Discover how to make the classic North Indian sweet of Gujiya – a crisp, flaky pastry filled with a delectable stuffing of khoya (milk solids) and nuts. In this gujiya recipe post, you’ll find instructions on making both the fried and baked versions. Enjoy the traditional flavour of this sweet dish at festivals such as Holi or Diwali and take your pick of the two versions to suit your preference. Delight your family and friends with a delicious and time-honoured treat!
What is Gujiya
Gujiya or Gujhiya are a delicious sweet treat from India, made from a deep-fried pastry shell that is filled with a sweet and creamy mixture of khoya or mawa, cardamom and nuts. The traditional gujiya recipe has been around for centuries and is a must-have during festivals like Holi and Diwali. Enjoy the sweet and savory combination of these delicious treats for a truly unique and enjoyable experience!
Difference Between Ghujiya And Karanji
Karanji and gujiya are two delicious Indian sweets – and while they may look similar, each has a unique and flavorful stuffing.
Karanji, popular in Maharashtra, is filled with a mixture of coconut,rava, poppy seeds, sesame seeds, and nuts, giving it a crunchy and nutty taste. Gujiya, on the other hand, is filled with khoya or rava and chopped dry fruits, creating a sweet, creamy, and decadent flavor.
Both Karanji and Gujiya offer a unique and delicious experience with their distinct fillings, creating a diverse range of flavors, textures, and tastes. Try them both and discover your favorite!
How to make Gujiya Recipe Step by Step
This gujiya recipe is made with simple, pantry-staple ingredients that combine to create an irresistibly delicious dish. Each ingredient plays an important role in the final flavor and texture of the gujiya. Scroll down to the recipe card below for a full list of ingredients, complete with detailed measurements. Enjoy the easy gujhiya recipe!
Ingredients for Gujiya Dough
2 cup All Purpose Flour
3 Tablespoon Ghee
A pinch of Salt
Approx. 1/2 cup Lukewarm water ( depend upon texture of flour)
Ingredients for Gujiya Stuffing
- 1 tablespoons ghee
- 1 cup crumbled or grated khoya
- 1/4 cup unsweetened desiccated coconut (optional)
- 3/4 powdered sugar or as required
- Few cashews, almonds, pistachios, charoli nuts, (approx. 10)
- ½ teaspoon cardamom powder
- ½ tablespoon raisins.
How to Make Gujiya Dough Step by Step
( Gujiya Cover Making )
- For this gujiya recipe,mix together 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 3 tablespoons of ghee in a large mixing bowl. Using your fingertips, rub the ghee into the flour until it resembles small breadcrumbs.
- Gradually add 5 tablespoons of lukewarm water to the mixture and knead it into a firm dough. The dough should feel soft yet stiff, but not sticky. If it feels too sticky, add a little more flour and knead it some more.
- Cover the dough with a damp cloth and allow it to rest for 15-20 minutes.
- This is a vital step in achieving the perfect gujhiya. By doing so, the gluten will develop, the flour will be hydrated, and you will get the desired crispness in your gujiyas. Do not skip this process to achieve the best possible result.
Must Read : How to Make Yummy Coconut Cookies
How to Make Gujiya Stuffing Step by Step
To make your favorite gujiya stuffing, start by adding ghee to a pan. Add almonds, charoli nuts, cashews, and raisins, and then roast them for 5-6 minutes on a low flame until fragrant. Once done, remove the pan from the heat and allow the nuts to cool.
- Grind the nuts (excluding the raisins) into a fine powder and set aside.
- Next, add more ghee to the pan and melt it. Add mawa/khoya and roast it for 2-3 minutes until it’s lightly browned. Then, take it off the heat and let it cool.
- Now, add coconut, powdered sugar, ground nuts, cardamom powder, and raisins to the mawa. Mix everything until all of the ingredients are evenly incorporated.
- The mixture should be fine and soft when you rub it in between your fingers. Finally, cover the mixture and set it aside to cool.
Now Its Time to Shape The Gujiya!
- Knead the dough for an additional minute to make sure it is thoroughly mixed, then divide it into two equal portions.
- Divide the gujiya dough into equal-sized balls and cover them with a kitchen cloth. Take one ball and roll it out into a 5-inch disc.
- Place a tablespoon full of mawa filling in the center of the dough disc, leaving space around the edges. Use a few drops of water to moisten the edges of the dough.
- Finally, fold the disc in half and press down the edges to seal the gujiya. Repeat this process with the remaining dough balls.
There are 2 ways to seal the Gujiyas
Are you looking for the best way to seal your gujiyas? Look no further! Here are two methods you can try to get perfectly sealed gujiyas.
1. Gujiya Mold – This is the easiest and quickest way to seal your gujiyas. Simply place the folded gujiya in a gujiya mold and press down until the edges are pinched together. Then remove any excess dough from the sides.
2. Traditional Pleats – This method requires more patience and practice, but it results in perfectly sealed gujiyas. Start by taking a folded gujiya and carefully bend the sealed edges around the rim. This technique helps to prevent the filling from escaping during frying. No matter which method you choose, you’ll be sure to get perfectly sealed gujiyas every time!
Complete the gujiya-making process by deep-frying them until golden brown and crispy. To ensure that the gujiyas don’t dry out, keep them covered with a kitchen cloth at all times.
Frying The Gujhiya
Heat ghee in a heavy-bottomed pan and once it’s moderately hot, about 12-15 minutes, gently slide in the gujiyas and fry them until they are golden brown and crisp.
Finally, remove from ghee and set them on a kitchen paper towel to absorb any extra oil.
Fry all your gujiyas to golden perfection!
Mawa gujiyas are ready to be served as is, or if you prefer, garnish them with edible dried rose petals and dry nuts for a sweet and crunchy treat. Enjoy these delicious treats however you like!
For the best results, follow these tips when making your gujiya recipe:
- Use the exact amount of moyan/moen in the gujiya dough. To test if the fat content is just right, take some dough and press it between your fists – if it takes the shape of your fists, you are all set. If it crumbles and falls apart, add a little more moyan.
- Always use lukewarm water to knead the gujiya dough.
- Keep the dough and shaped balls covered at all times to prevent drying.
- Add the exact amount of sugar as mentioned in the recipe. Too much sugar will harden the filling.
- Always Roast dry nuts in a small amount of ghee. Roasting nuts not only releases their essential oils and brings out their fullest flavor, but it also maximizes their taste and helps to crush them to the ideal consistency and texture.
- For best results, make sure the mawa filling is cooled completely before you stuff it inside the gujiya dough. Enjoy!
- Overstuffing the gujiya can cause the stuffing mixture to leak out during deep frying, so be sure to not pack it too tightly.
- Frying the gujiyas on a high flame will prevent them from getting crispy, so be sure to keep the flame at a medium heat.
- For extended storage, replace the khoya with roasted semolina and store the gujiyas in an airtight container for up to 3-4 days. Enjoy this Super Tasty Gujiya recipe!