Craving something sweet? Try our easy mawa gujiya recipe for golden, crispy treats bursting with rich khoya and nuts-guaranteed to wow your taste buds. Sharing frying, baking and air-frying instructions & common mistakes to avoid to make perfect gujiyas.
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Come Holi or Diwali, I always saw the women in our family making HUGE batches of gujiya, not just 10 or 20, but a couple hundred! Some were saved for us, others packed into festive gift boxes for guests. These memories are super close to my heart, so now I keep the tradition alive at home (but, trust me, in way smaller batches!).
I was always skpetical of making gujiyas because I thought sealing and folding the trim was hard, but trust me it was a mental block and this year I have tried making them enough number of times and figured how to do a decent job at folding them and keeping the gujiyas crispy too.
Ingredient Notes
- Mawa - I like making fresh mawa using milk powder instead of using frozen mawa (it just tastes better to me!). But if frozen is your thing, go for it. The full, detailed ingredient list and quantities are in the recipe card at the end, but here are some basics you'll need:
How to make Mawa Gujiya
The full recipe is in the recipe card below, but here's the gist of the steps:
- Make the mawa with milk powder, or use store-bought mawa.
- Toast the nuts, then mix with the mawa, sugar, and cardamom.
- Knead a firm dough by mixing flour, ghee, and water to make a smooth.
- Roll out small circles to fill with mawa mixture, and shape into half-moons. Seal edges well!
- Bake, air-fry or deep fry (temperatures and times in recipe card) in oil or ghee on medium-low heat until golden and crisp.
- Cool before serving or storing.
Common Mistakes and Fixes
Make Ahead & Storage Tips
- Cook the mawa mixture ahead of time and store it in an air tight container in the refrigerator for upto a week. Microwave in 30 second intervals to bring it to room temperature before filling the dough.
- Fried gujiyas keep well for up to a week or two in an airtight box at room temperature.
Final Thoughts
What I love about this recipe is that this milk powder mawa gujiya recipe lets you enjoy festival flavors without hunting for fresh khoya. Try frying for authentic taste, baking for a lighter option, or air fryer method for a crispy, less oily treat. Make your celebrations sweeter, easier, and just right!
More Sweet Treats To Try
Looking for other recipes like this? Try these:
Easy Make Ahead Mawa Gujiya Recipe
Servings:
Calories:
Ingredients
For the Dough
- 2 cups all-purpose flour maida
- 4 tablespoon ghee clarified butter
- ½ cup water (add gradually)
For making Mawa from Milk Powder
- 1 cup full cream milk powder
- ½ cup whole milk or evaporated milk for richer flavor
- 1 tablespoon ghee
For Mawa Mixture
- ½ cup powdered sugar
- ¼ cup chironji charoli seeds
- ¼ cup raisins chopped if large
- ½ cup mixed nuts cashews, almonds, pistachios - chopped
- ¼ teaspoon cardamom powder
- Ghee for drying and basting
Instructions
Making Mawa from Milk Powder
- Make Mawa from Milk Powder
- Heat 1 tablespoon ghee on medium-low in a non-stick pan.
- In a heavy bottom pan add 1 cup milk powder with ½ cup milk. Stir continuously on low to medium head for 4-6 minutes till thick and dough-like.
- allow the Mawa to soften and turn pinkish in color not brown.
- Remove and let mawa cool completely before using.
Kneading the Dough
- Prepare the Dough
- In a large bowl, add flour and 4 tablespoons of ghee, rub into flour until mixture is crumbly like breadcrumbs.
- Gradually add warm water, kneading to form a stiff, smooth dough.
- Cover dough with damp cloth and rest for 30 minutes.,
Make the Mawa Filling
- In a bowl, crumble or grate cooled mawa.
- Add powdered sugar, chopped nuts, raisins, chironji, raidins and cardamom powder.
- Mix well until combined evenly.
Shape the Gujiya
- Roll each dough ball into a circle (approx. 4-5 inch diameter).
- For even shaped gujiyas, use a round cookie cutter to cut the circle
- Place 1-2 tablespoons of filling in the center.
- Fold circle into a half-moon shape.
- Moisten edges with water and seal by pressing firmly or crimping with a fork to avoid leakage. You could even use a gujiya old to do the same.
- Place shaped gujiyas on a tray and cover with a damp cloth while working on
Deep Frying
- Heat ghee/oil in a deep pan on medium-low heat.
- Fry gujiyas in batches until golden and crisp (6-8 minutes).
- Drain on paper towels and cool fully.
Baking
- Preheat oven to 170°C (338°F).
- Arrange gujiyas on parchment-lined baking sheet.
- Brush lightly with melted ghee.
- Bake for 15-20 minutes, flipping halfway, until golden and crisp.
Air Frying
- Preheat air fryer to 170°C for 10 minutes.
- Spray or brush gujiyas lightly with ghee or water.
- Air fry for 6 minutes.
- Brush gujiyas with ghee, air fry an additional 6-8 minutes until golden and crispy.
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