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Home > Recipes > Indian Desserts

Published: Mar 7, 2020 ยท Last Updated On: Sep 22, 2024 by Natasha Minocha

Baked Mawa Gujiya

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One of the best parts of Holi? The crispy, flaky, stuffed mawa gujiya. Obviously.

I know for most people playing with colors is the piรจce de rรฉsistance of Holi. The food is just a side dish that adds to the overall course. 

For me, the sweets and savouries are the mainstays of the festival with gujiya leading the way.

Gujiya | Baked Mawa Gujiya

Why?

Because somewhere under the intricate strata of dough and filling there is a deep satisfaction that only a gujiya can fulfill. Itโ€™s safe to say I really look forward to March each year!

How to Make Baked Gujiya at Home for Holi?

I have a household that eagerly waits to stuff their faces with heaps and heaps of Holi-special eats. The scrumptious array of sweets, snacks and drinks are consumed round the clock for the entire duration of festivities. 

The health-nut inside me finds this somewhat alarming - so, I decided to bake the gujiyas this year instead of deep frying and use jaggery instead of sugar.

Wholewheat flour with ghee | Gujiya | Baked Mawa Gujiya

The first step is the dough. I knead whole wheat flour, melted ghee and water till I have a smooth, soft dough. I cover it with a moist cloth and set it aside for a few minutes.

Dough | Gujiya | Baked Mawa Gujiya

In the meanwhile, to make the filling, I soften the khoya by heating it in a pan. I use store-bought khoya, but if you want to use homemade one, that works like a charm too. The trick is to keep the flame low and continuously stir it because khoya tends to burn rather quickly.

Heat up the Khoya | Gujiya | Baked Mawa Gujiya

After the khoya is semi-solid and cooled down, I add in finely chopped cashews, pistachios, and almonds along with a few strands of saffron. In go some freshly grounded cardamom powder and some jaggery powder.

Gujiyas are a two-part symphony. The crust has to be smooth, shine and flaky while the stuffing must have a texture, which is why people love to add grated coconut. (I in my rush to get the gujiyas ready like yesterday forgot to add it.)

Filling for the gujiya | Gujiya | Baked Mawa Gujiya

Quick notes:

The traditional gujiya recipe for Holi uses regular powdered sugar. If you want to go all out, by all means, skip the jaggery and choose sugar. 

When you mix the dry stuffing ingredients with khoya, really get in there. Eschew a spoon or spatula and use your hands!

Shaping the gujiyas:

Rolling perfectly round discs is like muscle memory for my mom. I am a klutz when it comes to shaping gujiya. No matter how much I try, theyโ€™re circumferentially challenged. So, I used cheat codes! I divide the dough into small even balls, roll them into thin discs and then use a cookie cutter to get perfect circles. 

Rolled out disc with filling | Gujiya | Baked Mawa Gujiya

Next, I slightly wet the edges with water (acts as a glue), place the filling on one side and then fold the other section on top to make a half-moon. Minutely pleat the edges, and itโ€™s done.

As you can see from the images, my pleating skills need some serious intervention. I tried dozens of methods to no avail. But in the end, it is the taste that matters with gujiya, and I can attest it was sublime.

If pleating confounds you too, then I recommend buying gujiya molds!

Ready for baking | Gujiya | Baked Mawa Gujiya

Baking the gujiyas:

At this stage, you can air fry or deep fry the gujiya. If you prefer baking, then gently brush melted ghee and then slide them in the oven.

Once the gujiyas are golden brown, I dip them in jaggery syrup that I made for malpuas.

Dipping the gujiyas in the jaggery syrup | Gujiya | Baked Mawa Gujiya

In my humble opinion, honed over decades of gujiya-eating and then gujiya-making the jaggery dip makes them muuuch more delicious!

If you have fried the gujiyas, you can skip this step. But if youโ€™re baking them, I highly recommend dipping them nicely in the syrup. 

It makes a world of difference. The syrup imparts the buttery, flaky crust a tempting sheen and just the right amount of sweetness. Trust me, the gujiyas will not be overly sweet as the dough does not have any sugar and the filling is also mildly sweet. So the balance here is perfect.

Gujiya | Baked Mawa Gujiya

Relishing Homemade Gujiya for Holi

The thing I like best about homemade baked gujiyas is that they are sweet, but not sugar-saturated like the ones you get in the market. Theyโ€™re light but incredibly satisfying, especially with a cup of chai ????

If you want to indulge for the festivities, I advise adding more khoya to the gujiya filling. If you wish to jazz it up, then go ahead experiment with chocolate or lemon zest in the stuffing. 

Making gujiya is a process. Even when you buy the khoya and use gujiya molds. But it is a labor of love and every single buttery, crumbly bite proves it.

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these delicious gujiya as much as we do!

๐Ÿ“– Recipe

Gujiya | Baked Mawa Gujiya

Baked Mawa Gujiya

Natasha Minocha
Baked Mawa Gujiya- One of the best parts of Holi is the crispy, flaky, stuffed mawa gujiya. It is a labor of love and every single buttery, crumbly bite proves it!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine Indian
Servings 15 Gujiyas
Calories 188 kcal

Ingredients
  

Dough

  • 1.5 cups Wholewheat flour
  • 3 tbsp Ghee, melted
  • 1/4 -1/3 cup Water

Filling

  • 1 cup Crumbled khoya
  • 1/3 cup Mixed nuts, finely chopped ( almonds, pistachios, cashews)
  • 2 tbsp Jaggery Powder
  • 1 tsp Cardamom powder
  • 1/2 tsp Saffron strands

Jaggery Syrup

  • 1 cup Water
  • 1/2 cup Jaggery Powder

Instructions
 

Dough

  • Combine the flour and ghee in a large bowl. Add enough water to knead it into a soft smooth dough. Cover with a kitchen towel and let it rest for 10 -15 minutes.

Filling

  • Heat the crumbled khoya in a pan until it melts and the oil separates.
  • Take it off the heat. Let it cool for a few minutes and mix in the jaggery powder, nuts, cardamom, and saffron.

Assembly

  • Preheat your oven to 200 C. Line a baking tray with parchment paper.
  • Divide the dough into small equal-sized balls. Roll them out into thin discs. You can use a cookie cutter to make perfect circles as I did.
  • Lightly brush the edges of the disc with water. Place a teaspoon of the filling in the center and fold over the other section on top to make a half-moon. Press the edges to seal the gujiya. You can make pleats with the edge or make patterns with a fork. Or just leave it plain.
  • Place the gujiya on the prepared tray and brush with ghee. Bake for 12-14 minutes or until the gujiya are lightly golden.
  • Once the gujiyas cool a bit, dip them in jaggery syrup for a minute. Place them on a wire rack and let them dry.
  • Serve warm or at room temperature. Enjoy!

Jaggery syrup

  • Heat the jaggery powder and water in a small saucepan for 7-8 minutes, until the syrup just barely starts to thicken.

Nutrition

Serving: 1 ServingCalories: 188kcalCarbohydrates: 23gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 46mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 73IUVitamin C: 0.2mgCalcium: 118mgIron: 1mg
Tried this recipe?Let us know how it was!

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87 shares

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Comments

  1. Deepali says

    November 20, 2021 at 10:31 pm

    5 stars
    What a gorgeous blog and such splendind pics and such amazing writing skills! The recipes are fabulous - am yet to try them but the combination of pics and writing skills eggs one to try

    Reply
    • Natasha Minocha says

      November 25, 2021 at 8:30 am

      Thank you so much, Deepali, for your wonderful words and for following along. It means the world to me. So grateful! xx

      Reply
  2. Meera Kapoor says

    March 15, 2021 at 4:29 pm

    5 stars
    I was really nervous to try this but came out amazing! Thank you so much for the recipe, will be making again for holi

    Reply
    • Natasha Minocha says

      March 15, 2021 at 4:50 pm

      I'm so glad to hear that, Meera! Thanks for stopping by xx I Hope your holi is filled with joy and good times!

      Reply
  3. Basira says

    March 10, 2020 at 4:23 pm

    Very nice recipe.. thanks Tasha

    Reply
    • Natasha Minocha says

      March 11, 2020 at 12:09 pm

      Thank you for stopping by and appreciating Basira xx

      Reply
    • Natasha Minocha says

      March 11, 2020 at 12:22 pm

      Thank you for stopping by and appreciating
      Basira xx

      Reply
5 from 2 votes

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