Mawa Gujiya Recipe

Here’s a delicious mawa gujiya recipe that can be enjoyed at Holi and Diwali time and can be stored for a longer time. Learn how to make mawa gujiya. Though it looks tricky making the gujiyas but if proper procedure is followed these mava gujiyas always turn out perfect.

Mawa Gujiya

Makes : 20 – 22
Total time : 2 hrs

  • 2 cups refined flour (maida)
  • 250 gm thickened milk (mawa)
  • 1 cup sugar
  • 1 tsp cardamom powder (elaichi)
  • 10-12 almond (badam)
  • 10-12 raisins (kishmish)
  • 1 tblsp Coconut Powder
  • 300 gms Ghee or Refined Oil for frying
How to make mava gujiya:
  1. Dry roast the thickened milk in a pan until it turns light brown and then remove it from the flame.
  2. Grind sugar to a powder.
  3. Finely chop almonds.
  4. Mix sugar, almonds, raisins and cardamom powder together.
  5. When the mava cools down add sugar to it and mix well.
  6. Add 5 tbsp ghee in the maida and rub it well in the maida with the fingers. With the help of water knead it into a soft dough. Cover it with a wet cloth and keep aside for 1/2 hour.
  7. Make about 10 small round balls of it and roll them into small puris of 7 ” diameter and 1 centimeter thickenss.
  8. If you are using a gujiya cutter. Then place the the puri in the cutter and then put 2 tblsp of mava material and then close the cutter. This will seal the gujia. Now carefully take it out and place on a oil smeared plate. Repeat the same procedure with the rest of dough balls.
  9. If you are not using the gujia cutter the follow this process. With the help of of a finger smear little water on the edge of the puri and take 1 tbsp of rawa material and place in the center of the puri then fold it in a half moon shape and press and seal the edges tightly. Make sure the eadges are neatly sealed. Repeat the procedure with remaining dough balls.
  10. Now heat ghee in a pan on medium flame and then deep fry all gujhiyas at low flame from both the sides till light brown. Do not place more than 5 – 6 gujias at a time.
  11. When the gujiyas start floating on the top turn them. Keep turning them every five minutes to get even brown color on all sides.
  12. Take them out on a kitchen napkin with the slotted spoon and the mawa gujiya are ready.