Gujiya Recipe– This is an Indian dessert which is made up of a Puff Pastry with a filling of Khoya/ Mawa. If you are feeling finicky hearing these terms, don’t be! I will provide the complete recipe with a good amount of substitutes with which you can play around and will have a blast in the final product.
Though, I am going to make the North Indian version of the recipe which is sweet and made with Mawa/ Khoya(at last), alongside I am also going to describe the various variations that you can try with the same puff pastry dough.
The puff pastry is going to remain the same, the stuffing will change likewise, the shape will also be the same.
The filling itself will make a big difference, indicating the places at which it was originated.
Let us begin with Sweet Gujiya Recipe with Khoya/Mawa:
This North Indian style Gujiya Recipe makes a perfect dessert for Holi- The festival of colours. Here, In India, we cannot imagine Holi without having Gujiyas in it. Gujiya- lol what a cute name it has, it tastes as wicked as it is named.
Before starting to make Gujiya, we need to talk about Khoya/Mawa which is supposed to be the filling/stuffing in our Gujiyas.
Khoya is made up of Dried Evaporated Milk Solids which has a very easy handy recipe-though a bit time-taking. I advise you to accompany this procedure with some other work that you could do alongside.
You can make your own Khoya or you can buy from a store, definitely homemade is going to taste a lot more delectable, I insist you use Full-fat milk, it will take around 1.5- 2 hours. Approximately 2 Litres/0.5 gallons of milk yields to 350gm of Khoya.
All you need to know about How to make Khoya/Mawa:
- Keep stirring the milk, to avoid browning of milk at the bottom.
- Avoid spilling of milk, I mean keep an eye! 😳
- Scrape the sides occasionally.
- High level of PATIENCE is required! ( Mandatory 🙄 )
At my home, my childhood memories are so funny at the time of Holi, the task was divided among the whole family like who is going to do what, one person will make the dough, one will wrap up the Khoya making thing, another will fold the Gujiyas into shape and someone will deep-fry them.
My favourite task was to eat it all before they even take their shape. I just love sweetened Khoya mixed up with raisins and other dry fruits. I liked it more than Gujiyas lol 😈
If you want to make your own, refer to this Khoya/Mawa Recipe….else simply go and buy from a store.
To begin with the dough part, I am listing the Ingredients down with the step by step instructions on how to make the best flaky dough:
Notes:
- The flour to oil ratio is the thing which decides the flaky texture of the Gujiyas, also if the ration is not good and balanced then the outer layer will go bubbly which doesn’t look nicer. Do follow the ratio for perfect flakiness.
- If ration is uncertain, the crust will go hard and crispy rather than flaky.
- A little bit of Baking Powder turns out to be a game changer.
How to make Khoya / Mawa dough and stuffing for Gujiya Recipe Step by Step:
I am also going to describe How to make Baked Gujiya Recipe.
If you want to know How to make Gujiya dipped in Sugar Syrup, then don’t worry.
It is just two steps away from your final product. I have described that below.
You may like to experiment with Different ways to make Gujiya, then you’re at the right place!
Karanji- Gujiya Recipe With Coconut Filling
This dish is most famous in the Maharashtrian side of India, where they make it with desiccated coconut, some poppy seeds and some crunchy and healthy dry fruits.
Karanji is a sweet and savoury snack, which is usually made on festivals like Diwali and Ganesh Chaturthi.
This dish will give you dual-flavours with a crispy-flaky outer crust followed by a sweeter and melt-in-mouth filling of slightly chewy and soft fresh coconut with a crunch of dry fruits.
Nevris/Neureos Gujiya Recipe-
Nevris/Neureos dish was developed in Goa and an inseparable part of Goan Cuisine. They make it will fresh and soft and moist coconut with fresh jaggery will enhance the flavours to the next level.
It needs to be consumed in a little less time due to the use of fresh coconut. Everyone got their own version of this, you can use roasted coconut as well with palm jaggery.
For this, you can use a pastry dough which is 1:1 whole wheat flour and all-purpose flour. The deep fried version tastes the best, you can switch to the baked version too if you don’t want it to be hard on your tummy!
Empanadas (Namkeen Gujiya Recipe) –
This is a savoury form (Namkeen Gujiya Recipe) of Gujiya. You can make uncountable versions of Empanadas by switching over the filling over your choice, use leftover meat or make the vegetable filling of your liking with your favourite melting cheese in it.
This is simply heaven when you are bored of regular meals. And don’t worry about the dough, it is so easy to knead because it actually does not need too much of hard work in the kneading part. So, either go with your food processor or use the best tool(hands) and mix the ingredients well.
I am leaving the recipe here, which I found will turn out very tasty.
Want to go crazy about your desserts?
Try these
Chocolate Gujiya Recipe
Nutella Gujiya Recipe
Fresh Fruit Gujiya Recipe
Jam Gujiya Recipe
Bhang(Cannabis) Gujiya Recipe
Not just desserts, if you are crazy about baking, check these amazing baked homemade Garlic Breadsticks, so soft and chewy! Eating these, you’ll feel heaven in your mouth.
If this information made you feel like aahhhhh, it’s too much…drink a glass of Frappe to calm you down and buckle up for this sweet journey. Choose your type of Gujiya and you are in business.
Do not forget to share your feedback and the same disclaimer: I want your photos, oops not yours ” The Gujiyas’..haha I mean I would love to see both of you in your kitchen.Now-Its You and your Gujiya time..TaDa! I ll see you soon, pals!
| Prep Time | 2-3 hours |
| Cook Time | 1 hour |
| Servings |
persons
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- 2 Cup All Purpose Flour 1:1 Whole Wheat+All purpose Flour can be replaced
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 Cup Vegetable Oil/ Clarified Butter Clarified butter works best
- 2 tablespoon Water Or as required
- 500 gm Khoya/Mawa
- 1 cup Powdered sugar
- 1/8 cup Raisins
- 1/8 cup Nigella Seeds(Kalonji)
- 1/8 cup Chopped Almonds
Ingredients
Dough Ingredients
Filling Ingredients
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- Add all dry ingredients at once , like baking powder, salt. Mix everything well.
- Add warm oil and mix very well. At this state, you will be able to make balls out of dry flour.
- At this point, add water little by little to form a nice and soft flaky dough. In any case, your dough must not be hard niether too soft/ sticky.
- On medium flame, roast the Khoya until it becomes dry and golden brown in colour. Stir it continuously otehrwise it may burn. Take non-stick to avoid burning. Keep it aside for 10 minutes.
- Now,Mix all the ingredients listed in the ingredient list of stuffing with the Khoya. Prepare the mixture and cover it avoid flies.
- Make a cylindrical roll from the dough. Cut equal size of balls .Place it in a container after making them smooth and round using palm of your hands.
- Roll it 1/2 inch thick and approximately and in the form of a circle 4-5 inches in diameter.
- Using your fingertip, apply some water at the edges to make sure perfect sealing.
- Take a tablespoon and half of stuffing, Place it at the centre and , leave the edges clean and carefully bring the edges together both sides. Press a little at the sides to seal it perfectly. Avoid over-filling so that they do not break while frying.
- Use a fork or a Gujiya Maker. -With a fork, press the edges a little bit to give a design and also ensuring the seal. - If you have a Gujiya Mould/cutter then put the Gujiya inside the mould and push it at the edges. Open the mould and take out the Gujiya which will now have a certain design as like the cutter has. You can also use pizza cutter around the edges, but really carefully. It may explode in oil. This method is perfect you are going to bake it.
- Make at least 5-6 Gujiyas at a time. Make sure you cover them while making. If they dry out then they may break while deep-frying.
- Heat the oil at moderate temperature. Check the oil by dropping a small piece of dough. - If the piece settle down , the oil is still not good enough. - If the piece comes up with a gradual speed , the oil is moderately hot which is what we want. - If the piece comes up fast, its too hot, let it cool up a bit.
- In moderately hot oil, drop 3-4 Gujiyas at once, and immediately simmer the heat.
- Do not overcrowd the oil, this will make the temperature fall down which we do not want.
- Keep stirring the Gujiyas in the pot, and fry them evenly from both sides.
- You don't have to make them golden brown. Pinkish colour is good. It will take 3-4 minutes . Now, this is something all you have to do.
- After making the Gujiya, brush them well with oil. Place them in a baking tray.
- Place the Gujiyas in an oven for 20-30 minutes at 200 degree celsius which is 390 degress Fahrenhiet. Make sure you keep a check on them as every oven works slightly differently.
- To make Sugar Syrup, Take 300gm of sugar and 150gm of water (1/4 cup). Put them in a pot and heat it for 10 minutes.
- Once the glaze becomes to boil, check using your fingertip and thumb if it is forming two strings then your Sugar Syrup is ready.
- Dip your Fried/baked Gujiyas in the Syrup. Enjoy the deliciousness. You can freeze them for a longer shelf life. Warm them a bit in a microwave or Oven or have it chilled.