Gujiya Recipe - Mava Gujiya | Your Food Fantasy

Gujiya Recipe – गुझिया – Khoya Ghujiya Recipe

India is a land of festivals and has got two big festivals for hindu’s in a year which are Holi & Diwali. As Diwali is meant to be festival of light, similarly Holi is meant to be festival of colours. As a kid I always use to be very excited for both. For Diwali it was the excitement for sweets and fireworks and for Holi it was for colours, balloons and again sweets. In both the festivals, sweet was the common theme.

Gujiya Recipe - Mava Gujiya | Your Food Fantasy
Gujiya Recipe – Mava Gujiya | Your Food Fantasy

Be it India or anywhere else, a festival can’t be celebrated without sweets. Sweets like Gujiya, mathri/Namakpara, ladoo, balushahi, sev are among the most common sweets being made in many households  for every Diwali and Holi. One of the common homemade sweets which is being made on both the big festival is “Gujiya”. After my wedding and coming to a different country, this is something which I made every year on occasion of Holi to keep up the tradition (and now my young toddler also enjoys the taste of it).

Gujiya Recipe - Mava Gujiya |
Gujiya Recipe – Mava Gujiya |

What is Gujiya

Gujiya is a fried crispy  pastry stuffed with sweet filling made from khoya, powdered sugar, dry fruits  and desiccated coconutAs gujiya remains fresh for several days, you may prepare well in advance and have a relaxing festival.

Gujiyas are known by several names in different parts of India. In Gujarat they are known as GhughraKaranji in Maharastra, Kajikalayu in Andhra, Nevries in Goa, Karachika in Tamil Nadu, etc.

Karanji Recipe - Mava Gujiya |
Karanji Recipe – Mava Gujiya |

The recipe is almost same for all the variants of gujiya with slight variation in the stuffing most commonly using khoya / mawa for stuffing. Depending upon choice one can add desiccated coconut, rava/sooji, powdered nuts in stuffing. 

Home made Gujiya Recipe - Mava Gujiya |
Home made Gujiya Recipe – Mava Gujiya |

Traditional way of making gujiya involves pleates folded along the edges which is typical and time consuming.These folds are given so as to make sure the filling does not come out while frying. However if you are unable to make pleates or running short of time, you can always use ready made gujiya mould to fold them. Personally I use mould to make gujiya as that way all the gujiya look similar and identical, and also if you making hundreds of these in a day mould is very handy.

Home made Gujiya Recipe - Khoya Gujiya |
Home made Gujiya Recipe – Khoya Gujiya |

I make two types of gujiya one being the Khoya stuffed gujiya and other being the dry fruit stuffed gujiya. This particular recipe is dedicated to Khoya or Mava Gujiya.

Prepration Time: 35-40 minutes

Cooking time: 15-20 minutes

Serving: 30-35 pieces

Gujiya Recipe - Khoya Gujiya |
Gujiya Recipe – Khoya Gujiya |


For the pastry/dough for gujiya 

  • All purpose flour/Maida – 2 cups
  • Clarified butter/Ghee – 4 tablespoon
  • Luke warm water to knead the dough – 2/3 cup

For Khoya/Mawa stuffing:

  • Khoya/Mawa – 250 grams
  • Lotus seed/makhana – 4 tablespoon
  • Powdered sugar – 1 cup
  • Desiccated coconut- 3 tablespoon
  • Raisin – 3 tablespoon
  • Chironji – 2 tablespoon
  • Cardamom powder- 1/4 teaspoon
  • Oil- for deep frying
Traditional Gujiya | Your Food Fantasy
Traditional Gujiya | Your Food Fantasy


To Make Pastry Or Dough For Gujiya:

Take all purpose flour/Maida in a mixing bowl and sift it. After that, add ghee/clarified butter into it and mix well both the ingredients to make crumbles. 

Now add Luke warm water to flour and knead into a stiff dough just like we knead for poori. knead it for few more minutes as more we knead the dough, gujiya would be more crispier and  tasty.

dough for gujiya | gujiya recipe at yourfoodfantasy

Now cover the dough with damp cloth or kitchen towel  and keep aside for 15 min. 

keeping gujiya dough moist | gujiya recipe at yourfoodfantasy

In a bowl, take one tablespoon of flour and add few drops of water to make a paste which we will take help of for sealing the edges of gujiya.

To Make Stuffing For Gujiya:

In a Pan, Dry roast 50 gram of lotus seeds/makhana for 5-7 minutes to make them crispy. Now switch off the flame and once cooled, transfer them into a grinding jar and grind them to make a fine powder. 

frying makhana for gujiya at yourfoodfantasy

In the same pan take the khoya/mawa and roast it for about 2 min to make it soft. Once this cools, transfer it on to a mixing bowl and add rest of the ingredients for stuffing and mix well with the help of your hands avoiding any lumps. Your stuffing is now ready to be filled into the gujiyas.

Recipe to make Gujiya

Now it’s time to roll out gujiya. Take 1/2 tablespoon of the dough and make small round ball of it. Similarly you can make few more balls and cover rest of dough with wet cloth again. Don’t make so many balls at a time otherwise they will be dried resulting in difficulty to roll.

Now with the help of the rolling pin roll it to a thin circle of approx 3-4 inch in diameter. 

rolled dough for gujiya | gujiya recipe at yourfoodfantasy

Place the circle on the gujiya mould and fill one tablespoon of the stuffing in centre. Now apply the flour paste on the edge of circle and close the mould to seal the sides properly.

filling gujiya using gujiya mould | gujiya recipe at yourfoodfantasy.jpg

In case you are not using mould then place the circle in your palm, fill the stuffing in centre, apply flour paste on edges and then gently close it and seal with the help of thumb impression. Now start twisting from one edge till the other to make a pleated impression.

filling gujiya | hand made gujiya.jpg

See below video explaining how to make gujiya by hand.

Now place them on a clean bedsheets or blanket and cover them with other bedsheets and similarly make rest of gujiya by repeating the above process. This will help them not to dry.

Guijiya filled and ready to be fried | Gujiya recipe by meenu gupta
Gujiya ready to be fried

Now heat oil in a pan/Kadhai  and once hot, place 4-5 gujiya in it and fry them on low flame by turning them 3-4 times so that the outer crust is nice crisp. Once they become golden in colour take them out and place on kitchen towel. 

deep fry gujiya | gujiya recipe at yourfoodfantasy
Frying Gujiya

Once cooled, store them in a airtight container.

Mava Gujiya Recipe - Khoya Gujiya |
Mava Gujiya Recipe – Khoya Gujiya |

Key Notes:

  • You can use semolina/rava/sooji instead of powdered lotus seeds in the stuffing. For that just roast the same quantity of rava/sooji as of powdered lotus seeds, till its golden brown and add into the stuffing once its cooled. i don’t use semolina so i replace it with powdered lotus seeds. 
  • Don’t  add butter/ghee more than the mentioned quantity while kneading the dough, else the dough will become soft and gujiya can pop while frying.
  • Do not exceed the quantity of stuffing in gujiya otherwise thismay result in popping while frying.
  • Try to knead the dough for at least 10 minutes as that will result in crispier gujiya.
  • Always fry gujiyas on low to medium flame so that the outer layer becomes crisp.

Will love to hear your comments, questions and suggestions

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