Gujiya is a very common Indian sweet prepared during this festive season. You may call it Puli Pitha, Karjikai, Kadubu or even Emapanadas.. they all look almost the same except that they are made in different styles with different stuffing.
For the stuffing, I chose Mawa (also known as Khoya) and it’s as simple as solid milk. It can be prepared at home by slow cooking milk in an open iron wok for hours and it also involves constant stirring. I do not have that much of patience and since Mawa is so easily available in Indian store, why take the extra trouble. 
Mawa Gujiya – A traditional Indian festive sweet
- Total Time: 65 minutes
- Yield: 25 gujiyas 1x
Description
Mawa Gujiya is a traditional Indian festive sweet, featuring a rich filling of mawa and coconut, encased in a crisp, golden pastry shell.
Ingredients
- 1-1/2 cups (360 ml) grated mawa/khoya
- 1/2 cup (120 ml) grated coconut
- 1 cup (240 ml) powdered sugar
- 1 tbsp cardamom powder
- 1/2 cup (120 ml) grated nuts (cashew, almond, pistachio or whatever you have at home)
- A pinch of salt
- 2 cups (480 ml) all-purpose flour
- 3 tbsp (45 ml) ghee
- Oil for deep frying
Instructions
- In a bowl, mix the all-purpose flour and ghee until the mixture is crumbly.
- Add a little water gradually and knead the mixture for a short while to make a soft dough. Do not knead for too long. Cover the dough with a kitchen towel and let it rest for 30 minutes.
- In another bowl, combine the grated mawa, grated coconut, powdered sugar, cardamom powder, and grated nuts. Mix well to form the stuffing.
- Divide the dough into small balls and roll each ball into a small circle, about 4 inches in diameter.
- Place a spoonful of the stuffing mixture in the center of each circle.
- Fold the circle to form a semi-circle and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide in the gujiyas, a few at a time, and fry until they are golden brown, turning occasionally.
- Remove the fried gujiyas with a slotted spoon and drain on paper towels.
- Allow them to cool slightly before serving. Enjoy warm or store in an airtight container for later.
Notes
- Gujiya can be stored in airtight jars for a few weeks.
- Depending on the filling, they can be kept at room temperature or refrigerated.
- For the best taste, warm them slightly before serving.
- Mawa is available at Indian stores, saving you the time of making it from scratch.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 gujiya
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 10
Gujiya can be kept in airtight jars for few weeks but depending on the filling you chose, it could be either kept in room temperature or refrigerator. I like to enjoy these a lil’ warm. So, I microwave these for few seconds before taking a big bite. These are so delicious that it’s tough to store them for a long time.
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Frequently Asked Questions
What is mawa (khoya) and where can I buy it?
Mawa, also called khoya, is essentially solidified milk made by slow-cooking milk in a heavy pan for hours with constant stirring. The author notes it’s readily available at Indian grocery stores, which saves the considerable time and effort of making it at home.
Why shouldn’t I over-knead the gujiya dough?
The recipe specifically instructs to add water gradually and knead only briefly — over-kneading develops too much gluten in the all-purpose flour dough, resulting in a tough rather than short, crumbly pastry shell around the mawa-coconut filling.
How long do gujiyas keep and should they be refrigerated?
The notes say gujiyas can be stored in airtight jars for a few weeks. Whether to refrigerate depends on the filling — the author suggests either room temperature or refrigerator storage based on your choice of stuffing, and recommends warming them briefly in the microwave before eating.
Are gujiyas known by other names in different Indian regions?
Yes — the article explains that gujiya goes by Puli Pitha, Karjikai, Kadubu, and even Empanadas in different regions, all sharing a similar half-moon deep-fried pastry shape though made with different doughs and fillings depending on the locality.
