Mawa Gujiya Recipe

Homemade Mawa Gujiya Recipe: Sweetness Shared With Loved Ones, Madhusudan's Taste

Festive season and no gujiya at home? Honestly that just doesn't happen in most Indian homes, does it. This Holi or really any special occasion, go ahead and make gujiya at home, fully homemade, using Madhusudan full cream milk and desi ghee for that rich taste. And don't worry, even if you're making this for the very first time, it's genuinely simple enough, no need to stress over it at all.

Ingredients For Cover

How To Make Mawa At Home

  • Take a heavy bottom pan, pour in the Madhusudan full cream milk and place it on the stove.
  • Let it just boil away on medium heat first, nothing fancy needed here honestly.
  • Once it starts bubbling up, turn the heat down low and keep stirring pretty much constantly, seriously don't wander off during this part.
  • The milk slowly thickens as the water cooks off, that's genuinely just how the whole process works, no shortcuts really.
  • And once it's thick enough that it starts pulling away from the sides of the pan on its own, that's your cue, switch off the stove right there.
  • Honestly that's it, your mawa's done. We'll be using this exact batch for the filling in a bit.

Ingredients For The Filling

  • 1 cup mawa (milk solids)
  • ½ cup powdered sugar
  • 2 tbsp chopped dry fruits almonds, cashews, raisins, whatever you like really
  • ½ tsp cardamom powder
  • Madhusudan desi ghee, just as much as feels right

Method

Step 1: Get The Dough Ready

Grab a bowl, toss in the flour, a pinch of salt and some Madhusudan Ghee, mix everything together properly.

Now pour in water little by little and knead it into a dough that's medium tight honestly, not too soft, not too stiff either.

Cover it up and just let it sit for 20 to 25 minutes, don't rush this bit, it genuinely makes a difference later.

Step 2: Work On The Filling

Keep a pan on low heat, drop in about a teaspoon of Madhusudan ghee. Add the mawa in and let it roast lightly till that lovely aroma starts coming through the kitchen. Switch off the heat. Let it sit and cool a little. Mix in the sugar, dry fruits and cardamom powder together.

Step 3: Shape Them Out

Roll out small discs from the dough, nothing too precise needed here honestly. Place a spoon of filling right in the centre of each one, then fold it over into a half moon shape and just press the edges together firmly, making sure nothing leaks out later while it's frying. A fork works fine for the crimped edge or honestly just your fingers do the job too.

Step 4: Time To Fry

Heat some Madhusudan ghee in a deep pan. Fry them slowly on medium heat until they turn a proper golden brown and crispy all over. Pull them out and set them on tissue paper so the extra ghee drains off nicely.

Serving Tip 

They somehow taste even better once they've cooled down a bit, patience actually pays off here. Just put them in an airtight box and they'll stay good for 7 to 8 days, easy. This festive season, share some love and sweetness with Madhusudan full cream milk and Madhusudan desi ghee. Sweets made at home, shared with the people who matter most.