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Gujiya Recipe – 6 Steps to Making Gujiya the Healthy Way

Vandana Mathur-Dhaul | March 08, 2015

Indian Sweets  Recipes  

Celebrating the victory of good over evil, the festival of Holi is known for its colors as well as scrumptious food that makes it a much anticipated festival in India. And increasingly anticipated overseas as well. There is much revelry around and several delicacies like dahi bhalle, bhaang pakode, thandai, papadi and gujiya are made.

Ah! The gujiya. This Indian dessert is most commonly made during the festival of Holi. Unlike most indian desserts the gujiya is not an overly sweet dish. It has a crispy, flaky exterior with a cardamom flavored sweet filling. deep fried in ghee and dipped in a sugary syrup…. uh uh. not in my kitchen!

Here’s a traditional Indian sweet – made in a rather untraditional way. This year instead of deep frying the gujiyas I used the air fryer, a much healthier food option. And the results were amazing!

gujiya-recipe-indian-sweets-gujiya-in-air-fryer-recipes-little-india-directoryIngredients for the pastry

For the pastry / outer covering

  • Refined Flour (Maida) – 2 cups
  • Atta Flour – 2 cups
  • Salt – ½ tsp
  • Ghee – 4 tbsp

Step 1: Sieve the flours and salt and rub in the ghee. Add enough water to knead into a firm dough.

Step 2: Cover it with a moist cloth and chill overnight.

Making good pastry is a bit of a challenge. It’s not easy to make a lovely, flaky, tender crust that tastes amazing. My typical pastry method is a combination of maida and atta and involves giving the dough an overnight rest in the refrigerator. So this requires thinking way ahead of the game in order to make the gujiyas at least one day prior.

gujiya-recipe-indian-sweets-gujiya-ready-to-eat-recipes-little-india-directoryIngredients for the filling

For the Gujiya filling

  • Khoya – 500 gms
  • Brown sugar – 6 tbsp
  • Fresh grated coconut – 4 tbsp
  • Ground cardamom – 1 tsp
  • A handful of almonds – roughly chopped.

Step 3: Roast the khoya in a deep pan on medium heat. The Nanak frozen khoya (available at Mustafa Centre) works perfectly well here. Add all the other filling ingredients to the khoya and keep aside.

Step 4: Divide the dough into small balls and roll each ball into a small puri of four inches diameter.

Step 5: Fill a tablespoon of the filling mixture on one side. Moisten the edges of the puri and fold one side over the other. Crimp / twist/ press down the edges.

And now the fun part! No standing in front of the hot oil to fry these beauties.

Step 6: Set the Airfryer to 180 deg celsius. Pop in the gujiyas for 14-16 mins.

And sit down to enjoy your glass of Kanji. Happy holi everyone!

Gujiya Recipe
Author: 
Recipe type: Indian Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Gujiya is an Indian sweet that is most commonly made during the festival of Holi. Unlike most indian desserts, the gujiya is not an overly sweet dish.
Ingredients
  • Maida – 2 cups
  • Atta – 2 cups
  • Salt – ½ tsp
  • Ghee – 4 tbsp
  • Khoa – 500 gms
  • Brown sugar – 6 tbsp
  • Fresh grated coconut – 4 tbsp
  • Ground cardamom – 1 tsp
  • A handful of almonds – roughly chopped.
Instructions
  1. Sieve the flours and salt and rub in the ghee. Add enough water to knead into a firm dough.
  2. Cover it with a moist cloth and chill overnight.
  3. Roast the khoya in a deep pan on medium heat. The Nanak frozen khoya (available at Mustafa) works perfectly well here. Add all the other filling ingredients to the khoya and keep aside.
  4. Divide the dough into small balls and roll each ball into a small puri of four inches diameter.
  5. Fill a tablespoon of the filling mixture on one side. Moisten the edges of the puri and fold one side over the other. Crimp / twist/ press down the edges.
  6. Set the Airfryer to 180 deg celsius. Pop in the gujiyas for 14-16 mins.
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Vandana Mathur-Dhaul

Founder and Chief Party Girl at The Party Hub. Woman entrepreneur. Passionate runner. Full time mommy and blogger at apinkshoelace.com where I write about food, fitness and finding happiness while embracing the lunacy of life. Other articles by this author

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