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Mawa Gujiya (मावा गुझिय)


Mawa Gujiya (मावा गुझिय) are traditional sweet that is prepared during festival seasons with variations, this mawa gujiya is from North India that is enjoyed a lot.

Regional Dish: Delhi, Uttar Pradesh

Cuisine Style : Delhi | Cooking Time 1 1/2 hour | Take it as Snack | Type Sweet | Shelf Life : 2 to 3 weeks| Quantity 15 nos

Appx. Nutritional values calculated for 1 serving: 1no

Calories (190 K cal), Carbohydrate (15.5 g), Protein (2g), Fat (3.4 g).


  • All-purpose flour (Maida)  1cup
  • Oil or Ghee 2 tbsp.
  • Salt  to taste
  • Water  to knead the dough
  • Oil for deep frying

Filling ingredients:

  • Koya/ Mava ( grated and lightly roasted) 1cup
  • Dry coconut  ¼ cup (grated)
  • Sugar  1 cup
  • Cardamom powder 1tbsp.
  • Cashew nuts 3 tbsp.  chopped
  • Raisins 3 tsp. chopped

Dough Preparation:

  • Mix all-purpose flour, salt, ghee and enough cold water to make smooth and soft dough.
  • Close with a lid and keep it aside for 30 mins.

Filling Preparation:

  • In a big bowl mix all the ingredients listed under filling and keep a side.


  1. Now divide the dough into small lemon size balls.
  2. Now roll them into thin pooris.
  3. Put 1 tbsp. of filling on one side of the poori.
  4. Fold over to the opposite end and enclosing the filling to form a half moon shaped.
  5. Press the ends together firmly.
  6. Make sure that the edge is closed firmly so that the filling doesn’t come out during the deep frying.
  7. Take a kadai and heat with enough oil.
  8. At a time leave 3 or 4 gujiya and deep fry on both sides till they turn into golden brown in color.
  9. Remove from oil and allow it to cool.
  10. Then store in an air tight container.


  • Use a mould to give a perfect shape.
  • Give a glaze by dipping them in sugar syrup.
  • Decorate with nuts and edible silver foil.

Other variants / Cuisine Style: Use other nuts like almonds, Nutmeg powder, Powered sugar, Fried semolina, cooked sooji halva, vermicelli halva, roasted chickpea flour with jaggery and dry coconut. Poppyseeds with jaggery.

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