Mawa Gujiya | Gujiya (Karanji) Recipe | Diwali Sweets Recipes

Mawa Gujiya | Gujiya (Karanji) Recipe | Diwali Sweets Recipes

Mawa Gujiya , Karanji, Karjikai, Kajjkayalu etc is same name for Gujiya, Diwali, holi  must have sweet in our home is gujiya. Gujiya, namak para, sev is tradition in my parents home for every Diwali/Deepavali and Holi. As I am posting Diwali sweets and snacks recipes now here comes another personal favorite for Diwali Mawa or Khoya Gujiya, this is the authentic gujiya recipe and we love the most and diwali is not complete without some yummy homemade gujiya.

We all love gujiya after all who can say no to these delicious sweet. For Diwali means gujiya in our home made with patience and love it's a fruit of labor if you are new to making gujiya, once you get hang of it then it's pieces of cake. So do not think making gujiya is complicated it's just take little time that's all but to eat the yummy gujiya or karanji trust me it's worth it. For Diwali ofcourse this yummy sweet is not restricted to Diwali only and we make this whether it's any special occasion or not. But since it's time consuming tasks I made this only during Diwali or hoil.


Gujiya making is an art by self specially if we can sealing the edges by hand, my mom never used mould or fork to seal edges she used to do it with hands/finger in such perfect design, I don't get that yet. But never mind we can use mould or fork to make gujiya too it's still taste great. If I talk about gujiya I have lot of stories associated with it.

In this batch I used 1kg of maida and after rolling so much my hands starts to real pain as I was doing all this alone myself and after that I had to fry so much of gujiya but then that's the diwali fun isn't it? I spent quite some time doing this and after that I also made Khara Khaja. You can see in below picture how nice flaky outer layer is. I have included quite a lot of step by step pictures but that's to give you better idea and understanding to make gujiya process easy so bare with it :)

You can also check out my Sooji Gujiya Recipe.


You can check other Diwali Recipes


Mawa Gujiya Recipe | Gujiya | Karanji Recipe

Gujiya is popular North Indian Sweet for Diwali, Holi or any festival.
Author: Category: Sweets/Desserts Cuisine: Indian
Prep Time: Cook Time: Total Time:
Yields:45-50 pieces


    For Outer Layer/Gujiya
  • 4 Cups - Plain Flour/Maida
  • 1/2 Cup - Ghee (or 3/4 cup Hot Oil)
  • To Knead Dough - Warm Water
  • For Frying - Oil
  • For Filling
  • 2 Cups - Unsweetened Khoya/Kova
  • 2 Cups - Powdered Sugar
  • 2 1/2 Cups - Grated Dry Coconut (Khopra)
  • 1/2 - Green Cardamom Powder
  • 1/4 Cup - Raisins
  • 1/4 Cup - Chopped Cashew nuts
  • 2 tbsp - Chironji
  • 2 tbsp - Poppy Seeds (I didn't use)


  1. For outer layer, in a wide bowl take flour, ghee or oil and mix well to get sand like consistency. You can use hot oil too this time I tried with ghee. Add water in small quantity and make stiff dough same like we make for poori, cover with a damp cloth and keep aside until required.
  2. Mawa-Gujiya-Recipe
  3. In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts, loosen up, off flame, keep aside. (this is option step, if you are using fresh khoya/mawa can avoid this)
  4. In a bowl or large plate take all the filling ingredients and mix well to combine everything. You can adjust any ingredients more/less to suit your needs too. After making the filling, go back the dough and knead again for 4-5 mins to make it smooth.
  5. Mawa-Gujiya-Recipe
  6. To make Gujiya, divide dough to make big gooseberry size balls, take one piece and roll into thin roti/chapathi of 5' diameter or size depends on the size of your gujiya/karanji mold. The dough has ghee/oil or mooyan as we call, enough so I didn't applied oil or flour for rolling but if you need apply drops of oil or slightly dust with flour to roll dough and don't worry about the size/shape of roti/chapathi.
  7. Grease gujiya or karanji mould with oil slightly and place rolled chapathi on top of it. Place 2 tbsp of filling on one side of partition.Bring another partition together and close it. Press the edges to seal gujiya well and remove excess roti portion from mould and keep it with rest of dough.
  8. Press again to make sure gujiya/karanji is sealed well, gently open mould and take out gujiya. Repeat same for rest of dough and prepare gujiya (grease mould with oil after making every 2-3 pieces).
    ~ If you don't have mould then roll roti and use a circle cutter or bowl to cut roti into round shape. Place filling and close gujiya forming half moon shape, press edges with a fork to seal and make impression or with hand pinch edges and seal it.
  9. Mawa-Gujiya-Recipe
  10. Heat enough oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown, do turn 2-3 times gujiya to cook it well both sides, use slotted spoon and drain oil, keep in kitchen tissue to drain excess oil and fry rest of gujiyas/karanji.
  11. Mawa-Gujiya-Recipe

Allow to cool completely before storing in air tight container.
  • Outer layer dough should be stiff to make gujiya/karanji/karjikai cripsy.
  • Add enough oil, ghee or moyan as we call so to make gujiya crispy yet soft, you can see layers in gujiya.
  • If making in large batch make all the gujiya first and then keep fry if doing it alone.
  • After you make gujiya if any of it get break and fillings starts to come out gently press where ever gujiya breaking before frying. While frying if any of the gujiya break then filling will spoil oil so take out that gujiya.
  • Always fry gujiya in medium to slow flame for even cooking.
  • You can use desiccated coconut instead of grated khopra too.

Enjoy the classic, traditional, authentic Gujiya this Diwali or any festival. You can also check out my Sooji Gujiya Recipe.


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