredients
1 cup All-purpose flour
⅛ teaspoon Salt
3 tablespoons Ghee or vegetable oil for dough
⅓ cup Water
½ cup Mawa (reduced milk solids)
3 tablespoons Sugar, finely ground
4 Sliced almonds
4 Chopped cashew nuts
14 Raisins
1 tablespoon Desiccated coconut
¼ teaspoon Cardamom powder
0.06 teaspoon Nutmeg, freshly grated
as needed Ghee or vegetable oil for deep frying
Directions
In a large bowl, combine all-purpose flour and salt. Drizzle the ghee or oil over the flour and rub it in using your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water a little at a time while kneading until you form a stiff, smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes while you prepare the filling.
Place the mawa in a heavy-bottomed pan over medium heat. Stir continuously for 4-5 minutes until it becomes light golden brown and fragrant. This toasting step deepens the flavor.
Remove the toasted mawa from the heat and transfer it to a bowl. Let it cool until it is lukewarm to the touch. Then add the finely ground sugar, sliced almonds, chopped cashews, raisins, desiccated coconut, cardamom powder, and grated nutmeg. Mix all ingredients thoroughly until well combined. Allow the filling to cool completely at room temperature.
Knead the rested dough once more until smooth. Divide it into 10 equal portions. Working with one portion at a time, roll it between your palms to form a smooth ball, then gently flatten it into a disc.
Using a rolling pin or your hands, carefully roll each disc into a thin circle about 3 to 4 inches in diameter. Keep the edges slightly thicker than the center for easier sealing.
Place 1 tablespoon of the mawa filling in the center of each circle. Fold the circle in half over the filling to form a semicircle. Press the edges firmly together with your fingers or the tines of a fork to seal completely, ensuring no filling can escape during frying.
Arrange the sealed gujiya on a tray and cover with a clean kitchen towel. Heat ghee or oil in a deep heavy-bottomed pan or kadai to 350°F (175°C) over medium heat until it shimmers. Test the oil temperature by dropping a small piece of dough—it should sizzle and rise to the surface in 2-3 seconds. Carefully slip 2-3 gujiya into the hot oil, frying until golden brown and crispy on the first side (about 1-2 minutes), then gently flip and fry the other side until golden (about 1-2 minutes more). Remove with a slotted spoon and drain on paper towels. Repeat with remaining gujiya.
Allow all fried gujiya to cool completely on the paper towels before serving. They will crisp up further as they cool. Serve warm or at room temperature.
