Gujiya is a classic North Indian sweet of crisp, flaky pastry filled with khoya (milk solids) and nuts stuffing. It is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is made from all purpose flour and it is crispy yet flaky in texture.

  • Prep Time- 30 minutes
  • Cook Time- 30 minutes
  • Total Time- 1 hour

Ingredients of Mawa Gujiya 

  • 1 cup All purpose flour (Maida)
  • 1 tablespoon Ghee 
  • a pinch Salt
  • ¼ cup + 1 tablespoon Water
  • ½ cup khoya
  • 4 Cashew nuts chopped
  • 4 Almonds chopped
  • 15 Raisins
  • 1 tablespoon Desiccated coconut
  • ¼ teaspoon Green cardamom seeds powder
  • a pinch Freshly grated nutmeg
  • 3 tablespoons Sugar
  • Oil or Ghee

How to Make Mawa Gujiya

  • Heat the mawa in a pan on medium heat.
  • Cook until it becomes light brown, turn off the stove.
  • After cool down, add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins.
  • Take all purpose flour, salt and ghee in a bowl. Rub the mixture using your fingertips.
  • Start adding little water at a time. Knead into a stiff and smooth dough. Cover it and let it rest for 15 minutes.
  • Divide it into equal portions. Roll into a smooth ball.
  • Roll into a 4-inch diameter circle using the rolling pin.
  • Put about a tablespoon stuffing in the center. Apply little water around the edges for closing gujiya.
  • Fold it into a half-circle. Seal the edges by pressing it.
  • Now using a fork make the indentation around the edges.
  • Covered with a clean kitchen towel to prevent them from drying.
  • When about to finish shaping, heat the oil in a pan on medium heat for frying.
  • Once it is hot enough, then fry few at a time, flip or move in between for even browning.
  • Once it is golden brown and crispy from all sides.
  • Remove it to a paper towel-lined plate and let it cool completely before serving.