Sweet: Rawa aur Mawa Gujiya

Learn how to prepare  a popular Gujarati sweet Rawa aur Mawa Gujiya. You can enhance it by adding finely chopped dry fruits like cashews, almonds, pistachios, raisins and even dates.

Makes 30

For Dough:

All purpose flour/Maida- 2 1/2 cups

Ghee- 1tbsp

Water- 1/2 cup

Salt- a pinch

For Filling:

Fine rava/fine semolina- 1 1/2 cup

Mawa/khova- 3/4 cup (Home made mawa/khova recipe)

Cardamom powder and nutmeg powder mix- 1/2 tsp.

Fine Sugar- 2 cups

Ghee- 1/4 cup

Oil to fry



  1. Take all purpose flour in a bowl, add a pinch of salt.
  2. Warm the ghee a little and add warm ghee to the all purpose flour in a bowl and mix well.
  3. Now add water little by little and knead to form a stiff and soft dough.
  4. Keep aside for 30 minutes an later prepare small balls out of it.Keep it covered to prevent drying out.
  1. Add ghee in a pan and to that add fine semolina and fry in a medium heat till aroma comes out and rawness is almost gone.
  2. Then add mava and let it get roasted for another 5 mins.
  3. Add sugar to it and again mix well in low flame for another 5 mins.
  4. Now take it off the flame.
  5. Add cardamom powder and nutmeg powder mix to the pan and mix well. Let the filling cool down.


Filling and preparing ghughras/gujiyas with video





  1. Take one small ball out and roll small oval shaped pooris out of them.
  2. Take the poori shaped disc on your palm.
  3. Now add enough filling to the centre.
  4. Fold it to form a semi circle shape and seal properly.
  5. Now comes the art work. For that having sealed edges, just pinch the one end of the edge.
  6. Fold it over.
  7. Perform that till you reach other sealed end.
  8. Now attractive ghugras or gujiyas are ready to be fried.
  9. Similarly prepare 3-4 and begin to fry.
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  1. Heat enough oil in a wok.Once hot add the gujiyas into it and deep fry in medium heat so that they will be crunchy.
  2. Now crunchy gujiyas are ready to serve with inner filling just melting in mouth.


  1. Fry in low to medium oil to get a crispy outer covering.
  2. Make a stiff dough to avoid too much absorption of oil.

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About the author

Sangeetha P N

Sangeetha P N

Sangeetha Shreenidhi is a proud Indian spreading the taste Indian Spices and dishes in the land of Germany. For Sangeetha, cooking was always a passion and today, a part of life. A regular blogger, vivid traveler and now a part of community!

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