What is Gujiya?
Gujiya is a famous North Indian sweet made with suji or maida, stuffed with a sweet mixture of khoya (mawa) and dried fruits. It’s traditionally deep-fried and has a crisp and flaky texture. It is also known as Ghughra in Gujarat, Karanji in Maharashtra, Somas in Tamil Nadu, Garijalu in Telangana, and, Kajjikaya in Andhra Pradesh and Karnataka, with each region having its gujiya recipe. Gujja and Thandai are the two essential food items to make on the occasion of Holi. If you are thinking about what other dishes to make for Holi, follow my Holi Party Guide.
Ingredients Required
The outer pastry cover for ghujia requires only three ingredients:
Maida Ghee Water.
For the stuffing, you need the following:
khoya (mawa) Dry fruits (almonds, raisins, pistachio, chironji) Desiccated Coconut Powdered Sugar Saffron
Essential Equipment: You need a casting mould to shape and seal the ghujia. You can easily pick one online or at the nearest supermarket. You may not require the mould if you are a pro, like my mom, at shaping/sealing the pastry with your fingers.
How To Make
Step 1) First, make the pastry dough (follow step-by-step instructions as shown in the image below) and allow it to rest. Step 2) Second, prepare the sweet khoya (mawa) and dry fruit mixture for the stuffing (as shown in the image below). Allow it to cool down completely. Step 3) Third, shape all the ghujia and arrange them on the platter in a single layer. You can shape them using a readymade casting mould or manually (as shown in image 6). Step 4) Deep fry the ghujia in small batches in the hot oil until crisp and lightly golden.
My Tried & True Tips
Dough: The pastry dough should be slightly stiff. Cover the dough with a moist muslin cloth, and allow it to rest at room temperature while preparing the stuffing. Stuffing: Allow the khoya mixture to cool completely before stuffing it inside the pastry. Taste while preparing the stuffing and adjust the amount of sugar accordingly. Feel free to use a combination of dry fruits, semolina (rava), desiccated coconut, nuts, and khoya to make the stuffing. Sealing/Shaping: Do not overstuff the pastry layer with the khoya mixture. Else, ghujia might tear while frying. After stuffing, make sure gujiya are sealed tightly. Apply little water to seal and secure the edges. If not sealed tightly, the stuffing will spill into the oil while frying. Frying: Always fry ghujia in medium-hot oil over low heat. Keep on moderating the heat while frying. But never fry ghujia on high heat. They might burn and remain uncooked from the inside. Storing: Transfer fried/baked gujiya to a metal colander or a wire rack. Allow to cool down completely. It should not be hot or warm to the touch while storing. Store ghujia in an airtight container. Do not press them too hard while storing them, as the outer layer of the pastry might break apart.
More Indian Sweet Recipes
Jalebi Atta Ladoo Mawa Barfi Carrot Halwa Besan Laddo Gulab Jamun Moong Dal Halwa Kesar Mawa Modak Instant Coconut Laddo
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