The mere mention of Gujia fills the heart with sweetness, childhood memories, and the fragrance of festivals. It's almost unimaginable to celebrate traditional Indian festivals like Holi, Diwali, or Teej without Gujia. This sweet, crispy on the outside and filled with the sweetness of mawa and dry fruits on the inside, is loved by people of all ages.
What is Gujia?
Gujia is a type of sweet pastry made by stuffing a thin layer of all-purpose flour with a filling and then deep-frying it. The filling is a mixture of khoya (mawa), semolina, sugar, and dry fruits. The outer layer of Gujia is fried until it becomes golden and crispy. This sweet is especially made during Holi, Diwali, and other festivals.
Ingredients for Making Gujia
For the Outer Layer:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee
- Water (as needed)
For the Filling:
- 1 cup khoya (mawa)
- 1 cup sugar
- 1 teaspoon cardamom powder
- 1 teaspoon grated almonds
- 2-3 tablespoons cashew nuts, chopped (optional)
For the Sugar Syrup (Chashni):
- 1 cup sugar
- 1 cup water
For Frying:
- Ghee (sufficient for deep frying)
Easy Method to Make Gujia
1. Preparing the Dough
First, take 2 cups of all-purpose flour in a large bowl. Now add 1/4 cup ghee and mix well. Make sure the ghee is well mixed into the flour and the mixture resembles dry sand. Then, add a little water at a time and knead a stiff but pliable dough. Ensure that the dough is not too soft, otherwise there is a risk of it breaking while making Gujia. Cover the dough with a cloth and let it rest for 20-30 minutes.
2. Preparing the Filling
For the filling, put khoya in a pan and roast it over medium heat until it turns light golden. Then add sugar and cook well until the sugar dissolves. Now add cardamom powder, grated almonds, and chopped cashews and mix well. Let the mixture cool down so that it is easy to fill in the Gujia.
3. Shaping the Gujia
Make small balls from the dough and roll out thin rotis (flatbreads) using a rolling pin. Fold the roti in half to create the shape of Gujia, or use a cookie cutter to make small circles and fill them with the prepared filling. Seal the edges well so that the filling does not come out while frying.
4. Making Sugar Syrup (Optional)
If you want to enhance the taste of Gujia by dipping it in sugar syrup, then boil 1 cup of sugar and 1 cup of water in a pan. When the syrup reaches a one-string consistency, turn off the heat.
5. Frying the Gujia
Heat ghee in a deep pan. Keep the ghee temperature medium so that the Gujia cooks well from the inside and becomes golden and crispy from the outside. Gently slide the Gujias one by one into the ghee and fry until they turn golden and crispy. Then remove them onto a paper towel to absorb excess ghee.
Tips and Tricks
- When kneading the dough, make sure it is stiff so that the Gujia does not break while frying.
- Keep the heat low while roasting the khoya so that it does not burn.
- You can also add dry fruits of your choice like raisins and pistachios to the filling.
- Store the Gujia in an airtight container to keep them crispy for several days.
This Holi, or on any other festival, you too can double the joy of the festival with your family and friends by adopting this easy and traditional Gujia recipe. The taste of homemade Gujia is completely different from the sweets available in the market—delicious, fresh, and made entirely with your love.
