Gujiya is a traditional North Indian sweet, particularly made during festivals like Holi and Diwali. Its outer layer is crispy, and the filling inside is juicy and delicious. Especially made with mawa (milk solids), Gujiya is a beautiful blend of taste, nutrition, and tradition. This sweet, prepared with a mixture of mawa, dry fruits, and cardamom, is loved by people of all ages.
Ingredients (for 5 servings)
For the Dough
- All-purpose flour (maida) – 1 kg
- Ghee – 2 tablespoons (for shortening)
- Milk – 1–2 glasses (for kneading)
For the Filling
- Mawa (milk solids) – 750 grams
- Raisins – 50 grams
- Cashews – 50 grams (finely chopped)
- Almonds – 50 grams (finely chopped)
- Cardamom powder – 1.5 teaspoons
Other Ingredients
- All-purpose flour + water mixture (for sealing the gujiyas)
- Cotton and a wooden toothpick (for applying the mixture)
- Oil – Approximately 250 grams (for frying)
Method
1. Kneading the Dough
First, take a large plate and sieve the all-purpose flour into it. Now, heat 2 tablespoons of ghee and mix it into the flour (this is called 'moyan' or shortening). Then, knead the flour tightly with the help of milk, so that it doesn't become too soft. After kneading the dough, cover it with a damp cloth and let it rest for 30 minutes.
2. Preparing the Mawa Filling
Now, take a pan and add the mawa to it. Fry it on medium heat until it turns golden brown. As the mawa starts to fry, add the chopped cashews, almonds, raisins, and cardamom powder. Mix all the ingredients well and turn off the gas as soon as it turns light brown. Let the mixture cool down a bit.
3. Shaping the Gujiyas
Make small balls from the kneaded dough. Roll out each ball into a puri (small, circular flatbread) shape using a rolling pin. Take one puri and place 1–2 teaspoons of the mawa filling in the center.
Now, take 1 teaspoon of all-purpose flour in a bowl and mix in a little water to make a thin paste. Tie cotton to one end of a wooden toothpick. Dip this cotton in the flour paste and apply it to the edges of the puri. Then, fold the puri in half and press the edges firmly, so that the filling doesn't come out. You can also design the edges of the gujiya using a mold or your hands. Prepare all the gujiyas in the same way.
4. Frying the Gujiyas
Mawa ki Gujiya is a traditional North Indian sweet, filled with mawa, dry fruits and cardamom. It is crispy, delicious, and can be easily prepared at home during festivals.
Important Tips
- The mawa should be fresh and dry. Wet mawa can cause the filling to leak.
- Knead the dough tightly, otherwise the gujiya may crack.
- If you are making it for the first time, using a mold will be easier.
- You can store the gujiyas in an airtight container and use them for 4–5 days.
Mawa ki Gujiya is not just a sweet, but a symbol of the tradition and taste of Indian festivals. The gujiyas made at home contain purity, love, and the sweetness of celebration. It is easy to make and its taste fills everyone with joy.
