Gujiya Recipe: A Festive Delight

Gujiya, a popular Indian sweet, is a must-have during festive seasons, especially Holi and Diwali. This delicious deep-fried pastry is stuffed with a sweet and flavorful filling of khoya (reduced milk) and dry fruits. Gujiya holds a special place in the hearts of those who enjoy traditional Indian sweets. In this article, we'll guide you step by step through Gujiya recipe at home with ease.

Ingredients for Gujiya

To make Gujiya, you'll need the following ingredients:

For the Dough:

• 1 ½ cups all-purpose flour (maida)
• 2 tbsp ghee (clarified butter)
• A pinch of salt
• Water (for kneading)

For the Filling:

• 1 cup khoya (mawa)
• ¼ cup grated coconut (optional)
• ¼ cup cashews, chopped
• ¼ cup almonds, chopped
• ¼ cup raisins
• ½ cup powdered sugar
• ½ tsp cardamom powder

For Frying:

• Ghee or oil for deep frying

Step-by-Step Guide to Making Gujiya

1. Prepare the Dough

Start by making the dough for the Gujiya. In a large mixing bowl, combine the all-purpose flour (maida), a pinch of salt, and ghee. Mix these ingredients well until the ghee is evenly distributed throughout the flour. Gradually add water to knead the mixture into a smooth and firm dough. Cover the dough with a damp cloth and set it aside for 15 to 20 minutes.

2. Prepare the Filling

To make the delicious filling, heat a non-stick pan on medium heat. Add the khoya (mawa) to the pan and cook it, stirring continuously, until it becomes soft and light brown. This process should take about 5-7 minutes. Once done, let the khoya cool for a few minutes.

Once the khoya has cooled, add the grated coconut, chopped cashews, chopped almonds, raisins, powdered sugar, and cardamom powder. Mix everything thoroughly to form a smooth, sweet mixture. Your Gujiya filling is now ready!

3. Shape the Gujiya

Once the dough has rested, divide it into small balls of equal size. Roll each ball into a small disc, about 3 to 4 inches in diameter. Place a spoonful of the prepared filling in the center of each disc. Fold the dough over to form a half-moon shape, enclosing the filling inside. Press the edges firmly to seal the Gujiya. You can use a fork to crimp the edges, creating a beautiful design.

4. Fry the Gujiya

Heat ghee or oil in a deep frying pan over medium heat. Once the oil is hot, gently slide the Gujiyas into the pan, one at a time. Fry them in batches, turning them occasionally, until they are golden brown and crispy on all sides. Be careful not to overcrowd the pan while frying.

Once fried, remove the Gujiyas from the oil and place them on a paper towel to drain excess oil. Let them cool for a few minutes before serving.

Tips for Perfect Gujiya

• Filling Variations: You can customize the filling by adding more dry fruits or even a little rose water for added fragrance.
• Crispness: Make sure the dough is neither too soft nor too hard. It should be firm but pliable.
• Storage: Gujiya can be stored in an airtight container for up to a week, making it perfect for preparing ahead of time for festivals.

Why You Should Try This Gujiya Recipe

Gujiya is not just a treat; it’s a piece of Indian tradition, bringing people together during celebrations. The combination of a crispy outer shell and a rich, flavorful filling is sure to make your festive occasion even more special. Whether it’s Diwali or Holi, Gujiya is the perfect sweet to share with family and friends.

Make this Gujiya recipe from Indian Breakfast Recipe today, and enjoy the taste of tradition in every bite!