GUJIYA | HOW TO MAKE STUFFED GUJIYA

this recipe

Gujiya is an Indian sweet that is made mostly during the Holi season. In fact, in some states of India, Holi is incomplete without this special sweet. It is made with Khoya/Mawa, coconut powder, dry fruits, and some aromatic spices (cardamom powder and fennel seeds powder).

There are a few food items that are special to me and gujiya is one of them. Every year during Holi, my Mom used to make it at home. That tradition is still going on but I'm not there to enjoy Mom's gujiyas now. I and all my sisters used to gather around the table when my Mom made these wonderful Holi treats. We all helped her either during frying or shaping the gujiyas. That process involved late-night music, some chit-chats, and lots of fun. I'm trying to carry on this tradition for my son now.

Traditionally, these gujiyas are deep-fried. For a healthier version, I will also include the air fryer method as well as oven baking. I will also include the steps to shape the gujiyas, with mold or without the mold. This is an easy-to-follow recipe but requires a lot of patience.

GUJIYA INGREDIENTS

• FLOUR: Gujiya is usually made with all-purpose flour as it tastes great. But you can still use wheat flour, almond flour, etc. if needed. 
• GHEE: Ghee (clarified butter) is added to flour. You can also add unsalted butter or olive oil.
• WATER: Room temperature water is added to form a dough. Add water little by little as the dough needs to be tight.
• KHOYA: Khoya or Mawa is used for the stuffing in guijiya. You can also make khoya at home using ricotta cheese or with milk powder. You need crumbled khoya for the recipe.
• COCONUT POWDER: Coconut powder is added to the stuffing and it gives a rich flavor to the recipe.
• SUGAR: Powdered sugar/ icing sugar works best in gujiya.
• DRY FRUITS: I have used almonds, cashews, raisins, and chironji (Calumpang Nuts).
• CARDAMOM POWDER: Cardamom powder gives a nice aromatic flavor to the stuffing. You can also add fennel seeds powder along with nutmeg powder in the stuffing. 
• OIL: Oil is used for deep frying. If air-frying or baking in the oven, then you don't need a lot of oil.

HOW TO MAKE GUJIYA

1. MAKE THE DOUGH: Put all-purpose flour and ghee in a bowl and mix lightly. Then slowly add water until it forms like a dough. Do not add too much water as the dough needs to be a little tight.

   

   

   

   
   
2. MAKE STUFFING: In another bowl, add khoya/mawa, dry fruits, cardamom powder, coconut powder, and fennel seeds powder. Mix these ingredients until they are properly combined.

   

   

   

   
   
3. MAKE BALLS: Make equal size balls (of around 1-inch diameter) from the dough.
4. ROLL THE DOUGH: Roll the ball on the flat surface using a rolling pin.

   

   

   
   

   

   

   
   
5. CUT THE DOUGH: Now the cut the dough using a medium-size cookie cutter or a small bowl. Or to make the process easier you can also use a mold to shape the gujiyas.

   

   

   

   
   
6. ADD STUFFING: Now add stuffing in the middle and close the edges by applying a little water. Make a pattern on the edges using a fork.

   

   

   

   
   
7. COOKING GUJIYA: Frying - Fry gujiya at medium-low heat and do not overcrowd the pan. Baking: Place gujiya in a baking tray and brush some oil. Bake in the preheated oven for 15 minutes at 360F. Air-Frying: Preheat the air fryer for 3 minutes. Brush some oil on gujiyas and place them in an air fryer basket. Air fry at 360F for 8-10 minutes.

   

   

   

   
   

TIPS TO REMEMBER

1. Make sure to knead the dough tight by adding water little by little. Let the dough sit for at least 30 minutes before making gujiya.
2. When shaping gujiya using a mold, don't add too much stuffing. Because if you do then gujiya may not seal properly and it would break when frying.
3. When shaping the dough without mold, add stuffing in the middle of rolled dough. Apply water on the edges and seal them. 
4. Always apply water on the edges before sealing. Otherwise, the edges may open and stuffing will comes out when frying.
5. Always fry gujiya at medium-low heat. That way gujiya will remain crispy and it will taste delicious.