Suji Mawa Gujiya is a delightful Indian sweet often prepared during festivals like Holi and Diwali. The crispy outer shell made from refined flour is filled with a rich stuffing of roasted dry fruits, coconut, and thickened milk, flavored with cardamom. This recipe is a labor of love and brings back memories of festive celebrations and family gatherings. You can watch its detailed recipe on my YouTube channel 'Tripti Home Kitchen'.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For Dough
refined flour (Maida)4cups
Ghee (clarified butter)120mL
lukewarm water1cup
For Stuffing
- ghee2tbsp
almonds50g
cashew nuts50g
pistachios30g
raisins50g
rava (suji)1cup- ghee1/2cup
desiccated coconut1/2cup
milk2cups
fresh malai1/4cup
sugar1cup
cardamom powder1tsp
Nutrition (per serving)
Calories
519.2kcal (25.96%)
Protein
7.7g (15.34%)
Carbs
54.2g (19.7%)
Sugars
22.5g (45%)
Healthy Fat
10.2g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
How to make Suji Mawa Gujiya
Prepare Stuffing
- Step 1
In a pan, add milk and sugar, and stir in between until it thickens.
- Step 2
Add ghee to the pan and fry the dry fruits until roasted.
- Step 3
Add grated coconut and sugar, and roast them together for 3-4 minutes.
- Step 4
Mix the thickened milk, cream, cardamom powder, and crushed dry fruits together.
- Step 5
Transfer the stuffing into a bowl and let it cool.
Prepare Dough and Gujiya
- Step 1
Mix flour with ghee and water to prepare a tight dough. Cover and let it rest for 30 minutes.
- Step 2
Make small balls from the dough and roll them out.
- Step 3
Fill the rolled dough with the stuffing and seal them properly.
- Step 4
Fry the gujiyas in moderately hot oil on low flame until golden brown and crispy.
Nutrition (per serving)
Nutrition (per serving)
Calories
519.2kcal (25.96%)
Protein
7.7g (15.34%)
Carbs
54.2g (19.7%)
Sugars
22.5g (45%)
Healthy Fat
10.2g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is tight and smooth for better sealing of gujiyas.
Fry the gujiyas on low flame to avoid burning and ensure even cooking.
Let the stuffing cool completely before filling the gujiyas to prevent tearing.
FAQS
Can I use whole wheat flour instead of refined flour?
Yes, you can use whole wheat flour, but the texture of the gujiyas may be slightly different.
Can I bake the gujiyas instead of frying?
Yes, you can bake them at 180°C for 20-25 minutes, but they may not be as crispy as fried ones.
How can I store gujiyas?
Store them in an airtight container at room temperature for up to a week.
Can I skip using malai in the stuffing?
Yes, you can skip malai, but it adds richness to the stuffing.
What oil is best for frying gujiyas?
Use a neutral oil like sunflower or canola oil for frying gujiyas.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia