Mawa Gujiya Tart

Gujiya with a twist – this holi make the traditional mawa gujiya this way and delight your loved ones This is a Sanjeev Kapoor exclusive recipe.

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Mawa Gujiya Tart

Main Ingredients Pastry, Refined flour
Cuisine Indian
Course Mithais
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Mawa Gujiya Tart

  • Pastry
  • 1 cup + for dusting Refined flour
  • 3 tablespo for dusting Powdered sugar
  • 3 tablespoons Ghee
  • to garnish Silver warq
  • Filling
  • 1 cup Khoya / mawa crumbled
  • 1 1/2 tablespoons Ghee
  • 10-12 Cashewnuts chopped
  • 10-12 Almonds chopped
  • 6-8 Walnuts chopped
  • 10-12 Pistachios chopped
  • 1/2 cup Seedless dates chopped
  • 1/2 cup Dried figs chopped
  • 1/2 teaspoon Green cardamom powder


  1. For the pastry, take refined flour in a large mixing bowl, add powdered sugar and ghee and rub the mixture with your fingertips till it resembles bread crumbs. Add 3-4 tbsps water and mix well to form stiff dough. Allow to rest for 30 minutes.
  2. Preheat the oven to 180˚C.
  3. To make the filling, heat ½ tbsp ghee in a non-stick pan, add cashewnuts, almonds, walnuts and pistachios, mix and saute, stirring continuously, for 5 minutes or till fragrant. Transfer into a bowl.
  4. Add ½ tbsp ghee to the same pan, add dates and figs, mix and sauté, stirring continuously, for 3-4 minutes. Add ¼ tsp green cardamom powder and mix well. Add the remaining cardamom powder to the sautéed nuts and mix well. Transfer the dates-fig mixture into the same bowl as the nuts.
  5. Add khoya to the same pan and sauté for a few seconds. Take it off the heat and transfer into the same bowl and mix till well combined. Let the mixture cool.
  6. Dust the worktop with flour, place the dough on it and flatten it. Roll it evenly into a rectangular sheet, large enough to cover the base and the sides of the tart shell.
  7. Lift the prepared sheet with a rolling pin and place it on the tart shell. Press it to the bottom and the sides to cover the entire tart shell. Roll the rolling pin on the rim of the tart shell so that extra dough gets cut off. Press the sides of the dough firmly so that once baked it takes the shape of the shell perfectly. Place a butter paper over the dough and spread some dried beans over it. This will prevent the dough from rising while baking.
  8. Keep the tart shell in the preheated oven and bake for 15-20 minutes. Bring it out of the oven. Discard the beans and de-mould the tart. Allow to cool slightly.
  9. Spread the filling in tart shell evenly. Place the tart on a baking tray and place the tray back in the oven and bake for 5 minutes. Take it out of the oven.
  10. Transfer the tart onto a serving plate, dust powdered sugar on top and garnish with silver warq. Serve.