Gujiya is a traditional Indian sweet/ pastry, is a crescent shaped pastry with filling made up of khoya (mawa - Milk solids) along with dry fruits and nuts. Let's see how to prepare this at home with step by step images.
Gujiya is mainly prepared during festivals like Holi, Diwali etc, aslo during special occasions.
Check out the south Indian version of this Suryakala / chandrakala too. You will definitely love it.
Ingredients
These are the ingredients used for this delicious sweet at home.
- Khoya/ Mawa - milk solids - I used the store bought khoya (milkymist)
- Flour - A mixture of plain flour and a little proportion of wheat flour for flavor and easy handling.
- Nuts - I used almonds, cashews alone. Added little raisins as well. Chironji seeds are also added, but skipped as I had no stock.
- Sweetener - Powdered sugar blends well in this sweet.
- Cardamom - For flavor.
See recipe card for full list and quantities.
Instructions
Let's see how to make these delightful gujiyas.
1. Firstly take all purpose flour (maida), wheat flour, salt and ghee in a mixing bowl.
2. Then mix well, rubbing in between hands/ fingers and combine well. If you take a fist full of flour, it should retain the shape when pressed.
3. After that, add water little by little and mix well to form a dough. Take ½ cup water, but you will not be needing all of that. so be careful after adding ¼ cup water.
4. Knead well for 2 minutes to get a smooth dough.
5. Set aside for 10-15 minutes. Keep covered to prevent drying.
Gujiya Stuffing
1. To make the stuffing, take khoya, crumbled in a pan. Heat in low flame.
2. It will loosen and become smooth.
3. Keep mixing until it thickens again and becomes a single mass.
4. Cool down completely and crumble/ smoothen again if needed.
5. Add dry fruits and nuts, sugar powder (make sure no lumps are there) and cardamom powder.
6. Mix well to incorporate. Stuffing for gujiya ready.
Shape Gujiya
- Knead the dough again to smoothen it well. I used my bread maker dough knead option so got really smoothest results.
2. Divide into 3-4 equal sized portions.
3. Then, spread into a flat disc like we do for roti. Not too thin, not too thick.
4. After that, cut out into small palm size discs.
5. Use a cookie cutter or lid to do this.
6. Then, take 1 or 2 teaspoon of khoya filling and place it in the middle. After that, smear one side's edge with water.
7. Then, fold and join both the sides. Press well to ensure it is sealed well without any gap.
8. After that, from one end, fold inwards decoratively as shown.
9. Pinch & fold, this not only looks beautiful but also seals the stuffing.
10. Finish on the other end and secure the end portion or pinch and take off the extra dough.
11. Repeat to finish all. Keep covered to prevent drying.
12. After that, heat oil and let the flame be medium. It should not smoke. Otherwise, the gujiya outer portion will brown faster and you will not get crispy results. Slide few gujiyas into the oil per batch.
13. Cook in medium heat to ensure even golden color.
14. Once golden, drain from oil.
Repeat to finish all gujiyas.
Enjoy gujiya warm or at room temperature best.
Substitutions & Variations
- Khoya - You can use ricotta cheese in place of khoya.
- Nuts - Use you favorite combo of dry fruits like pistachios, chironji, dates, figs etc.
- Cardamom - You can use rose water or kewra water.
- Flour - Use fully Maida or wheat flour or even equal ratios of both flours.
Storage
Since these are milk based, suggest to finish it within 2 days, store always in a refrigerator.
Arrange as a single layer or gently over each other but never apply pressure while stacking or while closing the lid of the container.
Top tip
- Suggest to seal the edges properly to ensure the filling does not come out while frying. You may think you sealed well, but because of the tight dough texture
- To make the gujiyas even more delicious, you can add grated coconut or semolina (sooji) to the filling mixture.
- For a baked version, you can bake the gujiyas in a preheated oven at 350°F (175°C) until they turn golden brown. Brush with milk before baking and ghee after baking.
FAQ
Apply water at the edges and press well to seal and then fold to ensure it remains sealed.
Make sure to add water just the right amount to make a tight dough. If water quantity is more, it easily puffs into small bubbles.
Another reason is oil temperature too high.
Also, if the dough is not kneaded properly, this will happen.
Related
Looking for other recipes like this? Try these:
Recipe card
Gujiya recipe
Ingredients
- 1 cup All purpose flour
- ¼ cup Wheat flour
- ¼ cup Sugar powder
- 1 & ¼ cup khoya 200 gms
- 7 Almonds
- 7 Cashews
- 2 tablespoon Raisins
- 2 tablespoon Ghee
- ⅛ teaspoon Cardamom powder
- ¼ teaspoon Salt
- Oil to deep fry
Instructions
Make dough
- Firstly take all purpose flour (maida), wheat flour, salt and ghee in a mixing bowl.
- Then mix well, rubbing in between hands/ fingers and combine well. If you take a fist full of flour, it should retain the shape when pressed.
- After that, add water little by little and mix well to form a dough. Take ½ cup water, but you will not be needing all of that. so be careful after adding ¼ cup water.
- Knead well for 2 minutes to get a smooth dough.
- Set aside for 10-15 minutes. Keep covered to prevent drying.
Gujiya Stuffing
- To make the stuffing, take khoya, crumbled in a pan. Heat in low flame.
- It will loosen and become smooth.
- Keep mixing until it thickens again and becomes a single mass.
- Cool down completely and crumble/ smoothen again if needed.
- Add dry fruits and nuts, sugar powder (make sure no lumps are there) and cardamom powder.
- Mix well to incorporate. Stuffing for gujiya ready.
Shape Gujiya
- Knead the dough again to smoothen it well. I used my bread maker dough knead option so got really smoothest results.
- Divide into 3-4 equal sized portions.
- Then, spread into a flat disc like we do for roti. Not too thin, not too thick.
- After that, cut out into small palm size discs.
- Use a cookie cutter or lid to do this.
- Then, take 1 or 2 teaspoon of khoya filling and place it in the middle. After that, smear one side's edge with water.
- Then, fold and join both the sides. Press well to ensure it is sealed well without any gap.
- After that, from one end, fold inwards decoratively as shown.
- Pinch & fold, this not only looks beautiful but also seals the stuffing.
- Finish on the other end and secure the end portion or pinch and take off the extra dough.
- Repeat to finish all. Keep covered to prevent drying.
Deep frying Gujiya
- After that, heat oil and let the flame be medium. It should not smoke. Otherwise, the gujiya outer portion will brown faster and you will not get crispy results. Slide few gujiyas into the oil per batch.
- Cook in medium heat to ensure even golden color.
- Once golden, drain from oil.
Video
Notes
- Suggest to seal the edges properly to ensure the filling does not come out while frying. You may think you sealed well, but because of the tight dough texture
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