Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see How to make Gujiya at home.
About the Mawa Gujia Recipe?
Ghujiya, also known as pirakiya/ Pedakiya in Bihar is a deep-fried pastry stuffed with khoya, roasted semolina, and freshly grated coconut. Ghujiya is not only famous in Bihar, in fact, they are widely made in UP, Rajasthan, and Madhya Pradesh during the festivals like Holi, Diwali, etc.
Ghujiya is also known as “Karanji” in Maharashtra, “Ghughra” in Gujarat, and Gujjia” in Rajasthan and NorthIndia and made with slightly different stuffing/fillings in different regions of India.
There are two types of Pirakiya made in Bihar, one stuffed with suji roasted in ghee with sugar, cashew, grated coconut, cardamom, raisin and nuts and then deep fried in ghee; while the second is stuffed with wheat flour roasted in pure ghee and then it is stuffed and deep fried.
And the third one is made with pure khoya mixed with nuts and sugar and then deep fried.
But the recipe I am sharing today has the stuffing mixed with homemade pure khowa, roasted suji and freshly grated coconut.
Usually, people prefer buying khoya from outside to save time. But I preferred making khoya at home.
Because Homemade khoya is better than the store brought ones. Since there are “No additives or preservatives”.
I know making khoya at home is really difficult, but let me correct you here. Making khoya alone at a time can feel like it is really difficult, since the milk gets reduced on its own on a low flame and all you have to do is stir and scrape at intervals, it does not look like a time-consuming method.
So I would suggest, making khoya, when you also have some other work in the kitchen, like cutting chopping, preparing some other recipes etc. That way, you can be attentive, and more importantly, you can multi-task as well.
And one more thing, people use specific type of mould to give the shape to gujiyas. But you can give shape without using mould also.(just follow the directons given below).
This khoya stays good for about 3 to 4 days in the refrigerator. In the freezer, you can keep it for 6 to 8 days. So you can make Gujia a day before the festival.
Other recipes that you can make during Festivals like Holi/Diwali:
Festivals are all about sweets and tasty food. So here are a few other recipes that you can find here on my blog, that are typically made during festivals.
Basics Ingredients used to make Mawa Gujia Recipe
All Purpose Flour: I have used maida for this recipe but you can also use wheat flour or a mix of both.
Ghee: To get an authentic taste and traditional richness, I have used Ghee for frying and kneading the dough. But you can use oil also.
Sugar: I have used sugar to bring the sweetness in gujiyas.
Khoya: I have used homemade khoya for this recipe, If you want you can use store bought khoya or mawa.
Semolina: I have used roasted suji here, but if you want you can skip also.
Cardamom powder: to add fresh flavor and aroma to the filling/stuffing.
So let us jump straight to the recipe and learn How to Make Gujiya at home.
How to make Gujiya – Mawa Gujia Recipe
- 2 litre Milk You get about 400 gm made from 2 ltrs of full cream milk
- 3 cup All-Purpose Flour maida
- 1/2 cup Oil
- 2 tbsp Maida
- 3 tbsp Water
- 1/2 cup Semolina roasted
- 1/2 cup Coconut grated
- 1 cup Sugar
- 4 Elachi powdered
- Ghee/Oil for frying
How to Make Khowa:
- Firstly, Pour the milk into a large thick-bottomed pan and place the pan on the stovetop.
- Let it boil first on a medium flame.
- Now lower the flame and simmer the milk. Stirring at regular intervals.
- Stir the milk with a spatula, whenever you see the frothing.
- Scrape the milk solids from the sides and add them to the milk.
- The milk will continue to reduce and thicken as its being simmered on a low flame.
- There will be a stage when the reduced milk will resemble rabri (an Indian sweet)
- Continue to simmer and stir.
- At the end, when the milk has reduced much, you will notice bubbles bursting in the reduced milk.
- At this stage keep stirring so that the reduced milk doesn’t get browned or burnt.
- And when you see there are no bubbles in the reduced milk, it’s time to switch off the flame.
- So to make mawa from milk, it took me almost 2 hours.
- With a spatula, scrape the milk solids from the sides and take them out in a bowl. Let it cool down.
How to Knead Dough:
- Take maida and ghee/oil in a bowl.
- Mix ghee and maida using your hand for at least a minute until the mixture looks crumbly.
- This step is necessary to make the crisp outer layer.
- Knead a soft dough using water. Cover and keep aside.
How to make Sealant
- Mix maida and water in a bowl.
How to prepare Stuffing:
- Add homemade khowa, roasted suji, grated coconut, sugar, and cardamom powder in a bowl. Mix well. Set aside.
- Mix all-purpose flour and water in a bowl. Set aside.
How to Make Gujiya
- Knead the dough for a minute.
- Divide the dough into small equal balls. Cover with a cloth and set aside.
- Take one ball and roll it out into a 4-5 inches disc.
- Place spoonful of filling or as required on one side of the disc, leaving the space at the edges.
- Apply the flour and water mix to the edges of the disc.
- Carefully, bring one edge over the other to combine and form a half-moon shape. Slightly press the edges with your finger. (You can use a karanji cutter to smoothen the edges)
- Now, gently, twist the sealed edges to make a pleat. Make all the gujiya in a similar manner.
- Heat enough ghee/oil in a deep pan. Ghee should be moderately hot. Gently slide in and deep fry them until slightly golden and crisp. Fry all of them in a similar manner.
- Take them out onto an absorbent paper.
- So the Mawa Gujiya is ready . You can store them in a clean airtight container.
Frequently Asked Questions about Mawa Gujia Recipe
How much khoya in grams, can 1 litre of full cream milk make?
About 180 to 200 grams depending on the quality of milk.
Can’t we store khoya for longer time?
You can freeze it. It will stay good for some months.
Can we use toned milk or full cream milk for this recipe?
You can use either.
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