Gujiya is a popular sweet dumpling that is made during festivals like Holi and Diwali in India. The pastry is shaped into a crescent moon and filled with a mixture of sweetened khoya, dry fruits, and a blend of aromatic spices. The dough is made from maida or all-purpose flour and is deep-fried to a golden brown, giving it a crispy texture.
Assemble all ingredients to avoid last minute rush.
Grind raisins, pistachio and almonds in a Food Processor into a coarse powder.
Grind sugar into fine powder.
Grate khoya with a Grater in a Bowl. Keep aside.
Cooking
For the dough
For the Gujiya dough, mix all - purpose flour and ghee evenly.
Now, bind the dough by adding water. Knead as required, it should be soft. Press your fingers in dough and there should be impression on the dough.
Cover it with a wet muslin cloth and set aside.
For stuffing
For stuffing, heat ghee in Kadai over medium heat, add grated khoya and turn the flame to low.
Khoya will start changing color to golden, keep stirring. At this stage, khoya will release its own fat from the sides of the Kadai. Turn off the flame and set aside until it cools down.
Once khoya cools down, add powdered sugar, coconut, dry fruits powder, chironji, cardamom powder, and saffron. Mix gently and crumble the chunks of roasted khoya.
Your Gujiya Stuffing is ready.
For making Gujiya
Pinch a small ball from the dough and roll it into a not too thin circle about 3 cm with the help of Rolling Pin and Rolling Board. Place it in a Gujiya Mould (easily available at Indian stores), now place 1 tbsp of stuffing in it. Now, dab little water on the edges of dough and gently press the Mould. Your Gujiya is ready. Make all Gujiyas in the same way.
Now, heat about 8-10 tbsp ghee in a Kadai or Frying Pan over medium heat. Check, if ghee is hot enough, drop a small piece of dough into the ghee. It should sizzle right away but come to the surface slowly.
Place the 4-5 Gujiya in the Kadai at a time. Let them fry until they become golden brown over low to medium heat. Do not over stuff the Kadai and fry in small quantity batches.
Now, flip all Gujiyas and let them fry for few more minutes. Transfer them to kitchen towel so that excess oil will be soaked.
Fry all Gujiyas in the same way.
For glazing
For making glaze, boil water and sugar in a Cookpot until sugar dissolves and syrup is one sting consistency.
Drop all Ghujiyas in the sugar syrup and let them dip for 20 minutes. Transfer them into a plate.
Let them cool down for few minutes before serving for 15-20 minutes.
To handle Khoya: Allow khoya to cool down completely before mixing it with other ingredients, so that it would be easy to handle.
Sweetness: Adjust sweetness as per your taste buds. Check the sweetness of stuffing by adding less sugar at first, then add according to your preference.
Stuffing: Do not overstuff Gujiya with the khoya mixture, else it might tear while frying. After stuffing, make sure gujiya are sealed tightly. Apply little water to seal and secure the edges. If not sealed tightly, the stuffing will spill into the ghee while frying. Cover all the shaped Gujiya with a moist muslin cloth before frying or the outer layer will become dry.
Frying: Always fry Gujiya over medium-hot ghee over low to medium heat. Keep control over heat while moderating the heat. Try not to fry on high he, as Gujiya might burn and remain uncooked from inside.
Storing Gujiya: Store cooled down Gujiya in an Airtight Container for longer use.
Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Gujiya Recipe
Amount per Serving
Calories
115
% Daily Value*
Fat
3
g
5
%
Cholesterol
6
mg
2
%
Sodium
23
mg
1
%
Potassium
30
mg
1
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
38
IU
1
%
Vitamin C
1
mg
1
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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