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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
- All-purpose flour
- 2 cups
- Ghee (clarified butter)
- 1/4 cup
- Milk
- 1/2 cup, warm
- Khoya (milk solids)
- 1 cup, crumbled
- Granulated sugar
- 1/2 cup
- Raisins
- 1/4 cup
- Cashews, chopped
- 1/4 cup
- Almonds, chopped
- 1/4 cup
- Cardamom powder
- 1/2 teaspoon
- Vegetable oil
- for frying
- Powdered sugar
- for dusting
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.
Dietary Information
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
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