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Mar 5, 2015

Gujiya Recipe / Mawa Ghujiya Recipe - Holi Special Recipes

Finally i made, clicked,enjoyed couple of them and now sharing it in my blog. All done today fresh. This is the first time i made this and it was like love at first bite. So tasty.

Similar Recipes,

This sweet is not at all hard as you think, it is so easy to make. This stores well for a week in fridge as well. So you can enjoy it whenever you want. This sweet is a must on holi, so make it enjoy it. You can use my 7 mins khoya recipe, so you can make this sweet from start to finish in under 1 hour.

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Cooking Time : 1 to 2 min per batch
Resting Time : 30 mins
Makes : 10 gujiyas


For Dough:
Wheat Flour / Atta - 1/2 cup
All Purpose Flour / Maida - 1/2 cup
Salt - 1/4 tsp
Ghee /Oil - 1 tblspn
Water as needed
Oil for deep frying

For Filling:
Unsweetened Khoya / Mawa - 1 cup (RECIPE HERE)
Powdered Sugar - 1/3 cup
Nuts - 1/2 cup chopped finely
Cardamom Powder / Yelakai - 1/2 tsp
Saffron a pinch


Take maida, atta, salt and ghee in a bowl. mix well with your hands so oil or ghee is incorporated in the flour. Add in water and knead to a dough. Knead this dough for 5 mins till it is elastic and smooth. Cover and let the dough rest for 30 mins.

Now mix the filling ingredients. Set aside.

Take the dough, roll it into log. Divide it into equal portions.

Take a ball and roll it thinly.

Spoon some filling in, apply water around the sides, fold over. Seal the edges, use a somasi spoon to cut the edges. Seal with a fork.

Heat oil for deep frying, fry the gujiyas in hot oil till golden on both sides.

Drain on to paper towel.



1)Gujiyas can be store upto a week. Store this in fridge in a air tight container.
2)You can make gujiyas with whole all purpose flour, or whole wheat flour.
3)You can add dried coconut into the mixture.
4)You can use sooji instead of mawa, but i like the taste of mawa in gujiyas.
5)After frying, you can dip the gujiyas in sugar syrup for making the outer part shiny and sweet.

Start by making the dough, take all purpose flour in a bowl

add in wheat flour

a pinch of salt

drizzle in some ghee

mix well

Add in water

knead to a dough

now knead this well till it is soft..cover and let this rest for 30 mins
Now take your filling ingredients

Take khoya in a bowl..I used my 7 min khoya recipe

add in powdered sugar

add in chopped nuts

add in saffron and cardamom powder

give this a good mix
Take your dough and roll it like a log

divide into equal portions

Take a ball

roll it into thin roti

Spoon some filling in

apply water all around the sides

just like this

now fold over

Seal the edges

use a somas cutter to cut the edges

like this


I thought of leaving it like this

but i found a small opening in them

so i used a fork to secure them

just like this

deep frying in hot oil

fry on both sides till golden

drain on to paper towel


It is so gooey and molten in the center


  1. Made them.when had a first bite after frying they melted in mouth with crispy outside and soft inside..
    Nextday outside layer became soft. Is that happened to you? Is it what, As stuffing is soft, the exterior also became soft?
    Wt is shelf life without refrigerating?

  2. @MadhuMay be that is the reason. or did u stored it before it is cooled completely.

    store it always in fridge, since it has milk product

  3. What exactly is khoya and where can I get it in the philippines

  4. @Anonymousu can make it your own

  5. Hi Arthi Mam, is there any replacement to khoya for filing?

  6. @Anonymous you can use coconut and powdered gram dal


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