Holi 2017 | Festive Indulgence starts with Mawa Gujiya at Ramada Lucknow


Holi is not just the celebration of colors, but one of the palte as well, and to most, the traditional flavors that burst inside as you bite in, take you to the most favorite place on earth, every single time – mother’s kitchen. Kachoris, papads, sweetmeats, papri chaat, dahi bhallas – it is one of the most delicious and palate-tingling roller-coaster rides you can delightfully ride on, as you literally immerse in the Holi celebrations.

At Ramada Lucknow, the traditional Holi sweets will be as much celebrated as the main specialities this Holi 2017, and we asked our Executive Chef, Sujeet Singh to pick his favorite from them all. Mawa Gujiya won hands down and he was more than happy to share his version of Holi’s superstar sweet, which originated from Rajasthan and got adapted across the nation in delightful avatars & versions.

Executive Chef Sujeet Singh’s Recipe for Mawa Gujiya



Ingredient Weight
Refined flour 2 Cups
Clarified Butter 1 Cup
Water To mix
Ingredient Weight
Khoya 1 Cup
Sugar 1 Cup
Green Cardamom ( powdered) 1 Tsp
Almonds ( finely chopped) 1 Tbsp
Ghee For Deep Frying


Ingredient Weight
Water 1 Cup
Sugar 1 Cup


1. Rub 1/4 cup ghee into the flour and knead into a stiff dough with water.
2. Leave to rest for at least half an hour.
3. Saute the khoya over medium heat till it looks slightly fried.
4. Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
5. Shape the filling into ovals about 21 cm length and 1 cm thickness.
6. Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds.
7. Take a round, wet the edges with water and place a piece of filling over one half.
8. Fold the other half over and press the edges together to seal.
9. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
10. Make all the gujiyas in this way. Heat ghee in a kadahi. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
11. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.

12. Make sugar syrup by cooking water and sugar together, till one thread consistency
13. Dip the gujiyas in it, lift and let dry on a plate.

Fry the rest of the batch, increasing the heat for a few seconds before adding the next lot. Can be eaten hot or at room temperature and can be stored in air-tight containers.

Do let us know how it turned out for you !

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