mawa karanji recipe | gujiya | Indian mawa gujiya | fried gujiya Diwali sweet |

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Mawa karanji Tarla Dalal View a video of this recipe here...

मावा करंजी रेसिपी | मावा गुजिया | भारतीय खोया गुजिया | फ्राइड गुजिया दिवाली स्वीट | मावा करंजी रेसिपी - हिन्दी में पढ़ें (Mawa Karanji, Gujiya Recipe in Hindi)

Added to 12 cookbooks This recipe has been viewed 65432 times

mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with 56 amazing images.

mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet is a famous Indian mithai most often made during Holi and Diwali. Learn how to make mawa gujiya.

Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits.

You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujiya.

To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store.

Indian khoya gujiya is a perfect recipe to add to your Diwali plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these fried gujiya Diwali sweet and sharing with their friends and relatives during this festival.

While the pinching of the sides of the mawa karanji is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it.

Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only.

Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi.

Enjoy mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with video below.

Add your private note

Mawa Karanji, Gujiya Recipe recipe - How to make Mawa Karanji, Gujiya Recipe

Mawa karanji (Diwali Sweet) Video by Tarla Dalal

Mawa Karanji, Gujiya Recipe recipe with step by step photos

If you like mawa karanji

If you like mawa karanji, then also try other recipes like
- nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with 40 amazing images.
- mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
- rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.

What is mawa karanji made of?

Mawa Karanji is made of 1 cup crumbled mawa (khoya), 1 cup plain flour (maida), 1 tbsp melted ghee, a pinch of salt, 2 tbsp raisins (kismis), 2 tbsp almond slivers, 2 tbsp pistachio slivers, 2 tbsp sugar, 1 tsp cardamom (elaichi) powder, a few saffron (kesar) strands and ghee for deep-frying.

How to make mawa

To make homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa, put 6 cups full-fat milk in a deep non-stick pan.
Let it come to boil on a high flame. This will take approx. 4 to 5 minutes. Stir twice in between with a spatula.
When the milk comes to boil, reduce the flame to medium.

Cook on a medium flame till it reduces to ¾ of its quantity, while stirring occasionally and scraping the sides of the pan. Scraping the sides is necessary to avoid it from burning.
This is milk after 20 minutes of cooking. At this stage the milk reduces to half its quantity i.e. 3 cups.
This is milk after another 10 minutes of cooking. It has reduced to ¾ quantity now. You will notice that it looks like rabadi at this stage.
Continue cooking on a medium flame for 7 more minutes. Remember to keep scraping the sides of the pan.
This is how it looks after 6 minutes of cooking. Most of the moisture has evaporated, but yet you will notice some bubbles. This indicates that it needs more cooking.

Continue cooking for 1 more minute, while stirring continuously and scraping the sides of the pan.
After 1 minute (7 minutes in all), you will notice that the bubbles have reduced and the mixture has thickened. It will also leave the sides of the pan. This is an indication that the mawa (khoya) is almost ready. You might think that it is yet loose and not thick enough. But do not worry, it will thicken on cooling.
Switch off the flame and transfer the mixture into a flat plate. Keep aside to cool for 30 minutes.
After cooling, the mawa has thickened and it is ready.
Homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | halwai style khoya or mawa tis ready.

How to make cardamom powder, elaichi powder

Take 8 elaichi.
Peel the elaichi.
Put in a mortar pestle.
Pulverise and keep aside in a small glass bowl.

For the dough of mawa karanji

For the dough of mawa karanji, add 1 cup plain flour (maida) in a deep bowl.

Add a pinch of salt.
Add 1 tbsp melted ghee. To melt ghee, microwave it in a microwave safe bowl for 5 to 7 seconds. Alternatively melt it in a pan on stove top. Use it immediately on melting as it will be little hot and this helps to make the gujiya crisp.
Mix well with your fingers.
Add water gradually.
Knead into a firm dough.

Cover the dough with a lid and keep aside for 10 minutes.

For the stuffing of mawa karanji

For the stuffing of mawa karanji, add 1 cup crumbled mawa (khoya) in a deep bowl.
Add 2 tbsp raisins (kismis).
Add 2 tbsp almond slivers.
Add 2 tbsp pistachio slivers.

Add 2 tbsp sugar.
Add 1 tsp cardamom (elaichi) powder.
Add a few saffron (kesar) strands.
Mix well using your hands.
Divide the stuffing into 12 equal portions and keep aside.

How to make mawa karanji

To make mawa karanji recipe | gujiya | Indian mawa gujiya | fried gujiya Diwali sweet, divide the dough into 12 equal portions.
Roll out one portion in between your palms to smoothen it.
Place it on a rolling board and flatten it.
Roll out a portion of the dough into a 175 mm. (3") diameter circle without using any flour for rolling. If you are not very good at rolling, you can use a round jar cap.
Place a portion of the stuffing in the centre.

Fold it over to make a semi-circle.
Press the sides well with your index finger.
Twist the sides of the karanji inwards to form pleats. Be careful to twist at regular intervals and with same pressure each time to get neat pleats.
Repeat steps 2 to 8 to make 11 more karanjis.
Heat ghee in a deep non-stick kadhai.

Add a few karanjis at a time in hot ghee.
Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Frying on a medium flame is absolutely necessary to evenly browned mawa karanji recipe | gujiya | Indian mawa gujiya | fried gujiya Diwali sweet.
Drain on an absorbent paper.
Serve mawa karanji recipe | gujiya | Indian mawa gujiya | fried gujiya Diwali sweet immediately or cool completely and store in an air-tight container for 2 days.

Tips for mawa karanji

The dough has to be firm so rolling becomes easier.

Use melted ghee as it will be little hot and this helps to make the gujiya crisp.
Be careful to twist at regular intervals and with same pressure each time to get neat pleats.
Frying on a medium flame is absolutely necessary to evenly browned mawa karanji.
Use them within 2 days.