Delicious Gujiya Recipe: How to Make Indian Sweet Pastries for Festivals

Learn how to make a delectable Gujiya recipe at home, a popular Indian sweet pastry filled with rich khoya and nuts. This dish is perfect for festive occasions, and our step by step recipe guide will help you make these mouthwatering treats at home for this Diwali.

The popular Indian sweet pastry often made during festivals like Holi and Diwali.

Ingredients Gujiya Recipe

For the pastry dough

• 2 cups all-purpose flour (maida)
• 1/4 cup ghee (clarified butter)
• A pinch of salt
• Water for kneading

For the filling

• 1 cup khoya (mawa), grated or crumbled
• 1/2 cup powdered sugar
• 1/4 cup desiccated coconut
• 1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Ghee or oil for frying

Instructions

1/ Start by making the pastry dough

• In a mixing bowl, combine the all-purpose flour, a pinch of salt, and 1/4 cup of ghee.
• Gradually add water and knead the mixture into a smooth and firm dough.
• Cover the dough with a damp cloth and let it rest for 30 minutes.

2/ While the dough is resting, prepare the filling

• Heat a pan on low-medium heat and add the grated khoya (mawa).
• Stir continuously and cook the khoya until it turns slightly golden and releases a pleasant aroma.
• Once cooled, add powdered sugar, chopped mixed nuts, desiccated coconut, cardamom powder, and saffron strands (if using).
• Mix everything well to form a uniform filling.

3/ Now, let’s shape the Gujiyas

• Divide the rested dough into small lemon-sized balls and roll each ball into a small disc, about 4-5 inches in diameter.
• Place a tablespoon of the khoya filling in the center of the disc.

4/ Folding and sealing the Gujiyas

• Fold the disc in half to cover the filling and form a half-moon shape.
• Press the edges to seal the Gujiya. You can use a little water to help seal the edges properly.
• You can crimp the edges with a fork or use your fingers to create a decorative pattern.

5/ Heat ghee or oil in a deep frying pan over medium heat

• Carefully slide a few Gujiyas into the hot oil and fry them until they turn golden brown and crisp.
• Remove the fried Gujiyas with a slotted spoon and place them on paper towels to remove excess oil.

7/ Let it be cool completely before serving.

Tips and Tricks to Help You Make Perfect Gujiyas

Use Fresh Ingredients: Ensure that the ingredients, especially the khoya and nuts, are fresh for the best flavor.

Properly Seal the Edges: When shaping, make sure to seal the edges securely to prevent the filling from leaking out during frying.

Even Dough Thickness: Roll out the pastry dough into discs with an even thickness to ensure uniform cooking.

Oil Temperature: Maintain the oil at a consistent medium heat for frying. If the oil is too hot, the Gujiyas may brown too quickly on the outside while remaining uncooked inside.

Don’t Overcrowd the Pan: Fry Gujiyas in batches, making sure not to overcrowd the pan. This allows them to cook evenly.

Drain Excess Oil: After frying, place the Gujiyas on paper towels to absorb any excess oil.

Cool Completely: Allow the Gujiyas to cool completely before storing them to maintain their crispness.

Store Properly: To keep Gujiyas fresh, store them in an airtight container at room temperature.

Variations: Get creative with the filling by adding ingredients like dried fruits, jaggery, or chocolate for unique flavors.

Decorative Edges: Use a fork or your fingers to create decorative patterns along the edges for an appealing look.

Saffron Infusion: If you want to infuse saffron flavor into the filling, soak saffron strands in a teaspoon of warm milk before adding it to the khoya mixture.

Practice Makes Perfect: Don’t be discouraged if your first Gujiyas aren’t perfectly shaped.

Some Common Mistakes to Avoid When Making Gujiyas

Overstuffing: One of the most common mistakes is overfilling the Gujiyas. Adding too much filling can cause them to burst open while frying. Be sure to use the right amount of filling for each gujiya.

Undercooking the Filling: If the khoya filling is not properly cooked, it may have a raw taste. Make sure to cook the khoya until it turns slightly golden and releases a pleasant aroma.

Inadequate Sealing: Failing to seal the edges properly can result in the filling spilling out during frying. Ensure that the Gujiyas are well-sealed to prevent this.

Inconsistent Dough Thickness: Irregularly rolled pastry dough can lead to uneven cooking. Try to roll the dough into discs with an even thickness for uniform Gujiyas.

Using Cold Dough: Allow the dough to come to room temperature before rolling it out. Cold dough can crack and be challenging to work with.

Improper Oil Temperature: Maintain a steady medium heat when frying the Gujiyas. If the oil is too hot, they may brown too quickly, and if it’s too cold, they can absorb excess oil.

Rushing the Resting Time: Don’t skip the resting time for the dough. Allowing it to rest for at least 30 minutes makes it more pliable and easier to work with.

Neglecting Crimping: The decorative edges not only look good but also help in sealing the Gujiyas. Use a fork or your fingers to crimp the edges properly.

Storing Hot Gujiyas: Avoid storing Gujiyas while they are still hot. Allow them to cool completely before storing to maintain their crispness.

Using Low-Quality Ingredients: Using fresh and high-quality ingredients, especially khoya and nuts, is crucial for the best flavor and texture.

Nutrition Facts

Here’s a general approximation for a standard-sized Gujiya (approximately 50 grams) with a traditional filling:

• Calories: Around 200-250 calories per Gujiya.
• Fat: Approximately 10-15 grams of fat, with variations based on frying method.
• Carbohydrates: Roughly 20-25 grams of carbohydrates, primarily from the flour and sugar.
• Protein: About 4-6 grams of protein, primarily from the khoya and nuts.
• Sugar: Approximately 10-15 grams of sugar, largely from the powdered sugar in the filling.
• Fiber: Minimal dietary fiber content.

If you have specific dietary concerns or are looking for more precise nutritional information, it’s advisable to calculate the nutrition facts based on your exact recipe and ingredients or consult a nutritionist.