Chef Ranveer Brar Shares Quick Mawa Gujiya Recipe For A Last-Minute Holi Treat – Woman’s era Magazine

Holi celebrations are often incomplete without traditional sweets, and gujiya remains one of the festival’s most beloved delicacies. For those short on time but still wanting to serve something homemade, celebrity chef Ranveer Brar has shared a quick recipe for mawa gujiya that can be prepared with minimal effort while retaining the rich flavours associated with the festive treat.

Gujiya is a classic North Indian dessert usually prepared during Holi. The sweet dumpling is made from a crisp pastry shell filled with a rich mixture of mawa (khoya), semolina and dry fruits, and then deep-fried until golden brown. The dish has long been a symbol of festive indulgence, bringing together family and friends during celebrations.

Chef Ranveer Brar’s version focuses on convenience without compromising on taste. According to the recipe shared by the chef, the preparation takes about 15 minutes, while the cooking time is around 30 minutes, making it an ideal option for last-minute Holi cooking. The recipe typically serves four to eight people, depending on portion size.

The stuffing begins with roasting mawa in a pan until it turns lightly golden and aromatic. In the same pan, ghee and semolina are roasted to add texture and nutty flavour to the filling. Chopped dry fruits such as cashews and almonds are then added and mixed thoroughly with the roasted ingredients. Once combined, the mixture is transferred to a bowl and allowed to cool. After cooling, powdered sugar and cardamom powder are mixed in to give the filling its signature sweetness and fragrance.

While the filling cools, the dough for the outer pastry can be prepared. The dough is made using all-purpose flour, ghee, salt and rose water, kneaded together with water until it forms a stiff consistency. The dough is then covered with a damp cloth and allowed to rest for about 30 minutes, which helps achieve the desired flaky texture when the gujiyas are fried.

Once the dough has rested, it is divided into small portions and rolled into thick round discs. A spoonful of the prepared filling is placed on one half of each disc, after which the other half is folded over to seal the gujiya. The edges are pressed firmly, and some cooks create decorative patterns by twisting or pinching the sides. This traditional shape gives gujiyas their distinctive crescent appearance.

The shaped gujiyas are then deep-fried in hot oil over medium heat. They are cooked in batches until they turn crisp and golden brown, ensuring the pastry remains flaky while the filling stays rich and aromatic. Once fried, the gujiyas are removed and placed on absorbent paper to remove excess oil before serving.

Chef Brar’s recipe highlights how festive cooking does not always require elaborate preparation. With a few pantry staples and simple steps, home cooks can recreate a classic Holi sweet in a short amount of time.

As kitchens fill with the aroma of fried pastries and roasted nuts, dishes like mawa gujiya continue to evoke nostalgia and celebration. Whether prepared days in advance or whipped up just before guests arrive, this traditional dessert remains one of the most cherished highlights of the Holi feast.