Kesar Mawa Gujiya
A classic Indian festive sweet with a crispy golden shell filled with rich mawa, nuts, and saffron—perfect for celebrations and special occasions.
Ingredients
For the crust:
- 2 cups all-purpose flour (maida)
- ¼ cup ghee (melted)
- water as needed
For the kesar mawa filling:
- 1 cup mawa (khoya) crumbled
- 1/2 cup powdered sugar
- 2 tbsp almonds chopped
- 2 tbsp cashews chopped
- 2 tbsp pistachios chopped
- 1 tbsp cardamom powder
- 10-12 saffron strands soaked in 1 tsp warm milk
For the sugar syrup:
- 1 cup sugar
- 1/2 cup water
- saffron strands
- cardamom pod
Instructions
Prepare dough:
- Mix flour and ghee until it resembles breadcrumbs.
- Add water gradually and knead into a firm dough.
- Cover and rest for 30 minutes.
Make filling:
- Roast mawa on low heat until light golden and aromatic.
- Cool completely.
- Add powdered sugar, dry fruits, cardamom, and saffron milk.
- Mix well.
Shape gujiya:
- Roll small portions of dough into thin circles.
- Add filling in the centre, fold into a half-moon shape, and seal edges tightly.
Fry:
- Heat oil or ghee on medium-low heat.
- Fry gujiyas until golden brown and crisp.
Prepare syrup:
- Boil sugar and water until one-string consistency is reached.
- Add saffron and cardamom for aroma.
Soak:
- Dip warm gujiyas in syrup for 2–3 minutes, then remove.
Garnish:
- Garnish with slivered pistachios or silver foil if desired.
Notes
Pro Tips:
✔ Always cool mawa before adding sugar.
✔ Fry on low heat for even crispiness.
✔ Seal edges properly to prevent leakage.
✔ Do not over-soak in syrup.
✔ Store in airtight container for freshness.
✔ Fry on low heat for even crispiness.
✔ Seal edges properly to prevent leakage.
✔ Do not over-soak in syrup.
✔ Store in airtight container for freshness.
