No Holi or Diwali celebration feels truly complete without the presence of traditional sweets, and mawa gujiya holds a special place among them. These crescent-shaped treats, with their crisp, golden pastry shells and rich, sweet filling, are a festive favorite across many Indian households.
Mawa gujiya, also known as karanji in some regions, combines the comforting richness of khoya (mawa), dried fruits, nuts, and a hint of cardamom to create a delightful burst of flavor in every bite.
In this detailed guide, I’m sharing a tried-and-tested step-by-step gujiya recipe that will help you make these festive sweets at home with ease. Whether you’re a first-time cook or an experienced home chef, the accompanying photos and clear instructions will guide you through every stage of the process—from preparing the dough and crafting the luscious filling, to shaping and frying the gujiyas to golden perfection.
Once you try this homemade version, you’ll realize there’s nothing quite like the aroma of freshly fried gujiyas filling your kitchen during the festive season. So gather your ingredients, get into the festive spirit, and treat your loved ones to the irresistible charm of homemade mawa gujiya!
What Is Gujiya?
Gujiya, also spelled gujia, is a classic Indian sweet traditionally made during festive occasions like Holi and Diwali. These golden, half-moon-shaped sweets are deep-fried to perfection, boasting a flaky, crispy outer layer made from all-purpose flour. Inside, they hold a decadent blend of mawa (khoya), sugar, finely chopped nuts, and a hint of cardamom, creating a fragrant and indulgent filling that’s full of festive flavor.
While the essence of gujiya remains the same across India, different states have developed their own unique versions of this beloved sweet. Though the shape and method are generally consistent, the fillings often reflect local tastes and ingredients:
- In Gujarat, this sweet is known as Ghughra, and it’s typically stuffed with a flavorful mixture of roasted semolina, dried coconut, and assorted nuts.
- Maharashtra has its own version known as Karanji, where the filling usually includes grated coconut, poppy seeds, and a bit of milk.
- In Goa, the sweet is known as Nevris, with a stuffing made from coconut and jaggery.
- In Andhra Pradesh, the sweet is called Kajjikayalu and is usually filled with a blend of dry coconut and semolina, often enhanced with a touch of cardamom for added aroma.
Rajasthan offers a royal twist—once the gujiyas are fried to a perfect golden brown, they’re dipped into warm sugar syrup and finished with a sprinkle of finely chopped nuts, making them extra indulgent.
The most iconic and widely loved version remains the Mawa Gujiya, filled with a sweetened khoya mixture. This rich filling gives the sweet its signature flavor and festive appeal, making it a must-have during major Indian celebrations.
Ingredients Notes For Gujiya:
1. All-Purpose Flour (Maida), Salt, and Ghee – For the Outer Dough: To make the crispy and flaky pastry shell, you’ll need a simple mix of maida, a pinch of salt, and ghee. Water is added to bring the dough together. The ghee acts as the “moyan” (fat), which is crucial for achieving the perfect light and layered texture.
Tip: Don’t cut back on the ghee. Using the right amount ensures the gujiyas are tender and crunchy once fried.
2. Water – For Kneading: Use just enough water to form a firm yet pliable dough. Add gradually to prevent it from becoming sticky or too soft.
3. Mawa (Khoya) – For the Rich Filling: This is the heart of the gujiya! I’ve used store-bought mawa, easily available at Indian grocery stores (especially in the U.S.) near the refrigerated dairy section. You can also make mawa at home by simmering full-fat milk until reduced.
4. Dried Fruits & Nuts – For Texture and Sweetness: A traditional gujiya stuffing isn’t complete without a medley of dry fruits. I’ve included chopped almonds, cashews, and plump raisins for a sweet crunch. You can also add pistachios, chopped dates, or even figs if you like a more varied texture and richness.
5. Sugar – For Sweetening the Filling: Granulated sugar is mixed with mawa and dry fruits to create a balanced, sweet interior. You can adjust the quantity based on your preference.
6. Cardamom Powder – For Fragrance: Just a small pinch lifts the entire flavor profile, adding that signature warmth and aroma to the filling.
7. Oil – For Deep Frying: You’ll need a neutral oil for deep frying the gujiyas to golden, crispy perfection.
Note: Not shown in the image, but essential in the final step.
Step-by-Step Instructions:
Preparing the Gujiya Filling
1. Warm the Mawa
Place the mawa (khoya) in a non-stick or heavy-bottomed pan and cook it on medium heat, allowing it to soften and release its aroma. Stir it regularly to avoid sticking or burning at the base.
2. Cook Until Golden
As it heats, the mawa will begin to melt and become softer. Continue stirring until the mawa turns a pale golden shade and gives off a rich, nutty fragrance. This should take about 3–4 minutes.
3. Cool the Mawa
After cooking, transfer the mawa to a wide mixing bowl and allow it to cool down just enough so it’s warm but not hot to the touch. Avoid adding sugar while it’s still hot, as it can melt and make the filling soggy or paste-like.
4. Add Flavor and Crunch
Once slightly warm, mix in powdered sugar, cardamom powder, a tiny pinch of nutmeg (optional), chopped cashews, almonds, and raisins. Gently mixing with your fingertips ensures all ingredients blend well and any lumps in the mixture are broken down for a uniform filling.
Preparing the Dough for Outer Covering
1. Mix the Base Ingredients
In a mixing bowl, combine all-purpose flour, a pinch of salt, and ghee. Use your fingertips to rub the mixture until it takes on a coarse, crumb-like texture—this helps create a flaky and crisp dough base. Rub the mixture with your fingers until it resembles coarse breadcrumbs—this ensures the dough turns out crispy and flaky.
2. Knead into Dough
Add water little by little and knead into a stiff yet pliable dough. The dough needs to be stiff but flexible, firm enough to retain its shape yet soft enough to roll without cracking. Cover it with a damp cloth and set it aside for 15–20 minutes to allow the gluten to relax.
Shaping the Gujiyas
1. Portion the Dough
Once the dough has rested, knead it briefly to make it smooth and pliable. Divide it into 10 equal parts, then shape each portion into a ball and gently flatten it into a disc with your palms.
2. Roll Out the Discs
Take one dough portion and roll it into a 4-inch circle on a floured board. Ensure it’s not too thin, or it may tear while filling.
3. Add the Filling
Place 1 tablespoon of the prepared mawa filling in the center. Lightly wet the edges with water using your finger or pastry brush to help seal the gujiya.
4. Shape and Seal
Carefully fold the rolled disc over the filling to create a half-moon or semi-circular shape. Press the edges gently but firmly to seal. Use a gujiya mold if available for uniformity.
5. Decorate and Secure
Use a fork to gently press along the sealed edges, creating a decorative pattern while ensuring the gujiya is tightly sealed to prevent it from opening during frying. If confident, you can crimp the edges by hand in a traditional twist design.
6. Keep Covered
Repeat the process with the remaining dough and filling. Keep all shaped gujiyas covered with a clean kitchen towel to prevent them from drying out.
Frying the Gujiyas
1. Heat the Oil or Ghee
When you’re close to finishing the shaping process, begin heating oil or ghee in a wide frying pan over medium heat. Make sure it’s moderately hot, not smoking.
2. Fry in Batches
Gently place a few gujiyas into the hot oil, being careful not to overcrowd the pan, so they cook evenly and retain their shape. Avoid overcrowding the pan. Fry on medium heat, flipping occasionally to ensure even golden browning.
3. Fry Until Golden and Crisp
Once they’re golden brown on all sides and crispy, remove them using a slotted spoon.
4. Cool and Store
Transfer the fried gujiyas onto a tray lined with paper towels to absorb any extra oil. Allow them to cool fully before placing them in an airtight container for storage.
Note: Due to the fresh mawa filling, these gujiyas are best enjoyed within 2 days.
Expert Tips For Gujiya:
1. Maintain the Right Ghee-to-Flour Ratio (Moyen): The key to getting a flaky and crisp outer shell lies in the correct ratio of ghee to flour—this step is called ‘Moyen’ or ‘Moyan’. If you reduce the ghee, the crust turns too hard and lacks flakiness. If you add more than needed, the shell may crumble or break while frying.
2. Don’t Overfill the Gujiya: While stuffing, be careful not to overpack. It’s better to use a little less filling than too much. Overfilling increases the risk of the gujiya bursting open during frying, leading to a messy outcome.
3. Seal Properly to Prevent Leaks: A tight seal is essential to keep the stuffing enclosed. If the gujiya isn’t sealed well, it can open up in hot oil, causing the filling to spill out. This not only affects the flavor but also leads to burnt bits sticking to other gujiyas, ruining their appearance and texture.
4. Check Oil Temperature Before Frying: Ensure the frying oil is at the ideal temperature, not too hot and not too cold. To check if the oil is ready for frying, drop a tiny bit of dough into it. If it gently rises to the surface with small bubbles, the temperature is just right. If it sinks or floats up too fast, adjust the heat accordingly before adding gujiyas.
