Golden Mawa Gujiya: A Sweet Celebration of Holi
1 hour 10 minutes
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About Golden Mawa Gujiya: A Sweet Celebration of Holi
Celebrate Holi with the irresistible aroma and taste of homemade Mawa Gujiya! These delicate, golden-brown crescents are a traditional Indian sweet, promising a melt-in-your-mouth experience with every bite.Imagine a rich, aromatic filling of khoya (reduced milk solids), coconut, and spices nestled within a flaky, perfectly fried pastry. This recipe captures the joyous spirit of Holi in every delicious morsel. From creating the dough to achieving that perfect golden fry, this easy-to-follow guide ensures your Gujiyas are a festive triumph.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour maida
- 2 tbsp Ghee
- 1/2 tsp Salt
For the Filling
- 100 gm Desiccated Coconut
- 2 tbsp Semolina suji, roasted
- 1 cup Caster Sugar
- 3-4 Cardamom Pods powdered
- 1/2 cup Fruits chopped, dried, your choice
For Frying
- Ghee or oil
Instructions
- In a large bowl, combine the all-purpose flour, salt, and ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse crumbs. This ensures a flaky texture for the gujiya.
- Gradually add water to the flour mixture, kneading until a firm dough forms. Avoid making the dough too soft. Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- To prepare the filling, heat a wok or large pan over medium heat. Crumble the khoya into the pan and cook, stirring constantly, until it lightly browns. This enhances the khoya's nutty flavor.
- Add the castor sugar and powdered cardamom to the browned khoya. Stir well to combine.
- Stir in the desiccated coconut and continue cooking for 2-3 minutes. Remove from heat and transfer the filling to a bowl to cool.
- Once the filling has cooled, gently fold in the chopped dried fruits.
- Divide the rested dough into small equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll each dough ball into a thin circle. Place a circle in a gujiya mold or simply fold it in half. Add 1-1.5 tablespoons of the prepared filling to one side of the circle.
- Moisten the edges of the circle with water and carefully seal the gujiya, crimping the edges decoratively or using a fork to create a pattern. If using a mold, gently press to seal and trim any excess dough.
- Heat ghee or oil in a deep pan over medium heat. Carefully place the gujiyas in the hot oil and fry until they turn a beautiful golden brown and crispy. Fry in batches to avoid overcrowding the pan.
- Remove the fried gujiyas and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve warm and enjoy the sweet celebration of Holi!
Recipe Notes
Good To Know
- For an added crunch, mix in 1-2 tablespoons of finely chopped roasted nuts such as pistachios, almonds, or cashews into the mava filling just before stuffing the gujiya.
- Seal the edges of the gujiya with a flour-water paste and crimp decoratively with a fork or by hand. This prevents the filling from leaking and gives an authentic festive appearance.
Expert Tips
- Use a rolling pin to roll out the dough evenly to ensure consistent cooking. A slightly thicker dough will result in a softer gujiya, while a thinner dough will be crispier.
- Don't overfill the gujiya. Too much filling can cause them to burst during frying or baking.
- For a richer flavor, add a pinch of cardamom or saffron to the mava filling.
Storage Instructions
- If making gujiya in advance, store the fried gujiya in an airtight container lined with parchment paper at room temperature for up to a week. Avoid refrigeration, as it can make them lose their crispiness.
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Recipe Nutrition
Calories: 484kcalCarbohydrates: 80gProtein: 5gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 228mgFiber: 1gSugar: 40g
Neha Paliwal
Articles: 87
5 Comments
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Such a lovely dish! Thanks for sharing.
This is exactly what I was looking for!
This looks so inviting! I’m eager to try it.
Looks so incredible! Thank you for sharing.
Looks so delectable! Thanks for posting.