Traditional Indian Gujhia Recipe

Ingredients

1 cup Maida (All-purpose flour)
2 tbsp Ghee (Clarified butter), for dough
1/4 cup Water, for dough
1 cup Khoya (Evaporated milk solid)
1/2 cup Powdered Sugar
1/2 cup Desiccated Coconut
1/2 cup Chopped Dry Fruits (Almonds, Cashews, Pistachios)
1/2 tsp Cardamom Powder
1/2 cup Milk, for stuffing
2 cups Ghee (Clarified butter), for deep frying
1 cup Sugar, for syrup
1 cup Water, for syrup
1/2 tsp Saffron Strands, for syrup

Steps and instructions

In a bowl, mix the Maida and 2 tbsp of Ghee. Gradually add water and knead into a firm dough. Cover the dough and set it aside for 20 minutes.
In a pan, heat the Khoya over medium heat until it turns light brown. Add the powdered sugar, desiccated coconut, chopped dry fruits, and cardamom powder to the pan. Stir well and cook for another 2-3 minutes. Remove the mixture from the heat and let it cool.
Divide the dough into small portions. Roll each portion into a round disc.
Place a spoonful of the cooled Khoya mixture in the center of each disc. Wet the edges of the dough with a little water and fold it over the filling. Press the edges together to seal the Gujhia.
Heat the Ghee in a deep pan over medium heat. Deep fry the Gujhias until they turn golden brown. Remove from the pan and drain on paper towels.
While the Gujhias are frying, make the sugar syrup by combining the sugar, water, and saffron strands in a saucepan. Boil the mixture until it reaches a one-string consistency.
Dip the fried Gujhias in the sugar syrup and let them soak for a few minutes. Remove from the syrup and place on a plate to cool.
Once cooled, the Gujhias are ready to serve. Enjoy!

Tools for making

Mixing Bowl - Used to mix the dough and prepare the filling.
Pan - Used to heat the Khoya and cook the filling.
Rolling Pin - Used to roll out the dough into thin discs.
Frying Pan - Used to deep fry the Gujhias.
Saucepan - Used to make the sugar syrup.
Slotted Spoon - Used to remove the fried Gujhias from the pan.
Paper Towels - Used to drain the fried Gujhias.

Recipe variations

Replace Maida with whole wheat flour for a healthier version.
Use ghee or butter as an alternative to ghee for the dough.
Add a pinch of salt to the dough for a savory twist.
Experiment with different fillings such as jaggery and coconut or chocolate and nuts.
Add a teaspoon of rose water or kewra water to the filling for a floral essence.
Incorporate crushed cardamom seeds or nutmeg powder into the filling to enhance the flavor.
Make a vegan version by substituting khoya with coconut milk solids or almond meal.
Try baking the gujhias instead of deep frying for a healthier option.
Add a tablespoon of semolina (sooji) to the filling mixture for added texture.
For a fruity twist, add chopped dried fruits like raisins, dates, or figs to the filling mixture.

Recipe overview

Gujhia is a famous Indian sweet delicacy, widely prepared and enjoyed during festivals like Holi and Diwali. This recipe will guide you through the process of making the delicious sweet pockets at home. The crispy outer layer is made from a dough of Maida and Ghee, while the rich and sweet filling consists of Khoya, desiccated coconut, dry fruits, and cardamom. After frying, these decadent little parcels are soaked in a fragrant saffron-infused sugar syrup which enhances their taste. This recipe requires some effort, but the delicious end result is well worth it. By the end of it, you'll be well-equipped to serve up a batch of warm, syrupy Gujhias - the perfect accompaniment to special occasions or just a sweet treat for a regular day.

Common questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour if you prefer a healthier option. However, the texture and taste of the Gujhia may vary slightly.

Can I use store-bought khoya instead of making it at home?

Yes, you can use store-bought khoya instead of making it at home to save time. Make sure to crumble the khoya before using it in the recipe.

Can I bake the Gujhia instead of deep frying?

The traditional method of making Gujhia involves deep frying for a crispy texture. Baking may result in a different texture and taste. However, you can try baking them at 350°F (180°C) for about 15-20 minutes or until they turn golden brown.

How long can I store Gujhia?

Gujhia can be stored in an airtight container at room temperature for up to a week. Make sure they are completely cooled before storing to maintain their crispness.

Can I add other ingredients to the filling?

Absolutely! You can experiment with the filling by adding ingredients like grated coconut, jaggery, chocolate chips, or even a hint of rose or saffron essence for different flavors.

Serving dishes and utensils

Rolling Pin - Used to roll out the dough into round discs.
Frying Pan - Used to heat the Khoya mixture and fry the Gujhias.
Deep Pan - Used to heat the ghee for deep frying the Gujhias.
Saucepan - Used to make the sugar syrup for soaking the Gujhias.
Slotted Spoon - Used to remove the fried Gujhias from the hot ghee.
Mixing Bowl - Used to mix the dough and prepare the Khoya mixture.
Plate - Used to drain the fried Gujhias and serve them.
Paper Towels - Used to absorb excess oil from the fried Gujhias.

Origin stories

Gujhia, a sweet dish native to the Indian subcontinent, is deeply associated with the festival of colors, Holi. The crafting of this sweet delicacy involves a joyful ritual, where family members gather together to prepare Gujhias in large quantities, a tradition that strengthens the bond within the family. The sight of golden Gujhias glistening with sugar syrup is as delightful as the festival itself. Notably, the half-moon shape of Gujhia is said to resemble the shape of the smile of the prankster God, Lord Krishna, a central figure in the celebration of Holi. This link adds a divine touch to the experience of savoring this delicious sweet treat during the festive season.

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.