Name: Mawa Gujiya (Fried, Air Fryer, and Baked)
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 cups- All-purpose flour / Maida; ¼ tsp- Salt; 3 tbsp- Ghee / Clarified butter; Water as required for kneading; Vegetable oil ((as required for deep frying)); 1 cup- Khoya / Mawa / Dried milk solids ((grated)); ¼ cup + 1 tbsp- Chopped nuts (a mix of Cashew nuts, Almonds, and Pistachios) ); 1/8 tsp- Cardamom powder ((optional)); ¼ cup- Caster sugar / White or Brown powdered sugar ((read notes))

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Mawa Gujiyas are an integral part of the Holi celebration. And I didn’t know about them until I moved to North India after getting married. A mildly sweet and nutty, cardamom-flavored filling encased in a crisp pastry, occasionally sweet from the outer surface, when drenched in sugar syrup, stole my heart at first sight. I took a bite of it and loved them, the love story continued, and the bond got stronger when Gujiya making during Holi became a family ritual. Such is food, and the love for it makes you do a little bit more towards it, and why not when the result is so good.

This recipe is beginner-friendly, it’s easy to follow if you’ve not made Gujiya at home before. Traditionally Gujiyas are deep-fried sweets, but nowadays many bakeries sell Baked Gujiyas, and they taste equally delicious. Here, I’ve mentioned how to bake them in an oven, or you can make the Gujiyas in the Air Fryer if you have the appliance at home.

I hope you’ll enjoy making the Mawa Gujiyas for your family and friends. I’d love to know about your experience if you’re trying the recipe. 🙂

5 from 2 votes

Mawa Gujiya (Fried, Air Fryer, and Baked)

A beginner-friendly recipe of Mawa Gujiya that turns delicious every time you make it. Fry it, or bake it, the choice is yours.

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Servings 10 Pieces

Author Chandrima

Ingredients

For the dough

2 cups- All-purpose flour / Maida
¼ tsp- Salt
3 tbsp- Ghee / Clarified butter
Water as required for kneading

For frying

Vegetable oil (as required for deep frying)

For filling

1 cup- Khoya / Mawa / Dried milk solids (grated)
¼ cup + 1 tbsp- Chopped nuts a mix of Cashew nuts, Almonds, and Pistachios)
1/8 tsp- Cardamom powder (optional)
¼ cup- Caster sugar / White or Brown powdered sugar (read notes)

Instructions

For dough

Add all the ingredients mentioned ‘For the dough’ in a bowl except water, start mixing. The flour mixture will become crumbly in texture.
Now add water slowly, and knead a firm dough. Keep aside, covered.

For filling

In a frying pan, sauté the grated mawa over low heat for 5-6 minutes or until it turns light brown. Keep aside, and cool completely.
Now add sugar, cardamom powder (if using), and chopped nuts to the cooled mawa. Mix well and keep aside.

For making the Gujiyas

Make lemon-sized balls from the dough.
Apply vegetable oil over a surface, and start rolling the dough balls separately.
Start rolling each ball to a 3.5” diameter round.
Add 1½ tbsp mawa mixture in the middle of the circle. Apply water by using your finger to seal the edges.
Now fold the pastry circle to a half-moon shape and press the edges gently to seal. You can use a pizza cutter to trim the edge. Use a fork to crimp the edges of the Gujiyas. (Watch the video for reference)

Stovetop method

Heat oil in a deep frying pan / kadai.
Start frying the Gujiyas over low-medium heat until golden in colour.
Take them out with a slotted spoon, and drain them on paper napkins.
You can consume them after frying, or serve them at room temperature, Enjoy!
Keep the rest of the fried Gujiyas in an airtight container at room temperature, and consume within 5 days.

Air Frying & Baking Instructions

Apply ghee over the Gujiyas by using a pastry brush.
Preheat Air fryer to 180 degrees C for 5 minutes.
Grease the Air fryer basket base with vegetable oil.
Air fry the Gujiyas for 15 minutes, flip them in-between.
Take them out from the Air Fryer basket, and keep aside to cool.
Alternatively you can bake the Gujiyas in a preheated OTG at the same temperature.
Transfer the Gujiyas to a baking paper-lined, oven-safe tray and bake them for 20-25 minutes or until they turn golden and crisp to touch.
Baked Gujiyas can be stored in an airtight container at room temperature, consume within 10-12 days.

Recipe Notes

You can adjust the amount of sweetness in the Mawa Gujiya filling as per your preference. Add more sugar if you like the sweetness on the stronger side.

Watch the Mawa Gujiya recipe video here

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Mawa Gujiya (Fried, Air Fryer, and Baked)