Mawa Gujiya is a traditional Indian fried pastry stuffed with sweet coconut and Khoya filling. Gujia is a must-make recipe for the festival of Holi. Even though a lot of dishes are made for Holi but the festival is incomplete without a gujiya.
What is Gujiya?
A gujiya or a pedakiya is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all-purpose flour) stuffed with a mixture of sweetened Mawa and dried fruits, and fried in ghee.
Gujiya is an integral part of Holi and the best thing about gujiya is that it’s not a monotonous sweet dish. You can make over 10+ types of gujiyas at home ranging from mawa gujiya and gulkand gujiya to namkeen gujiya.
What is Mawa/Khoya?
Mawa is also known as khoya or khoa and is dried evaporated milk solids. The milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. In Indian cooking, especially in northern parts of India, khoya forms a base of almost all sweets.
Depending on the type of khoya, which can range from being hard to soft to granular, they are used accordingly in sweets. Khoya is also added to curry recipes.
How to Buy Pure Mava?
- Adulteration is the biggest issue faced when buying mawa. In the shadow of the high demand of mawa during festivals like Holi. Some venders try to sell cheap quality mawa to buyers which doesn’t only lacks taste and quality but is also bad for your health.
- Below are some tricks that you could use to avoid being conned and keep the purity intact.
- If the mawa turns blue after coming in contact with Iodine then it has adulteration, if not then it’s good to go.
- Or you can follow the tricks in the following link to look for adulteration – https://www.ndtv.com/food/diwali-2018-is-your-mawa-or-khoya-adulterated-check-with-these-3-simple-tests-1942007.
Let’s get started with the recipe.
How to make Mawa Gujiya (Step by Step Process)
Mawa Gujiya Recipe
- 1½ Cup All-purpose flour
- 250 gm Mawa khoya/
- 1/3 cup Coconut Desiccated
- 1½ Cup Sugar powdered
- 2 Tbsp Pistachio finely chopped
- 2 Tbsp Raisins chopped
- 1½ Cup Butter Clarified
- 2 Tbsp Almonds chopped
- A pinch of Nutmeg
- 1½ Tbsp Cardamom Crushed
- In a bowl take all-purpose flour (maida), clarified butter and 1⁄4 tsp salt and mix it together. Add water and knit the mixture and let it rest for 10-15 minutes.
- Heat mawa in 2 tbsp clarified butter in a small pan or bowl on medium flame till it turnslight golden.
- Add Desiccated coconut, chopped almonds, and Pistachio, Crushed Cardamom, 2 Tbspchopped Raisins, A pinch of Nutmeg, and sugar to fried mawa and mix thoroughly tomake the stuffing.
- Roll the stuffing flat and carve out circles with the help of a cookie cutter (you can alsouse steel glass).
- Place about 1 tbsp or 1.5 tbsp of the khoya filling on your hand, press it to make itconcentrate.
- Place it on one side of the circle keeping the edges empty. Don’t add too much stuffingas it will be difficult to shape them and the gujiya may break in the oil.
- Apply some water on the edges of the circle and seal it. Press the edges with a fork toseal properly and add some design to it.
- Heat oil in a pot on medium flame and add gujiya to it to fry.
- Take gujiya out once it turns light golden on the kitchen towel.
Drool-worthy, isn’t it? You should definitely give it a try in your kitchen, and let me know your thoughts on the dish. Looking forward to hearing your feedback and lovely comments.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.