Gujiya Recipe- Mawa & Nut Filled Indian Sweet Fried Pastry

Last Updated on 1 month by Neha Deshmukh

Gujiya Recipe – Mawa & Nut Filled Indian Sweet Fried Pastry

Introduction

Oh, Gujiya! Just the name conjures up memories of Holi celebrations at my grandmother’s house, the air thick with the scent of cardamom and fried sweetness. This isn’t just a recipe; it’s a little piece of my childhood. Gujiya, those delightful crescent-shaped pastries filled with a sweet, nutty mawa mixture and then deep-fried to golden perfection, are a staple in many Indian households, especially during festivals. And honestly, they’re easier to make than you might think! Let’s dive in and create some magic in the kitchen.

Why You’ll Love This Recipe

This gujiya recipe is all about balance – a flaky, slightly crisp pastry shell embracing a warmly spiced, melt-in-your-mouth filling. It’s perfect for festive occasions, gifting, or simply indulging your sweet tooth. Plus, I’ve included tons of tips and variations to make it your own. You’ll love how rewarding it is to create these beautiful, delicious treats from scratch.

Ingredients

Here’s what you’ll need to make these delightful gujiyas:

• 2 cup maida / plain flour
• ?? tsp salt (about ¼ tsp)
• ?? cup ghee / clarified butter (about ½ cup)
• ?? cup water (about ½ cup, or as needed)
• 1 tsp butter
• ?? cup milk (about ¾ cup)
• 1 cup milk powder
• ?? cup powdered sugar (about ¾ cup)
• 2 tbsp cashew / kaju, chopped
• 2 tbsp raisins / kishmish
• 2 tbsp pistachios, chopped
• 2 tbsp almonds / badam, chopped
• ?? tsp cardamom powder (about ½ tsp)
• 1?? cup sugar (about 1.5 cups)
• 1?? cup water (about 1.5 cups)
• few saffron / kesar threads

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Maida (Plain Flour) – Types and Usage

Maida, or all-purpose flour, is the traditional choice for gujiya. It gives that lovely, slightly tender crust. You can also use a 50/50 blend of maida and whole wheat flour for a slightly healthier version. About 250g of maida is equivalent to 2 cups.

Ghee – The Importance of Clarified Butter in Indian Sweets

Ghee is essential for that authentic flavor and flaky texture. Don’t skimp on this! It adds a richness you just can’t get with oil. If you don’t have ghee, you can use unsalted butter, but ghee is highly recommended.

Mawa – Understanding This Key Ingredient & Regional Variations

Mawa, also known as khoya, is reduced milk solids. It’s the heart of the gujiya filling. You can find it at Indian grocery stores. If you can’t find it, I’ve included an easy instant mawa recipe in the instructions below! Different regions have slightly different mawa preferences – some like it drier, others softer.

Saffron – Sourcing and Flavor Profile

A few strands of saffron add a beautiful color and subtle floral aroma to the syrup. It’s a bit of a splurge, but it’s worth it! Make sure you’re buying good quality saffron.

Cardamom – Freshly Ground vs. Powdered

Freshly ground cardamom is always best! The flavor is so much more vibrant. But powdered cardamom works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water, kneading until a smooth, pliable dough forms. Cover and let it rest for at least 20 minutes. This resting period is crucial for a tender crust.
2. Prepare the Instant Mawa: If you can’t find ready-made mawa, don’t worry! In a pan, melt the butter. Add the milk and milk powder. Cook over medium heat, stirring constantly, until the mixture thickens and comes together in a lumpy mass. Let it cool completely.
3. Make the Filling: In a bowl, combine the cooled mawa, powdered sugar, chopped cashews, raisins, pistachios, almonds, and cardamom powder. Mix well. Taste and adjust sweetness if needed.
4. Prepare the Sugar Syrup: In a saucepan, combine the sugar, water, saffron threads, and cardamom. Bring to a boil and simmer for 5-7 minutes, or until the syrup is sticky but not crystallized. Keep it warm.
5. Assemble the Gujiya: Roll out the dough thinly and cut out small circles using a cookie cutter or the rim of a glass. Place a spoonful of the mawa filling in the center of each circle. Moisten the edges with a little milk and carefully seal the edges, creating a crescent shape. You can crimp the edges with a fork for a decorative touch.
6. Fry the Gujiya: Heat oil in a deep frying pan over medium heat. Carefully fry the gujiya in batches until golden brown and crisp. Drain on paper towels.
7. Soak in Syrup: Immediately dip the fried gujiya into the warm sugar syrup for 5-10 minutes, ensuring they are well coated.
8. Cool and Serve: Remove the gujiya from the syrup and let them cool completely before serving.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the oil isn’t too hot, or the gujiya will brown too quickly on the outside and remain uncooked inside.
• Don’t overcrowd the pan when frying.

Variations

• Vegan Gujiya Adaptation: Substitute the ghee with vegan butter and the mawa with a cashew-based mawa (soaked cashews blended with a little plant-based milk).
• Gluten-Free Gujiya Adaptation (Using Alternative Flours): Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water.
• Spice Level Adjustment (Cardamom Intensity): My family loves cardamom, so I tend to be generous. Feel free to adjust the amount to your liking. A pinch of nutmeg is also lovely!
• Festival Adaptations (Holi Gujiya vs. General Celebration): For Holi, some people add a touch of rose water to the syrup for a fragrant twist.

Serving Suggestions

Gujiya is best enjoyed with a cup of chai or a glass of cold milk. They’re also lovely served alongside other Indian sweets like ladoo or barfi.

Storage Instructions

Gujiya can be stored in an airtight container at room temperature for up to 3-4 days. They tend to lose their crispness over time, but they’ll still taste delicious!

FAQs

What is the best way to prevent gujiya from bursting while frying?

Make sure the dough is well sealed and there are no air pockets inside. Also, maintain a medium heat – too hot and they’ll burst!

Can I make the gujiya stuffing ahead of time? If so, how should I store it?

Yes! You can make the stuffing a day or two in advance. Store it in an airtight container in the refrigerator.

What is the ideal consistency for the sugar syrup?

The syrup should be sticky, but not crystallized. A one-string consistency is perfect – when you take a drop of syrup between your thumb and forefinger, it should form a single string.

Can I use a different type of dry fruit in the filling?

Absolutely! Feel free to experiment with other dry fruits like dates, figs, or apricots.

How can I achieve a perfectly golden-brown color when frying gujiya?

Maintain a medium heat and fry in batches. Don’t overcrowd the pan.