Best Gujiya Recipe for Home Chefs: Fried and Baked Versions

Gujiya has been a centrepiece of Holi food for generations with its rich flavour and tender, flaky crust. It's not just a sweet but a part of cultural heritage. It carries nostalgia, the warmth of family gatherings, and the vibrancy of generations of celebrations.

We know that people today love keeping traditions alive while staying mindful of health. That’s why we have the best gujiya recipe for you.

It includes the classic fried gujiya recipe and a healthier baked gujiya recipe. Both options are equally delicious and perfect for anyone looking to enjoy this festive treat.

So, roll up your sleeves and follow this gujiya recipe for mouthwatering homemade gujiyas.

Ingredients for Gujiya Recipes

For the Dough:

• 2 cups All-purpose flour (Maida)
• ¼ cup Ghee (clarified butter)
• ½ cup Water (adjust as needed for dough)
• A pinch of salt

For the Filling:

• 1 cup Khoya/Mawa (milk solids)
• ½ cup Powdered sugar
• ½ cup Finely chopped mixed nuts (almonds, cashews, pistachios)
• ¼ cup Grated coconut
• 2 tbsp Raisins
• ½ tsp Cardamom powder

For Frying/Baking:

• Oil for deep frying
• Or, if baking, some melted ghee to brush on gujiyas
  
  

How to Make Gujiya

Follow these gujiya recipe instructions properly for the perfect shape and taste.

Dough Preparation:

1. Start by taking a large mixing bowl to give you ample space for kneading. Measure the all-purpose flour accurately and pour it into the bowl. Add a pinch of salt to the flour.
2. Use a whisk or a fork to combine the flour and salt evenly. That ensures that the salt is well distributed throughout the flour, contributing to a uniform taste in the dough.
3. Measure the ghee (clarified butter) accurately. The ghee should be at room temperature to facilitate easy mixing. Remember to rub it between your fingers until the mixture resembles breadcrumbs.
4. Use your fingertips to rub the ghee into the flour gently. It is done by picking flour and ghee together and rubbing them between your thumb and fingers. Continue this process until the mixture takes on a texture similar to coarse breadcrumbs. 
5. Gradually add water and knead to form a stiff dough. This helps incorporate air into the mixture, making the dough flaky. After cooking, both baked and fried gujiya recipe versions will have a crumbly texture. 
6. Cover and set aside for 30 minutes.

Dough Kneading:

1. Slowly mix cold water into the flour and ghee. Cold water keeps the dough easy to work with.
2. With one hand, pour the water and mix the dough with the other. Start gently, then knead more as it forms. The dough should be firm but flexible, not too soft.
3. If the dough sticks, add a bit more flour. If it's too hard, add a bit more water. Aim for a firm, not dry dough.

Resting the Dough:

1. Shape the kneaded dough into a smooth ball to improve texture.
2. Cover with a damp cloth or plastic wrap to prevent drying.
3. Let it rest for 30 minutes, making rolling easier and ensuring even cooking.

Filling Preparation:

1. For the gujiya filling, begin by placing khoya (mawa, which is milk solid) in a heavy-bottomed pan. Khoya is the backbone of the filling, providing a rich, creamy texture.
2. Set the pan on a stove over low heat. The key here is to use low heat to prevent the khoya from burning or sticking to the pan. Stir continuously with a spatula.
3. As the khoya warms up, it will soften and become slightly lumpy. Keep stirring until it reaches a smooth, pliable consistency.

This process for the gujiya filling is crucial as it makes the khoya easier to mix with the other ingredients, ensuring an even distribution of flavours. 

1. Once the khoya has softened adequately, remove the pan from the heat and transfer the khoya to a bowl to cool down to room temperature. It will prevent the powdered sugar from melting when it's added,
2. Add powdered sugar, chopped nuts, grated coconut, raisins, and cardamom powder to the cooled khoya. Mix well. The filling is ready.

Shaping the Gujiyas:

1. Divide the dough into small balls. Roll each ball into a 4-to-5-inch diameter circle.
2. Place a spoonful of filling on one half of the circle and moisten the edges with a little water.
3. Fold the other half over and press the edges together. Use a fork to seal and create a pattern on the edges.

Frying the Gujiyas:

1. Choose a deep, heavy-bottomed pan for frying gujiyas. A heavy pan ensures even heating and helps maintain a steady temperature of the oil. 
2. Pour enough oil into the pan so that the gujiyas can be submerged. This is crucial for even frying.
3. Turn the heat to medium and let the oil warm up. The ideal temperature for frying gujiyas is around 360°F (182°C).

Test the oil by dropping a small piece of dough in it. The oil is ready if it sizzles and floats up without browning right away. If the oil is too hot, gujiyas will brown on the outside but won't cook inside. They'll soak up too much oil and become greasy if it's not hot enough.

1. Fry the gujiyas in batches until they are golden brown. Turning them occasionally with a slotted spoon ensures they brown evenly on all sides.
2. Remove and place on absorbent paper. This step is important to remove excess oil, which helps keep the gujiyas crisp and not greasy.

For health-conscious people, you can try this baked gujiya recipe method instead of frying it.

Baking the Gujiyas:

1. Preheat your oven to 180°C (350°F).
2. Arrange the gujiyas on a baking sheet lined with parchment paper. Brush each gujiya lightly with melted ghee.
3. Bake for 20-25 minutes or until golden brown, turning them halfway through baking.

Serving and Storage

• Allow the gujiyas to cool before serving. They can be stored in an airtight container for up to a week.
  
  

Gujiya Recipe Tips

While the above gujiya recipe is a great guide, here are some tips to ensure your fried or baked gujiyas turn out perfect.

• Ensure the dough is stiff; this helps the gujiyas to hold their shape and texture.
• When following the fried gujiya recipe, do not overcrowd the pan while frying; it lowers the oil's temperature.
• If baking, brushing with ghee helps achieve a golden and crispy texture like frying.

This gujiya recipe offers a delicious way to complement your Holi food. In addition to traditional flavours, it provides an option for those who prefer healthier baked gujia. The rich gujiya filling and flaky crust make this a festive delight that's hard to resist.

Just ensure you follow it correctly. Even if you have the best gujiya recipe, the result can be affected if you do not follow the steps correctly.

FAQs

• What is gujiya called in English? 

Gujiya is a popular dessert made during the festivals of Holi and Diwali. You could call them Dessert Empanadas, Milk-Fudge Hand-Pies, or Turnovers. 

• Can we keep gujiya in the fridge? 

Yes, you can keep both fried and baked gujiya in the fridge. To do so, let them cool completely, then place them in an airtight container. They can last up to a week in the fridge. For a crispy texture, reheat them in the oven before serving. 

• Is gujiya good for health? 

Gujiya is not the healthiest option if you're watching your diet, but it does offer some nutrients from nuts and milk solids in the filling. You can try the baked gujiya recipe mentioned above to make it healthier.

You can also tweak the above gujiya recipe to use whole wheat flour, reduce the sugar, and add more nutritious fillings like seeds and nuts. 

• In which city gujiya is famous? 

Gujiya is famous across North India, especially in places like Mathura and Vrindavan, where it's a special treat for the Holi festival. It's also popular in states like Uttar Pradesh, Rajasthan, and Madhya Pradesh.

Try this amazing dish if you are staying at a Club Mahindra Resort in any of these places.