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5 from 2 votes
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mava gujiya recipe | how to make gujiya recipe with stepwise photos and a quick video recipe. gujiya is an indiantraditional fried dumpling recipe. The outer layer of gujiya recipe is crisp and the stuffing inside is soft. Gujiya is a festival recipe. My mom used to prepare gujiyas for Janmashtami,holi and Diwali.
mava gujiya recipe | how to make gujiya recipe with stepwise photos and a quick video recipe. Gujiya is one the delicious and quite famous Indian dessert recipe. This recipe is popular in north indian region during holi festival. Gujiyas have a a lot of variation in stuffing. Stuffing can be prepared with sooji, khoya(khoa) or coconut and sometimes with fresh fruits.
watch mava gujiya recipe video:
karanji and gujiya are similar sweets, except for the stuffing. karanji which is popular in maharashtra has a stuffing of coconut, poppy seeds, sesame seeds and dry fruits. whereas guijiya has a stuffing of khoya with dry fruits. in some variations desiccated coconut is also added.
The outer layer of gujiyas is prepared with maida/all purpose flour. You can even bake these as well but I am deep frying it and following the authentic method of gujiyas 🙂
The outer layer should be crispy and flaky. This can be archived by adding ghee in the dough.rest of the method is quite easy.
Mava gujiya is served plain. Always store these gujias in an airtight container.before storing, make sure to cool it down completely. Because fresh mava is used in this recipe,It is recommended to consume it within a day only.
and at last, these gujias are,
- super crisp
- melt in mouth
- easy to prepare
- perfect festival recipe
- delectable flavors
- full of dry fruits
- rich and sweet
so how to make mava gujias? stepwise photos
to prepare stuffing, you need to cook mava(khoya).for that, add khoa,dry coconut, dry fruits,sugarand cardamom powder.
roast it until golden brown. keep aside and cool it down.
to prepare dough, add maida, ghee and rava. crumble it a bit. add water as required and prepare a soft dough.
take a small bal and flatten it. place stuffing in the middle and pleat it completely.
fry these gujias in hot oil until golden brown.
if you like this dish then you will love this
similar recipes 🙂
- coconut ladoo recipe
- rava kesari recipe
- gulkand phirni recipe
- mava gulab jamun recipe
- besan ka halwa recipe
- shrikhand recipe
📖 Recipe to save or print
mava gujiya recipe
5 from 2 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Ingredients
for stuffing,
- 1 cup mava /khoa
- 2 tablespoon dry coconut
- ¼ cup dry fruits
- 1 tablespoon sugar, as per your taste
- ½ teaspoon cardamom powder
for dough,
- 1 cup maida/all purpose flour
- ½ tablespoon sooji
- ¼ cup ghee/clarified butter
- ¼ cup water, approx
other
- oil, to deep fry
Instructions
Making the stuffing:
Heat the mawa in a pan on medium heat.
Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.
Remove it to a bowl. So it gets cool down faster.
Once mawa is cool to touch or warm, add sugar, cardamom powder, nutmeg, cashews, almonds and raisins. Please make sure that mawa is warm not hot.
Mix it well. it is better to use your fingertip to break all the lumps and to mix thoroughly. Keep it aside.
Making the dough:
Mix all purpose flour and sooji.
Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.
Start adding little water at a time. Knead into stiff and smooth dough.
Cover it and let it rest for 15 minutes.
Making mawa gujiya
After the resting time of the dough, knead the dough once again.
Divide it into 10 equal portions.
Roll into a smooth ball and flatten it between your palms.
Work with one flatten disc at a time. Roll into a 4 inch diameter circle.
Put about a tablespoon stuffing in the center.
Apply little water around the edges using your finger or you can use brush.
Fold it into half circle. Seal the edges by pressing it. If you have gujiya moulds then use that.
seal it well.
Make all the gujiya and keep them covered with kitchen towel to prevent it from drying out.
When about to finish shaping, heat the oil or ghee in pan on medium heat for frying.
Once it is hot enough, then fry few at a time, 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.
Remove it to paper towel lined plate and let it cool completely before serving.
Notes
- Make sure you do not add a lot of water keep the dough hard
- Cook the khoya properly until it releases fat and become bit brown
- If you feel that the stuffing is dry the add few teaspoons of milk
- Rest the dough properly and it will become easy to use
- You don’t need to apply any dry flour to roll the dough
- Do not fry the gujiya on a high flame the flame should always be low
Cuisine: north indian, uttar pradesh
Course: indian sweets
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recipe notes,
- Make sure you do not add a lot of water keep the dough hard
- Cook the khoya properly until it releases fat and become bit brown
- If you feel that the stuffing is dry the add few teaspoons of milk
- Rest the dough properly and it will become easy to use
- You don’t need to apply any dry flour to roll the dough
- Do not fry the gujiya on a high flame the flame should always be low
have a good day!
More indian sweets
- Instant Pot Kheer
- Rose Shrikhand
- Ghee Roasted Sweet Potatoes
- whole wheat malpua
About Priya
Hi! I am priya.I started this blog in 2016 as a hobby. Time flew, days turned to weeks, weeks into months, and months into years. But now, this blog is more than just a *blog* for me. These years have been an exciting journey😀read more...
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Reader Interactions
Comments
nidhi jain
Gujiyas are looking perfect 🙂
Reply
Healthy World Cuisine
Hand pies are loved in our home. Yours look super crispy and delicious! Love your videos Priya! Sharing, of course. Take Care
Reply
Codrut Turcanu
Never ate gujiya, but it looks like something I could try for sure, thanks for the recipe!
Reply
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