Gujiya Recipe: A Sweet Delight for Every Festival

Gujiya is a popular Indian sweet, especially loved during festivals like Holi, Diwali, and Teej. This deep-fried pastry is filled with a sweet, aromatic mixture of khoya (reduced milk), dry fruits, and cardamom, making it an irresistible treat for every occasion. If you're looking to prepare gujiya at home, our detailed Gujiya recipe will guide you through the process with ease.

Ingredients for Gujiya

To make perfect gujiya, you will need the following ingredients:

For the dough:

• 1 ½ cups of all-purpose flour (maida)
• 2 tbsp of ghee or melted butter
• A pinch of salt
• Water (as needed)

For the filling:

• 1 cup of khoya (or mawa)
• ¼ cup of grated coconut
• ¼ cup of mixed dry fruits (cashews, almonds, pistachios)
• ¼ cup of sugar (adjust according to taste)
• ½ tsp of cardamom powder
• 2 tbsp of raisins (optional)

For frying:

• Ghee or oil for deep frying

Step-by-Step Guide to Making Gujiya

Preparing the Dough:

1. In a mixing bowl, combine the all-purpose flour and a pinch of salt. Add the ghee or melted butter and mix it into the flour until it resembles breadcrumbs.
2. Gradually add water, a little at a time, and knead the mixture into a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Preparing the Filling:

1. Heat a pan on medium flame and add the khoya. Stir the khoya continuously until it turns golden and releases a pleasant aroma.
2. Once the khoya is roasted, add the grated coconut, dry fruits, raisins, and sugar. Stir the mixture and cook for another 2-3 minutes.
3. Remove the filling from the heat and add cardamom powder. Let the mixture cool completely before using it to fill the gujiya.

Assembling the Gujiya:

1. After the dough has rested, divide it into small balls of equal size.
2. Roll each ball into a small circle using a rolling pin. Ensure the circles are neither too thick nor too thin.
3. Place a spoonful of the cooled filling in the center of each dough circle. Be careful not to overstuff it.
4. Wet the edges of the dough with a little water, fold the circle in half to form a half-moon shape, and press the edges to seal the gujiya tightly.
5. You can use a gujiya mold to shape and seal them neatly, or simply crimp the edges with your fingers for a traditional look.

Frying the Gujiya:

1. Heat ghee or oil in a deep frying pan on medium heat. To check if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is ready.
2. Carefully slide the prepared gujiyas into the hot oil. Fry them in batches, turning them occasionally, until they are golden and crispy on all sides.
3. Once fried, remove the gujiya from the oil and place them on a paper towel to absorb excess oil.

Tips for Making Perfect Gujiya

• Ensure the dough is firm but smooth for easy rolling. If the dough is too soft, it may tear while shaping.
• Make sure the filling is cool before filling the dough to prevent it from becoming soggy.
• Fry the gujiyas on low to medium heat for crispy, golden results. High heat can cause the gujiya to burn on the outside while remaining raw inside.
• You can store gujiya in an airtight container for up to a week, making it an ideal make-ahead treat for festivals.

Conclusion

Gujiya is a perfect blend of crispy pastry and sweet, aromatic filling, making it a cherished delicacy during Indian festivals. With this simple gujiya recipe, you can easily make this traditional sweet at home and share it with your loved ones during celebrations. Follow the steps, add your personal touch, and enjoy the delightful taste of homemade gujiya!

For more delicious recipes like this, explore other tempting treats on IndianBreakfastRecipe.