These Mawa Gujiya cookie Sticks are a delightful treat, packed with the warm flavors of cardamom and nutmeg, and enhanced with mawa, and nuts. The mix of spices gives them a cozy, holiday, and festive taste. Best enjoyed with a steaming cup of masala chai or coffee, these eggless Indian cookies are not only delicious but also quick to make, ready in just 25 minutes with simple ingredients from your kitchen!
For the festive season, I always aim for recipes that are easy to prepare but still delicious and visually appealing. The Indian festival season is the perfect time to experiment with flavors and indulge in cooking. Inspired by my popular Mawa Gujiya, I decided to transform those same delicious flavors into cookies, exciting, right?
Imagine combining mawa, nutmeg, cardamom, and nuts into buttery cookies that are crispy on the outside and slightly soft on the inside. The aroma that fills your kitchen while these cookies bake is simply heavenly! If making Mawa Gujiya feels like too much trouble, these cookies are a great alternative for your festive celebrations. Trust me, they will disappear quickly in your house. Plus, it looks so pretty and festive with rose petals and silver varq.
On top of that, these cookies don't require eggs, baking powder, or baking soda. You need ghee, all-purpose flour, warm spices, mawa, and your favorite nuts to whip up this perfect festive treat.
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Reasons to Try This Recipe:
- They are incredibly aromatic with nutmeg and cardamom.
- These cookies are sure to please everyone.
- You can make them in advance, making it easy to prepare a large batch.
- They are an excellent addition to any cookie gift box.
- They are easy to pack for travel and perfect for festive and holiday gifts.
- The mawa gives them a rich and unique flavor.
As I said, making these Mawa Gujiya cookie Sticks is straightforward. You only need about 10 minutes to bring the dough together. After that, chill it for a bit, then cut out the cookies and bake them. While chilling the dough isn't mandatory, I highly recommend chilling it before baking them. Chilling helps the cookies hold their shape better and prevents them from spreading out too much while baking.
Ingredients
- Mawa (Khoya): You can use homemade or store-bought. If buying from the store, check the frozen section of Indian grocery stores. My favorite brands are Vadilal and Nanak. You can use milk powder instead of mawa.
- Flour: I used all-purpose flour, but you can substitute it with whole wheat; it might make the cookies a bit denser.
- Sugar: Granulated white sugar works well. Just grind it to a powder before mixing.
- Nutmeg & Cardamom: These spices give warm and wonderful flavors to the cookies. Good quality makes a big difference.
- Ghee: This adds a rich, nutty flavor. You can also use salted or unsalted butter.
- Nuts: I have used cashew, almonds and pistachios. Use your choice of nuts.
See recipe card for quantities.
Instructions
- Step 1: To make Mawa Gujiya cookies, start by taking some ghee and sugar in a mixing bowl. Whisk them together until they are combined and creamy, but be careful not to overmix. Use a spatula to scrape the sides of the bowl, then add in the mawa. Mix it until everything is well combined.
- Step 2: Next, add the dry ingredients: flour, cardamom powder, nutmeg powder, crushed nuts, and ½ tablespoon of milk. Mix until the mixture forms a dough that is soft and holds together easily. If the dough isn't coming together, you can add a little more milk.
- Step 3: Now, grab two pieces of parchment paper. Put the dough ball on one piece of parchment and gently flatten it with your hand. Then place the second piece of parchment on top. Roll the dough out into a rectangle that is about a quarter-inch (¼ inch) thick. Slightly Trim the edges to make it a nice, even rectangle. Take the trimmed scrap and roll and cut them same way.
- Step 4: Sprinkle some crushed nuts on top of the rolled-out dough and gently press them down with a rolling pin, (just one run of rolling pin is sufficient). Transfer the dough to a baking sheet and put it in the freezer for 15 minutes.
- Step 5: After the time is up, take the dough out and cut it into thin sticks. I got 16 sticks. If you prefer, you can cut the dough into any shape you like! Arrange the sticks on a baking sheet lined with parchment paper, leaving half an inch to an inch of space between each piece.
- Step 6: Bake the cookies into preheated to 350°F (175°C) for 15 to 18 minutes, or until they are golden brown around the edges. Mine were done in 15 minutes. If you like your cookies crispier, you can bake them for another minute or two.
- Once they’re done, take them out of the oven and let them cool on the baking sheet for about 10 minutes. Then move them to a cooling rack to cool completely.
- Store your Mawa Gujiya cookies in an airtight container. They will stay fresh at room temperature for up to a week, and longer if you keep them in the fridge. Enjoy your delicious treats!
Storage
Keep the cookies in an airtight container; they'll stay fresh for about a week at room temperature. To make them last longer, you can refrigerate them.
Top tip
- Feel free to use any nuts you like.
- Use room-temperature ghee that is semi-solid, not completely melted.
- You can add milk powder instead of mawa.
- Baking time varies based on how thick you roll the cookies. Thinner cookies will bake faster than thicker ones.
- Keep an eye on them after 13 minutes to prevent burning.
- Chilling the dough is crucial for easy handling and to minimize spreading.
- When mixing ghee and sugar, blend until combined; don't overmix it.
- Avoid kneading the cookie dough, as it can make the cookies tough.
- Roll the dough evenly for consistent baking.
- For softer cookies, bake for around 15 to 18 minutes; for crispier cookies, leave them in for an extra 3 to 4 minutes.
These Mawa Gujiya cookie Sticks are sure to bring a festive touch to any occasion! Enjoy baking and sharing them with family and friends!
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Mawa Gujiya Cookie Sticks
Ingredients
- ½ cup +2 tablespoon All purpose flour Maida (80 grams)
- 3 tablespoon ghee (Make sure its semi-solid, not completely melted) 45 grams (you can use butter too)
- 2 tablespoon Grated mawa 25 grams
- ¼ cup sugar Granulated sugar crush into powder (50 gram)
- 3 tablespoon crushed nuts almond, cashew, and pistachio (22 grams)
- ¼ teaspoon cardamom powder
- ⅛ teaspoon nutmeg powder
- ½ tablespoon milk Or as required
- 2 tablespoon roughly chopped mixed nuts Pistachio and cashew
- Rose petal and silver varq for garnishing
Method
- To make Mawa Gujiya cookies, start by taking some ghee and sugar in a mixing bowl. Whisk them together until they are combined and creamy, but be careful not to overmix. Use a spatula to scrape the sides of the bowl, then add in the mawa. Mix it until everything is well combined.
- Next, add the dry ingredients: flour, cardamom powder, nutmeg powder, crushed nuts, and ½ tablespoon of milk. Mix until the mixture forms a dough that is soft and holds together easily. If the dough isn't coming together, you can add a little more milk.
- Now, grab two pieces of parchment paper. Put the dough ball on one piece of parchment and gently flatten it with your hand. Then place the second piece of parchment on top. Roll the dough out into a rectangle that is about a quarter-inch (¼ inch) thick. Slightly Trim the edges to make it a nice, even rectangle.
- Take the trimmed scrap and roll and cut them same way.
- Sprinkle some crushed nuts on top of the rolled-out dough and gently press them down with a rolling pin, (just one run of rolling pin is sufficient). Transfer the dough to a baking sheet and put it in the freezer for 15 minutes.
- Meanwhile, preheat your oven to 350°F (175°C).
- Take the dough out and cut it into thin sticks. I got 16 sticks.
- If you prefer, you can cut the dough into any shape you like! Arrange the sticks on a baking sheet lined with parchment paper, leaving half an inch to an inch of space between each piece.
- Bake the cookies into preheated to 350°F (175°C) for 15 to 18 minutes, or until they are golden brown around the edges. Mine were done in 15 minutes. If you like your cookies crispier, you can bake them for another minute or two.
- Note - Every oven is different, and baking time may vary, so keep an eye on it after 13 minutes.
- Once they're done, take them out of the oven and let them cool on the baking sheet for about 10 minutes. Then move them to a cooling rack to cool completely. Garnish it with silver varq and rose petals.
- Store your Mawa Gujiya cookies in an airtight container. They will stay fresh at room temperature for up to a week, and longer if you keep them in the fridge. Enjoy your delicious treats!
Nutrition
Notes
- Feel free to use any nuts you like.
- Use room temperature ghee that is semi-solid and not completely melted.
- You can add milk powder instead of mawa.
- Baking time varies based on how thick you roll the cookies. Thinner cookies will bake faster than thicker ones.
- Keep an eye on them after 13 minutes to prevent burning.
- Chilling the dough is crucial for easy handling and to minimize spreading.
- When mixing ghee and sugar, blend until combined; don't overmix it.
- Avoid kneading the cookie dough, as it can make the cookies tough.
- Roll the dough evenly for consistent baking.
- For softer cookies, bake for around 15 to 18 minutes; for crispier cookies, leave them in for an extra 3 to 4 minutes.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
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