The Indian Gujiya Sweet Recipe is not only addictive but is also incredibly filling and has a light and flaky filling on top that sticks to your mouth. Gujiya is an authentic Indian sweet recipe in northern Indian homes and prepared during various Indian festivals. The delight dish is great for spreading comfort, joy, and fun during the festive season. We’ll walk you through a step-by-step process of making perfect Gujiya at home. Now let’s begin making the Gujiya Recipe.
What is Gujiya?
The Gujiyas is a dish made in India to symbolize festivities for people throughout the northern part of the country. Gujiya is a Half-moon shaped sweet and are deep-fried dumplings with a creamy, sweet filling wrapped in dough made with flour and semolina. The outer shell of the Gujiya is made crispy by frying it in ghee and dipping it in sugar syrup, giving it a crispy bite on the outside with a softer filling inside that melts in your mouth. Also, Gujiya is popular in India and influences the Turkish dish of baklava, in which a flaky pastry is filled with a sweet filling.
There are many Variations in Gujiyas.
There are several ways to cook gujiya Sweet. Every region uses a different way for this recipe, and they have different names for it. The sizes, forms, and methods of preparing dough and frying are not very different.
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Ingredients and equipment required for making the perfect Gujiya Sweet Recipe:
Equipment
- Bowl
- Frying Pan
Ingredients
- 1/2 cup purpose flour
- 1/2 tbsp. semolina
- 1 tbsp. oil
- 1/2 cup Mawa/Khoa
- 1 pinch of Cardamom powder
- 1 tbsp. sugar
- 1 tbsp. almonds
- 3 tbsp. coconut powder
- Melon seeds
- 1/2 tbsp. flour
- 1 tbsp. water
- 1/4 cups sugar
- 1/8 cup water
Using simple and easy steps, let us learn to make the Gujiya Sweet Recipe.
Making of the Dough
- The First Step is to prepare dough; we need to take a bowl and pour 1 cup of purpose flour, semolina, oil, and water into the bowl. The quality and texture of the flour are important factors in determining the water amount needed. So combine all ingredients, form dough, and cover with a cloth for 10- 15 minutes. Knead the dough until it becomes soft and supple.
Mixing the ingredients
- So now comes the next step to making the perfect stuffing. We need to put a frying pan on low heat, add 1 tbsp. of oil, put the Khoa into the pan, and cook until the Khoa begins to clump. Remove the pan from the heat and set it on the table. The Khoa needs to cool completely at room temperature. You could take the stuffing to a plate and let it cool. Combine Mawa, Khoa, cardamom powder, sugar, almonds, coconut powder, and melon seeds in a frying pan. Blend everything and set aside the stuffing. Check the flavor and add extra powdered sugar if needed.
Assembling
- Now comes the Assembling part; divide the dough into two parts, make a flat circle, and make a small roti or Shape each half into a medium-sized log and divide or split it into equal parts. To make a ball, roll each piece in your palms. Place all dough balls in the same bowl after preparing them this way. Cover the dish with a wet kitchen towel.
- Lightly dust the rolling board with flour. Roll each ball into a small circle of 4 to 5 inches in diameter using the rolling pin. If you can use less flour, you won’t have to worry about dusting completely.
- With your pastry brush, apply the water all over the edge. Place a minimum amount of the prepared Khoa filling on one side and keep the circle empty. Don’t add a lot of stuffing, as this can make it difficult to mold the Gujiya and split in the oil while frying.
- Now comes the shape for making the Gujiya, carefully attaching the edges to join them. Then gently press over the edges. The filling cannot come from the edges, so they are pressed well and sealed. The Gujiya must be sealed well and pressed very tightly to perform this method.
Frying
- The best place to make a pleats design for deep cooking is at the edges. The stuffing cannot come out when the Gujiya is in the frying pan. It’s advisable to keep twisting the edges until the end. Put the Gujiya on a plate or tray. Put them on a moist napkin, so they don’t dry out.
- In a frying pan, warm the oil for deep frying. Before frying, you first need to check the temperature of the oil. The dough needs to be put into the oil. If the dough comes up quickly, the oil can be ready as long as it continues. The oil is cold if the dough is in its traditional position at the bottom. If the piece of dough comes quickly, it will be too hot.
- Carefully pan them over and fry the other side. Deep fry them as needed to make them golden. Place the fried gujiya on the kitchen paper tissues. Some of the prepared gujiya should be fried in batches and let cool. For the Sugar syrup, add some sugar to the pan and let it boil until its consistency becomes a bit sticky. Add the gujiya you made, coat it with the sugar syrup, season it with fresh almonds, and enjoy and serve your delicious gujiya sweet with family and friends.
We hope that this guide will help you learn how to make the Gujiya recipe at home in just a few simple ways and help you make the Gujiya recipe on your own. For more tasty recipes like this, you can follow Spicyum. There are quite a few delicious Traditional North Indian Recipes from tasty vegan recipes that will help you stay healthy and energized. Recipes like these are extremely easy to make by yourself at home. And if you’re a foodie, the Spicyum page would help you become a better cook.
Gujiya Sweet Recipe | Holi Gujiya
Equipment
- Bowl
- Frying pan
Ingredients
- 1/2 cup purpose flour
- 1/2 tbsp. semolina
- 1 tbsp. oil
- 1/2 cup Mawa/Khoa
- 1 pinch Cardamom powder
- 1 tbsp. sugar
- 1 tbsp. almonds
- 3 tbsp. coconut powder
- Melon seeds
- 1/2 tbsp. flour
- 1 tbsp. water
- 1/4 cups sugar
- 1/8 cup water
Instructions
- Preparation– Take a bowl add all purpose flour, semolina, oil, water accordingly.– Mix all the things and make a dough cover the dough with a cloth for 10- 15 mins.– Take a pan add Mawa, Khoa wait until it gets soft for the perfect stuffing add cardamom powder, sugar, almonds, coconut powder, melon seeds.– Mix all the things.– For the paste bind the Gujiya add water, mix well make a paste.– Now take the dough make small balls from the dough.– Using these ball make a flat circle now make a small roti.
- Frying– Apply the paste which we have created.– Now add the stuffing accordingly now close the roti and give it a design.– Deep fry the gujiya wait until there goldish brown then take them out.– Now for the sugar syrup add sugar, water let it boil for a while until it's a bit sticky.– Now add Gujiya to coat it with sugar syrup.– Season it with Almonds and serve it
