Partners in progress


Mawa Karanji


For outer cover:

  • All purpose flour 1 cup
  • Prabhat Ghee 1 tablespoon
  • Salt a pinch
  • Water 1/4 cup + 1 tablespoon

For Stuffing:

  • 1/2 cup Mawa
  • 4 Cashew nuts, chopped
  • 4 Almonds, chopped
  • 12-15 Raisins
  • Desiccated coconut, 1 tablespoon
  • Cardamom powder 1/4 teaspoon
  • A pinch of grated nutmeg
  • 3 tablespoons of sugar
  • Prabhat Ghee for frying


  • First make the stuffing. Heat mawa in a pan on medium heat.
  • Keep stirring continuously and it will start to melt.
  • Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.
  • Remove it to a bowl. So it gets cool down faster.
  • Make the dough while mawa is cooling.
  • Mix all purpose flour and salt, drizzle Prabhat ghee and rub it into flour using your fingertips.
  • It will give you a breadcrumb like texture.
  • Start adding little water at a time. Mould into stiff and smooth dough. Cover it and let it rest for 15 min.
  • When mawa is warm to touch, add sugar, cardamom powder, nutmeg, cashews, almonds and raisins.
  • Please make sure that mawa is warm & not hot. If it is hot then sugar will start to melt and stuffing will be runny and paste like.
  • Mix it well. It is better to use your fingertip to break all the lumps and to mix thoroughly.
  • Now start shaping the gujiya.
  • Knead the dough once again and divide it into 10 equal portions. Roll into a smooth ball and flatten it between your palms.
  • Work with one flatten disc at a time. Roll into a 4-inch diameter circle using a rolling pin and rolling board.
  • Put about a tablespoon stuffing in the centre and apply little water around the edges using your finger or you can use a brush.
  • Fold it into a half circle. Seal the edges by pressing it. If you have gujiya moulds then use that.
  • Using a fork it will do two things, give it a nice design and seal it tightly. If it is not sealed properly it can open up while frying and make a mess.
  • Make all the gujiya and keep them covered with a kitchen towel to prevent it from drying out.
  • When about to finish shaping, heat the Prabhat ghee in pan on medium heat for frying.
  • Once it is hot enough, then fry few at a time, flip or move in between for even browning.
  • When it is golden brown and crispy from all sides, use the slotted spoon to remove it.
  • Cool until it becomes nice and crispy.