Be taught to make the favored Gujiya recipe that may be a basic North Indian candy of crisp, flaky pastry crammed with khoya (milk solids) and nuts stuffing. Gujia is usually fried however on this recipe submit, I’m sharing each the fried and baked variations. Take your decide and luxuriate in making these conventional candy for Holi or Diwali pageant.
What’s Gujiya
Gujiya are crescent formed stuffed pastry which might be deep fried. The normal gujiya recipe has a filling of sweeetned khoya or mawa (milk solids), cardamom and a few nuts.
These delish fried pastries resembles the Mexican empanadas. In truth gujia are very a lot common in North India, particularly through the Holi pageant.
You’ll get to see many variations of gujiya within the candy outlets throughout Holi. Gujia is made on each Holi and Diwali festivals.
On the eve of Holi I make both Puran Poli, Karanji or gujiya.
Gujiya vs Karanji
Karanji and gujiya are related sweets, aside from the stuffing.
Karanji which is common in Maharashtra has a stuffing of coconut, poppy seeds, sesame seeds and nuts.
Whereas guijiya has a stuffing of khoya or mawa (dried milk strong)with nuts, dry fruits. In some variations desiccated coconut can also be added. However I don’t add coconut to the khoya stuffing.
The numerous and distinctive fillings give a very totally different style, texture and taste to each the gujiya and karanji.
About Gujiya Recipe
My gujiya recipe is the standard North Indian recipe and is made with the stuffing of khoya (mawa), sugar and nuts.
Usually, in a gujia, the outer pastry is made from all-purpose flour. However you possibly can break free from the norm and make the pastry dough with complete wheat flour.
On this recipe, I’ve included half-half of each all-purpose flour and complete wheat flour.
I baked some gujiya and fried the remainder and have illustrated each the baking and fried strategies within the step-by-step information.
Texture and style sensible the fried gujiya are positively a lot better. Nonetheless for well being causes and to chop down on the fats you possibly can simply bake them when making this gujiya recipe.
Step-by-Step Information
Easy methods to make Gujiya
Make Pastry Dough
1. In a bowl take 1 cup complete wheat flour (atta), 1 cup all-purpose flour (maida) and ¼ teaspoon salt.
You may embrace 2 cups of all-purpose flour OR 2 cups of complete wheat flour. General you want 2 cups of flour + ¼ teaspoon salt.
*Do verify the Notes part of the recipe card to find out about water proportion if utilizing solely complete wheat flour or all-purpose flour.
2. Warmth 2 tablespoons ghee (clarified butter) in a small pan or bowl till it melts and turns into heat.
3. Pour the nice and cozy ghee on the flours.
4. First combine with a spoon. Then rub and blend the ghee with the flours, together with your fingertips to type a bread crumb like texture.
5. Add ⅓ to ½ cup water in components and start to knead. The quantity of water wanted will rely on the standard and texture of flour.
6. Knead the dough till it’s agency and tight.
7. Cowl with a moist kitchen serviette and put aside for half-hour.
Make Stuffing
8. Chop 10 cashews, 10 almonds, 10 pistachios and ½ tablespoon raisins. Put aside.
9. Soften ½ tablespoon ghee in a pan on a low warmth.
10. Add 1 cup crumbled or grated khoya. Khoya might be made at dwelling or bought from the market.
To know how one can make khoya, you possibly can verify this methodology of creating conventional Khoya (Mawa).
11. Stir the khoya repeatedly on a low warmth.
12. Cook dinner the khoya till it begins to collect round itself. Swap off the warmth and place the pan on the kitchen countertop.
Let the khoya stuffing cool fully at room temperature. You may even switch the khoya stuffing to a plate and let it cool.
13. Add ⅓ cup powdered sugar (or confectioner’s sugar), the chopped nuts, raisins and ½ teaspoon cardamom powder. I recommend to to sieve the powdered sugar if there are lumps. This makes the blending simpler.
14. Combine every thing nicely and maintain the stuffing apart. Examine the style and add extra powdered sugar if you happen to desire.
Assemble
15. Divide the dough into two components.
16. Make a medium-sized log of every half and slice or portion it into equal components.
17. Roll every half in your palms to type a ball. Put together all of the dough balls this manner and place them in the identical bowl. Cowl with a moist kitchen towel.
18. Mud the rolling board calmly with some flour. Roll every ball with the rolling pin to a small circle having 4 to five inches diameter.
Use much less flour and if potential you possibly can keep away from the flour for dusting fully.
19. together with your fingertip or a pastry brush, apply water all around the circumference edge.
20. Place about 1 to 1.5 tablespoons of the the ready khoya filling on one aspect of the circle, conserving the sides empty.
Don’t add an excessive amount of of the stuffing because it turns into tough to form the gujia and this could result in them breaking within the oil whereas frying.
Form for Baking
21. Rigorously, convey collectively each the sides and be part of. Gently press the sides. The sides should be pressed nicely and sealed, in order that the filling doesn’t come out whereas frying.
22. With a gujiya/karanji cutter or small pizza cutter, trim the additional edges. When doing this methodology, it is rather necessary that the gujiya is pressed and sealed nicely.
Word: Keep away from this methodology of slicing the sides, if you happen to plan to fry the gujiya. If baking then this methodology is nice. As even when the filling comes out, you don’t have to fret, as there isn’t a mess.
23. The neatly trimmed gujiya picture beneath.
Form for Frying
24. For deep frying, it’s best to make pleated design on the edges. This fashion the stuffing doesn’t come out whereas frying and the gujiya appears to be like good too. Simply carry on folding and twisting the sides until the top.
25. Put together gujiya this manner and organize them on a plate or tray. Hold them lined with a moist serviette in order that the dough doesn’t dry out.
Bake Gujiya
26. Preheat the oven to 200 levels celsius (390 diploma Fahrenheit). Brush oil or melted ghee on the gujiya evenly throughout. If utilizing oil, use a impartial flavored oil.
27. Place them on a baking tray.
28. Bake the gujiya for 20 to half-hour at 200 levels celsius (390 diploma Fahrenheit) till they’re golden.
Oven temperatures fluctuate, so do maintain a verify whereas baking. Place them on a wired rack for cooling. As soon as cooled at room temperature, retailer the baked gujiya in an air-tight jar or field.
Fry Gujia
28. Warmth oil for deep frying in a kadai or pan. First check the temperature of oil, earlier than frying.
Add a small piece of the dough into the oil. If the dough comes up steadily and briskly, the oil is prepared.
The oil continues to be chilly if the dough sits on the backside. If the piece of dough comes up briskly and shortly, the oil is simply too scorching.
29. Gently slid the gujia in oil. Simply add a couple of items and don’t overcrowd. Relying on the dimensions of the pan/kadai, you possibly can fry 2 to three gujiya at a time.
Fry gujiya at medium warmth. In case your pan or kadai will not be heavy however mild, then fry gujia at medium-low warmth.
30. Flip them over rigorously and fry the opposite aspect. Deep fry them until they’ve turn into golden turning over as wanted.
31. Place the fried gujia on kitchen paper tissues. Fry all of the ready gujiya in batches. As soon as they’re cooled fully, retailer them in an air-tight field.
32. Serve gujiya to your loved ones, buddies and friends.
Serving Ideas
Mawa gujiya is eaten like every Indian candy as it’s. Should you fancy one thing extra indulgent, pair the gujiya with some Rabri (thickened sweetened milk).
Storage
When the gujia cools at room temperature, instantly place them in an air-tight jar. They keep good for a couple of hours at room temperature. Because the stuffing is made with milk solids, I recommend to maintain any leftovers within the fridge.
Professional Ideas
- Dough: Knead the dough to a good and agency dough. If the dough is mushy, the outer pastry of the gujia will turn into mushy.
- Oil temperature: The oil needs to be medium scorching whereas frying gujiya. If the oil is cool, the gujiya pastries will take up quite a lot of oil making them soggy. They will break or collapse whereas frying at a low temperature within the oil. If the oil may be very scorching, the outer a part of the pastry will prepare dinner and get browned sooner whereas the insides of the dough will likely be uncooked or undercooked.
- Stuffing variations: For variations within the stuffing of the gujiya recipe, you possibly can embrace some thandai powder, gulkand (rose protect), cocoa powder (for a chocolate flavored gujia) and any nuts or dry fruits you want.
- Flours and water: You should utilize the next proportions of flour – 2 cups of all-purpose flour or 2 cups of complete wheat flour.
Should you use all-purpose flour, start by including ¼ cup water first and add a couple of tablespoons extra as you go on mixing and kneading dough.
For complete wheat flour, begin with ⅓ cup water and add some extra tablespoons if wanted. Thus add water in components as you go on working the dough.If the dough seems dry, then add extra water and if the dough turn into sticky, then add extra flour.
- Scaling: To feed a crowd, make a big batch of this gujiya recipe. You may halve the recipe as nicely to make a small batch.
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Gujiya Recipe (Fried and Baked)
Gujiya is a well-liked and conventional North Indian candy of a crisp, flaky pastry crammed with a candy khoya (evaporated milk solids) and dry fruits stuffing. They are often fried in addition to baked. Get each the fried and baked variations on this recipe.
Prep Time 45 minutes
Cook dinner Time 30 minutes
Complete Time 1 hr 15 minutes
Stop your display from going darkish whereas making the recipe
Making the pastry
Take the all function flour, complete wheat flour and salt in a bowl.
Warmth ghee in a small pan or bowl till it melts and turns into heat. Pour the ghee on the flours.
First combine the ghee with a spoon. Then rub and blend the ghee with the flours, together with your fingertips to type a bread crumb like texture.
Add water in components and start to knead. The quantity of water wanted will rely on the standard and texture of the flour.
Knead the dough until agency and tight. Cowl the dough with a moist fabric and put aside for half-hour.
Making candy stuffing
Crumble or grate the khoya (mawa).
Chop the nuts, raisins and put aside.
Soften ghee in a pan on a low warmth.
Add the crumbled or grated khoya.
Stir the khoya repeatedly on a low warmth.
- Cook dinner the khoya, until it begins to collect round itself. Swap off the warmth and place the pan on the kitchen countertop. Let the khoya stuffing cool fully at room temperature.
Later add powdered sugar, the chopped nuts, raisins and cardamom powder. Higher to sieve the powdered sugar if there are lumps.
Combine every thing nicely and maintain the stuffing apart. Examine the style and add extra sugar if you happen to desire.
Assembling and shaping
Divide the dough into two components.
Make a medium log of every half and slice it into equal components.
Roll every half in your palms to make balls and place all of the balls in the identical bowl. Cowl with a moist kitchen towel.
- Mud the rolling board calmly with some flour. Roll every ball with the rolling pin to a small circle having 4 to five inches diameter. Do not add an excessive amount of flour whereas rolling. Should you can roll with out the flour, then it’s higher.
Together with your fingertip or a pastry brush, apply water all around the circumference edge.
- Place about 1 to 1.5 tablespoon of the ready khoya filling on one aspect of the circle, conserving the sides empty. Don’t add an excessive amount of of stuffing because it turns into tough to form gujiya and so they could break within the oil.
Rigorously, convey collectively each the sides and be part of. Gently press the sides.
- With a small gujiya cutter or pizza cutter, trim the additional edges. When doing this methodology, it is rather necessary that the gujiya is pressed and sealed nicely. Keep away from this methodology if you happen to plan to fry the gujiya. If baking then this methodology is nice. As even when the filling comes out, you do not have to fret as there isn’t a mess.
- Nonetheless, it’s best to make pleated design on the edges if you happen to plan to fry the gujiya. This fashion the stuffing doesn’t come out whereas frying and the gujiya look good too. Simply carry on folding and twisting the sides until the top.
Put together gujiya this manner and organize them on a plate or tray. Cowl the guijya with a moist serviette in order that the dough doesn’t dry out.
Baking gujiya
Preheat the oven to 200 levels celsius (390 diploma fahrenheit). Brush oil or melted ghee n the gujiya evenly throughout.
Place them in a baking tray.
- Bake the mawa gujiya for 20 to half-hour at 200 levels Celsius (390 diploma Fahrenheit), till they’re golden. Oven temperatures fluctuate, so do maintain a verify whereas baking. Place them on a wire rack for cooling. As soon as cooled, retailer them in an air-tight jar or field.
Frying gujiya
Warmth oil for deep frying in a kadai or pan.
- First check the temperature of oil, earlier than frying. Add a small piece of the dough within the oil. If the dough comes up progressively and briskly, then the oil is prepared. If the dough sits on the backside, the oil continues to be chilly. If the piece of dough comes up briskly and shortly, the oil is simply too scorching.
Gently slid the gujiya in oil. Simply add a couple of items and do not overcrowd. At a time relying on the dimensions of the pan/wok/kadai, you possibly can fry 2 to three gujiya at a time on medium-heat.
Flip them over rigorously as fry the opposite aspect. Deep fry until they’ve turn into golden turning over as wanted.
Drain on kitchen paper tissues. Fry all gujiya this manner and as soon as they’re cooled fully at room temperature, retailer them in an air-tight field.
Serve gujiya to your loved ones and friends when required.
Serving recommendations
- Gujiya is eaten like every Indian candy as it’s. Should you fancy one thing extra indulgent, pair the mawa gujiya with some Rabri (thickened sweetened milk).
Storage
- When the gujia cools at room temperature, instantly place them in an air-tight jar. They keep good for a couple of hours at room temperature. Because the stuffing is made with milk solids, I recommend to maintain any leftovers within the fridge for about 1 to 2 days.
- * Flour and water: You should utilize the next proportions of flour – 2 cups of all-purpose flour or 2 cups of complete wheat flour. Should you use all-purpose flour, start by including ¼ cup water first and add a couple of tablespoons extra as you go on mixing and kneading dough. For complete wheat flour, begin with ⅓ cup water and add some extra tablespoons if wanted. Thus add water in components as you go on working the dough. If the dough seems dry, then add extra water and if the dough turn into sticky, then add extra flour.
- Dough: Knead the dough to a good and agency dough. If the dough is mushy, the outer texture will turn into mushy.
- Oil temperature: The oil needs to be medium scorching whereas frying gujiya. If the oil is cool, the gujiya pastries will take up quite a lot of oil making them soggy. They will break whereas frying at a low temperature within the oil. If the oil may be very scorching, the outer a part of the pastry will prepare dinner and get browned sooner whereas the insides of the dough will likely be uncooked or undercooked.
- Stuffing variations: For variations within the stuffing of the gujiya recipe, you possibly can embrace some thandai powder, gulkand (rose protect), cocoa powder (for a chocolate flavored gujia) and any nuts or dry fruits you want.
- Scaling: To feed a crowd, make a big batch of this gujiya recipe. You may halve the recipe as nicely to make a small batch.
Diet Details
Gujiya Recipe (Fried and Baked)
Quantity Per Serving
Energy 221 Energy from Fats 108
% Every day Worth*
Fats 12g18%
Saturated Fats 5g31%
Trans Fats 1g
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 10mg3%
Sodium 95mg4%
Potassium 76mg2%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 81IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin Okay 1µg1%
Calcium 123mg12%
Vitamin B9 (Folate) 25µg6%
Iron 1mg6%
Magnesium 23mg6%
Phosphorus 63mg6%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie eating regimen.
This Gujiya recipe from the weblog archives first revealed in October 2014 has been up to date and republished on March 2023.
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