Traditional Gujiya Recipe – Crispy Indian Festive Sweet
Gujiya is a classic Indian festive sweet that holds a special place in celebrations like Holi and Diwali. Known for its crisp, flaky outer shell and rich, aromatic filling made with khoya, nuts, and cardamom, gujiya is a symbol of joy, togetherness, and tradition. Every household has its own version, but the authentic khoya gujiya remains the most loved. Making gujiya at home may seem time-consuming, but with the right method and patience, you can prepare perfectly crispy, melt-in-the-mouth gujiyas that taste far better than store-bought ones. This traditional recipe walks you through each step to help you achieve festival-style gujiyas at home.
Ingredients
For the Outer Covering
- All-purpose flour (maida) – 2 cups
- Ghee – 4 tablespoons
- Salt – a pinch
- Water – as required (to knead stiff dough)
For the Filling
- Khoya (mawa) – 1 cup
- Semolina (sooji) – 2 tablespoons
- Powdered sugar – ¾ cup
- Chopped cashews – 2 tablespoons
- Chopped almonds – 2 tablespoons
- Raisins – 2 tablespoons
- Cardamom powder – ½ teaspoon
- Desiccated coconut (optional) – 1 tablespoon
How to Make Gujiya (Step-by-Step)
1. Prepare the Dough
In a large bowl, add all-purpose flour, salt, and ghee. Rub the ghee into the flour using your fingers until the mixture resembles breadcrumbs. This step is important for a crispy texture. Add water little by little and knead into a stiff dough. Cover and rest the dough for 20–25 minutes.
2. Prepare the Filling
Heat a heavy-bottom pan on low flame and dry roast the semolina until light golden. Add khoya and roast on low heat, stirring continuously, until it turns light brown and aromatic. Switch off the heat and let the mixture cool completely.
Once cooled, add powdered sugar, chopped nuts, raisins, cardamom powder, and desiccated coconut. Mix well. The filling should be dry and crumbly, not moist.
3. Shape the Gujiyas
Divide the rested dough into small equal portions and roll them into balls. Roll each ball into a small disc (like a poori). Place 1 to 1½ tablespoons of filling in the center. Apply a little water on the edges, fold into a half-moon shape, and seal tightly. You can use a gujiya mould or crimp the edges by hand for a decorative look.
4. Fry the Gujiyas
Heat ghee or oil in a deep pan on low to medium heat. The oil should not be very hot. Add gujiyas in batches and fry slowly, turning occasionally, until they turn golden brown and crispy. Frying on low heat ensures even cooking and a flaky crust.
5. Cool and Store
Remove the fried gujiyas and place them on paper towels. Let them cool completely before storing. Store in an airtight container; they stay fresh for up to 7–10 days.
Serving Suggestions
Gujiyas taste best when served with thandai, milk, or hot tea. They are perfect for festive platters and also make a great homemade gift during Holi and Diwali.
Tips for Perfect Gujiya
- Always knead stiff dough for crispiness
- Ensure the filling is completely cool before shaping
- Fry on low heat for evenly cooked gujiyas
- Do not overfill, or the gujiyas may break while frying
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