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.

Gujiya 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 cook Gujiya using 17 ingredients and 16 steps. Here is how you cook that.

Ingredients of Gujiya

Prepare 250 grams of maida (All purpose flour).
Prepare 75 grams of ghee.
Prepare as required of Water.
You need 200 grams of khoya/mava (milk solids).
Prepare 1 tablespoon of ghee (clarified butter).
You need 2 tablespoon of atta/ rava (wheat flour or semolina).
Prepare 4 tablespoon of powdered sugar (adjust the sugar according to your sweet tooth).
Prepare 1 tablespoon of kaju cut into small piece (cashew nut).
You need 1 tablespoon of kismis (raisin).
You need 1 tablespoon of badam cut into small piece (almond).
It's 2 tablespoon of grated dry coconut.
It's 1 tablespoon of chironji (optional).
You need 1 tablespoon of khuskhus (poppy seeds).
You need 1/2 teaspoon of elaichi (cardamom powder).
It's as needed of Ghee for frying (clarified butter).
You need 2 teaspoon of maida (plain flour).
You need 1 teaspoon of water.

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 step by step

Melt the ghee. Pour on the maida..
Mix well and make a dough like poori by adding water..
Cover with a wet cloth and keep to rest for at least 20 minutes..
Dry roast lightly – Cashew, almonds, chiroonji, khuskhus, coconut and atta one by one and keep in a bowl to cool..
Heat ghee in a pan. Now add khoya and stir till mixed well. Let this mixture Cool..
Now mix all the ingredients for filling together..
Mix the 2 teaspoon maida and water, set aside..
Knead the dough and divide it into 25 to 30 portions. Make balls and flatten them..
Roll them in 3″ diameter poori’s..
Place a spoon full of filling in one half of the poori and moisten all around the edges with maida paste..
Now fold the other half of the poori on the stuffing to make a semi circle. Press to seal so that the filling does not come out while frying..
Now twist the edges with your thumb and first finger. Some find this difficult so you can use a gujia maker or press with a fork to seal the edges..
Fill all the poori’s like this..
Heat ghee on medium heat and slide the prepared gujiyas in batches of 6 to 8 depending on the size of the frying pan..
Once they start to puff up reduce the heat to low and fry till golden..
You can serve them warm or it can be stored to be served later..

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