The traditional gujiya recipe is filled with sweet Khoya (mava) stuffing and is especially prepared in Rajasthan during Holi and Diwali. This stuffed pastry is rich, aromatic, and truly irresistible.
Gujiya is not just a sweet — it is an emotion deeply connected with Indian festivals, traditions, and family celebrations. The traditional version, known as Mawa Gujiya, is filled with rich, sweetened khoya (mawa) and dry fruits, wrapped in a crisp, flaky pastry shell and deep-fried to golden perfection.
In Rajasthan, this delicacy holds a special place during Holi, the vibrant festival of colors, and Diwali, the festival of lights. No festive platter feels complete without a batch of freshly prepared gujiyas. The aroma of roasted khoya, cardamom, and saffron fills the kitchen, instantly bringing back memories of family gatherings, laughter, and traditional celebrations.
What makes Mawa Gujiya truly special is its luxurious stuffing. The combination of crumbly khoya, crunchy almonds and pistachios, sweet raisins, aromatic green cardamom, and delicate saffron creates a rich, melt-in-the-mouth experience. The outer covering is crisp yet flaky, giving a beautiful contrast to the soft and flavorful filling inside.
Though traditionally prepared during festivals, gujiya can also be made for weddings, special occasions, or simply when you want to treat your loved ones with something authentic and homemade. Sharing gujiya symbolizes warmth, celebration, and togetherness.
Prepare these delightful Mawa Gujiyas to recreate the authentic festive flavors of Rajasthan in your own kitchen and let your family and friends indulge in this timeless Indian sweet.
Prepare these delicious gujiyas during festivals or any special occasion and share the authentic taste with your loved ones.
📝 Ingredients
For the Dough
Maida (All-purpose flour) – 2 cups (250 gm)
Suji – 1 tablespoon
Baking soda – ½ teaspoon
Ghee – ¼ cup
Salt – A pinch
Milk – 1–2 tablespoons (as required)
For the Gujiya Stuffing
Crumbled khoya/mawa – 1 cup
Granulated sugar – ½ cup (80 gm)
Milk – 2 tablespoons
Raisins – 10–12
Almonds – 12–15
Pistachios – 12–15
Cashew pieces – 2 tablespoons
Green cardamom powder – 2 teaspoons
Saffron strands – 1 teaspoon
Optional Sugar Syrup (for glazed gujiya)
Sugar – 1 cup
Water – 2 cups
Green cardamom powder – ½ teaspoon
Rose water – 1 teaspoon
A few saffron strands
For deep frying
- Oil or Ghee for deep frying
How To Make Gujiya
Step 1: Prepare the Dough
In a large mixing bowl, add maida, suji, baking soda, and salt.
Add ghee and rub it into the flour until it resembles breadcrumbs.
Add milk gradually and knead into a firm dough.
Cover with a damp cloth and let it rest for 15–20 minutes.
Step 2: Prepare the Stuffing
Heat a pan on low flame and lightly roast the crumbled khoya for 3–4 minutes until it turns slightly aromatic (do not brown).
Add milk and mix well.
Turn off the flame and allow it to cool slightly.
For preparing dry-fruit stuffing, dry roast almonds, pistachios, cashews, raisins, cardamom powder, and saffron.
Mix everything thoroughly in a mixer. The stuffing is ready.
Step 3: Shape the Gujiya
Divide the dough into small equal portions and roll into small discs (like puris).
Place 1–2 tablespoons of stuffing in the center.
Fold into a half-moon shape.
Seal the edges tightly using water or milk.
You may use a gujiya mould for the perfect shape.
Press the edges with a fork or twist them traditionally.
Step 4: Fry the Gujiya
Heat ghee or oil in a deep kadhai on medium-low heat.
Fry the gujiyas in batches on a low flame until golden brown and crisp.
Remove and drain on tissue paper.
Step 5 (Optional): Dip in Sugar Syrup
Boil sugar and water until it reaches one-string consistency.
Add cardamom powder, saffron, and rose water.
Deep-fried gujiyas in warm syrup for 1–2 minutes.
Remove and let them dry slightly before serving.
Step-by-step recipe
Step 1: Prepare the Dough
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| In a large mixing bowl, add maida and suji |
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| Add baking soda |
Add salt
Step 2: Prepare the Stuffing
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| Heat a pan on low flame and lightly roast the crumbled khoya. Add milk, cardamom powder, and saffron to it |
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| Add coconut powder |
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| Stir and cook the mawa for 3–4 minutes until it turns slightly aromatic (do not brown). |
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| Transfer it to a plate and let it cool at room temperature. |
Step 2: Prepare the Stuffing
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| For preparing dy-fruit stuffing, dry roast almonds, pistachios, and cashews. |
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| Mix everything thoroughly in a mixer. The mixer is ready. |
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| Add it in khoya mixture. Add raisins and cardamom powder |
Step 3: Shape the Gujiya
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| Divide the dough into 13 dough balls |
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| Roll it into a 3-inch diameter circle like puri |
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| Place 1–2 tablespoons of stuffing in the center. |
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| Fold into a half-moon shape. You may use a gujiya mould for the perfect shape |
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| Seal the edges tightly using water or milk |
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| Press the edges with a fork or twist them traditionally. |
Step 4: Fry the Gujiya
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| Heat the ghee or oil in a deep kadhai on medium-low heat |
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| Fry the gujiya in batches on a low flame until golden brown and crisp. |
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| Once you crisp it thoroughly, it will last for 15 days |
Step 5 (Optional): Dip in Sugar Syrup
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| Boil sugar and water until it reaches a one-string consistency |
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| Add cardamom powder, saffron, and rose water |
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| Deep-fried gujiya in warm sugar syrup for 1-2 minutes |
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| Remove and drain on tissue paper. Let them dry slightly before serving. Sprinkle saffron and cardamom powder |
🌸 Tips for Perfect Gujiya
Dough should be firm, not soft.
Always fry on a low flame for even cooking and a crisp texture.
Ensure edges are sealed properly to prevent stuffing leakage.
Let the khoya cool before adding sugar to avoid melting.
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