Mawa Gujiya: Crunch On The Outside, Sweet In The Inside
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One of the best things about festivals in India is the food for sure but also the endless variety of sweet delicacies that adorn the table. While the usual wins are the Gulab Jamun, Barfi, Kaju Katli, Halwa, Ghewar, and whatnot, there are a few traditional sweets that are more important than the usual ones. Among the many such sweets is the crunchy and sweet Gujiya, which is mostly seen floating around homes and sweet shops during Holi and Diwali. As delicious as it is to bite into and savour, it is not so difficult to be made at home.

An ancient recipe of sweetness and love

According to archeological findings, the earliest mention of gujiya has been traced to the 13th century. The legend has it that when a jaggery-honey mixture was covered with wheat flour and sun-dried, it resulted in Gujiya. It is also believed that Gujiya is an invention of the Chandela Rajputs who ruled the medieval town of Orchha during the 16th century.  In other proof, it is believed that gujiya came to Rajasthan from Uttar Pradesh.


For the dough:

    2 cup Maida

    1/3 cup Ghee



For the filling:

    1 tbsp Ghee

    2 tbsp chopped Almonds

    2 tbsp chopped Pistachio

    2 tbsp chopped Raisins

    3 tbsp Suji

    ½ cup grated dry Coconut

    ½ tsp Cardamom powder  

    ½ cup Sugar powder

    200 gms Khoya

    Oil for frying


    In a large bowl add the maida and salt. Give it a good mix and then add ghee. After pouring the ghee mix it well with the maida forming small lumps.

    Now add water little by little to form the dough. Water needs to be added slowly in order to form a tight dough. Once the dough is formed rub some ghee over it, cover, and keep it aside for about 15 minutes.

    Meanwhile, over medium heat place a pan. Add ghee and the chopped dry fruits. Fry the nuts well until they change colour. Once the dry fruits are done remove them from the ghee and keep them aside.

    To the same ghee, add suji and roast it. Over medium heat keep roasting until it turns golden brown. Once done, remove from the pan.

    To the pan over medium heat add the grated coconut. Roast the coconut until it changes colour to brown. Once the coconut is done remove it from heat.

    Add the roasted suji, coconut, and fried dry fruits to a bowl and mix them. To this add cardamom powder and sugar powder.  Mix it all well.

    To the mixture add khoya and muddle the mixture with your hands to make sure the khoya is equally mixed with the dry ingredients. Keep this aside.

    Now cut some dough and roll it into a flatbread, like a chapati. Using a round cutter or a small bowl make cuts.

    Place one tablespoon of stuffing on the round dough. Apply little water to the surroundings and fold it. Press on the surface to make sure it is stuck together well.

    Over medium heat, place a pan and pour oil to deep fry. Add the prepared Gujiya one by one and fry until they turn brown.

    Now either serve without any over the cover of sugar syrup or dip them in sugar syrup for the glaze. Serve!

This sweet, savoury crunchy dessert should not be restricted to festivals. It is something that is enjoyed by children and adults alike at any given point in time. As for the filling, why not mix and match and next time try adding some chocolate or caramel?