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Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India. Gujiya is a sweet deep fried dumpling filled with mawa/khoya, nuts mixture. Whole wheat mawa gujiya are made with whole wheat crust with sweetened mawa filling with nuts.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.

Gujiya is a staple sweet or dessert prepared on Holi or Diwali. Traditionally gujiya is made with refined flour. Here I made using whole wheat flour which resulted in a healthier version of gujiya, calling as whole wheat mawa gujiya.

What Is Gujiya or Gujhiya?

Traditionally gujiya are deep fried, flaky pastry dumplings stuffed with coconut or khoya/ mawa filling. They are also known as Karanji in Maharashtra and gujiya or gujhiya or ghughra in North India, in Goa, it is called Nevris or Neuros. They are prepared the same way in all over India, stuffing differs as per regions. A must have sweet on festivals like Holi, Diwali, Ganesh Chaturthi or Christmas.

Gujiya is very much similar to Spanish dish empanadas, so you can say gujiya is an Indian version of empanadas.

How To Make Gujiya With Sooji or semolina?

There are many variations for the stuffing like adding sooji or semolina in mawa/khoya, coconut filling or only sooji. Though authentic gujiya are prepared using mawa filling. Just replace mawa/khoya with sooji and you can make gujiya with only sooji.

How To Make Crispy Gujiya?

Well crispy gujiya will result in two scenarios

  • Once these are fried, dip them in sugar syrup and garnish with chopped dry fruits. Let the syrup cool down and then serve. This version also tastes great having a crunchy outer crust with sugar coating and soft sweetened rich filling inside.
  • Make sure to fry gujiyas at the medium-low flame. Do not try to fasten the process by switching on medium or high heat. On high heat, they may brown in color but will be raw from inside.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.

How To Make Baked Gujiya?

Instead of deep frying, you can bake them at 350F-400F for 15-20 minutes or till golden brown.

Tips To Make Best Gujiya At Home

  • Fill the stuffing till you can easily seal them. If gujiyas are overfilled then filling will come out while deep frying.
  • Make sure to use flour-water paste to stick the sides of gujiya. That is the best way to seal.
  • Cover the filled gujiya with damp clothes to avoid them from drying.
  • It is great to use gujiya mold until you know the trick to folding with hands. It helps to seal gujiya properly.

You may also like other Indian festivals (Holi, Diwali) sweet recipes

Moong Dal Dahi Vada
Whole Wheat Lavang Latika
Chocolate Burfi (two layered burfi)
Moong Dal Burfi
Moong Dal Laddu
Dry Fruits Laddu

You can also Festival savory and more Festival Sweets.

Holi is a festival of colors celebrated across India in Feb-March in full swing and with great enthusiasm. You can read more about Holi here.

Gujiya or Karanji is so delicious and addictive, must say it is hard to resist. Filling itself taste great that you start eating spoonful even before you start filling inside the rolled dough layer. Other sweet which normally prepared during Holi especially are oats mathri, besan sev, dahi vada, and many more variety.

So let see how to make whole wheat mawa gujiya at home with step by step pictures. Take care of the tips & tricks given here and you will surely get the best gujiya.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.

Whole Wheat Mawa Gujiya | Holi Recipe

Ingredients                                                               32-35 Gujiya

For The Dough
1 Cup whole wheat flour
1/2 Cup maida or refined flour
1 Tblsp sooji/semolina
2 Tblsp ghee/clarified butter
Water to knead the dough

For Sealing Gujiya
2 Tbsp refined flour
5 Tblsp water

For The Filling
1 Cup tightly packed mawa/khoya
1/4 Cup cashew
1/4 Cup almond
3/4 Cup powdered sugar
1/4 Cup pista
1/4 Cup tightly packed grated coconut
1 Tblsp chironji/chiroli
2 Tsp cardamom powder
Oil for deep frying
Gujiya mold

Step By Step Picture Method

  1. First of all, take a mixing bowl and add whole wheat flour, refined flour, semolina, and ghee.
  2. Rub the mixture with your fingertips till all ghee is combined well and mixture looks like coarse breadcrumbs texture.
  3. Add water a little quantity at a time and knead the firm dough. Cover it with the damp cloth and keep it aside for 15-20 minutes.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  4. Meanwhile, prepare the filling. Grate the mawa/khoya and roast it in a non-stick pan on low flame. Only 5-6 minutes are good enough to cook mawa.
  5. Dry roast almond, cashew, and pista on low flame. Let them cool down before pulsing. Pulse for few seconds to get the coarse powder of the nuts.
  6. Let it cool before adding sugar powder. Once khoya/mawa is at room temperature add all coarse powder of the nuts, powdered sugar, and cardamom powder. Mix well and khoya/mawa filling is ready to stuff.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  7. In a small bowl take refined flour and water. Mix well, this will help to seal gujiya.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  8. Now divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  9. Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Do not overfill the mixture else gujiya will open up while deep frying.
  10. Apply flour-water paste all over the circle. Close the mold and remove the excess dough from sides.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  11. Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it. Repeat the same process to make rest of the gujiya until the dough is over. Keep filled gujiya under the damp cloth.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  12. Heat oil/ghee in a kadhai on medium-low flame. Once the oil is hot enough gently drop the filled gujiya and fry them until golden in color. Fry all of them in a similar manner. Transfer them on a paper towel to drain excess oil.Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
  13. Once they cool down, you can easily store them in an airtight container for two weeks.
  14. Whole wheat mawa gujiya are ready to serve on festivals like Holi and Diwali.

Note

Read all the tips given above in the recipe posted in order to make the best gujiya at home.

I used store-bought mawa/khoya in this recipe which did not melt while roasting.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India.
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Whole Wheat Mawa Gujiya | No Fail Mawa Gujiya Recipe | Mawa Karanji | Sweet Empanadas

Whole wheat mawa gujiya or mawa karanji is a traditional Indian sweet prepared during Holi or Diwali, especially in North India. Gujiya is a sweet deep fried dumpling filled with mawa/khoya, nuts mixture. Whole wheat mawa gujiya are made with whole wheat crust with sweetened mawa filling with nuts.
Course Dessert, Snack
Cuisine Indian
Keyword best recipe to make gujiya, Festival Sweets, gujiya recipe, holi recipe, how to make mawa gujiya at home, how to make whole wheat gujiya at home, Indian festival sweet, karanji recipe, no fail recipe to make, whole wheat gujiya recipe, whole wheat mava gujiya recipe, whole wheat mawa gujiya recipe
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Author code2cook

Ingredients

For The Dough

  • 1 Cup whole wheat flour
  • 1/2 Cup maida or refined flour
  • 1 Tblsp sooji/semolina
  • 2 Tblsp ghee/clarified butter
  • Water to knead the dough

For Sealing Gujiya

  • 2 Tbsp refined flour
  • 5 Tblsp water

For The Filling

  • 1 Cup tightly packed mawa/khoya
  • 1/4 Cup cashew
  • 1/4 Cup almond
  • 3/4 Cup powdered sugar
  • 1/4 Cup pista
  • 1/4 Cup tightly packed grated coconut
  • 1 Tblsp chironji/chiroli
  • 2 Tsp cardamom powder
  • Oil for deep frying
  • Gujiya mold

Instructions

  • First of all, take a mixing bowl and add whole wheat flour, refined flour, semolina, and ghee.
  • Rub the mixture with your fingertips till all ghee is combined well and mixture looks like coarse breadcrumbs texture.
  • Add water a little quantity at a time and knead the firm dough. Cover it with the damp cloth and keep it aside for 15-20 minutes.
  • Meanwhile, prepare the filling. Grate the mawa/khoya and roast it in a non-stick pan on low flame. Only 5-6 minutes are good enough to cook mawa.
  • Dry roast almond, cashew, and pista on low flame. Let them cool down before pulsing. Pulse for few seconds to get the coarse powder of the nuts.
  • Let it cool before adding sugar powder. Once khoya/mawa is at room temperature add all coarse powder of the nuts, powdered sugar, and cardamom powder. Mix well and khoya/mawa filling is ready to stuff.
  • In a small bowl take refined flour and water. Mix well, this will help to seal gujiya.
  • Now divide the dough into equal lemon size portions. Take one portion and roll it up to 4-5″ circle.
  • Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Do not overfill the mixture else gujiya will open up while deep frying.
  • Apply flour-water paste all over the circle. Close the mold and remove the excess dough from sides.
  • Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it. Repeat the same process to make rest of the gujiya until the dough is over. Keep filled gujiya under the damp cloth.
  • Heat oil/ghee in a kadhai on medium-low flame. Once the oil is hot enough gently drop the filled gujiya and fry them until golden in color. Fry all of them in a similar manner. Transfer them on a paper towel to drain excess oil.
  • Once they cool down, you can easily store them in an airtight container for two weeks.
    Whole wheat mawa gujiya are ready to serve on festivals like Holi and Diwali.

Notes

I used store-bought mawa/khoya in this recipe which did not melt while roasting.
  • Fill the stuffing till you can easily seal them. If gujiyas are overfilled then filling will come out while deep frying.
  • Make sure to use flour-water paste to stick the sides of gujiya. That is the best way to seal.
  • Cover the filled gujiya with damp clothes to avoid them from drying.
  • It is great to use gujiya mold until you know the trick to folding with hands. It helps to seal gujiya properly.

 This is my entry for BM#95 W3D3 For Deep Fried Love ThemeBMLogo

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