Mawa Gujiya is an Indian style deep fried pastry loaded with mawa (dried milk) stuffing. Gujiyas are crispy from outside and delectably soft, sweet, and melt in the mouth from inside. Gujiya is an exquisite festive sweet dumpling which is a must during the Indian festivals of Holi and Diwali.
As soon as you take a bite of a mawa gujia, the crunchy and flaky crust would break in your mouth, and the luscious, sweet, melt-in-mouth rich mawa filling would come out to impart an outstandingly satisfying taste over your tongue.
What is Mawa Gujiya?
Mawa Gujiya is a popular festive Indian sweet dumpling where a crispy deep fried pastry crust is stuffed with mawa (dried milk) stuffing. The outer layer of this deep-fried dumpling is crispy and flaky in texture, while the stuffing is rich and sweet.
The crispy and flaky crust of this dumpling is made out of all-purpose flour aka Maida. And stuffing is made using a mixture of mawa/khoya (milk solids), sugar and chopped nuts.
Diwali, an Indian festival of light, is due this month.
Festivals need some excellent food. And the festivals of Diwali and Holi is not complete without Gujiya. Diwali & Holi are all about devouring some tasty Gujia. So much fun awaits.
I just adore this authentic festive jewel ‘Gujiya’. Believe me, I can make an entire meal out of Gujiya.
What are Different stuffings for Gujiya?
The authentic gujiya recipe calls for sweet mawa or khoya stuffing. Mawa stuffed gujiya is also known as Mawa Gujiya. However, there are many different versions of gujiya available with different stuffing.
In some parts of India, Gujiya is made only with mawa stuffing while others have mawa and sooji (semolina) stuffing. Some gujiyas are only made with sooji stuffing. And others have coconut stuffing.
What are the other names of Gujiya?
Gujias are called Purukiya in the state of Bihar.
Then there is Gujarati Gujiya which is known as Ghughra in Gujarati language.
In Maharashtra, Karanji is the Marathi name for Gujiya. This have a similar shape of Gujiya and stuffing is made with coconut. There is no mawa/khoya in Karanji.
Then there is another version of Gujiya from the state of Rajasthan and that is Chashni Wali Gujiya. In this version, after deep frying guijyas are dunked into the sugar syrup.
Mawa Gujiya Filling:
Mawa Gujiya filling is made of Mawa or Khoya mixed with dry fruits & sugar. Mawa is milk solid which is made of either dried whole milk or by boiling the milk continuously till it thickens and reaches to a solid state. You simply dry roast crumbled or grated mawa for 5 minutes. Once the mawa cools down, you add sugar and dry fruits. Mix everything well. The filling is ready for use.
How do you make Gujiya Crust?
For making Gujiya dough, you add a pinch of salt and ghee to the plain flour. Then rub the mixture between palms until it holds a shape. Slowly add warm water and knead into a firm dough. Cover the dough with a damp cloth and set it aside for 30 minutes. Gujia crust is ready for use. You can make crispy outer shell of Gujiya using this dough.
How to shape/fold Gujiya?
Shaping and making Gujiyas at home is very easy. You can effortlessly make them at home. To give the shape to gujiyas, you can either use a specific type of mould which is meant for gujiya/dumplings. Folding/shaping Gujiyas using a mould is the easiest way of making gujiya.
However, if you don’t have the mould then you can still shape them without difficulties. In this recipe video, I have shared three ways of hand folding gujia — you can twist the edges, or use a fork, or use a vegetable peeler. Just be creative. 🙂
How to make Gujiya Recipe without readymade khoya/Mawa?
If you don’t find readymade mawa easily, then you can make homemade mawa using milk powder. For milk powder mawa recipe, you will have to make a smooth dough (which has a similar consistency as mawa) using milk powder, ghee, and milk. Your instant no-heat mawa is ready.
Previously I have shared a video of microwave instant mawa/khoya recipe in my earlier post about Mawa Kachori. Please do check it if you want to learn how to make milk powder mawa at home.
How to make Gujiya with suji?
Filling made with suji (sooji/semolina) has a prolonged shelf life because it does not have any dairy product such as mawa/khoya.
For making sooji gujiya, simply roast sooji in ghee. Then add sugar and dried fruits to roasted suji. Gujiya Suji stuffing is ready for filling.
How to make Gujiya crispy?
Addition of ghee to the dry flour is advised for making crispy pastry crust. When you add ghee as a ‘moyen’ to the filling, it makes the crust crispy and flaky. Also, always fry Gujiyas on medium-low heat.
How to make Baked Gujiya Recipe?
To make baked Gujiya, preheat the oven to 180°C. Line the Gujiya on a baking sheet and brush them with ghee. Bake for 18-20 minutes and bake.
I have also shared baked Puff Pastry Gujiya recipe where I have used puff pastry sheets for ease. They taste awesome too.
Tips to make your best Gujiya Recipe:
- If you are a beginner, then using Gujiya mould is advisable.
- You can also add some roasted poppy seeds and coconut to the stuffing.
- Shape all the gujiyas first and then fry them. This would make the process easier.
- After folding gujiyas, keep them covered with a towel.
- Frying gujiya at medium-low heat is recommended. Do not fry gujiyas at high heat. If you use high heat, gujiya will be browned quickly from outside and inside would remain raw.
- Before frying Gujiya, check the right temperature of oil by dropping a tiny piece of the dough ball to the hot oil. If it comes on top steadily then it is ready. If it comes on top too slowly then it is not hot enough, or if it comes up too fast then it is too hot.
- Make sure that you secure gujiya edges tightly, if the edges won’t stick properly then gujiyas might open up and stuffing would come out in the oil/ghee while frying.
- Do not overstuff the gujiya. If you stuff them too much, they might break up while frying.
- Do not overcrowd the frying pan. Gujiya won’t fry properly.
- Gujiya fried in ghee tastes best, but you can replace ghee with vegetable oil.
- If Gujiya breaks in oil while frying, then you can’t fry next batch in that oil. Simply strain the ghee/oil using a metal strainer and then use it again for frying.
- You can easily half or double this recipe.
- You can store Gujiya at room temperature in an air-tight container for 8-10 days.
- Do not forget to add (ghee/oil) ‘moyen’ to the dough. The right amount of ‘moyen’ would give you the perfect crispy and flaky crust.
- Do not add too much or very less ghee to the dry flour. Too much ghee will cause breaking up the crust while frying and very less ghee would make the crust very hard.
Make this Mawa Gujiya to celebrate the festivals with your loved ones.