Mawa Gujhia Recipe: Authentic Indian Festive Sweet
1 hour 25 minutes
1116 reads
About Mawa Gujhia Recipe: Authentic Indian Festive Sweet
Indulge in the rich, creamy delight of Mawa Gujhia, a traditional Indian sweet treat perfect for festivals like Holi and Diwali. These golden, crispy pastries are filled with a luscious mixture of mawa (khoya), aromatic cardamom, crunchy melon seeds, and sweet coconut, creating a symphony of textures and flavors.Each bite offers a perfect balance of sweetness and spice, making them an irresistible delicacy. Whether you're celebrating a special occasion or simply craving a taste of India, Mawa Gujhia is sure to impress.This recipe provides a step-by-step guide to crafting these exquisite sweets from scratch, ensuring an authentic and memorable experience. Prepare to be transported to the heart of an Indian celebration with every delicious mouthful!
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Recipe Time & More
Prep50 minutes
Cook35 minutes
Total1 hour 25 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour
- 1/2 cup Ghee
- 1/4 cup Water as needed, to form a soft dough
- 1/2 tsp Salt
For the Filling
- 500 gm Mawa dried milk solids, khoya
- 2 tbsp Melon Seeds
- 2 tbsp Coconut shredded
- 1 tsp Cardamom Powder ground cardamom
- 1 cup Sugar powdered
- 2 tbsp Almonds finely sliced, sliced
- 2 tbsp Chironji
For Frying
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Filling
- Dry roast the mawa in a pan until it turns golden brown. In a separate pan, lightly toast the melon seeds.
- Combine the roasted mawa, toasted melon seeds, shredded coconut, cardamom powder, powdered sugar, sliced almonds, and chironji in a bowl. Mix well to create the filling.
Make the Dough
- In a large bowl, combine the all-purpose flour, ghee, and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Assemble and Fry the Gujhia
- Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Place a spoonful of the filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape, crimping the edges to seal securely. Ensure there are no gaps to prevent leakage during frying.
Fry the Gujhia
- Heat the vegetable oil in a deep pan or kadai over medium heat. Carefully add the assembled gujhia to the hot oil, ensuring not to overcrowd the pan.
- Fry the gujhia until they are golden brown and crispy on all sides, turning occasionally to ensure even cooking. This will take approximately 3-4 minutes per batch. Maintain a medium heat to prevent burning.
- Remove the fried gujhia from the oil and place them on a wire rack or paper towel to drain excess oil.
- Serve warm or at room temperature.
Recipe Notes
Expert Tips for Perfect Mawa Gujhia
- For extra flavor, add a pinch of saffron strands to the filling.
- If the dough becomes too sticky, add a little more flour. If it's too dry, add a tiny bit of water.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- For a richer flavor, use homemade ghee instead of store-bought.
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Recipe Nutrition
Calories: 504kcalCarbohydrates: 81gProtein: 9gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gFiber: 2gSugar: 17g
Hem Lata Srivastava
Articles: 200
5 Comments
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Looks so mouthwatering! Thanks for sharing.
This looks so tasty! Thank you.
I’m loving this recipe already!
This looks incredible! I need to try it.
Such a beautiful dish! Can’t wait to try it.