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
Prep Time 50minutes
Cook Time 30minutes
Total Time 1hour20minutes
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
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.
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.