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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.

Whole Wheat Mawa Gujiya | No Fail Gujiya Recipe

Mawa gujiya - deep-fried Indian pastry stuffed with mawa & coconut filling. How to make gujiya step by step. No-Fail Homemade Gujiya Recipe.
Course Dessert, Snack
Cuisine Indian
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 35 Gujiya
Calories 89kcal
Author Bhawana


For The Dough

  • 1 cup whole wheat flour
  • ½ cup maida refined flour
  • 1 tbsp sooji semolina
  • 2 tbsp ghee clarified butter
  • Water to knead the dough

For Sealing Gujiya

  • 2 tbsp refined flour
  • 5 tbsp water

For The Filling

  • 1 cup mawa tightly packed mava known as milk solids
  • ¼ cup cashew chopped finely
  • ¼ cup almond chopped finely
  • ¾ cup sugar powdered
  • ¼ cup pistachio chopped finely
  • ¼ cup coconut tightly packed grated coconut
  • 1 tbsp chironji/chiroli
  • 2 tsp cardamom powder
  • Oil for deep frying


  • Gujiya mold


  • 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.
    gujiya dough is prepared with warm water and ghee.
  • 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 pistachio 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 coarse powder of the nuts, powdered sugar, and cardamom powder. Mix well and khoya/mawa filling is ready to stuff.
    gujiya filling prepared with dry fruits, mawa & sooji.
  • 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.
    paste is ready with refined flour mixing in water. It seal the gujiya.
  • Take one portion and roll it up to a 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.
    roll the dough ball and place over gujiya mold
  • Apply flour-water paste all over the circle. Close the mold and remove the excess dough from sides.
    place mawa filling and apply sealing paste
  • 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.
    gently press the gujiya mold and keep the gujiya under a damp cloth.
  • 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.
    mawa gujiya are deep fried


  • Do not overstuff the filling. 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 a 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.
  • Adding oil or ghee to the dough (we call it as moyen) should be perfect. It helps in making the flaky and crispy crust. It should be added as per the mentioned quantity.
  • Deep fry 7-10 gujiya at a time depending on the Kadai size you are using. It takes 15-20 minutes for each batch.
  • Keep the dough covered with a moist cloth every single time. Else it becomes difficult to reuse it later.


Serving: 0g | Calories: 89kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg