Go Back
+ servings
wholewheat mawa gujiya
Print Recipe
5 from 1 vote

Wholewheat Mawa gujiya

Gujiya is best stored at room temperature in an air-tight container.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian
Keyword: gujiya, karanji, mawa gujiya, traditional Indian sweet
Servings: 12

Equipment

  • kadai/frying pan

Ingredients

Stuffing

  • ½ cup mawa you may use instant mawa
  • 1 tsp ghee
  • ½ tbsp khuskhus or poppy seeds
  • ½ tbsp sooji or semolina
  • ½ tbsp. desiccated coconut/coconut flour
  • 3 tbsp. Chopped nuts almond,walnuts and raisins 1 tbsp.each
  • 3 tbsp. sugar powdered

Pastry

  • 1 cup atta or whole meal four
  • 1 tbsp. sooji or semolina
  • Pinch salt
  • 1 tbsp ghee/oil
  • ½ cup water for kneading
  • Oil for frying

Instructions

Stuffing

  • Heat ghee in a pan,add mawa
  • Once it is soft,add sooji(semolina) and khuskhus(poppy seeds)
  • Add coconut powder/flour ,turn off the heat
  • Add powdered sugar,nuts and mix,keep this aside

Gujiya

  • Mix flour,ghee,sooji and salt, knead into a semi soft dough,roll a piece of dough into round shape
  • Add the stuffing in half of the rolled dough,close in semicircle
  • Press from all sides,do not leave any open gaps
  • Start binding the edges
  • Fry in oil on low heat, 2-3 at a time until golden brown
  • Keep them on a paper towel to absorb any excess oil

Notes

You may replace wholemeal flour with plain flour.