Mawa Gujiya (Mawa Karanji) is very popular during Holi or any Indian festival. Mawa Gujiya is rich and delicious in a taste, packed with the natural goodness of dried fruits, coconut and milk solids (Mawa). In north India Holi Festival without Gujiya means Holi without Colors. Traditionally Gujiya fry in the deep oil or ghee. However now a days peoples are very health conscious and that’s why today I am sharing fried as well baked version.
Ingredients
Dough
- 1 cup Whole Wheat Flour
- ½ Cup Maida/All Purpose Flour
- 1 tbsp Suji/Semolina
- 2-3 tbsp Melted Ghee
Stuffing
- 1 cup Mawa/Khoya/Milk solid
- 2-3 tbsp Grated Dry coconut
- ¼ cup chopped Dry Fruits (Almonds, Cashew nuts, & Pistachios)
- 2 tbsp Sugar Powder
- 1 tbsp Raisins
- ¼ tsp Cardamoms Powder
Oil or Ghee for Deep Frying
Method:
Dough
1. Take a mixing bowl, mix all dough ingredients, and mix well, knead it using cold water, make semi stiff dough. Cover the dough and keep aside till stuffing done.
Stuffing
1. Take a pan and roast the Mawa for 2-3 minutes till oil separated on low flame.
2. Remove the Mawa into a bowl and let it be cool.
3. Once its cool, add all stuffing ingredients and mix it well using hand, make crumbly mixture for stuffing.
Process
1. Take the dough, divide it and make small-small lemon sized balls.
2. Roll the ball into the small circle almost 4 diameters.
3. Apply the water on edges of the circle using finger.
4. Place a portion of the stuffing at the center of circle and fold the circle in a half-moon shape.
5. Press the edges of half circle and seal completely, you can make petals or make designs just pressing the fork on edges. Use same process for remaining balls and cove it with cloth.
6. Now Gujiya is ready for bake or frying.
Baked Version
1. Place the Gujiya on a baking tray, brush it with oil or ghee, and then bake in the preheated oven on 400 f degree up to 5-7 minutes or till golden brown.
Fried Version
1. Heat the oil or ghee on low to medium flame and fry Mawa Gujiya till golden brown both sides.
Mawa Gujiya is ready to serve with your friends, family and enjoy the festival………
Tips:
- You can use Gujiya maker (mold) for Gujiya stuffing and sealing.
- Fry Gujiya always on the low flame.
- Do not use lukewarm water for dough kneading, always use cold water
- Do not do too much stuffing, otherwise it will be spoiled in an oil while frying.
Mawa Gujiya (Mawa Karanji)
Ingredients
Method
- Take a mixing bowl, mix all dough ingredients, and mix well, knead it using cold water, make semi stiff dough. Cover the dough and keep aside till stuffing done.
- Take a pan and roast the Mawa for 2-3 minutes till oil separated on low flame.
- Remove the Mawa into a bowl and let it be cool.
- Once its cool, add all stuffing ingredients and mix it well using hand, make crumbly mixture for stuffing.
- Take the dough, divide it and make small-small lemon sized balls.
- Roll the ball into the small circle almost 4 diameters.
- Apply the water on edges of the circle using finger.
- Place a portion of the stuffing at the center of circle and fold the circle in a half-moon shape.
- Press the edges of half circle and seal completely, you can make petals or make designs just pressing the fork on edges. Use same process for remaining balls and cove it with cloth.
- Now Gujiya is ready for bake or frying.
- Place the Gujiya on a baking tray, brush it with oil or ghee, and then bake in the preheated oven on 400 f degree up to 5-7 minutes or till golden brown.
- Heat the oil or ghee on low to medium flame and fry Mawa Gujiya till golden brown both sides.
Notes
Fry Gujiya always on the low flame.
Do not use lukewarm water for dough kneading, always use cold water.
Do not do too much stuffing, otherwise it will be spoiled in an oil while frying.
Drooling….fabulous ?
thank you 🙂
Hi. How far ahead can these be made? Do these freeze well? Thanks.
sorry for late replay! you can store up 10-12 days in airtight container.
Omg, don’t tempt me like this, how creative you are. Who can resist to those fabulous gujiya. My mouth is just watering here.
Omg, dont tempt me like this, how creative you are. Who can resist to those fabulous gujiya. My mouth is just watering here.
I can see why these would be popular during the festivals. They look so delicious. And that filling. . .everything I like in one compact bite.
thank you Lynn|The Road to Honey!!
Dish and colorful presentation look great!
thank you Sarah!!
Beautiful photos! Happy Holi 🙂
thank you The Steaming Pot!!
Your tempting gujia dragged me to ur blog and believe me i loved the way u explained it.Mouthwatering.
thanx Ainy!