Mava Gujhia Recipe: Crispy, Sweet Indian Festive Treats
1 hour
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About Mava Gujhia Recipe: Crispy, Sweet Indian Festive Treats
Indulge in the rich, melt-in-your-mouth delight of Mava Gujhia, a quintessential Indian sweet treat perfect for Diwali, Holi, or any special occasion. These golden, crescent-shaped pastries are filled with a luscious mixture of mava (khoya), crunchy melon seeds, sweet coconut, and fragrant cardamom, creating a delightful symphony of textures and flavors.The flaky, crisp exterior contrasts beautifully with the creamy, sweet interior, making each bite an unforgettable experience. This recipe guides you through creating these festive delights from scratch, sharing tips for achieving the perfect balance of sweetness and crispiness.Gather your family and friends and embark on this culinary journey to create a batch of these beloved Indian sweets. They're sure to be a cherished addition to your celebrations and a delightful treat for all to enjoy.
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
For the Filling
- 500 gm Mawa khoya
- 2 tbsp Melon Seeds
- 2 tbsp Desiccated Coconut finely grated fresh coconut can also be used
- 1 tsp Cardamom Powder
- 1 cup Sugar powdered
- 2 tbsp Almonds thinly sliced, sliced
- 2 tbsp Chironji
For the Dough
- 1 kg All-Purpose Flour also known as refined flour
- 1 cup Ghee
- 1/2 cup Water as needed for dough consistency
- 1 tbsp Water for sealing
For Frying
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Filling
- Dry roast the mava in a pan until golden brown. Set aside to cool.
- In a separate pan, lightly toast the melon seeds. Set aside.
- Combine the cooled mava, toasted melon seeds, desiccated coconut, cardamom powder, powdered sugar, sliced almonds, and chironji in a bowl. Mix well to create a uniform filling.
Make the Dough
- In a large bowl, combine the all-purpose flour and ghee. Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Assemble and Fry the Gujhia
- Divide the dough into small, equal-sized balls.
- Roll each ball into a thin circle (approximately 4 inches in diameter).
- Place a spoonful of the filling in the center of each circle.
- Fold the circle in half to form a semi-circle, pressing the edges firmly to seal. Crimp the edges with a fork or your fingers to create a decorative pattern. Alternatively, use a little water to seal the edges.
- Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
- Carefully add the gujhias to the hot oil, ensuring not to overcrowd the pan. Fry in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per side).
- Remove the fried gujhias from the oil and place them on a paper towel-lined plate to drain excess oil.
Cool and Store
- Let the gujhias cool completely before storing them in an airtight container. They are best enjoyed within 2-3 days.
Recipe Notes
Expert Tips for Perfect Mava Gujhia
- For an extra layer of flavor, add a pinch of nutmeg or saffron to the filling.
- Ensure the oil is hot enough before frying the gujhias to prevent them from absorbing excess oil.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
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Recipe Nutrition
Calories: 605kcalCarbohydrates: 97gProtein: 11gFat: 19gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gFiber: 3gSugar: 20g
Hem Lata Srivastava
Articles: 200
5 Comments
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What a delightful recipe! Thanks for sharing.
Looks so flavorful! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Looks so incredible! Thank you for sharing.
I’m eager to make this recipe!