Authentic Gujiya Recipe- Mawa, Coconut & Nut Filled Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Gujiya Recipe – Mawa, Coconut & Nut Filled Indian Sweet

Hey everyone! If you’ve ever spent Holi dreaming of those perfectly golden, sweet, and flaky gujiya, you’re in the right place. This recipe is a little piece of my childhood – I remember helping my grandmother make these every year, and the aroma of cardamom and ghee still takes me right back! It takes a little patience, but trust me, the result is so worth it. Let’s get baking (or frying, rather!).

Why You’ll Love This Recipe

This gujiya recipe isn’t just about following steps; it’s about creating a little bit of magic in your kitchen. It’s a classic Indian sweet, especially popular during Holi, but honestly, any time is a good time for gujiya! The flaky crust gives way to a rich, sweet filling of mawa, coconut, and nuts – it’s a flavor explosion in every bite. Plus, making them is a fun activity to do with family and friends.

Ingredients

Here’s what you’ll need to create these delightful treats:

• 2 cups all purpose flour (approx. 240g)
• 4 tablespoons ghee (approx. 60ml)
• 0.5 cup water (approx. 120ml)
• 1 tablespoon ghee (approx. 15ml)
• 2 tablespoons chopped raisins (approx. 20g)
• 4-5 tablespoons finely chopped nuts (almonds, cashews, pistachios – approx. 40-50g)
• 0.33 cup desiccated coconut powder (approx. 30g)
• 1.5 cups grated mawa/khoya (approx. 180g)
• 1 tablespoon milk (approx. 15ml)
• 0.5 cup fine sugar (approx. 100g)
• 0.5 teaspoon cardamom powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Mawa/Khoya: This is the star of the filling! It’s essentially dried milk solids and gives gujiya that signature creamy texture. I’ve included a note in the FAQs about substitutions if you can’t find it.
• Ghee: Don’t skimp on the ghee! It adds a beautiful flavor and helps create that flaky crust. You can use unsalted butter as a substitute, but ghee really is best.
• Cardamom: Freshly ground cardamom is always best. It adds such a lovely fragrance.
• Regional Variations: Fillings can vary quite a bit! Some families add saffron, others use different nuts. Feel free to experiment and make it your own. My aunt always adds a tiny pinch of nutmeg – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, mix the flour and 4 tablespoons of ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water, a little at a time, and knead to form a stiff dough. Cover and let it rest for 30-45 minutes. This resting time is important – it allows the gluten to relax, making the dough easier to roll.
2. Prepare the Filling: While the dough rests, heat 1 tablespoon of ghee in a pan. Fry the raisins and nuts for about 2 minutes until lightly golden. Add the desiccated coconut and roast until fragrant, about another 2-3 minutes.
3. Roast the Mawa: Add the grated mawa to the same pan and roast until it turns golden brown. This takes about 5-7 minutes. Be careful not to burn it!
4. Combine the Filling: Transfer the roasted mawa to a bowl. Add the milk and blend until smooth. Mix in the fried nuts, coconut, sugar, and cardamom powder. Give it a good mix – you want everything well combined.
5. Shape the Gujiya: Make a sealing paste by mixing a little flour with water. Roll out the dough into 5-6 inch circles. Place a circle on a gujiya mold (or use a cookie cutter and seal by hand – more on that in the FAQs!). Apply the sealing paste to the edges.
6. Fill & Seal: Add about 1 tablespoon of the filling to the center of each circle. Gently press the mold to seal the edges. If you’re not using a mold, carefully fold the dough over the filling and crimp the edges with a fork. Trim off any excess dough.
7. Fry to Golden Perfection: Heat oil or ghee on medium-low heat. Gently fry the gujiya in batches until they turn golden brown. The first batch will take about 10-12 minutes, but subsequent batches will cook faster (around 6-7 minutes).
8. Cool & Enjoy: Remove the gujiya and place them on a wire rack to cool. Serve warm or store in an airtight container.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy gujiya.
• Keep the heat on medium-low. You want the gujiya to cook through without burning.
• If the gujiya start to puff up too much while frying, gently press them down with a slotted spoon.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Gujiya Adaptation: Substitute the ghee with vegan butter or coconut oil. Ensure your sugar is vegan-friendly (some are processed with bone char).
• Gluten-Free Gujiya Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level – Adjusting Cardamom: My friend loves a stronger cardamom flavor, so she adds a pinch of nutmeg too! Feel free to experiment with other warming spices like a tiny bit of clove.
• Festival Adaptations – Holi Gujiya: Traditionally, gujiya are made for Holi. You can add a few strands of saffron to the filling for a beautiful color and aroma.

Serving Suggestions

Gujiya are delicious on their own with a cup of chai! They also pair well with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store gujiya in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week.

FAQs

• What is Mawa/Khoya and can it be substituted? Mawa is dried evaporated milk solids. If you can’t find it, you can use ricotta cheese (drained very well) or milk powder mixed with a little ghee.
• How do I get perfectly sealed Gujiya? Practice makes perfect! Make sure the sealing paste isn’t too watery. A gujiya mold really helps, but you can also seal them by hand by carefully folding and crimping the edges with a fork.
• What oil is best for frying Gujiya? You can use ghee, vegetable oil, or sunflower oil. Ghee adds the most flavor, but oil is a more economical option.
• How long does Gujiya stay fresh? Properly stored, gujiya will stay fresh for up to 5 days at room temperature.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.