Description
Mawa Ghughra, also known as Gujiya, is a decadent Indian festive sweet consisting of a crispy, golden pastry shell filled with a rich blend of crumbled mawa (khoya), nuts, desiccated coconut, and aromatic spices. These deep-fried treats are perfect for celebrations and festivals, offering a delightful combination of textures and flavors that are sweet, nutty, and fragrant with cardamom and saffron.
Ingredients
Scale
Dough
- 2 cups Plain flour (Maida) (Whole wheat can be used but will alter texture and color)
- 4 tablespoons Ghee (Unsalted butter can be a great alternative)
- 1/2 cup Water (Essential for binding the dough together)
Filling
- 1 cup Mawa/Khoya (Can be homemade or store-bought)
- 1/2 cup Desiccated coconut
- 1/2 cup Nuts (cashews, almonds, pistachios) (Roast lightly for enhanced taste)
- 1/4 cup Sultanas (yellow raisins)
- 2 tablespoons Charoli (Chironji) (Optional, can be omitted if unavailable)
- 1 tablespoon White poppy seeds (khus khus) (Optional)
- 1 teaspoon Cardamom powder
- 1/4 teaspoon Nutmeg powder
- 1/2 cup Caster sugar (powdered sugar) (Feel free to replace with alternative sweeteners)
- a few strands Saffron strands (Optional)
For frying and garnishing
- Oil (for frying) (Use sunflower or vegetable oil, as needed)
- Optional garnishes (Edible silver leaf, rose petals, and crushed pistachios, as desired)
Instructions
- Prepare the dough: Sift the plain flour into a mixing bowl. Add melted ghee and rub it in with your fingers until the mixture resembles breadcrumbs. Gradually pour in water while kneading until you form a stiff dough. Cover the dough with a cloth and let it rest for about 30 minutes to relax the gluten and make rolling easier.
- Cook the filling: In a heavy pan or kadai, heat the mawa over low heat. Stir continuously to crumble the mawa and cook until it loses moisture. Add desiccated coconut and cook the mixture until ghee starts to separate, which should take around 5 minutes, giving a rich texture and aroma.
- Add nuts and spices: Stir in the roasted nuts, cardamom powder, nutmeg powder, sultanas, white poppy seeds, and charoli seeds if using. Mix well and remove from heat. Let the mixture cool completely to prevent melting the sugar and maintain consistency.
- Sweeten the filling: Once the filling mixture is cool, fold in the caster sugar and a few strands of saffron for color and fragrance. Mix thoroughly to combine all flavors evenly.
- Shape the gujiyas: Divide the rested dough into small balls. Roll each into a thin circle about 4-5 inches in diameter. Place a generous spoonful of the prepared filling in the center of each circle. Fold the dough over to form a semi-circle and crimp the edges securely, pressing the edges firmly to seal and prevent filling from escaping during frying.
- Fry the gujiyas: Heat oil in a deep pan over medium heat until hot but not smoking. Carefully slide the shaped gujiyas into the oil in batches, avoiding overcrowding. Fry them gently until they turn golden brown on both sides, approximately 6-7 minutes, turning occasionally for even cooking.
- Drain and cool: Using a slotted spoon, carefully remove the fried gujiyas and place them on paper towels to drain excess oil. Let them cool completely to crisp up and develop their characteristic texture.
- Garnish and serve: Optionally, decorate the cooled gujiyas with edible silver leaf, rose petals, or crushed pistachios for an elegant presentation. Serve at room temperature as a festive treat with tea or coffee.
Notes
- Whole wheat flour can be used instead of plain flour but expect a denser texture and darker color.
- If charoli (chironji) nuts are unavailable, simply omit; the filling will still be delicious.
- Ensure the filling is completely cooled before adding sugar to prevent melting.
- Do not overcrowd the frying pan as it may lower the oil temperature and produce soggy gujiyas.
- Store in an airtight container at room temperature for up to 1 week to maintain crispness.
- You can substitute ghee with unsalted butter for a slightly different flavor.
- Adjust sugar quantity according to your preferred sweetness level.
