Khoya 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 fruits stuffing. In this post, I am sharing both fried and baked version of.

We can make mawa at home but the process is tedious. Gujiya is a traditional North Indian sweet recipe that is prepared for many festivals or in general for all functions. The gujiyas are deep fried pastries with a sweet filling inside. You can have Khoya Gujiya using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Khoya Gujiya

You need of for the dough.
It's 1 of cup Maida.
It's 1 of tablespoon Sooji (Semolina).
You need 1/8 of teaspoon Baking soda.
You need 1/4 of cup Unsalted butter or Ghee.
Prepare of gujiya mixture ingredients.
Prepare 1/4 of cup Dessicated Coconut.
It's 1 of cup Crumbled Khoya/Mawa.
You need 1/4 of cup Superfine Sugar.
Prepare 2 of tablespoon Milk.
It's 10-12 of pieces Raisins.
You need 12-15 of pieces Almonds.
It's 12-15 of pieces Pistachios.
Prepare 2 of tablespoon Cashew pieces.
It's 2 of teaspoon Green Cardamom powder.
You need 1 of teaspoon Saffron strands.

Gujiya is popular North Indian Sweet for Diwali, Holi or any festival. Add khoya/mawa and mix well with hands to combine khoya with sooji well. 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. Gujiya recipe with step by step pictures and video.

Khoya Gujiya step by step

In a big bowl combine all the ingredients of dough Take lukewarm water and knead a soft pliable dough. The dough should be firm.Cover the dough and let it rest for 30 minutes..
Meanwhile let's begin with our gujiya filling. Assemble all the ingredients. In a heavy bottom pan add mawa, dry coconut and toast them on low heat. Toast for 15 minutes on a low flame when the mixture turns light brown in color, add saffron strand. Mix and take it off the flame.
In a separate kadhai add nuts (except raisins)and toast them on a medium flame. Once they start omitting their aroma, take it off the flame and allow it to cool completely. Ground them in a coffee grinder until it turns into a fine powder. Add this nutty mixture to the mawa mixture along with raisins..
Stir it well. Add sugar, milk and mix until everything is well- blended..
This mixture should be moist. To check - take some mixture in your hands, squeeze and if it forms a soft ball, its perfect and if its still crumbly add few more drops of milk to form a soft ball..
Roll out a disc shaped circle.Like a blanket place this rolled out dough over the mould. Fill the gujiya mixture at the base. Apply water along the edges..
Perfectly shaped gujiya in a mould. This is how the finished gujiya looks like.All the gujiyas should be sealed properly or they will open up during frying,.
Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in color. The key to crispy gujiya is - patience! Gujiyas should be fried in a medium hot oil for a crispy layer..
Gujiyas are ready..

Sharing both version baked and fried. Gujiya is one of the staple dessert prepared especially on Holi festival. Few people also prepare it on Diwali. Gujiya is a traditional sweet, deep-fried, half-moon shaped dumpling. The outer layer is made from all How to make Gujiya without mawa or khoya?