Teresa's Recipes
Gujiya
Gujiya is a delightful Indian sweet pastry, often enjoyed during vibrant festivals like Holi and Diwali. These golden, crescent-shaped pockets are a celebration of rich flavors and textures, featuring a sumptuous filling of khoya—a traditional milk solid—mixed with crunchy dry fruits and aromatic spices. Each bite offers a melt-in-your-mouth experience, with the crispy outer layer giving way to a sweet, nutty interior. A sprinkle of powdered sugar finishes these treats beautifully, making them a must-have during festive gatherings. Historically, gujiya has been prepared for generations, symbolizing the joy and abundance of celebratory occasions.
Ingredients
- 2 cups All-purpose flour
- 1/4 cup Ghee (clarified butter)
- 1/2 cup, warm Milk
- 1 cup, crumbled Khoya (milk solids)
- 1/2 cup Granulated sugar
- 1/4 cup Raisins
- 1/4 cup Cashews, chopped
- 1/4 cup Almonds, chopped
- 1/2 teaspoon Cardamom powder
- for frying Vegetable oil
- for dusting Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 10g
- Carbs: 29g
- Protein: 4g
- Sodium: 50mg
- Sugar: 10g
Instructions
- In a mixing bowl, combine the all-purpose flour and ghee. Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add the warm milk, kneading until you form a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
- In a separate bowl, prepare the filling by mixing together the crumbled khoya, granulated sugar, chopped almonds, cashews, raisins, and cardamom powder. Ensure all ingredients are well combined to create a cohesive filling.
- Divide the dough into small equal-sized balls, approximately the size of a golf ball. Roll out each ball into a small circle, about 4 inches in diameter, on a lightly floured surface.
- Spoon a generous amount of the filling into the center of each circle. Fold the circle in half to create a semi-circle and press the edges to seal tightly. Use a fork to crimp the edges for a decorative touch, ensuring no filling escapes during frying.
- Heat vegetable oil in a deep frying pan over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the gujiyas in batches, avoiding overcrowding the pan.
- Fry the gujiyas until they turn golden brown on both sides, about 4-5 minutes. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Allow the gujiyas to cool completely, then dust them generously with powdered sugar before serving. Enjoy these delectable treats as a festive indulgence!
Tips
- For a richer flavor, you can add a teaspoon of vanilla extract to the filling.
- If khoya is not available, you can substitute it with ricotta cheese; just cook it down to remove excess moisture.
- Experiment with different nuts or dried fruits for a personalized filling.