Mawa Ghughra - Gujiya

Mawa Ghughra/Gujiya is a treasured quintessential  Diwali sweet. Each piece is like a well-defined piece of art - crescent-shaped eggless fried and lightly crispy flaky pastry filled with the rich and creamy stuffing of mawa/khoya ( Indian milk solids) and nuts and aromatic spices.

Delicate and moreish, eat a piece or two, take it easy for around half an hour, come back and open the container, grab another one, laze around, make unlimited masala chai and eat one more with it and repeat!

You will feel so good!

All-inclusive Navratri fun has ended, but not despair because everything will come back to next year.

Our hearts and minds are full to the brim with so many pleasant memories and great times and now we have the sweet agony of waiting for Diwali and the party shall resume!

Let it be Holi or Diwali, Indian's very two enormously popular festivals,  Ghughra/Gujjiya is the first traditional dish that pops in my head. Be it Mawa Gujiya or Sooji Gujiya

While Rajasthan and North Indian folks can't get enough of these marvellous sweet on the festival of Colours HOLI, in Gujarat we eagerly wait for Diwali to gorge on them. 

More Mawa/Khoya recipes for you to try

1. Kala Jamun (Black Gulab Jamun)

2. Kesar Malai Peda

3. Malai Dodha Barfi

You will need to make Pastry

  • 1 cup plain flour ( Maida )
  • 1/4 cup ghee melted
  • 1/4 cup milk ( optional )
  • Little water 
You will need to make filling 
  • 100 g mawa/khoya/khoa 
  • 3 tbsp. desiccated coconut 
  • 2 tbsp. ghee
  • 4-5 tbsp. finely chopped nuts like cashew, almonds and pistachios lightly roasted
  • 3 tbsp. sultanas ( yellow raisins )
  • 1 tbsp. charoli 
  • 1 tsp. white poppy seeds ( khus Khus )
  • 1/2 tsp. cardamom powder
  • Pinch Nutmeg Powder
  • 120 g caster sugar 
  • Pinch saffron  

You will need other stuff

  • Oil to deep fry
  • 1 tbsp. plain flout
  • 1 tbsp. water
Method :- Pastry 
In a big bowl sift the flour , add melted ghee and rubbing it together with your fingers.
Now gradually add milk until flour comes together and knead the dough, if you need just add one table spoon water. Knead soft and smooth dough for 2-3 minutes and cover it with clean damp cloth ( important stage ) and set aside for 30 minutes. 

To make a glue mix together one tablespoon of plain flour and water and make lump free paste. Leave it aside.

Now make filling by heating heavy based kadai, and dry roast desiccated coconut without turning brown. Remove it and leave it aside. Then add ghee and roast the khoya until nice and loose.

Make sure mawa doesn't stick to the bottom of the pan.

You will see ghee separating around the pan.

Turn off the heat and remove the kadai from the heat.

Keep stirring continuously.

After couple of minutes add roasted coconut, nuts, cardamom and nutmeg powder , raisins, poppy seeds and charoli. Mix well.

Once this mixture cools down, add sugar and saffron , combine well.

You can store this filling in the fridge for day or two.

To make ghughra , divide pastry dough into equal portions, but still keep them covered with the damp cloth.

Roll each portion into ball and roll out to a 6-7 cm circle.

Now with your one finger apply very little glue paste the edge of a circle.

Place about 1 tbsp, filling on the one half of the rolled circle ( make sure don't over fill )  and fold over the other half to make crescent shape, crimp the edges , twisting them slightly as you go. Alternatively you can use Ghughra mould if you like, so far these moulds doesn't want to work for me, in the end I seal them with my own fingers. Make sure Ghughra are sealed properly and completely so that no filling ooze out while frying. Cover the prepared Ghughra with a damp cloth and repeat with the remaining dough and filling.

Heat oil in a kadai until brlow smoking point, on a low heat.
Gently slip 3-4 Ghughra in hot oil, and fry them for 6-7 minutes low to medium heat until dough cooks properly, turns light golden brown and crispy.
Remove and let it cool completely.
I have dusted little caster sugar. ( Optional )
Store in a air tight container.
Serve with any hot beverages but I prefer with unlimited spiced masala chai :)

 Thank you for stopping by and reading this post ! We hope to see you again soon :)


  1. These look amazing. I love the way you have crimped the edges. I tried making these at Diwali but my crimping was good.

  2. This is a lovely festive sweet and can be made with many different fillings. I made some with mawa too last year.

  3. An inviting recipes, which brings a festive feel. Mawa filling is rich, bookmarking it..

    1. I want to know till how many days we can store mawa ghughara in fridge ?


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