What is Mawa Gujiya?
Mawa Gujiya is a very popular Indian festival dessert, prepared mostly during Holi and Diwali. Maya is solid milk. It is either prepared by simmering and stirring milk for several hours, until it thickens and turns into dough like texture. These days it is very easily available in Indian stores in the frozen aisle. Gujiya are cresent shaped, fried dough that is stuffed with maya, semolina (optional) and assorted nuts. Some even likes to add coconut to the filling.
Flaky and Light Mawa Gujiya
I learnt making these Mawa Gujiya from my Mother-in-law. She makes this super light, airy and it doesn’t feel heavy and doughy. While it is definitely a little effort but it’s worth it especially when there are festivities to celebrate. For the Mawa Gujiya, she rolls the dough super thin, which makes it quite fragile to fill and seal but then the end result is amazing. As you take the bite, you realize how crumbly and light these are.
A QUICK TIP:
If you have a pasta maker, take advantage of that to roll the dough out super thin. Then cut the sheet into multiple circular shape.
Mawa Gujiya Filling:
Fine SemolinaMawaAssorted NutsPowdered Sugar
A keynote on Mawa (solid milk)
It’s very important to roast the mawa in medium low heat until it is dry and crumbly. Keeping the filling dry will keep the gujiya fresh for longer. If you keep the mawa soft, then make sure you finish the gujiya within two days or else it might go bad. When you prepare the filling make sure the nuts are finely chopped so it doesn’t poke the dough as you try to fill it. You can also add some Thandai Powder Masala when preparing especially for Holi Festival.
Shaping the Gujiya
There is no right or wrong way to shape these. Using a mold will make it easier and faster. You could of course take your time to seal the edge by folding into neat pleats or press it using a fork.
Frying the Gujiya at the right temperature
Do not fry in hot oil. For the perfect flaky texture, fry the gujiya in medium low heat and toss around constantly for even light golden color all around.
Can you bake Gujiya ?
YES! You absolutely can either bake in the oven for a healthier version. But I make Gujiya very rarely, so I prefer the authentic fried version. Baked Gujiya – Bake at 400 F for about 15 minutes. Brush the gujiya with oil. Once you are done frying or baking Mawa Gujiya, let it cool down completely before you store in an air tight container at room temperature.
I love gujiya with chai but for Holi Celebration, it pairs best with a glass of chill Thandai.
