Gujiya is one of the most loved traditional Indian sweets, especially during festivals like Holi and Diwali. Traditionally made with flour dough, stuffed with a rich mixture of mawa (khoya), nuts, and dried fruits, and then deep-fried until golden, this sweet treat is the ultimate festive indulgence. I made these during Holi, for a potluck and knowing me I opted to make traditional Gujiya and then when as time came closer, I was short on time, so decided to try these Mawa Gujiya with Puff Pastry and they were gone in minutes.
What if I told you, that you can enjoy the same flavors in a lighter, easier, and bite-sized form using puff pastry ? Yes, Mawa Gujiya with Puff Pastry are the perfect fusion of tradition and convenience, and they’re absolutely delightful!
Why Puff Pastry Gujiyas?
- An easy shortcut that doesn’t compromise on taste.
- Flaky, buttery layers without too much effort.
- Bite-sized makes these gujiyas perfect for parties, tea-time snacks, or serving on festive platters.
- Baked and not fried
What is the filling made of?
Filling is what makes the gujiya and we’re sticking to the classic here. Mawa (khoya) is roasted until it releases its nutty aroma, then combined with sugar, cardamom powder, chopped nuts like almonds and cashews, and a handful of raisins. I have added desiccated coconut for added flavor.
Assembling & Baking of Mawa Gujiyas with Puff Pastry
Instead of kneading and rolling dough, in this recipe simply thaw your store-bought puff pastry sheets. Cut them into small squares or circles, place a spoonful of the mawa filling in the center, and fold them over into neat little pockets. Seal the edges with a fork for that beautiful crimped look. I have used the whole sheet and cut it in 3 rectangles, roll it and place the filling in the middle and bring the edges to seal the roll. Brush the tops with milk or a light sugar syrup for a glossy finish.
Pop the filled gujiyas roll into the freezer for a an hour. Cut them and bake them in the preheated oven until they turn golden brown and puff up beautifully. The aroma that fills your kitchen is enough to make your mouth water!
Can these be made ahead?
These bite sized gujiya taste good when made and served right away. You can prep the mixture and make the puff pastry roll a few days ahead. Bake them right before serving.
Once baked, you can dust these bite-sized gujiyas with powdered sugar for a festive touch, or drizzle them with a light sugar glaze or dip them in the sugar syrup. They also make a wonderful edible gift during the holidays when packed in pretty boxes.
Try these other sweets from my blog:
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Mawa Gujiya with Puff Pastry | Festive Bite-Sized Sweet
Ingredients
- 1.5 cups of mawa I used milk powder
- 6 tsp desiccated coconut
- ⅓ cup powdered sugar
- 10-15 almonds slivered
- 1 tsp unsalted pistachios
- ½ cup milk
Instructions
- Heat the pan slightly, add ghee along with grated mawa or khoya, and cook until it turns golden brown. Make sure you keep stirring otherwise it will burn easily. Now add the powdered sugar, desiccated coconut, and slivered almonds and pistachios. Mix well.
- If using milk powder, add milk powder and milk and mix well. Add ghee and cook until it gets slightly thick. Add nuts, coconut and powdered sugar. Mix well.
- Set the mixture aside to cool. Meanwhile, take the puff pastry out of the freezer and thaw it.
- Once thawed, take one of the puff pastry sheet and open and cut it into three rectangles. Using the rolling pin, roll it out. Add the filling, press the ends firmly by bringing the ends from both sides so that the filling doesn't come out.
- Place the filled rolls back in the freezer for a couple of hours.
- Once ready to bake, heat the oven at 375 degrees. Take it out of the freezer and cut in to bite size and place it on the baking sheet.
- Brush the pieces with milk or you can do an egg wash.
- Bake it until it is slightly brown on top.
- Take it out on a plate, you can sprinkle it with powdered sugar or you can drizzle sugar syrup and crushed pistachio and rose petals to give it a festive look.