Recipe – Baked and Fried Gujiya / Mawa Gujia / Ghughra / Karanji / Indian sweet pastry / Indian Sweet Puff

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Prep Time: 25 Minutes

Cook Time: 45 Minutes

Serves: 15 Gujiyas


For the dough

  • Plain flour (Maida): 1 cup
  • Wheat Flour (aata): ¼ cup
  • Ghee: 2 Tablespoon
  • Salt: ¼ teaspoon (a small pinch)
  • Warm Milk: ¼ cup or as required

For the stuffing / filling

  • Khoya (Mawa): ½ cup
  • Grated or Powdered Coconut: 1 tablespoon (fresh or dried coconut)
  • Rava (Sooji / Semolina): 1 tablespoon
  • Ghee: ½ tablespoon
  • Oil: As required to fry or bake the gujiyas
  • Sugar: ¼ cup
  • Cashew: 10, chopped
  • Almonds: 10, chopped
  • Pistachios: 10, chopped
  • Raisins: 1 tablespoon
  • Cardamom Powder (Elaichi Powder): ½ teaspoon


For the dough

  • Mix the flours and salt in a wide bowl.
  • Add ghee and mix well. Using hand mix the ghee well with the flour. It will look like bread crumbs.
  • Now using little milk at a time knead a stiff dough. Do not knead for long time.
  • Cover the dough with a wet napkin and keep aside for 10-15 minutes.

For the stuffing / filling

  • Grate the mava /mawa / khoya.
  • In a pan, heat ½ tablespoon ghee. Add the chopped cashew, almond and Pistachios. Roast for 1 minute and take out.
  • In the remaining ghee, add the grated khoya, grated coconut and rava.
  • In medium heat, stir continuously and roast it for 7-8 minutes or till mawa becomes light brown.
  • Add the cardamom powder, roasted dry fruits and raisins. Mix well and turn off the heat.
  • Transfer this to a big bowl.
  • Let it come cool for 5 minutes.
  • Now add the sugar. If mawa is very hot while adding sugar, sugar will melt and the mixture will become watery. So, make sure mawa is just little warm, not too hot. After adding the sugar, mix it well in the mawa and keep aside.

For the Gujiya / Ghughra / Karanji

  • Take the dough and divide it into 15 equal portions. Roll each portion into ball and flatten it.
  • Take the mawa mixture and divide it into 15 equal portions as well.
  • Take a flatten dough ball and roll it into a 4-inch diameter circle.
  • Add a portion of the filling in the center of the circle.
  • Now, apply little water around the edges of the circle.
  • Fold the circle into a half circle and press the edges to seal it.
  • Now using a fork mark designs on the edges.
  • Likewise make all the 15 gujiyas.
  • You may now deep fry them or bake them.

Frying Method:

  • Make sure the guhiyas are well sealed, if there is any hole while frying the stuff will come out and it will be a mess.
  • Heat oil for deep fry. Oil should be in medium heat while frying the gujiyas. To check this, add a small amount of dough in the oil, if it comes out immediately, that means oil is very hot, if it does not come out, then oil in not hot and if it comes out gradually and smoothly then oil is perfect hot for the gujiyas.
  • Deep the gujiyas in batches of 2-3 according to the pan size and amount of oil.
  • Take them out on a kitchen napkin.
  • Serve hot or let it cool and store it in air tight container.
  • It stays good for 2 weeks.

Baking Method:

  • Preheat the oven to 180 c / 350 F.
  • Line the gujiyas on a baking tray over a baking sheet.
  • Apply 1 tablespoon ghee / oil over the gujiyas. Flip it and apply 1 tablespoon ghee /oil all over the gujiyas again.
  • Bake for 15 minutes.
  • Take them out and flip the sides.
  • Bake again for 10 minutes.

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