GUJIYA
Gujiya is an Indian sweet that is made mostly during the Holi season. In some states of India, Holi is incomplete without this special sweet. It is made with Khoya/Mawa, coconut powder, dried fruit, and some aromatic spices (cardamom powder and fennel seeds powder).
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Equipment
Air Fryer
Kadai
Baking Tray
Mixing Bowl
Ingredients
Gujiya Dough:
- 3 cups All-purpose flour
- 1 tbso Ghee (clarified butter) or unsalted butter or olive oil
- 1.5 cups Water or as needed
- Oil for frying
Gujiya Stuffing:
- 1 cup Khoya or Mawa
- 1 cup Powder Sugar/ Icing Sugar
- 5 tbso Coconut Powder
- ½ cups Nuts almonds, cashews, raisins, chironji (or Calumpang Nuts)
- ½ teaspoon Cardamom Powder
- ½ teaspoon Fennel Seeds/ Powder
Instructions
HOW TO MAKE DOUGH FOR GUJIYA:
- Put all-purpose flour and ghee in a bowl and mix lightly. Then slowly add water until it forms like a dough. Cover the dough with a plate and let it rest for at least 30 minutes. (Note: Do not add too much water as the dough needs to be a little tight).
HOW TO MAKE STUFFING:
- In another bowl, add khoya/mawa, dry fruits, cardamom powder, powdered sugar, coconut powder, and fennel seeds powder. Mix all the ingredients until they are properly combined.
HOW TO SHAPE GUJIYA:
- WITHOUT MOLD: Take the dough on a flat surface. Using a rolling pin, roll the dough until it is ¼-inch in size. Then cut the dough using medium-size cookie cutter. Repeat the process for rest of the dough.WITH MOLD: Divide the dough in equal size balls. Roll the ball until it is ¼-inch in size. Add water on the edges of the mold. Then line the rolled dough in the mold (Make sure that dough is long enough that it covers the edges of the mold). Repeat the process for rest of the dough.
ADD STUFFING IN GUJIYA:
- WITHOUT MOLD: Now add stuffing in the middle and apply a little water on the edges. Close the edges. Make a pattern on the edges using a fork. WITH MOLD: Put 1 tablespoon of stuffing on the dough. Apply water on the edges and close the mold. Apply pressure and take out the extra dough. Open the mold and carefully remove gujiya from the mold and place on a floured surface or on a parchment paper.
HOW TO COOK GUJIYA:
- OVEN: Pre-heat oven at 350°F for 15-20 minutes. Line parchment paper on the baking sheet. Place gujiyas on the baking sheet. Leave some space between two gujiyas. Spray some oil or butter on gujiya. Once the oven is preheated, place the baking tray in the oven. Bake for 15 minutes at 350°F.AIR-FRYER: Pre-heat air fryer for 3 minutes at 360°F. Once it is preheated, place the gujiyas in the air fryer basket (don't overcrowd the air fryer basket). Spray some oil or butter and air-fry for 8-10 minutes at 360°F. FRYING: Add oil in kadai or a frying pan at medium-low heat. Once the oil is hot then put the gujiyas in the oil. (Don't overcrowd the pan, add 3-4 gujiyas at one time). Once one side is cooked, flip the gujiya and cook the other side. When both sides are golden in color, remove the gujiyas and place them on a paper towel.
SERVE GUJIYA:
- Let the gujiyas cool down and reach room temperature. then you can store them in an air-tight container. You can serve them hot or cold.
Video
Notes
HOW TO MAKE INSTANT KHOYA USING MILK POWDER:
Warm the ¼ cup milk & ½ tablespoon ghee in a pan and add it to 1 cup of milk powder. Mix these until all ingredients are combined and form like a dough. Then you can use it for making sweets such as Gujiya and Gulab Jamun.
You can also dip your gujiya in a sugar syrup if you like sweeter gujiyas.
You can also top them with some chopped or powdered pistachios.
Nutrition Facts
GUJIYA
Amount per Serving
Calories
77
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
6
mg
0
%
Potassium
29
mg
1
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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