Go Back
+ servings
Chashni Wali Mawa Gujiya Featured Image
Print Recipe
5 from 7 votes

Chashni Wali Gujiya Recipe

Gujiya is deep fried, indian festive sweet made by stuffing eggless flour pastry with mawa & nuts filling & dunking in sugar syrup(chashni).
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: Indian
Servings: 12
Calories: 326kcal


For The Mawa & Coconut Filling

  • 1 tablespoon ghee divided
  • ¼ cup dessicated coconut
  • cup mixed nuts crushed ( I used almonds, cashews & charoli)
  • 1.5 tablespoon melon seeds substitute with sunflower seeds, optional
  • 3 tablespoon raisins
  • 5 oz mawa (~150g) grated or crumbled
  • ½ cup sugar powder boora see notes
  • ½ teaspoon green cardamom powder

For The Gujiya Dough

  • 2 cup maida or all purpose flour
  • 4 tablespoon ghee
  • ½ cup water warm

For The Chashni (Sugar Syrup)

  • 1.5 cup sugar
  • 1.5 cup water
  • 6-8 saffron strands
  • Ghee or Oil for frying


Make The Gujiya Dough

  • In a large mixing bowl, sift the flour once.Start mixing the flour with ghee ( a tablespoon at a time) and start work it with your fingers.
  • Keep mixing ghee slowly and checking moyan (fat to bind the flour) by trying to squeeze a little portion of the flour to make a ball. Once flour can be held together, stop adding the ghee. I used ¼ cup ghee, you may need a little less or more depending on quality of flour.
  • Slowly mix in the warm water. Gently knead the dough till it comes together. The dough should be firm & tight but not dry. Knead for additional 2-3 minutes with gentle hands. Cover the dough with a damp cloth and set aside to rest for 30 minutes.

Make The Mawa Filling (While Dough is resting)

  • In a heavy bottomed pan/kadhai, heat up ½ tablespoon ghee on low heat. Add desiccated coconut to it and lightly toast the coconut stirring continuously till you smell a nice aroma. Transfer the coconut to a large bowl. 
  • Melt another ½ tablespoon ghee and add the nuts & melon seeds(if using) and toast them till lightly browned.Transfer to the same bowl as coconut.
  • Next, add the grated khoya/mava to the same kadai and on very low heat, cook the mava till it softens. You will need to continuously stir it so that it does not stick to the bottom. Once the mava is soft, transfer to the same bowl as coconut and nuts. 
  • Let all the ingredients completely cool down. Once cold, add the raisins, cardamom powder & granulated sugar and combine well with a spoon. Set aside or refrigerate( if you are making a day ahead).

Make Sugar Syrup

  • Bring the sugar & water to a boil in a pot. Once sugar is dissolved and water is boiling, just simmer for 4-5 minutes. We are not looking for any taar(string consistency). The sugar syrup should not thicken too much. It should be sticky enough to coat the gujiyas. Once done, add a few saffron strands to warm syrup and mix well. 

Shape & Deep Fry The Gujiya (Please also see step wise photos in post )

  • Once the dough has rested, knead t a little(1-2 minutes) and divide into 12 equal portions. Apply some ghee on your hands and roll dough portion between palms to make a smooth ball. Ghee makes sure that gujiya will not have cracks. Keep the dough covered at all times.
    In a small bowl make a thick paste with a tablespoon of flour & little water. This is flour glue.
  • On a flat rolling surface, using a rolling pin, roll out each portion into a 3 or 3.5 inch circle. Try to keep the edges slightly thin than center.Dont dust the rolling surface with flour. If need be, use little oil or melted ghee while rolling. 
    Tip:- Use a cookie cutter to cut the rolled dough into circle.
  • Dip a finger into the flour glue (flour +water paste) and spread it lightly all around the edge of the rolled dough.
  • Pick up the rolled dough into your palms and pinch the center edge on one side in such a way that one of the ends is closed to form a pocket. 
  • Spoon a tablespoon of the filling and bring all the edges of the dough together to form a sealed crescent.
  • Make sure the edges are completely sealed, else the filling will come out while frying. Tip:-Do not overstuff the filling else when you fry the gujiyas will puff up too much and filling will come out.
  • Use back of a fork or ravioli cutter to make a pretty edge. I used my hands to pinch the dough and fold it over itself to make a pleated pattern. There are gujiya molds available on amazon, you can use those too. 
  • Keep all the shaped gujiya covered with a damp cloth.
  • Deep Fry Gujiyas :- Heat up ghee or oil in a kadai. Use enough ghee so that the gujiyas are covered at all times. If you are using oil, add a little ghee to it for aroma.
  • To check the temperature or oil, drop a little dough into hot oil and if the dough rises slowly to the surface without sizzling, the oil is at right temperature.
  • Fry the gujiyas 4-5 at a time on low heat, turning around till golden fried in color. It will take you 30-40 minutes to fry all the gujiyas in batches. Note :- Do not rush the frying, else your gujiyas will have puffs and they will be brown on outside but raw in the center.
  • Once fried, drain gujiyas on paper towel. At this point if you dont want to dunk in sugar syrup, your mawa gujiyas are ready. Skip the next step. Let cool completely and store gujiya in an air tight container.
  • Dunk slightly cooled gujiyas in sugar syrup for at least 2 minutes You can dunk longer if you wish.The gujiyas will get softer the longer you dip. Dont dip for more that 5-6 minutes else gujiyas will start breaking. Using a slotted spoon, pick up and place on a wire rack so that the excess sugar drips down.
  • Store chashni gujiyas for a week refrigerated.


  1. Add ½ cup sugar to a grinder and grind to a fine powder. You can use store bough boora. Dont using powered or confectioners sugar from baking aisle. 
  2. Gujiya Dough:-The dough should be firm but neither dry nor soft. Avoid overkneading the dough and dont skip resting it.
  3. Moyan :- For a flaky pastry, moyan (addition of ghee to the dough while kneading) is extremely important. Read recipe instructions on how to check moyan.
  4. Mawa filling :- When you are making the mawa filling , do not let the mawa brown. Just when crumbled mawa softens, take it off the heat. When we fry the gujiyas, mawa will cook too becoming brownish in color. If your mawa filling is brown to begin with, it will turn bitter/get spoiled when you deep fry gujiya.
  5. Keep the dough and shaped gujiyas covered with a damp cloth at all times else they will dry out.
  6. Use a wide and heavy pan or kadai for frying. Make sure that there is enough oil so that the gujiyas are completely covered while frying.
  7. Oil Temperature :- Oil temperature while deep frying is one of the most important factor. Fry the gujiya on low heat(always).It takes patience but its worth to get the best looking and tasting gujiyas.If you will add them to hot oil, the outer layer will get puffy all over and the outer layer will brown immediately while the gujiya will be raw from inside.
  8. Avoid frying too many gujiya at one time else the temperature of the oil will drop. 
  9. Troubleshooting :-If a gujiya opens while frying, immediately take it out with a slotted spoon and you will have to discard it. Switch off the stove, strain the oil or ghee that you were using for frying and then start frying again.
  10. Do not over fill the gujiya. When we fry, the dough puffs as it absorbs oil and the filling migh come out if gujiya is over filled.
  11. You can easily double or triple the recipe.
  12. You can easily make gujiya filling without mawa. Substitute mawa with fine semolina in the filling recipe. Roast fine semolina in ghee to light brown and mix with nuts, sugar and green cardamom.
  13. For vegan gujiya use oil instead of ghee for dough, filling & frying. Roast the semolina in vegan butter or coconut oil.


Calories: 326kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 96mg | Fiber: 2g | Sugar: 25g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg