( Gujiya )Recipe: A Crispy & Sweet Indian Delight

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How to Make Gujiya – A Traditional Indian Sweet

Gujiya is a popular Indian sweet dumpling filled with a rich mixture of khoya (mawa), nuts, and coconut. Originating from North India, Gujiya has regional variations such as the Maharashtrian Karanji and Rajasthani Mawa Gujiya, each offering unique twists to the traditional recipe. It is deep-fried to golden perfection and often enjoyed during Holi, Diwali, and other festive occasions. Follow this simple Gujiya recipe to make this delightful treat at home


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Ingredients:

For the Dough:

  • 2 cups all-purpose flour (maida)

  • 4 tbsp ghee (clarified butter)

  • ½ cup water (as needed)

  • A pinch of salt

For the Filling:

  • 1 cup khoya (mawa), crumbled

  • ½ cup powdered sugar

  • ¼ cup chopped dry fruits (almonds, cashews, raisins)

  • 2 tbsp desiccated coconut

  • 1 tsp cardamom powder

For Frying & Sealing:

  • Oil or ghee for deep frying (or bake at 180°C for 20-25 minutes for a healthier option)

  • 2 tbsp water or milk for sealing


Step-by-Step Instructions:

Step 1: Prepare the Dough

  1. In a large bowl, mix flour and ghee until the mixture turns crumbly.

  2. Gradually add water and knead into a stiff dough. Cover and let it rest for 30 minutes.

Step 2: Prepare the Filling

  1. Heat a pan and roast khoya on low flame until it turns light golden.

  2. Allow it to cool, then mix in powdered sugar, dry fruits, coconut, and cardamom powder.

Step 3: Shape the Gujiya

  1. Roll out small portions of the dough into thin circles.

  2. Place a spoonful of filling in the center.

  3. Apply water along the edges and fold into a half-moon shape.

  4. Seal by pressing the edges or using a fork for a decorative pattern.

Step 4: Fry the Gujiya

  1. Heat oil or ghee in a deep pan over medium heat.

  2. Fry the gujiya until golden brown and crisp.

  3. Remove and drain on a paper towel.


Serving & Storage

Let the gujiya s cool completely before storing them in an airtight container. They stay fresh for up to a week.

Pro Tips for Perfect Gujiya

  • Use ghee instead of oil for a richer flavor.

  • Ensure the dough is firm to prevent the gujiya from breaking while frying.

  • Seal the edges tightly using water or milk to avoid filling leakage while frying.

  • Fry on low-medium heat for even cooking and crispiness.

  • Avoid overcrowding the pan while frying to maintain the oil temperature and prevent bursting.

Frequently Asked Questions (FAQ)

Q1: Can I bake Gujiya instead of frying?
Yes! You can bake them at 180°C (350°F) for 20-25 minutes until golden brown.

Q2: How long can Gujiya be stored?
Gujiya stays fresh for up to a week when stored in an airtight container at room temperature.

Q3: Can I use different fillings?
Absolutely! You can experiment with chocolate, jaggery, or even fruit-based fillings for a unique twist.

Q4: Why do my Gujiya s break while frying?
This can happen if the dough is too soft or if the edges are not sealed properly. Make sure to knead a firm dough and seal the edges well.

Q5: Can I make Gujiya without khoya?
Yes, you can substitute khoya with grated coconut, roasted semolina (sooji), or even sweetened condensed milk.


Conclusion

Making Gujiya at home is a rewarding experience, especially during festive times. With this step-by-step recipe, you can enjoy crispy and delicious gujiya with your family. Try experimenting with different fillings like chocolate, dry fruits, or jaggery for a unique twist. Try this recipe and share your experience in the comments!

Location: India

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