Mawa Gujiya Recipe-It is a traditional sweet dumpling. Tasty, crisp, flaky and yummy gujiya made with a sweet mawa(khoya) and dry fruits filling. These Mawa Gujiya are a traditional Indian fried pastry stuffed with Khoya and dry fruits filling.
There are many different variations is stuffing recipes like made with jaggery and dried fruits or sooji. The authentic gujiya has a stuffing of sweet khoya or mawa.In Rajasthan, it is made on Diwali festivals as well as during the Diwali. There is another version of making gujiya from the region of Punjab and Rajasthan. Once they are fried, then it is dipped into the sugar syrup and garnished with chopped nuts.
It is known as Ghughra in Gujarat and Gujiya in Rajasthan and North India, karanji in Maharashtra and made with slightly different fillings/stuffings in different regions of India.
There are many different variations is stuffing recipes like made with jaggery and dried fruits or sooji. The authentic gujiya has a stuffing of sweet khoya or mawa.In Rajasthan, it is made on Diwali festivals as well as during the Diwali. There is another version of making gujiya from the region of Punjab and Rajasthan. Once they are fried, then it is dipped into the sugar syrup and garnished with chopped nuts.
It is known as Ghughra in Gujarat and Gujiya in Rajasthan and North India, karanji in Maharashtra and made with slightly different fillings/stuffings in different regions of India.
GUJIYA RECIPE
Ingredients for Gujiya Recipe-
For Dough/Cover-
- All Purpose Flour(Maida)- 1 cup
- Ghee- 1 1/2 tablespoons
- Water- as needed (approx. 1/4 cup)
For Stuffing-
- 1/2 cup(50-60 gms) grated Khoya/Mawa OR 1/2 cup Milk Powder
- Milk- 1/4 cup
- Ghee- 1 tablespoon
- Dry Grated Coconut- 1/2 cup(50 gms)
- Powdered Sugar- 1/2 cup(1-2 tablespoons less/approx. 70 gm)
- Mixed Nuts (Almonds, Cashew, and Raisins)- 1/4 cup
- Cardamom Powder- 1/4 teaspoon
- Oil- For Deep Frying
How To Make Gujiya
- Take 1 cup maida and 1 1/2 tablespoons ghee in a wide mouth bowl.
- Mix maida and ghee really well with your hands for at least 1 minute. The mixture will look crumbly. This step is necessary to make the crispy outer layer.
- Add lukewarm water and knead stiff dough (stiffer than paratha dough). Cover the dough with a moist muslin cloth and let it rest for 20-25 minutes.
Direction for Stuffing-
- You can use either milk powder or mawa to make the stuffing according to the availability.
If you are using mawa/khoya-
- If you are using the refrigerated or frozen khoya, bring it at room temperature. Add khoya/mawa in a small pan and heat it over the low gas flame.
- Stir and cook the khoya/mawa for around 3-4 minutes or until mawa releases the little fat over medium flame. Don't cook khoya/mawa for the longer time.
- Turn off the gas flame and transfer the roasted khoya to a bowl/plate. Let it cool at room temperature until khoya is a little warm.
If you are using milk powder(not using khoya/mawa)
- Add milk and ghee in a small pan and bring it to a boil over the medium gas flame.
- When it comes to a boil, add milk powder little by little.stir continuously so the mixture does not burn on the bottom of the pan and to mix well.
- Cook until mixture turns thick and turns into a big lump(and stir continuously).
- Transfer the mixture to a bowl/plate and let it cool.
- When the milk powder mixture turns little warm add chopped nuts(cashew, almonds, and raisins) and dry grated coconut. Mix together well.
- Add powdered sugar and cardamom powder. (Don't add sugar while the khoya mixture is hot, otherwise, sugar melts and khoya/mawa mixture will turn runny).
- Mix well.Gujiya stuffing is ready.
How to Shape Gujiya/karanji/Ghughara-
- Knead the dough again for a minute. Divide the dough into two equal portions. Take each portion and give a shape like a long cylindrical roll. Cut each into 5-6 equal portions. Make a round shaped ball from each portion with palms of your hands. (Keep the raw gujiyas covered all the time with moist cloth).
- Take one ball and press it a little on rolling board. Roll it out into a 3/4-inch diameter circle like puri.
- You can shape the gujiya in two different ways-1.without using mold 2. using a mold
Shape the Gujiya using a mold-
- Place a puri over the mold. Put 3 teaspoons stuffing or according the mold size on one side of the puri. Lightly moisten the edges of puri with a wet fingertip.
- Cover the stuffing by folding the puri. Now, pack it tightly and remove the extra dough.
- Place raw shaped gujiya in a plate. Cover it with a damp cloth until oil is ready. Make all gujiyas in a similar way.
Shape the Gujiya without using a mold-
- Moisten the edges of puri with wet fingers. Place 3 teaspoons stuffing in the center of rolled puri.
- Wrap stuffing by folding puri to give a gujiya/half moon shape. Press its edges to seal gujiya tightly. Make a design on edges using a fork.
- Make all the Gujiya and cover them with the moist cloth. Heat oil in frying pan. When the oil is medium hot, add 4-5 gujiya at a time. Deep fry them until light golden brown and crispy over low medium flame.
- It will take around 5-6 minutes to deep fry. Drain excess oil with slotted spoon and transfer over napkin/kitchen paper or to a plate. Yummy and tasty Gujiya is ready.
Beaking method to make Gujiya-
- Preheat the oven to 200 degrees celsius/390 degree Fahrenheit. Brush melted ghee or oil on the gujiya evenly all over.
- Place gujiya in a baking tray.
- Bake the khoya/mawa gujiya for 25-30 minutes at 200 degrees Celsius, until gujiyas are golden. Oven temperatures vary, so do keep a check while baking the gujiya. Place gujiyas on a wire rack for cooling. Then you can store the baked gujiya in air-tight box or jar.
Tips-
- Make sure gujiyas are sealed tightly. Apply little water to seal and secure the edges. A slight hole in gujiya will make them disperse in oil making a huge mess.
- For a crispy layer- fry gujiya in medium hot oil.
- Mawa can be substituted with roasted semolina(sooji) and toasted nuts. Use the same measurements and continue with the recipe.
- If you use all purpose flour, then you will need less water for kneading the dough. If you use whole wheat flour for kneading, then you will need more water. So add water in parts and accordingly. If the dough appears dry, then add more water and if the dough becomes sticky, then add more flour.
- Don't reduce the amount of moyan/ghee while making the dough. If the amount of moyan/ghee is less, the outer layer of gujiya will not turn crispy. if the moyan/ghee is too much, the outer layer of gujiya may break while deep frying.
- Do not overstuff the gujiya otherwise, the stuffing mixture will come out in the oil while deep frying.
- Don't fry gujiya on very high gas flame otherwise, they will not turn crispy.
- Store it airtight box/container and consume within 4-5 days. If you want to store it for longer then add roasted semolina instead of mawa/khoya.
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