Rawa Gujiya Recipe: This is the best Rawa, Sooji Gujiya recipe you’ll ever make, complete with step-by-step instructions. Gujiya are filled with sweetened roasted semolina or rava, coconut, and nuts and flavoured with cardamom and nutmeg. They’re similar to Indian-style sweet empanadas.
They’re crispy on the outside but flaky on the inside, and they melt in your mouth. A must-try recipe for any festive season, don’t forget to brew a big pot of Karak Chai to accompany it.
Gujiya are a popular Indian sweet delicacy made during major Hindu festivals such as Diwali, Holi, and Ganesh Chaturthi, and it takes a lot of time and patience to make.
Mawa Gujiya is a crescent-shaped Indian-style deep-fried pastry stuffed with Indian milk solids, coconut, and dry fruits.
Rawa Gujiya, also known as Rawa Na Ghughra in Gujarati, is a stuffing made without milk solids, instead using semolina, coconut, and nuts, which keep the stuffing fresher for longer.
It is traditionally deep-fried in desi ghee, but it can also be baked or air-fried.
Some people like to dip their bread in sugar syrup, and others use Jaggery instead of sugar in their stuffing.
Ghughra, Gujjiya, Gujja, karanji, Puli Pitha, karjikai, or Karida Kadubu are all synonyms for Indian-style stuffed sweet empanadas; after all, India is a multilingual country.
Holi is the second most important Hindu festival after Diwali, and it is a time for celebration and eating delicious food, just like Deepawali.
Holi, the festival of colours, and Ghughra are inextricably linked in India.
During this festival, Gujiya, Malpua, Kesar Lachha Rabdi, and Chaat such as Dahi Vada are given special attention in North India and Rajasthan, and the celebration would be incomplete without this delectable delicacy.
While in the western state of India, Gujarat, traditional Gujarati Churma Ladwa and Gujiya are made and consumed during Diwali.
This traditional recipe has been tried and tested several times in our kitchen and has always turned out perfectly. It’s a recipe that won’t let you down.
It has crispy layers with a delectable filling and is not overly sweet.
They are ideal for any occasion or whenever you want to indulge in delectable and traditional Indian sweets.
If you’re not a fan of Ghughra, this semolina Gujiya will convert you. They’re flavorful, crispy, and delicious.
Knead the dough until it is tight and firm. If the dough is soft, the gujia’s outer pastry will soften.
When frying gujiya, the oil should be medium hot. If the oil is cool, the gujiya pastries will absorb a lot of it, becoming soggy. They are prone to breaking while frying at a low temperature in oil. When the oil is very hot, the outer part of the pastry cooks and browns faster, while the insides of the dough remain raw or undercooked.
Flours and water:
Use the following flour proportions: 2 cups all-purpose flour or 2 cups whole wheat flour. If you’re using all-purpose flour, start with 1/4 cup water and add a few tablespoons more as you mix and knead the dough. Start with 1/3 cup water for whole wheat flour and add more tablespoons as needed. As you continue to work the dough, add water in small amounts. If the dough appears dry, add more water; if it becomes sticky, add more flour.
Make a large batch of this gujiya recipe to feed a crowd. You can also cut the recipe in half to make a smaller batch.
Suggestions for Serving:
Mawa gujiya is consumed in the same manner as any other Indian sweet. If you want to go all out, pair the gujiya with some Rabri (thickened sweetened milk).
And you can also visit other categories such as:
Rawa Gujiya Recipe Card:
Rawa Gujiya Recipe
Outer layer of pastry
- 1 cup plain flour 120g
- 2 tbsp ghee melted lightly
- 4 tbsp milk chilled or water
- salt optional
- 1/2 cup semolina 60g
- 1 tsp ghee
- 5 tbsp coconut
- 1/2 cup sugar or caster sugar
- 6 tbsp nuts finely chopped
- 1 tsp cardamom and nutmeg powder
- In a large mixing bowl, combine the flour, ghee, and salt.
- Knead the stiff but pliable dough with milk or water, or a combination of the two.
- Cover it with a clean damp kitchen towel and set aside for 10-15 minutes.
- Heat ghee in a heavy-bottomed pan and add semolina.
- Roast it on a low heat while stirring constantly.
- When the coconut is light brown, add it and continue to roast for a few minutes.
- Turn off the heat and stir in the nuts, cardamom, and nutmeg powder.
- When the semolina has cooled slightly, add the sugar and mix well.
- Set it aside for future use.
Gujiya should be shaped and sealed.
- To make gujiya, divide the pastry dough into equal portions and cover with a damp cloth.
- Roll each portion into a ball and then into a 6-7 cm circle.
- Now, with your one finger, apply a small amount of glue to the edge of a circle, which we did not do.
- Fill the rolled circle with about 2 tbsp (do not overfill) and fold over the other half to make a crescent shape.
- Crimp the edges, slightly twisting them as you go.
- You can also use a Gujiya mould or a pastry/pasta cutter wheel if you prefer.
- Make sure the Ghughra are properly and completely sealed so that no filling leaks out while frying.
- Cover the Ghughra with a damp cloth and repeat with the remaining dough and filling.
Gujiya deep frying
- Heat the oil in a kadai over low heat until it is just below the smoking point.
- Gently place 4-5 Gujiya in hot oil and fry for 7-8minutes on low to medium heat, or until the dough is properly cooked, turning light golden brown and crispy.
- Remove from the oven and set aside to cool completely.
- Use vegetable ghee or oil for a vegan option.
- You can use either of these or a combination of the two.
- You don’t need caster sugar or boora; simply grind regular white sugar in a coffee grinder and use it.
- Finally, when prepared crisply, rawa gujiya recipe tastes fantastic.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.