Mawa Gujiya Recipe (Ghughra) (2024)

Make perfect Mawa Gujiya or Mawa Ghughra at home for Holi, Diwali or other special occasions. This Indian sweet is made with a pastry filled with milk solids, coconut, nuts and raisins.

I use homemade mawa with milk powder.

Mawa Gujiya is a popular Indian sweet, particularly during festivals like Holi and Diwali. These deep-fried pastry pockets are filled with a mixture of mawa (khoya), nuts, and sugar, creating a delicious and indulgent treat with a rich filling.

In Gujarat, they are known as ghughra and Karanji in Maharashtra.

You can also make gujiya using semolina instead of mawa – also known as Rava or Sooji Gujiya. This recipe is more budget-friendly.

Some gujiya are finished by dunking in a sugar syrup called chashni wali gujiya. These gujia are popular in North India. In Tamil Nadu, a state in south India, they are called Suryakala Chandrakala sweet and are made round.

Mawa Gujiya Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Pastry for Gujia

plain all purpose flour or maida – you can also use whole wheat flour but the flavours will not be as good and the pastry colour will become dark.

melted ghee.

water to bind the dough.

Mawa filling

Mawa/Khoya – store bought or homemade, both works fine.

Desiccated coconut

Ghee

Finely chopped nuts like cashews, almonds and pistachios lightly roasted – keep any leftover to make Badam Milk or Milk Masala.

Sultanas (golden/yellow raisins)

Charoli known as Chironji available in Indian grocery stores or online.

White poppy seeds (khus Khus)

Cardamom powder

Nutmeg powder

Caster sugar aka powdered sugar. In Gujarati known as Booru Khand, Bora or Tagar in Hindi.

Saffron strands

Oil to deep fry such as sunflower or vegetable oil.

Optional garnishes – edible silver leaf, rose petals and crushed pistachios.

Equipment

Frying pan/Kadai

Oven or Air Fryer for no fry Gujiya recipe

How to make Mawa Ghughra Dough

In a big bowl sift the flour, add melted ghee and rub it together with your fingers.

Now gradually add water until flour comes together and knead the dough. The dough should be stiff and tight like poori dough. Cover with a clean kitchen towel whilst you set aside.

How to make Mawa Gujiya stuffing

Heat a heavy based kadai, add the mawa and loosen it then add in the desiccated coconut

Make sure mawa doesn’t stick to the bottom of the pan.

You will see ghee separatingaroundthe pan.

Turn off the heat and remove the kadai from the heat.

Add in the nuts, cardamom and nutmeg powder, raisins, poppy seeds and charoli. Mix well.

Once this mixture cools down, add sugar and saffron, combine well.

You can even store this gujia sweet filling in the fridge for day or two if needed.

To make ghughra , divide pastry dough into equal portions, but still keep them covered with a cloth as you work to prevent drying out.

Roll each portion into ball and roll out to a 6-7 cm circle using a rolling pin. You can use a cookie cutter to make them more equal in size.

How to shape the mawa gujiya

Place a small amount of filling on one half of the rolled circle (make sure to not over fill)and fold over the other half to make a crescent shape.

Crimp the edge so that the filling can not spill out when frying.

Alternatively you can use Ghughra mold but I find it much easier just to use my hands or a pastry cutting wheel.

Make sure Ghughra are sealed properly and completely so that no filling ooze out while frying. Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.

Frying the gujiya

Heat oil in a kadai on a low heat. If oil is too hot gujia will brown quickly and won’t cook inside.

Gently slip 2-3 Ghughra in hot oil, and fry them for 6-7 minutes low to medium heat until dough cooks properly, turns light golden. Do not be tempted to turn up the heat too high.

Fry in batches so to not overcrowd the kadai and allow the gujia to cook well.

Remove and let it cool completely.

I have dusted little crushed pistachio and applied edible silver foil (varq) ( Optional )

Air Fryer Gujia

Air Frying is definitely an option if you do not want to deep-fry. The results will not be exact, but similar in taste and texture.

First, make gujiya as usual.

Preheat the air fryer 170C for 5 minutes.

Brush the dough with oil generously.

Place in the air fryer basket in a single layer and air fry for 8-10 minutes for very light golden colour, for deep golden brown air fry for 12-15 minutes.

Half way through, turn around to cook well on all sides.

Baked Gujiya

Preheat the oven to 180C/360F.

Place the gujiya on a baking tray

Bake for 15-20 or until the pastry is just golden.

Serving suggestion

They’re perfect as part of a Diwali menu or Diwali Sweets and Snacks thali.

Serve with any hot beverages but I love it with unlimited spiced masala chai or karak chai.

Some places in In North India, Gujiya are served with Rabdi as well.

Storage

Store mawa gujiya once cooled in an airtight container and keep at room temperature. Not suitable for freezing.

Other Indian Sweets for Diwali and Holi Festival

Instant Kalakand

Gulab Jamun with Khoya

Rice Kheer

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me onInstagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note:- This post was originally posted on 14th of October 2016 but I have updated the post since with helpful content. The recipe remains the same.