Diwali is all about twinkling diyas, colourful rangolis, endless family catch-ups and, of course, mithai that makes sticking to just one piece nearly impossible. And if there’s one festive favourite that deserves
a spot on your Diwali menu, it’s the humble gujiya. Golden, flaky on the outside and deliciously rich on the inside, this crescent-shaped sweet is the kind of treat that brings a little extra magic to the celebrations.
While store-bought mithai has its own charm, there’s something special about whipping up festive goodies in your own kitchen. Enter chef Sanjeev Kapoor’s Mawa Gujiya recipe, a classic Indian sweet packed with khoya, mixed nuts, coconut and fragrant spices. With a crisp, golden shell and a luscious, nutty filling, these homemade gujiyas are just the thing to serve guests, gift loved ones or enjoy with your evening chai. Ready to give your Diwali spread a delicious upgrade? Let’s get cooking!
Sanjeev Kapoor’s Mawa Gujiya Recipe
Ingredients
For the stuffing
- 2–3 tbsp grated dried coconut
- ½ cup grated khoya or mawa
- 1 cup mixed nuts powder
- ½ cup powdered sugar
- ½ tsp green cardamom powder
- ¼ tsp nutmeg powder
- For the dough
- 2 cups refined flour (maida)
- 2 tbsp fine semolina
- A pinch of salt
- 2 tbsp melted ghee
For frying
- Sufficient ghee and oil
Method
Heat a shallow non-stick pan and sauté the grated dried coconut for about a minute. Transfer it to a bowl and set aside. In the same pan, sauté the grated khoya for a minute. Add the mixed nuts powder to the roasted coconut, followed by the khoya and powdered sugar. Mix everything well, then add the green cardamom and nutmeg powders. Give the mixture a good stir until all the ingredients come together into a rich, fragrant stuffing.
To prepare the dough, take the refined flour in a large bowl and add the fine semolina, a pinch of salt and melted ghee. Mix well until the ghee is evenly incorporated. Gradually add about ¾ cup water and knead into a stiff dough. Cover it with a moist muslin cloth and let it rest for 10–15 minutes.
Once the dough has rested, divide it into equal portions and roll them into balls. Flatten each ball and place a portion of the khoya-and-nut mixture in the centre. Apply a little water along the edges, bring them together and seal firmly so that the filling stays tucked inside. Pinch the sealed edges to create the traditional decorative pattern that gives gujiyas their signature look.
Heat sufficient ghee and oil in a kadai. Gently slide the prepared gujiyas into the hot mixture and deep-fry them over medium heat until they turn golden brown and crisp. Fry in batches, taking care not to overcrowd the kadai. Drain the gujiyas on absorbent paper and allow them to cool before serving.
Arrange the freshly made gujiyas on a festive platter and serve them to family and friends. Pair them with a steaming cup of chai, add them to your Diwali dessert spread or pack a few into pretty boxes for loved ones. After all, festive gifting tastes even better when it comes straight from your kitchen!
So, this Diwali, roll up your sleeves, put on your favourite festive playlist and give these golden beauties a try. Whether you’re making a batch for the family or sharing them with friends, these homemade gujiyas are just the treat to make your celebrations a whole lot sweeter!
