Mawa Gujia Recipe - Sweet Crescent Shaped Dumplings are filled with Nuts, Khoya/Mawa (milk solids), Raisins, Sugar, and Cardamom. These are deep-fried in hot oil until golden brown and crispy on the outside.
Karanji / Gujia / Gujiya
Call it Karanji or Gujia or Gujiya, these are a popular Indian dessert recipe which is made particularly during festivals like Holi and Ganesh Chaturthi in India.
The only difference between Gujia and Karanji is that in Karanji, the filling is made with Desiccated Coconut, Poppy Seeds, and dry fruits as opposed to the use of Khoya (milk solids) in Gujiya.
Gujia is loved and adored by everyone because of its sweet filling, snacky and sweet taste, and adorable and pretty look.
What is Gujia?
Gujia is like a sweet Empanada where a Sweet and Nutty filling is filled inside a Rolled Dough, it's sealed on the sides and is deep-fried until it gets crispy on the outside. Finally, these are soaked in Sugar Syrup and served.
Gujia resembles a lot like a Mexican Empanada or a Hand Pie which are Crescent Shaped. The folds on the side are what make this look so adorable.
A popular Indian Dessert Recipe
Gujiya is one of the most popular Indian dessert recipes. Have you tried my Thandai Cheesecake Mousse or Kalakand?
This amazing North Indian dessert recipe is made with a filling of Khoya (milk solid), Nuts, and Sugar. The Gujia dough is made with both Atta (All Purpose Flour) and Maida (Whole Wheat Flour). Using both these Flours make sure that your Gujias are extra crispy and don't break while frying.
Making the Dough:
- Make the Dough: In a large bowl combine 1 cup Maida (Whole Wheat Flour), 1 Cup Atta (All Purpose Flour), a Pinch of Salt, and 1/4 Cup Melted Ghee.
- Knead the Dough: Now knead the dough with your hands. Add 1/2 cup water and combine everything.
- Wrap the Dough with Wet Towel: Wrap the dough with one wet towel and then let it rest for 30-minutes.
Making the Filling:
- Melt Ghee in a Pan: First of all melt some ghee in a pan.
- Add dry fruits: Into this add chopped Khoya/Mawa, Almonds (badam), chopped Cashews (Kaju), and raisins (Kismis), Cardamom Pods (Choti Elaichi), and Sugar (Shakkar).
- Cook: Cook on medium-low heat until it gets aromatic.
Making the Gujias:
- Cut the dough into two parts: Use a sharp knife to cut your dough into two halves.
- Roll the half into a large Log: Roll the half into a large log. Cut out small logs from the large log.
- Roll the small Log into a circle: Roll the small log in a small circle.
- Add the Filling: Right at the center of the circle, add the filling.
- Brush Water on the Sides: Brush the edges of the circle with water.
- Fold to Make Gujia: Fold the dough horizontally and press the sides to seal it. Keep twisting as shown in the video to make the pleats. You can also make the pleats using a fork.
Deep Fry the Gujias:
- Deep Fry: Place the Gujias in hot oil one by one and deep fry until lightly golden brown on both sides. Once done, take them out and place them on a plate.
- Dip in Chashni: Make Chasni with water, sugar, and few strands of Saffron (Kesar). Dip Gujias in Chashni and take them out.
- Apply Chandi Vark: Chandi Vark or Silver leaves will add a restaurant-like touch to your Gujias. Now, serve!
This delicious Mawa Gujia recipe is the best recipe for festive days. It's so easy to make and is just so good. I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
For the Gujia Dough
- 1 cup Atta or All Purpose Flour
- 1 cup Maida or Whole Wheat Flour
- ½ teaspoon Salt
- ½ cup Water
- 2 tablespoon Ghee melted and heated
For the Gujia Filling
- 1 tablespoon Ghee
- 100 gms Khoya
- 10 pieces Cashew (Kaju) chopped
- 15 pieces Almonds (Badam) chopped
- 1 tablespoon Raisins (Kishmish)
- 1 teaspoon Elaichi Powder
- 2 tablespoon Powdered Sugar
- 3 cups Refined Oil to deep fry the Gujias
- 1 cup Sugar
- ½ cup Water
- 5-6 strands Saffron (Kesar)
- Chandi Vark
- In a large bowl, combine the Atta (All Purpose Flour), Maida (Whole Wheat Flour), salt, and the warm hee (clarified butter). Mix it with your hands until you get a crumbly kind of mixture. Add water in streaming motion, a little at a time, and bring everything together to knead a stiff dough. Wrap the Gujia Dough with a wet kitchen towel and allow it to rest for 30 minutes.
- To make the Gujia Filling, heat Ghee (clarified butter) in a pan. As the Ghee melts, add the grated or crumbled Khoya and cook it for 2 minutes over low heat. Next, add the dry fruits along with the Sugar. Stir to combine everything and cook everything over low heat for 3 minutes.
- Cut the resting dough into two halves. Roll one half of the dough and elongate it like a log. Cut it into 1-inch sized logs. Roll each small log. Do not dust the rolling surface with extra flour. Roll the dough and use a cookie cutter or any big bowl to cut out a perfect circular shape. Apply water on the edges of the rolled dough. Place the filling in the center. Fold horizontally and press to seal the sides of the Gujia. To make the pattern, strart from one edge and keep twisting until you reach the other edge. Or use a fork to make a Fork Pattern.
- Deep fry the Gujias in hot oil, until they get light Golden Brown on both sides.
- Make Chashni by heating sugar and water in a pan. Allow it to come to 2 strings consistency. It should get really thick. Once it thickens, add few saffron strands to it. Allow it to cool down to room temperature.After the Chashni (Sugar Syrup) has cooled down, dip the Gujias in it and take them out immediately after coating them evenly. Decorate with Chandi Vark if you want and serve.
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