top of page
  • Writer's pictureSharmi Komal

Mawa Gujiya


For Outer Covering:

2 cups refined flour (Maida)

3 tablespoons oil + to deep-fry

For Filling

2 1/2 cups khoya/mawa, grated and roasted

3 1/4 teaspoons desiccated coconut

15 cashew nuts, chopped

15 almonds, balanced and chopped

20 raisins

A pinch of nutmeg powder

1/4 teaspoon green cardamom powder

10-12 saffron strands

2 tbsp sunflower seeds

2 1/2 cups powdered sugar

1/2 cup grated chocolate (optional)


For preparing the covering, sift refined flour and rub in three tablespoons of ghee or oil.  Add cold water and knead into a stiff dough.  Cover it with a damp cloth and set aside.  Add powdered sugar and khoya in a pan. Heat it on low flame and mix the sugar and khoya well. Another way is to buy sweet Khoya and skip adding sugar. Add desiccated coconut, cashew nuts, almonds, raisins, nutmeg powder, saffron strands, sunflower seeds, and green cardamom powder to khoya and mix well.  Add grated chocolate and mix properly. Remove from heat and let it cool.

With oiled hands divide dough into small balls.  Roll out dough balls into small puris(flat roundels).  Place the stuffing on one half of the puri.  lightly dampen the edges, fold the other half over the stuffing, and press the edges firmly. I did the sealing with my hands. You can do it with a fork too.  Keep gujiyas covered with a damp cloth.  Similarly use up all the dough and stuffing. You can do it with a mold too or roll out puris, cut with a katori(metal bowl of four-inch diameter) to get a proper round shape. Heat sufficient oil in a kadai(wok) and deep-fry gujiyas on medium heat till golden brown.  Drain and place on absorbent paper.  Let them cool slightly before serving, as the stuffing inside may be very hot.

12 views0 comments

Recent Posts

See All


bottom of page