Delicious Homemade Gujiya: A Traditional Indian Dessert Recipe

Ingredients

  • 2 cups All-Purpose Flour
  • 1/4 cup Clarified Butter (Ghee)
  • 1/2 cup Cold Water
  • 1 cup Khoya (dried whole milk)
  • 1 cup Sugar
  • 1/2 cup Finely Chopped Dry Fruits (such as almonds, cashews, and raisins)
  • 1/2 teaspoon Cardamom Powder
  • Oil for deep frying

Steps and instructions

  1. In a bowl, mix the all-purpose flour and clarified butter. Gradually add water and knead to form a stiff dough. Cover the dough and let it rest for 30 minutes.
  2. While the dough is resting, heat the khoya in a pan over medium heat. Stir it continuously until it begins to brown.
  3. Add the sugar, chopped dry fruits, and cardamom powder to the khoya. Mix well and set aside to cool.
  4. Divide the rested dough into small portions. Roll each portion into a circle.
  5. Place a spoonful of the khoya mixture in the center of each dough circle. Fold the dough over the filling, creating a semi-circle. Press the edges together to seal the gujiya.
  6. Heat the oil in a deep pan. Once the oil is hot, reduce the heat to medium and deep fry the gujiyas until they turn golden brown. Remove from the oil and drain on paper towels.
  7. Allow the gujiyas to cool completely before serving.

Tools for making

  • Mixing Bowl - A bowl used to mix ingredients and knead the dough.
  • Pan - A flat-bottomed cooking utensil used for heating the khoya and other ingredients.
  • Rolling Pin - A cylindrical tool used to roll out the dough into thin circles.
  • Spoon - Used for stirring and mixing the khoya filling.
  • Deep Pan - A pan used for deep frying the gujiyas.
  • Paper Towels - Used to drain excess oil from the fried gujiyas.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Replace the khoya filling with a mixture of grated coconut, jaggery, and cardamom for a traditional coconut gujiya.
  • Add a pinch of saffron strands to the khoya filling for a fragrant and rich flavor.
  • Include a teaspoon of rose water or kewra water in the khoya mixture to add a floral essence to the gujiyas.
  • Add a tablespoon of semolina (rava) to the dough for a crispy texture.
  • For a savory version, replace the sweet filling with a mixture of mashed potatoes, peas, and spices.
  • Experiment with different combinations of dry fruits and nuts in the filling, such as pistachios, walnuts, or dates.
  • Instead of deep frying, try baking the gujiyas in a preheated oven at 350°F (180°C) until they turn golden brown.

Recipe overview

Gujiya is a traditional Indian sweet treat, often prepared during festive seasons like Holi and Diwali. This delicacy has a unique half-moon shape, crafted with a flaky exterior made from all-purpose flour and clarified butter, and a rich, sweet filling comprising khoya (dried whole milk), sugar, and an assortment of finely chopped dry fruits. The filled pastry is then deep-fried until golden brown, resulting in a heavenly combination of crunch and softness in each bite. Making Gujiya may require a bit of patience and finesse, especially while shaping them, but the end result is truly rewarding. This recipe will guide you step-by-step to make these delightful sweet dumplings at home. Enjoy them with your loved ones during a celebration or as a dessert to a hearty meal.

Common questions

  1. Can I use regular butter instead of clarified butter (ghee)? Yes, you can substitute regular butter for clarified butter in this recipe. However, the texture and taste of the gujiyas may differ slightly.
  2. Can I use store-bought khoya instead of making it at home? Absolutely! Using store-bought khoya is a convenient option and will work well for this recipe.
  3. Can I use any type of dry fruits? Yes, you can use a variety of dry fruits such as almonds, cashews, and raisins. Feel free to use your preferred combination or use any dry fruits of your choice.
  4. How long can I store the gujiyas? Gujiyas can be stored in an airtight container at room temperature for up to 1 week.
  5. Is it necessary to cool the gujiyas before serving? Yes, it is important to allow the gujiyas to cool completely before serving to ensure the filling sets and the flavors develop fully.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough into circles.
  • Frying Pan - Used to heat the khoya and fry the gujiyas.
  • Slotted Spoon - Used to remove the fried gujiyas from the oil.
  • Mixing Bowl - Used to mix the dough and other ingredients.
  • Knife - Used for chopping the dry fruits.
  • Measuring Cups - Used to measure the ingredients accurately.
  • Paper Towels - Used to drain the excess oil from the fried gujiyas.

Origin stories

Gujiya, a popular sweet delicacy in India, is synonymous with the festival of Holi. Its origins trace back to the royal kitchens of Rajasthan. The royal chefs would craft these sweet dumplings with dedication, filling them with dry fruits and khoya. The unique shape of the gujiya, reminiscent of a half-moon, is believed to have been inspired by the shape of the mahawar or the cocoons of tasar silkworms, which were abundantly found in the region. This dessert, originally prepared for royalty, is now a staple in Indian homes during festive occasions, embodying the spirit of joy and celebration.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.