Festival Specials

Holi

Holi Special: Traditional Mawa GujiyaVeg

Learn how to make authentic, crispy Mawa Gujiya at home—a classic Indian sweet perfect for Holi. This recipe features a golden, flaky pastry crust filled with a rich, aromatic mixture of khoya, powdered sugar, chopped cashews, almonds, pistachios, chironji, and cardamom. Whether you choose to shape them by hand or use a mould, these deep-fried dumplings are sure to impress. Optionally dip them in a saffron-infused sugar syrup for an extra decadent, juicy finish.

Holi Special: Traditional Mawa Gujiya
Prep:20 min
Cook:7 min
Total:27 min
Serves:12
Keep Screen Awake
Note: This will be reset if you refresh or leave the page.

Ingredients

For the Stuffing:

200 g Mawa

1 cup Powdered Sugar

3 tbsp Cashew (chopped)

3 tbsp Almonds (Chopped)

2 tbsp Pistachios (chopped)

2 tbsp Chironji

1 tsp Cardamom Powder

For the Dough:

2 cups All-Purpose Flour (Maida)

4 tbsp Oil (or Ghee)

1 cup Water

For the Sugar Syrup:

1 cups Sugar

1 cups Water

12 Saffron Strands

few Lemon Juice

Additional:

For deep frying Oil

Instructions

Step 1— Prepare the Stuffing

1

Roast 200g of Mawa/Khoya in a pan until it turns a light golden brown.

2

Remove from heat and allow it to cool completely to prevent the stuffing from becoming runny.

3

Mix in 1/2 cup powdered sugar, 3 tbsp chopped cashews, 3 tbsp chopped almonds, 2 tbsp chopped pistachios, 2 tbsp chironji, and 1/2 tsp cardamom powder.

Step 2— Prepare the Dough

1

In a bowl, combine 2 cups plain flour (maida) with 4 tbsp oil or ghee. Mix well with your hands until the texture is crumbly.

2

Gradually add 1/2 cup water to bind the mixture into a tight dough.

3

Cover with a damp cloth and let it rest for 10 minutes.

Step 3— Shape and Stuff

1

Divide the dough into small portions and roll them into flattened, thin discs.

2

Place a spoonful of stuffing in the center. Apply a little water to the edges to ensure a tight seal.

3

Fold and seal the edges by pinching and twisting them (traditional style), using a fork for a decorative edge, or using a Gujiya mould.

Step 4— Frying

1

Deep fry the gujiyas in hot oil over a low-medium flame.

2

Flip occasionally and fry for 6-8 minutes until they turn golden brown.

Step 5— Sugar Syrup (Optional)

1

Dissolve 1 & 1/2 cups sugar in 1 & 1/2 cups water with 12-15 saffron strands.

2

Add a few drops of lemon juice to prevent crystallization.

3

Heat until it reaches a one-string consistency.

4

Dip the fried gujiyas into the syrup to coat them thoroughly.

5

Garnish with dry fruits and serve warm.

Nutrition Facts

12 servings per recipe