How to Make Traditional Gujiya – A Step-by-Step Recipe
Gujiya is a beloved Indian dessert traditionally made during festivals like Holi and Diwali. Known for its flaky crust and rich filling, this sweet treat is stuffed with khoya (milk solids), nuts, and a hint of sweetness, making it irresistible. Whether you’re new to Indian cooking or a seasoned cook, follow this detailed Gujiya recipe by IndianBreakfastRecipes to recreate this classic at home.
Ingredients for Gujiya
To make Gujiya, you’ll need the following ingredients, divided into two sections for the dough and filling:
For the Dough:
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee (clarified butter)
- A pinch of salt
- Water as needed
For the Filling:
- 1 cup khoya (mawa)
- 1/2 cup powdered sugar
- 1/4 cup chopped almonds, cashews, and pistachios
- 2 tablespoons grated coconut (optional)
- 1/4 teaspoon cardamom powder
- Oil or ghee for frying
Preparing the Dough for Gujiya
The dough is the base for a flaky, crispy Gujiya crust. Here’s how to make it:
- Mix Flour and Ghee: In a mixing bowl, add the all-purpose flour and ghee. Rub the ghee into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add Water and Knead: Slowly add water, a little at a time, to form a stiff dough. Knead for about 5-7 minutes until the dough is smooth and firm.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes. This will help make it easier to roll out and shape.
Preparing the Filling
The filling is the heart of a delicious Gujiya. Traditionally, khoya and nuts are used for a rich, creamy texture and delightful taste.
- Cook the Khoya: In a pan, cook the khoya on low heat until it turns light golden. Make sure to stir continuously to prevent it from burning. Remove from heat and allow it to cool.
- Add Nuts and Cardamom: Once the khoya has cooled, mix in the powdered sugar, chopped nuts, grated coconut, and cardamom powder. Stir well to combine all ingredients evenly.
Shaping and Filling the Gujiya
Now that the dough and filling are ready, it’s time to shape the Gujiyas.
- Divide the Dough: Take the dough and divide it into small, lemon-sized balls.
- Roll Out the Dough: On a lightly floured surface, roll each dough ball into a small circle, about 4 inches in diameter.
- Add the Filling: Place a spoonful of the filling on one half of the circle, leaving a small border around the edges.
- Seal the Edges: Moisten the edges of the dough with a little water, fold it over to form a half-moon shape, and press the edges firmly to seal. You can use a fork to crimp the edges or pinch and twist for a traditional Gujiya look.
Frying the Gujiya
For the final step, fry the Gujiyas to a golden perfection.
- Heat Oil: Heat oil or ghee in a deep pan on medium heat.
- Fry Until Golden: Gently slide a few Gujiyas into the hot oil and fry until they turn golden brown, flipping occasionally for even cooking. Fry them in batches, and don’t overcrowd the pan.
- Drain and Cool: Use a slotted spoon to remove the Gujiyas from the oil and drain them on paper towels.
Serving and Storing Gujiya
Your homemade Gujiya is ready to be enjoyed! Serve them warm as a festive treat. Gujiyas can be stored in an airtight container for up to a week, making them ideal for preparation ahead of festivals.
Tips for Perfect Gujiya
- Ensure the Dough is Stiff: A firm dough helps create a crisp shell, so avoid making it too soft.
- Seal Well: Make sure the edges are sealed properly to prevent the filling from leaking during frying.
- Fry on Medium Heat: Frying Gujiyas on low or high heat may cause them to break or remain undercooked inside, so medium heat is ideal.
With this traditional Gujiya recipe by IndianBreakfastRecipes, you’re ready to make an authentic Indian sweet that’s sure to be a crowd-pleaser. Perfectly flaky on the outside with a sweet, nutty filling inside, Gujiya brings a taste of celebration to every bite. Enjoy making and sharing this festive delight with loved ones!