Gujiya Recipe | Gujiya Made with Mawa & Dry Fruit | Holi Special Recipes | Indian Sweet Recipes

mawa

🥗Healthier: cottage cheese

💰Cheaper: milk + cornstarch

Cottage cheese provides a similar texture with fewer calories.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier while vegetable oil is more economical.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is often less expensive.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and more affordable.

Roast 200 gms of Mawa in a pan until it turns slightly golden brown, about 5 minutes.

Let the roasted Mawa cool down before adding other ingredients to prevent the stuffing from becoming runny.

Once cooled, add ½ cup of Powdered Sugar, 3 tbsps. of chopped Cashews, 3 tbsps. of chopped Almonds, 2 tbsps. of chopped Pistachios, 2 tbsps. of Charoli seeds, and ½ tsp. of Cardamom Powder to the Mawa; mix well to combine.

For the Gujiya dough, mix 2 cups of Plain Flour with 4 tbsps. of Oil using hands until crumbly.

Gradually add ½ cup of Water in batches to bind the mixture into a tight dough; knead until smooth.

Cover the dough with a damp cloth and let it rest for 10 minutes.

Divide the rested dough into smaller portions and shape them into flattened disc-like shapes.

Dust each disc with a tiny bit of flour and roll them out with gentle pressure.

Place a spoonful of the Mawa filling in the center of each rolled disc.

Wet the inner corners of the disc with a little water to help seal.

Bring both edges together, applying gentle pressure, then pinch, fold, and twist the edges to seal the Gujiya; alternatively, use a fork to seal the edges or a Gujiya maker mold.

Heat oil in a deep pan on low-medium flame until hot.

Slide the Gujiyas into the hot oil and fry, flipping occasionally, until golden brown, about 7-8 minutes.

For sugar syrup, combine 1 and a ½ cup of Sugar, 1 and a ½ cup of Water, and 12-15 Saffron strands in a pan; stir until the sugar dissolves completely.

Add a few drops of Lemon to the syrup to prevent crystallization and reduce to one-string consistency.

Dip the fried Gujiyas in the sugar syrup, ensuring they are coated from all sides.

Remove the Gujiyas from the syrup and garnish with dry fruits and saffron strands.

Serve warm or store in an airtight container for 3-4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens