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 Ingredients
- Equipment
- How to make Mawa Ghughra Dough
- How to make Mawa Gujiya stuffing
- How to shape the mawa gujiya
- Frying the gujiya
- Air Fryer Gujia
- Baked Gujiya
- Serving suggestion
- Storage
- Other Indian Sweets for Diwali and Holi Festival
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 separating around the 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 on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mawa Gujiya Recipe (Ghughra)
Equipment
- Frying pan or Kadai
- Air fryer or oven
Ingredients
Pastry for Gujia
- 1 cup Plain flour all purpose flour or maida
- ⅛ cup Ghee. melted
- Water to bind the dough.
Mawa filling
- ½ cup Mawa/Khoya – store bought or homemade
- 3 tablespoon Desiccated coconut
- 1 teaspoon Ghee
- 3 tablsespoon Nuts cashews, almonds and pistachios lightly roasted and chopped
- 1 tablespoon Sultanas yellow raisins
- 1 teaspoon Charoli
- 1 teaspoon White poppy seeds khus Khus
- ½ teaspoon Cardamom powder
- ½ teaspoon Nutmeg powder
- ¾ cup Caster sugar Powdered sugar
- 6 Saffron strands
- Oil 2 cup
Optional garnishes
- edible silver leaf
- rose petals
- crushed pistachios.
Instructions
Gujiya 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 separating around the 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.
How to shape the mawa gujiya
- 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.
- 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.
- Make sure Ghughra are sealed properly and completely so that no filling oozes 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)
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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.
Mawa Gujiya Recipe (Ghughra)
Equipment
- Frying pan or Kadai
- Air fryer or oven
Ingredients
Pastry for Gujia
- 1 cup Plain flour all purpose flour or maida
- ⅛ cup Ghee. melted
- Water to bind the dough.
Mawa filling
- ½ cup Mawa/Khoya - store bought or homemade
- 3 tablespoon Desiccated coconut
- 1 teaspoon Ghee
- 3 tablsespoon Nuts cashews, almonds and pistachios lightly roasted and chopped
- 1 tablespoon Sultanas yellow raisins
- 1 teaspoon Charoli
- 1 teaspoon White poppy seeds khus Khus
- ½ teaspoon Cardamom powder
- ½ teaspoon Nutmeg powder
- ¾ cup Caster sugar Powdered sugar
- 6 Saffron strands
- Oil 2 cup
Optional garnishes
- edible silver leaf
- rose petals
- crushed pistachios.
Instructions
Gujiya 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 separating around the 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.
How to shape the mawa gujiya
- 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.
- 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.
- Make sure Ghughra are sealed properly and completely so that no filling oozes 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)
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Gujarati style dry aubergine curry is quick to make and only requires basic ingredients. It’s vegan, gluten-free and ready in less than 15 minutes.
- Ringan Palita Ingredients
- Method
- Serving Suggestion
- Storage
- Other aubergine curry recipes
Ringan Palita translates to aubergine/eggplant slices. It is also known as ringan patika or baingan katri too.
It is one of our go-to recipes when we need to make a curry in a hurry. You do not need any onion or garlic, just basic Indian masala.
This veg sabji without tomatoes is perfect for those who can not consume tomatoes for various reasons, just like my Karela Sabzi Recipe .
It typical gujarati fashion, it has the perfect balance of sweet and tangy thanks to the addition of sugar and lemon juice.
It is similar to this Potato Chips Curry .
Other Gujarati shaak we make on rotation is Kobi Bateta Nu Shak , Tindora Nu Shaak and Sev Tameta Nu Shaak
Ringan Palita Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine or eggplant
Oil
Turmeric powder
Red chilli powder
Cumin and coriander powder known as Dhana Jeeru
Garam masala
Cumin seeds
Hing (skip for gluten-free diet)
Sugar
Lemon juice
Fresh coriander leaves to garnish the shak.
Method
Wash aubergine and dry with a clean kitchen towel.
Cut off the stalk and cut into 4″ slices or chips.
Heat oil in a pan or kadai, add cumin seeds and hing.
Once they crackle add aubergine slices and fry them for one minute.
Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
Then add salt and turmeric, red chilli powder, dhana jeera powder and cook further 2-3 minutes without covering the lid.
Gently stir add garam masala, and sugar.
Stir well, turn off the heat and add lemon juice.
Garnish with fresh coriander and serve hot.
Serving Suggestion
For a complete meal, serve this shaak with gujarati rotli , dal , jeera rice and kachumber .
Perfect as part of a Gujarati Thali .
Storage
You can store leftovers in the fridge in an airtight container for around 3-4 days. Reheat in the microwave or in a pan on the stove top.
I do not recommend freezing this recipe as the texture of aubergine changes as it thaws.
Other aubergine curry recipes
Brinjal Bhaji
Aloo Baingan
Ringan Bateta nu Shaak
Baingan Masala
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Ringan Palita (Patika)
Equipment
- Frying pan or kadai
Ingredients
- 2 aubergine
- 5 tablespoon oil
- salt
- 1 teaspoon turmeric powder
- 1 ½ teaspoon red chilli powder
- 2 teaspoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- pinch hing
- 1 teaspoon sugar
- 1 easpoon lemon juice
- 1 tablespoon coriander chopped
Instructions
- Wash aubergine and dry with a clean kitchen towel.
- Remove the stalk and cut into 4" slices or chips.
- Heat oil in a pan or kadai, add cumin seeds and hing.
- Once they crackle add aubergine slices and fry them one-two minute.
- Cover with lid and let the aubergine cook for 5-6 minutes on low heat.
- Then add red chilli powder, dhana jeera powder, turmeric and salt and cook further 2-3 minutes without lid.
- Gently stir add garam masala.
- Stir well, turn off the heat and add lemon juice.
- Garnish with fresh coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 9th of October 2015 but I have updated the post since with helpful content. The recipe remains the same.
