Gujiya Recipe – Holi Special | Dessert Diaries

Gujiya

Gujiya is one of the most popular festive sweets made during Holi and Diwali. Of course you can make these anytime of the year and not just festivals. These are basically Indian empanadas with a sweet and nutty stuffing inside. While growing up, I never witnessed any Holi without these being made at our home, my mum would make sure to make all the sweets at home including these.

There are many different ways that you can make gujiyas at home. The variations include using different ingredients for making the stuffing. You can use a mixture or just one of the following: khoya/mawa (concentrated evaporated milk), desiccated coconuts, semolina in addition to nuts and dry fruits. You can also alter the combinations for making the dough of the gujiya, use either all purpose flour or a mix of all purpose flour and semolina. People often add a last step of soaking the gujiyas in sugar syrup, I personally do not like it as it makes the gujiyas a bit more sweet for my liking. But, to each his own.

Today, I am sharing my favourite version, with the dough made from a mixture of all purpose flour and semolina and the stuffing made from khoya and dry fruits. For this recipe, I have used store bought khoya but you can always make it at home, there are various recipes on the internet.

Below is the recipe for this dessert. If you want to get a better idea with the help of pictures then keep on reading after the recipe.

Gujiya – Holi Special | Dessert Diaries

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 65 minutes

Yield: 16-17

Gujiya – Holi Special | Dessert Diaries

Ingredients

    INGREDIENTS FOR DOUGH
  1. All purpose flour (maida) - 2 cups
  2. Sooji (Semolina) - 2 tbsp.
  3. Bicarb. soda - 1 tsp.
  4. Ghee - 2 tbsp.
  5. Milk - 4 tbsp.
  6. Water - 1/2 cup
    INGREDIENTS FOR STUFFING
  1. Crumbled/grated Khoya - 2 cups
  2. Powdered sugar - 1/2 cup
  3. Milk - 4 tbsp.
  4. Sultanas (ideally raisins, I didn't had raisins so I used sultanas) - ~20-25
  5. Almonds - ~20-25, chopped
  6. Pistachios - ~20-25, chopped
  7. Cashew - ~20-25, chopped
  8. Green Cardamom powder - ~1 tbsp.
  9. Saffron strands - 1 tsp.
  10. Water - to seal the gujiya

Instructions

    For the dough:
  1. Gather all the ingredients for making the dough.
  2. In a large bowl, add the dry ingredients, followed by ghee and milk.
  3. Mix everything by rubbing the contents between your palms, the mixture should now look like bread crumbs.
  4. Now knead the dough by adding water, very little at a time. This dough requires very little water, so be careful while adding it. This dough is not to be a soft one, knead it to a hard dough, a bit harder than poori dough.
  5. Keep it in a bowl, cover with a damp kitchen towel or tea towel. Set aside for 30 minutes.
    For the gujiya stuffing:
  1. Meanwhile your dough is resting, gather the ingredients for the stuffing.
  2. Heat a pan on medium heat and toast the dry fruits until they become fragrant. Take them off in a bowl and set aside.
  3. In a the same bowl, roast the crumbled khoya until it becomes fragrant and browns a little bit; for around 8-10 minutes.
  4. Add in the saffron strands and roast for another 3-5 minutes and then turn off the heat.
  5. Let this khoya cool down, and then add the sugar and the nuts.*
  6. Next add in the milk and mix everything.**
    For the assembling of gujiya:
  1. Take a small portion of the dough and make it into golf ball sized rounds.
  2. Next, with the help of a rolling pin, flatten these balls into 4.5 - 5 inch circle.
  3. Apply water with your fingers/brush along the circumference of the flattened dough.
  4. Place a spoon of the khoya mixture on one half of the circle.
  5. Fold the other half of the gujiya over the part where we placed stuffing.
  6. Seal the edges and secure them with a fork.
  7. Repeat the process for all the gujiyas. Make sure to cover the gujiyas with a damp cloth or else they will dry out.
  8. Once you are about to reach last 2-3 gujiyas, place a wok on medium heat and heat oil for deep frying. This way, while you will finish stuffing your oil will be ready for frying.
  9. Once the oil is ready, start frying the gujiyas until golden brown; fry 3-4 at a time, depending on how big or small is your wok.***
  10. Take the fried gujiyas on a paper towel so that the excess oil is drained off.
  11. Enjoy your gujiyas hot or store them in an airtight container for upto a week, or more if the climate of your place isn't hot enough.

Notes

*Make sure the khoya has cooled down before adding sugar, or else the heat will cause the sugar to melt down and that will add more moisture to the mixture.

**If you do not like the stuffing mixture to be very grainy or want it more blended in then give it a mix in the food processor for about 10-12 seconds. You can also crush the nuts in the food processer before adding them to the khoya mixture.

***Check the temperature of the oil by putting a tiny dough ball in the oil. If it doesn't come up then the oil is not hot enough, if it comes up immediately then the oil is too hot, if it comes up slowly then the oil is at optimum temperature. If the oil is too hot then you might get bubbles on the crust of the gujiyas.

http://www.diaryofacusp.com/gujiya-recipe-holi-special-dessert-diaries/

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Looking for some more dessert ideas to try out this festive season? Check out some here.

Have you ever tried making gujiya at home? Try this recipe and I am sure you'd love it and make it again. Let me know how it turns out for you and share your views in the comment section.

Thanks for stopping by!

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  • Aditi

    Hi