By Aditi Saraswat
October 31, 2026
Give regular mawa gujiya a festive upgrade by adding some chopped almonds, cashews, pistachios and raisins to the usual khoya filling. The nuts add crunch and texture in every bite, whereas cardamom adds warmth and aromatic flavour. This dry fruit version makes a lovely addition to your Diwali mithai platter and can be easily prepped ahead of the festivities.
2 cups all-purpose flour (maida) 4 tbsp ghee ½ cup khoya (mawa) ¼ cup chopped almonds ¼ cup chopped cashews 2 tbsp chopped pistachios 2 tbsp raisins ½ cup powdered sugar ½ tsp cardamom powder 2 tbsp desiccated coconut Water, as required Ghee or oil, for frying
In a bowl, mix all-purpose flour with ghee until it turns crumbly, then add water slowly to it and knead to make a firm dough. Let it rest for about half an hour.
In a pan, roast khoya on a low flame until it turns lightly golden. Let it cool down before you proceed to add in the chopped nuts.
Once the khoya has cooled down, add chopped almonds, cashews, pistachios, raisins, coconut, powdered sugar and cardamom. Mix everything nicely.
Divide the kneaded dough into equal small balls and roll into thin discs. Place the filling in the middle, fold over and seal the edges firmly.
In a kadhai, heat ghee and fry the gujiyas over a medium-low flame until evenly golden and crisp. Drain the excess ghee, let them cool, then store in an airtight jar.