Gujiya Recipe

Gujiya Recipe

With Holi around the corner, every household is gearing up to prepare their favorite sweets. Pedas, motichoor ladoo, boondi ladoo, mawa burfi, coconut ladoo, and gulab jamuns are some of the sweets that are eaten on the festive occasion of Holi; but to me Holi without gujiya is incomplete. Gujiya’s are sweet dumplings prepared with mawa– coconut mixture and glazed with sugar syrup. My kids call them Sweet samosas and they love it.

Simple and easy to follow recipe. I begin the recipe by preparing the outer crust. Knead a soft pliable dough, cover and prepare the filling. Store bought mawa was used in this recipe but you can always prepare mawa at home. Dry roast mawa and coconut together. In a separate pan, dry roast the nuts too. Dry toasting releases their essential oils and brings out their fullest flavor. Later nuts are grounded to their powdered form and added to the mawa mix. 

Mawa can be susbstituted with roasted sooji (semolina) and toasted nuts. Use the same measurements and continue with the recipe. 

How to make gujiyas

Follow the step by step tutorial below on how to shape gujiyas. Seal them tight, by applying little water or else they may disperse and mess up the oil. Soaking cooked gujiyas in chasni/sugar syrup will not make them too sweet because the outer crust (dough) has no sugar added to it. But again it’s optional.

This festive season do give these yummy gujiyas a try. Soft and fluffy on the inside but nicely glazed and shinny on the outside because of the syrup. Both the methods are displayed below- making gujiya with mould and without mould.

Check out other great HOLI recipes here

FOR A HEALTHIER VERSION – Try baking these gujiyas @ 400 Degrees F for 20-25 minutes until light brown in color. 

How to make mawa gujiya

Gujiya Recipe
Votes: 9
Rating: 4.22
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Sweet dumplings prepared with mawa- coconut mixture and flavored with nuts.
Servings Prep Time
8 GUJIAYS 20 MINUTES
Cook Time
45 MINUTES
Servings Prep Time
8 GUJIAYS 20 MINUTES
Cook Time
45 MINUTES
Gujiya Recipe
Votes: 9
Rating: 4.22
You:
Rate this recipe!
Print Recipe
Sweet dumplings prepared with mawa- coconut mixture and flavored with nuts.
Servings Prep Time
8 GUJIAYS 20 MINUTES
Cook Time
45 MINUTES
Servings Prep Time
8 GUJIAYS 20 MINUTES
Cook Time
45 MINUTES
INGREDIENTS
FOR THE DOUGH
  • 1 cup Maida
  • 1 tablespoon Sooji (Semolina)
  • 1/2 teaspoon Baking soda
  • 1 tablespoon Unsalted butter or Ghee
  • A pinch of Salt
  • 1- 2 tablespoon Milk
GUJIYA MIXTURE INGREDIENTS
  • 1/4 cup Dessicated Coconut
  • 1 cup Crumbled Khoya/Mawa
  • 1/4 cup Superfine Sugar
  • 2 tablespoon Milk
  • 10-12 pieces of Raisins
  • 12-15 pieces of Almonds
  • 12-15 pieces of Pistachios
  • 2 tablespoon of Cashew pieces
  • 2 teaspoon Green Cardamom powder
  • 1 teaspoon Saffron strands
SUGAR SYRUP - OPTIONAL
  • 1/2 cup Sugar
  • 4 tablespoon Water
  • 1/4 -1/2 teaspoon Green Cardamom powder
  • 1 teaspoon Rose water
  • Few pieces of Saffron strands
CHANGE SERVING SIZE: GUJIAYS
CHANGE UNITS:
METHOD
GUJIYA DOUGH
  1. Assemble all the ingredients needed for gujiya dough.
  2. In a big bowl combine all the ingredients....
  3. And knead a soft pliable dough.
  4. Cover the dough and let it sit for 30 minutes.
GUJIYA MIXTURE
  1. Meanwhile let's begin with our gujiya filling. Assemble all the ingredients.
  2. In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame and as shown in the third picture when the mixture turns light brown add saffron strands, mix and take it off the flame.
  3. In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take them off the flame and allow them to cool. Ground them to a powdered form and add this nutty mixture to the mawa mixture along with raisins.
  4. Stir it well. Add sugar, milk and mix till everything is well- blended.
  5. This mixture should be moist. To check that- take some mixture in your hands, squeeze and if it forms a soft ball, its perfect and if its still crumbly add few more drops of milk to form a soft ball.
GUJIYA WITHOUT MOULD
  1. Making Gujiyas without the mould. Take a small golf size ball of the dough.
  2. Roll it out in a thin circle.
  3. In the half fold, place some gujiya mixture.
  4. Fold gujiya into half.
  5. Applying some water and seal the edges.
  6. Using a fork SECURE the edges by making imprints of the fork.
  7. Gujiya is ready for frying.
GUJIYA WITH MOULD
  1. If making gujiya with a mould follow the directions below.
  2. Roll out a disc shaped circle.
  3. Like a blanket place this rolled out dough over the mould.
  4. Fill the gujiya mixture at the base. Apply water along the edges.
  5. Flip over the top and firmly press the mould- sealing its edges.
  6. Using a knife trim off the excess dough and mix it with rest of the dough.
  7. Perfectly shaped gujiya in a mould.
  8. This is how the finished gujiya looks like.
  9. All the gujiyas should be sealed properly or else they will open up during frying leaving a mess. The one on the far left corner in the picture is not fit for frying.
  10. Gujiyas are ready for an oil bath.
  11. This is what is left of the gujiya mixture.
FRYING GUJIYA
  1. Heat oil in a pan. When ready for frying, lower the flame and fry the gujiyas. Fry till its evenly golden brown from all the sides.
  2. Remove from oil and drain it on the paper towel.
  3. Gujiyas are ready.
SUGAR SYRUP
  1. Let's prepare the sugar syrup. Combine all the ingredients in a pan and on a medium flame bring it too a boil. Scum will start forming on top of the boiling liquid.
  2. Using a spoon, collect and discard. I had to remove it twice during the whole boiling process. Keep boiling till the liquid is reduced and it start to thickens.
  3. Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it's first string consistency.
  4. I have i string sugar syrup for this recipe. To test - press your forefinger and thumb together. Start pulling them apart.
  5. If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
  6. Drain the hot syrup.
  7. Clean hot sugar syrup /chashni will look like this. Dip each Gujiya in this syrup for 2-3 minutes and set it on a clean plate. If baking the gujiya - follow the same procedure.
  8. The inner look.
  9. Sugar glazed Gujiyas are all set and ready to be eaten!!
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28 Responses

  1. lakshmi bala says:

    superb recipe

  2. lakshmi bala says:

    wow its really looking sooo yummy!!!!!!!

  3. Anamika Mishra says:

    yummy i like gujiya

  4. Prashant Rattan says:

    I know how to make the Gujias since my childhood and I love them and you have explained very nicely through the pictures as well. I hv couple of quereis though, when we buy gujias from the shop it has a liquid filling inside it, how can we do that?? AND could we make gujias with Milkmaid as well, and which is better MAWA or MILKMAID??

  5. Taruna Parwani says:

    Hi Ruchi.. your recipe looks amazing. I m gonna try today. However before giving a shot i have a question: the Mava that u have used is that the SWEETENED MAWA or RICOTTA CHEESE MAWA? Also i m using US sugar which is less sweet as compared to one in india. So still should i use the same measurement?

    And btw Happy Holi !! and thanks for sharing this amazing recipie.

  6. Shweta says:

    Love ur recipe , but one thing I wanted to clear that if I bake gujiya after that also can I put in sugar syrup , if how much time n how wl be the texture of gujiya.

    • RK says:

      Thanks Shweta, glad you liked. 🙂 Yes, you can dip baked gujiyas in sugar syrup. Dip each Gujiya in syrup for 2-3 minutes and set it on a clean plate. Sprinkle with nuts and enjoy!!

  7. veena says:

    the stepbystep demos give a clear idea of what to expect at every stage thanx pl add some more recipes.

  8. gauri says:

    Hi,

    Loved ur presentation..i just hv a query..whenever we made gujiya the mawa filling is reduced to half after frying…what may be the reason..coz of this the gujiya looks so empty as if i hv not put any filling (i always try to put the correct quantity) but still…wish if u could help 🙂

    • RK says:

      Thanks for your feedback Gauri. This is a very common problem with gujiyas. I would suggest to spread the mixture around like a paste and then sealing the gujias. This way you will taste the mixture in every bite. Hope that answers your query. Feel free to contact me if you have any other question.

  9. Vidhya says:

    Very yummy !!! Your steps make it easy to cook and is very marvelous in taste.Your recipes comes out really tasty and as shown.Trying to learn more and more from you. Thanks Ruchi

  10. Mahi Jain says:

    I love Gujia, it was always one of my favorite mitha as a child. Ruchi you are so awesome with a neat and clarified way of showing your recipes. Thanks so much for providing a very good website to teach young generations the art of Indian cooking! I made gujia today. It came out very well. Thanks a lot. Just a thought your website tagline should be Indian cooking made easy!!

    • RK says:

      That’s so sweet of you Mahi, loved your proposed tagline. Glad to be of help and thanks for stopping by, will see you around the blog 🙂

  11. Ankita says:

    Your recipes are wonderful Ruchi. My gujias were so tasty and perfect. Didn’t had the gujia mould so used the fork as you explained.

  12. Madhavi says:

    Heaven..one of my favorites..i can eat it anytime. Thanks you for posting. Will try it soon.

  13. Hema says:

    Followed your step by step presentation and for the first time my gujiyas were purfect. Thanks a lot Ruchi.

  14. Nidhi Ahuja says:

    I m really impressed by both the recipe and the demo . cheers

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