Gujiya Recipe
Gujiya Recipe: As a housewife and food critic, I have a soft spot for traditional Indian sweets and snacks. And one such delightful delicacy that always takes me down the memory lane is the famous Gujiya. The flaky and crispy exterior filled with sweet and scrumptious filling, the fragrance of cardamom and ghee, and the burst of flavors in every bite make Gujiya an irresistible treat for any food lover.
What is Gujiya?
Gujiya is a popular sweet dumpling that is made during festivals like Holi and Diwali in India. The pastry is shaped into a crescent moon and filled with a mixture of sweetened khoya, dry fruits, and a blend of aromatic spices. The dough is made from maida or all-purpose flour and is deep-fried to a golden brown, giving it a crispy texture.
Variations of Gujiya Recipe
- Kesar Gujiya: This variation is made with the addition of saffron strands, which imparts a sweet fragrance and yellow hue to the filling.
- Mawa Gujiya: Instead of khoya, mawa or milk solids are used in this variation, giving it a creamy and smooth texture.
- Coconut Gujiya: For a tropical twist, grated coconut is added to the filling, making it more moist and flavorful.
- Chocolate Gujiya: For a chocolate lover’s delight, melted dark chocolate is used as a filling in this variation, making it a perfect sweet snack.
Nutrition – Gujiya
One medium-sized Gujiya contains approximately 150-200 calories. It is high in carbohydrates, fats, and sugars, making it a perfect treat for special occasions and festivals. The addition of dry fruits like almonds and cashews makes it a good source of healthy fats and protein. However, due to its deep-frying method of preparation, it may not be a suitable option for those watching their fat intake.
In conclusion, Gujiya is a timeless classic Indian sweet that is loved by people of all ages. Whether you’re looking for a quick snack or a sweet treat, this pastry is sure to satisfy your cravings and leave you with a lasting memory of its taste and aroma.
Step by Step Gujiya Recipe
Gujiya Recipe
Ingredients
For the dough
- 500 gram all purpose flour / maida
- ½ cup water
- ⅓ cup ghee / clarified butter
For the stuffing
- 400 gram evaporated milk / khoya / mawa
- ½ cup sugar
- ¼ cup coconut
- ¼ cup raisins
- ¼ cup charoli /chironji
- ¼ cup almond / badam
- 1 tsp Saffron / Kesar
- 2 tbsp ghee / clarified butter
- ¼ cup pistachios
- 1 tsp cardamom powder
For the glaze
- 1 cup sugar
- 2 cups water
Other Ingredients:
- ghee / clarified butter
- ¼ cup water
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Grind raisins, pistachio and almonds in a Food Processor into a coarse powder.
- Grind sugar into fine powder.
- Grate khoya with a Grater in a Bowl. Keep aside.
Cooking
For the dough
- For the Gujiya dough, mix all - purpose flour and ghee evenly.
- Now, bind the dough by adding water. Knead as required, it should be soft. Press your fingers in dough and there should be impression on the dough.
- Cover it with a wet muslin cloth and set aside.
For stuffing
- For stuffing, heat ghee in Kadai over medium heat, add grated khoya and turn the flame to low.
- Khoya will start changing color to golden, keep stirring. At this stage, khoya will release its own fat from the sides of the Kadai. Turn off the flame and set aside until it cools down.
- Once khoya cools down, add powdered sugar, coconut, dry fruits powder, chironji, cardamom powder, and saffron. Mix gently and crumble the chunks of roasted khoya.
- Your Gujiya Stuffing is ready.
For making Gujiya
- Pinch a small ball from the dough and roll it into a not too thin circle about 3 cm with the help of Rolling Pin and Rolling Board. Place it in a Gujiya Mould (easily available at Indian stores), now place 1 tbsp of stuffing in it. Now, dab little water on the edges of dough and gently press the Mould. Your Gujiya is ready. Make all Gujiyas in the same way.
- Now, heat about 8-10 tbsp ghee in a Kadai or Frying Pan over medium heat. Check, if ghee is hot enough, drop a small piece of dough into the ghee. It should sizzle right away but come to the surface slowly.
- Place the 4-5 Gujiya in the Kadai at a time. Let them fry until they become golden brown over low to medium heat. Do not over stuff the Kadai and fry in small quantity batches.
- Now, flip all Gujiyas and let them fry for few more minutes. Transfer them to kitchen towel so that excess oil will be soaked.
- Fry all Gujiyas in the same way.
For glazing
- For making glaze, boil water and sugar in a Cookpot until sugar dissolves and syrup is one sting consistency.
- Drop all Ghujiyas in the sugar syrup and let them dip for 20 minutes. Transfer them into a plate.
- Let them cool down for few minutes before serving for 15-20 minutes.
- Your Gujiyas are ready to serve.
Equipment Used for This Recipe
- Serving Plate
- Mould
Notes & Tips
- To handle Khoya: Allow khoya to cool down completely before mixing it with other ingredients, so that it would be easy to handle.
- Sweetness: Adjust sweetness as per your taste buds. Check the sweetness of stuffing by adding less sugar at first, then add according to your preference.
- Stuffing: Do not overstuff Gujiya with the khoya mixture, else it might tear while frying. After stuffing, make sure gujiya are sealed tightly. Apply little water to seal and secure the edges. If not sealed tightly, the stuffing will spill into the ghee while frying. Cover all the shaped Gujiya with a moist muslin cloth before frying or the outer layer will become dry.
- Frying: Always fry Gujiya over medium-hot ghee over low to medium heat. Keep control over heat while moderating the heat. Try not to fry on high he, as Gujiya might burn and remain uncooked from inside.
- Storing Gujiya: Store cooled down Gujiya in an Airtight Container for longer use.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Gujiya Recipe
What is Gujiya?
Gujiya is a popular sweet dumpling from India, typically enjoyed during festivals like Holi and Diwali. It is made from a mixture of semolina, all-purpose flour, and ghee, filled with a sweet filling of khoya (milk solids), sugar, and various dry fruits, then deep-fried to a golden crisp.
What are the common ingredients used in Gujiya recipe?
Common ingredients include semolina, all-purpose flour, ghee, khoya, sugar, dry fruits, and spices like cardamom, nutmeg, and cinnamon. Some variations may also include coconut and condensed milk.
How do you make the dough for Gujiya?
The dough for Gujiya is made by mixing semolina, all-purpose flour, and ghee together, then adding water as needed to form a smooth and pliable dough. The dough should rest for about 15-20 minutes before using it to make the dumplings.
What are the variations in Gujiya recipe?
There are several variations of Gujiya, including:
- Kesar Gujiya: Made with saffron, giving it a unique flavor and aroma.
- Coconut Gujiya: Made with coconut shreds added to the filling.
- Chocolate Gujiya: A modern twist, filled with chocolate instead of traditional sweet filling.
- Mawa Gujiya: Made with mawa (milk solids) instead of khoya in the filling.
- Besan Gujiya: Made with besan (chickpea flour) in the dough, giving it a nutty flavor.
Can Gujiya be made vegan?
Yes, Gujiya can easily be made vegan by using a vegan ghee substitute and a vegan sweetener like jaggery in the filling.
What is the shelf life of Gujiya?
Gujiya can last for up to a week if stored in an airtight container at room temperature. If refrigerated, they can last for up to two weeks.
What are the traditional accompaniments for Gujiya?
Gujiya is typically enjoyed on its own as a sweet treat. Some people may also enjoy it with a cup of tea or coffee.
See Also:
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