Mawa Gujiya is a timeless festive treat that holds a special place in Indian households, especially during Holi and Diwali. The crisp outer shell made from flour and ghee gives way to a rich, melt-in-the-mouth filling of khoya and dry fruits. Each bite is sweet, nutty, and indulgent, making it hard to stop at just one. Perfectly fried to a golden brown, gujiyas are not just sweets but a celebration of togetherness, memories, and tradition.
Heat a non-stick pan and add the grated khoya along with castor sugar. Stir gently till the khoya melts and forms a soft mixture. Add walnuts, cashews, figs, almonds, and dates. Cook for a minute until the dry fruits blend well. Remove from the heat and let it cool completely before stuffing.
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Step 2: Make the dough
Take refined flour in a bowl, add ghee, and rub it in until it resembles breadcrumbs. Add a little cold water and knead into a stiff dough. Cover with a damp cloth and rest it for 10 minutes. This ensures the gujiyas turn out crisp and flaky.
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Step 3: Shape the gujiyas
Divide the dough into equal portions and roll them into small discs. Place a spoonful of the cooled khoya mixture in the centre. Fold the disc into a half-moon shape and press the edges together. Seal them well by pinching them or using a Gujiya mould.
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Step 4: Fry till golden
Heat sufficient oil in a kadai on medium flame. Gently slide in the gujiyas and fry till they turn golden brown and crisp. Do not overcrowd the pan. Once fried, drain on absorbent paper and allow them to cool slightly before serving.
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Indian
Intermediate
Dessert
