Gujiya is a popular Indian deep-fried sweet pastry traditionally made during festivals like Holi and Diwali. In this authentic recipe, flaky pastry dough is filled with sweetened khoya (mawa), coconut, nuts, and cardamom, shaped into half-moons, fried, then coated with saffron-infused sugar syrup.
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Today's recipe blends sweet nostalgia and the taste of tradition! My mother-in-law used to make gujiya from scratch every Holi and Diwali, and this is my tribute to her family-famous recipe.
It's a bit more work than my baked Gujiya recipe that so many of you enjoy, but I promise, it's worth it!
A crispy exterior and sweet, aromatic filling make it a delightful addition to any dessert spread. Gujiya is made by preparing a flaky pastry dough, which is then filled with a mixture of sweetened khoya, coconut, nuts, and aromatic spices like cardamom.
I shape them into traditional crescent or half-moon shapes and deep-fry them until golden brown and crispy. To take this treat to another level, I coat the fried gujiyas with a thin sugar glaze or dust them with powdered sugar. Think of them as Indian dessert empanadas!
Its crispy exterior, creamy filling, and delightful sweetness make it a beloved treat for festive occasions. Let's get started on this amazing recipe!
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Ingredients - Notes & Substitutions
You can find all the Gujiya ingredients in the baking aisle of any Indian store, or online. Quality is key in this recipe, so pick the best quality ingredients. Scroll down to the recipe card for quantities.
- All-Purpose Flour: The base of the dough, provides structure and texture. You can substitute it with whole wheat flour for a healthier twist, but the gujiya may not be as crisp.
- Suji (fine semolina): A tiny quantity makes the exterior extra crispy. If you don't have it on hand, substitute with all-purpose flour.
- Ghee: Adds richness and enhances the flavor of the dough. I use homemade ghee for the best results. Substitute with unsalted butter or olive oil if ghee is unavailable.
- Water: Binds the dough together and adds moisture. We also need water for the sugar syrup.
- Sweetened Khoya (Mawa): Khoya, or Mawa, is dried milk solids. It is available in the freezer aisle of your local Indian food store, right next to the Paneer. You can also follow this easy recipe and make khoya using ricotta cheese.
- Granulated Sugar: Sweetens the filling and keeps it moist. The quantity mentioned in this recipe results in a moderate sweetness. You can add another tablespoon or so for a sweeter taste. We also need sugar for the sweet glaze.
- Nuts & coconut: Enhance the richness and flavor of the mawa filling with chopped almonds, cashews, pistachios, and desiccated coconut. You can also add dry fruits like chopped raisins or dates.
- Cardamom: Adds a sweet aroma and flavor. I highly recommend homemade cardamom powder in this recipe.
- Saffron: Just a pinch goes a long way to infuse the sugar syrup with a sweet, floral flavor.
How To Make Gujiya
Here are the step-by-step photos and instructions for the Mawa Gujiya recipe:
Step 1: Prepare Dough
- In a large mixing bowl, add flour, suji, and melted ghee (or oil).
- Use a fork, or your fingers, to mix everything and incorporate the ghee into the flour.
- Now add half the water and run your fingers through the dough to mix it. Add the remaining water to knead the mixture into a firm dough.
- Knead it for 30 seconds, shape it into a smooth round ball, then cover it with a damp kitchen towel and let it rest while you prepare the filling.
Gadget Tip: You can make the dough in a food processor using the dough attachment.
Store-Bought Dough Option
Instead of making and rolling out the dough from scratch, you can use store-bought empanada dough discs. Look for them in the freezer section of supermarkets or Hispanic grocery stores.
Step 2: Prepare Filling
Prep: Grate the khoya using the large holes on a box grater. You can also pulse khoya chunks in the food processor till they break down into tiny pieces.
- Heat a wide non-stick pan on medium heat. Add a teaspoon of ghee and the chopped nuts. Stir fry them for 2 minutes.
- Now add the desiccated coconut and keep stir-frying for another minute.
- Turn off the heat, add cardamom powder, and transfer the mixture into a small bowl.
- Now add the grated khoya. Stir fry for 2 to 3 minutes, stirring regularly. As soon as the khoya softens and resembles a soft dough-like texture, transfer it into a bowl and set aside for cooling.
Cool it for 10 minutes then combine it with the nuts and coconut mixture. Mix thoroughly until well combined. Your mawa filling is ready.
Step 3: Roll Dough
- Knead the dough ball for 30 seconds then divide it evenly into 18-20 portions.
- Roll each dough portion between your palms in a circular motion to form a smooth round disc.
- Repeat this process for all the dough balls.
- Now use a rolling pin to roll it into a flat circular disc, about 3 inches in diameter. If your dough is a bit sticky, lightly dust it in flour before rolling. Repeat this step to roll out all the discs.
Step 4: Assemble Gujiya
- Place a dough disc in your palm and add about a tablespoon of the gujiya filling in the center.
- Wet your finger with water and run it along the edges of the disc.
- Now fold one edge over the other, forming a crescent shape joining the two edges. Press the edges to seal them.
- Using a fork, crimp the edges to seal them completely.
Alternatively, pinch the dough between two fingers for a traditional crimped edge. Repeat that process and make the other Gujias.
My preference: I prefer using the fork to crimp the edges since it's faster and easier for me. So use whichever method you find easy, the results will be the same!
Step 5: Fry & Glaze
Heat a deep pan over medium heat and pour in oil until it reaches a depth of about 2 inches. Heat for about 10 minutes. Now test the temperature of the oil.
Oil Temperature Test
To test if the oil is ready for frying Gujiya, do a small test. Drop a small piece of dough into the oil. If the ball stays at the bottom for 2-3 seconds, and then floats to the top, your oil is ready.
If it stays at the bottom for longer, the oil needs another 2-3 minutes to heat. If it floats to the top immediately, the oil is too hot and needs to be cooled for 2-3 minutes.
- Now carefully drop 3 to 4 assembled gujiyas in the hot oil and fry until golden brown and crispy on both sides, flipping them a few times in between. Remove the gujiya from the oil using a slotted spoon and transfer it to a plate lined with paper towels to drain the excess oil.
- While the gujiyas are frying, make a quick sugar glaze. Place a saucepan on medium-high heat and add water, sugar, and saffron. Stir and bring the liquid to a boil and cook until all the sugar dissolves. Turn off the heat.
- Using kitchen tongs, dip the cooked gujiya in the sugar syrup, one at a time. Flip it 2-3 times in the sugar syrup.
- Drain any excess syrup, and transfer them to a plate. Your lip-smacking Mawa Gujiya is ready to enjoy!
How To Serve Gujiya
Gujiya can be enjoyed as a snack or dessert. Serve it warm or cool, as you wish. I enjoy it with a cup of ginger tea or masala chai.
If you don't wish to make the sugar glaze, simply dust them with powdered sugar and enjoy.
For festive gatherings, I like to serve gujiya with homemade rabdi in dessert cups.
How To Store & Freeze
Gujiya can be stored at room temperature for up to 3 days. Let them cool to room temperature then place them in an airtight container. Place a parchment liner between each layer, so they maintain their crispness.
You can also freeze any excess Gujiya and enjoy them for up to 1 month. Cool completely then place them on a baking sheet in a single layer.
Place the baking sheet in the freezer and freeze the Gujiya until firm, for about 1 hour. Once frozen, transfer the Gujiya to a labeled and dated freezer-safe bag.
To reuse, thaw out the desired quality in the refrigerator overnight. Enjoy it cold, or air fry it at 350 degrees F for 2 minutes to make it crisp again.
Recipe Tips & Notes
- Dough firmness: Ensure the dough is neither too soft nor too firm. It should be pliable enough to roll without sticking to the surface.
- Store-bought dough shortcut: Instead of making and rolling out the dough from scratch, use store-bought empanada dough sheets.
- Seal tight: Seal the edges of the Gujiya tightly to prevent the filling from oozing out during frying. Use a fork to crimp the edges or pinch using your fingers.
- Oil temperature: Heat the oil to the right temperature before frying. Too hot, and the Gujiya will burn; too low, and they will absorb excess oil. Do an oil test before frying them.
- Sugar syrup: Even though the last step of dunking the gujiya in sugar syrup is optional, I highly recommend it. It adds a wonderfully sweet flavor and texture.
- Storing: Gujiya can be stored at room temperature for 3 days, or frozen for up to a month. The key is to cool them down to room temperature completely.
Popular Traditional Indian Desserts
📖 Recipe
Gujiya (Mawa Gujiya)
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Ingredients
Gujiya Dough
- 1¾ cups + 2 tablespoons all-purpose flour
- 2 tablespoons suji (fine semolina)
- ¼ cup ghee melted, or olive oil
- ½ cup water adjust as needed
Khoya Filling
- 12 ounces Khoya I use Nanak brand
- ¾ teaspoon cardamom powder
- 2 tablespoons slivered almonds
- 2 tablespoons cashews choopped
- 2 tablespoons raw unsalted pistachio shelled
- ¼ cup desiccated coconut unsweetened
- ½ cup granulated sugar
Sugar Glaze Ingredients
- ¾ cup sugar
- ¾ cup water
- 1 pinch saffron strands
Garnish
- 2 tablespoons slivered pistachio slivered
Instructions
Prepare Dough
- In a large mixing bowl, add flour, suji, and melted ghee (or oil). Use a fork, or your fingers, to mix everything and incorporate the ghee into the flour.
- Now add half the water and run your fingers through the dough to mix it. Add the remaining water to knead the mixture into a firm dough.
- Knead it for 30 seconds, shape it into a smooth round ball, then cover it with a damp kitchen towel and let it rest while you prepare the filling. You can make the dough in a food processor using the dough attachment.
Prepare Filling
- Grate the khoya using the large holes on a box grater. You can also pulse khoya chunks in the food processor till they break down into tiny pieces.
- Heat a wide non-stick pan on medium heat. Add a teaspoon of ghee and the chopped nuts. Stir fry them for 2 minutes. Now add the desiccated coconut and keep stir-frying for another minute. Turn off the heat, add cardamom powder, and transfer the mixture into a small bowl.
- Now add the grated khoya. Stir fry for 2 to 3 minutes, stirring regularly. As soon as the khoya softens and resembles a soft dough-like texture, transfer it into a bowl and set aside for cooling.
- Cool it for 10 minutes then combine it with the nuts and coconut mixture. Mix thoroughly until well combined. Your mawa filling is ready.
Roll The Dough
- Knead the dough ball for 30 seconds then divide it evenly into 18-20 portions. Roll each dough portion between your palms in a circular motion to form a smooth round disc. Repeat this process for all the dough balls.
- Use a rolling pin to roll it into a flat circular disc, about 3 inches in diameter. If your dough is a bit sticky, lightly dust it in flour before rolling. Repeat this step to roll out all the discs.
Assemble Gujiya
- Place a dough disc in your palm and add about a tablespoon of the gujiya filling in the center. Wet your finger with water and run it along the edges of the disc.
- Now fold one edge over the other, forming a crescent shape joining the two edges. Press the edges to seal them.
- Using a fork, crimp the edges to seal them completely. Alternatively, pinch the dough between two fingers for a traditional crimped edge. Repeat that process and make the other Gujias.
Deep Fry & Glaze
- Heat a deep pan over medium heat and pour in oil until it reaches a depth of about 2 inches. Heat for about 10 minutes. Now test the temperature of the oil by dropping a small piece of dough into the oil. If the ball stays at the bottom for 2-3 seconds, and then floats to the top, your oil is ready. If it stays at the bottom for longer, the oil needs another 2-3 minutes to heat. If it floats to the top immediately, the oil is too hot and needs to be cooled for 2-3 minutes.
- Carefully slide 3 to 4 assembled gujiyas in the hot oil and fry until golden brown and crispy on both sides, flipping them a few times in between.
- Remove the gujiya from the oil using a slotted spoon and transfer it to a plate lined with paper towels. This helps drain the excess oil.
- While the gujiyas are frying, make a quick sugar glaze. Place a saucepan on medium-high heat and add water, sugar, and saffron. Stir and bring the liquid to a boil. Cook for a few minutes until all the sugar dissolves. Turn off the heat and keep aside.
- Using kitchen tongs, dip the cooked gujiya in the sugar syrup, one at a time. Flip it 2-3 times in the sugar syrup, drain any excess syrup, and transfer them to a plate. Your lip-smacking Mawa Gujiya is ready to enjoy!
Notes
- Dough firmness: Ensure the dough is neither too soft nor too firm. It should be pliable enough to roll without sticking to the surface.
- Store-bought dough shortcut: Instead of making and rolling out the dough from scratch, use store-bought empanada dough sheets.
- Seal tight: Seal the edges of the Gujiya tightly to prevent the filling from oozing out during frying. Use a fork to crimp the edges or pinch using your fingers.
- Oil temperature: Heat the oil to the right temperature before frying. Too hot, and the Gujiya will burn; too low, and they will absorb excess oil. Do an oil test before frying them.
- Sugar syrup: Even though the last step of dunking the gujiya in sugar syrup is optional, I highly recommend it. It adds a wonderfully sweet flavor and texture.
- Storing: Gujiya can be stored at room temperature for 3 days, or frozen for up to a month. The key is to cool them down to room temperature completely.
Fowzia says
The Gujiya recipe reminds me of my Dadima. She used to make these yummy delicacies mostly in winter time . The filling also is so interesting. I simply have to find time this coming week to try these Gujiyas. Thank you so much for sharing Aneesha ❤️
Aneesha Gupta says
Thank you for your sweet words Fowzia, you made my day! I hope you love these Gujiyas!