How to Make Gujiya – Mawa Gujia Recipe

post modified on March 23

Written by Puja

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.

how to make gujiya

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.

how to make gujiya

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.

how to make gujiya

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.

Gur ka Pua Recipe

Coconut Laddoo Recipe

Coconut and Jaggery Modak

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.

gujia recipe

How to make Gujiya – Mawa Gujia Recipe

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.
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Course: Dessert, Snack, Snacks
Cuisine: Indian
Keyword: gujia recipe, how to make gujiya
Prep Time: 2 hours 15 minutes
Cook Time: 1 hour
Total Time: 3 hours 15 minutes
Calories: 4816kcal
Author: Puja


For Khowa:

  • 2 litre Milk You get about 400 gm made from 2 ltrs of full cream milk

For Dough:

  • 3 cup All-Purpose Flour maida
  • 1/2 cup Oil
  • Water

For Sealant

  • 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.


For making the Mawa, take a wide thick bottomed pan. If the surface area is more, the whole process will be quicker.
And also make sure that the pan has to be deep too so that the milk does not fall out while simmering. If you have deep-bottomed non-stick Kadai, then I would suggest using that.
Always allow the dough to rest for 30 minutes for best results. Ensure the dough is covered with a clean damp kitchen towel all the time to avoid drying.
At times, while frying, one of the Gujiya breaks, and the filling starts to stick on others. So all you can do is strain the ghee using a metal strainer and then use it for frying. (so the next batch does not get spoilt).
While making the filling, always add sugar once the mawa cools completely. Don’t reduce the amount of ghee(moyan) while making the dough. If the amount of ghee(moyan) is less, the outer layer will not turn crispy. If the ghee is too much, the outer layer may break while deep frying.
Avoid frying gujiya on a very high flame otherwise, they will not turn crispy.
Do not overstuff the gujiya otherwise, the stuffing mixture will come out in the oil while deep frying. Store gujiya in an airtight container and consume within 3-4 days.


Nutrition Facts
How to make Gujiya – Mawa Gujia Recipe
Amount Per Serving
Calories 4816 Calories from Fat 1764
% Daily Value*
Fat 196g302%
Saturated Fat 58g363%
Trans Fat 1g
Cholesterol 200mg67%
Sodium 880mg38%
Potassium 3432mg98%
Carbohydrates 655g218%
Fiber 19g79%
Sugar 304g338%
Protein 115g230%
Vitamin A 3240IU65%
Vitamin C 3mg4%
Calcium 2369mg237%
Iron 24mg133%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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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A lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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