Gujiya is a yummy Indian dessert that people love to eat during the Holi festival. It's made with khoya, nuts, and spices, and then fried until it's golden and crispy. Both kids and adults enjoy its tasty filling and crunchy shell. In this article, we'll learn how to make this delicious Gujiya recipe, which is perfect for celebrating the colorful festival of Holi.
Preparation Time:The preparation time for making Gujiya can vary depending on the quantity and the efficiency of the cook. On average, it takes approximately 45 minutes to prepare the ingredients and assemble the Gujiyas. Additionally, the frying process takes around 15-20 minutes per batch. Therefore, it's advisable to allocate around 1-2 hours for the entire preparation and cooking process.
Ingredients 2 cups all-purpose flour (maida)
3-4 tablespoons ghee (clarified butter)
1 cup khoya (mawa)
1/2 cup powdered sugar
1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
1/4 teaspoon cardamom powder
1 tablespoon desiccated coconut (optional)
Oil or ghee for frying
Water for kneading the dough
Method - In a large mixing bowl, add the all-purpose flour and ghee.
- Rub the ghee into the flour using your fingertips until it resembles breadcrumbs.
- Gradually add water and knead the mixture into a firm yet pliable dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Heat a pan over medium heat and add the khoya.
- Cook the khoya, stirring continuously, until it turns light golden brown and releases a nutty aroma.
- Add the powdered sugar, chopped nuts, cardamom powder, and desiccated coconut (if using).
- Mix well and cook for another 2-3 minutes.
- Remove the mixture from the heat and let it cool completely.
- Divide the dough into small lemon-sized balls.
- Roll out each ball into a small circle, approximately 3-4 inches in diameter.
- Place a tablespoon of the khoya filling in the center of each circle.
- Fold the circle in half to form a semi-circle and press the edges firmly to seal.
- You can crimp the edges using a fork or pinch and fold them to create a decorative pattern.
- Heat oil or ghee in a deep frying pan over medium heat.
- Once the oil is hot, gently slide in the stuffed Gujiyas, a few at a time.
- Fry the Gujiyas until they turn golden brown and crisp on all sides, flipping occasionally.
- Remove the fried Gujiyas using a slotted spoon and drain excess oil on paper towels.
- Allow the Gujiyas to cool slightly before serving.
- Gujiyas can be enjoyed warm or at room temperature.
- Store any leftovers in an airtight container once they have completely cooled.