wellhealthorganic.com Gujiya: Gujiya is a beloved and time-honored dessert from North India, renowned for its crisp, flaky pastry enveloping a luscious blend of sweet khoya (evaporated milk solids) and dried fruits. This delicacy presents two equally enticing preparations: fried or baked. Here’s a recipe outlining both approaches:
Gujiya
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Cuisine: North Indian
- Course: Desserts, Sweets
- Diet: Vegetarian
- Difficulty Level: Difficult
Ingredients:
For Pastry Dough
- 1 cup whole wheat flour (about 120 grams)
- 1 cup all-purpose flour (about 125 grams)
- ¼ teaspoon salt
- ⅓ to ½ cup water (as needed)
- 2 tablespoons ghee
- For Sweet Stuffing
- 1 cup khoya 200 to 220 grams
- ½ tablespoon ghee
- 10 almonds
- 10 cashews
- 10 pistachios
- ½ tablespoon raisins
- ⅓ cup powdered sugar (or confectioner’s sugar, as required)
- ½ teaspoon green cardamom powder
- Oil for deep frying
Also Read: Idiyappam
Instructions:
Making the Pastry:
- In a bowl, combine the all-purpose flour, whole wheat flour, and salt.
- Heat ghee until melted and warm, then pour it over the flours.
- Mix the ghee with a spoon, then rub and blend it with the flours using your fingertips until a breadcrumb-like texture forms.
- Gradually add water and knead the dough until firm and tight.
- Cover the dough with a moist cloth and set it aside for 30 minutes.
Making the Sweet Stuffing:
- Crumble or grate the khoya.
- Chop the nuts and raisins, then set them aside.
- Melt ghee in a pan over low heat and add the crumbled or grated khoya.
- Stir continuously until the khoya begins to gather around itself, then remove from heat and let it cool completely.
- Once cooled, add powdered sugar, chopped nuts, raisins, and cardamom powder. Mix well and set aside.
Assembling and Shaping:
- Divide the dough into two parts and shape each into a medium-sized log.
- Slice each log into equal parts and roll them into balls.
- Roll each ball into a small circle on a lightly floured surface.
- Moisten the edges with water and place the khoya filling on one side, leaving the edges empty.
- Carefully fold the dough over the filling, press the edges to seal, and trim off any excess dough.
- Pleat the edges for frying or leave them as is for baking.
- Repeat the process for all the dough balls.
Baking Gujiya:
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
- Brush oil or melted ghee evenly over the gujiya and place them on a baking tray.
- Bake until the pastry turns golden brown, typically for 20 to 30 minutes.
- Allow them to cool on a wire rack before storing in an airtight container.
Frying Gujiya:
- Heat oil for deep frying in a kadai.
- Test the oil temperature by adding a small piece of dough. It should rise gradually.
- Gently slide the gujiya into the oil and fry until golden brown on both sides.
- After frying, drain the gujiya on paper towels and let them cool before storing.
Serving Suggestions:
Gujiya can be enjoyed on its own or paired with Rabri (thickened sweetened milk) for an indulgent treat.
Storage:
Store cooled gujiya in an airtight container. They can be kept at room temperature for a few hours or refrigerated for 1 to 2 days due to the milk solids in the stuffing.
Also Read: Appam
Notes:
- Adjust flour and water proportions based on the dough consistency.
- Maintain medium-hot oil temperature for frying to ensure crispy gujiya without excess oil absorption.
- Experiment with stuffing variations like thandai powder, gulkand, cocoa powder, and assorted nuts.
- Scale the recipe according to your needs, either halving or doubling as necessary.