Gujiya. Gujiya recipe with step by step pics. Gujiya is a popular North Indian sweet of a crisp, flaky pastry filled with a sweet khoya and dry In this post, I am sharing both fried and baked version of making gujiya. Gujiya is a sweet fried dumpling which is filled with a mixture of milk solids (mawa/khoya) and nuts.
The festival of Holi is incomplete without my Best Gujiya Recipe that's been passed on from generation to generation and my version talks about making them Fried, Baked or Air Fryer version (as per your.
I am sharing the step by step homemade.
Gujiya is one of the staple dessert prepared especially on Holi festival.
You can have Gujiya using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Gujiya
- Prepare 1/2 cup of Khoya crumbled.
- You need 1 cup of Refined flour.
- You need 2 tbsp of Ghee.
- Prepare of Oil/ghee to deep fry.
- You need 1/2 cup of Dried figs chopped.
- It's 1/2 cup of Seedless dates chopped.
- You need 1/4 cup of Cashewnuts chopped.
- You need 1/4 cup of Almonds chopped.
- You need 1/4 cup of apricot.
Gujiya is a fried crispy flaky pastry stuffed with sweet mawa filling. It is prepared in different states with different names. Making Gujiya without mould, Mawa gujiya recipe, Gujiya Recipe. Crispy and flaky traditional Gujiya recipe is rich and delicious.
Gujiya instructions
- For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool..
- Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions..
- Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri..
- Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design..
- Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown..
- Drain on absorbent paper and store in an airtight container when completely cold..
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