Delicious Gujiya Recipe: Fried and Baked Variations

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. 1 cup whole wheat flour (about 120 grams)
2. 1 cup all-purpose flour (about 125 grams)
3. ¼ teaspoon salt
4. ⅓ to ½ cup water (as needed)
5. 2 tablespoons ghee
6. For Sweet Stuffing
7. 1 cup khoya 200 to 220 grams
8. ½ tablespoon ghee
9. 10 almonds
10. 10 cashews
11. 10 pistachios
12. ½ tablespoon raisins
13. ⅓ cup powdered sugar (or confectioner's sugar, as required)
14. ½ teaspoon green cardamom powder
15. Oil for deep frying

Also Read: Idiyappam 

Instructions:

Making the Pastry:

1. In a bowl, combine the all-purpose flour, whole wheat flour, and salt.
2. Heat ghee until melted and warm, then pour it over the flours.
3. Mix the ghee with a spoon, then rub and blend it with the flours using your fingertips until a breadcrumb-like texture forms.
4. Gradually add water and knead the dough until firm and tight.
5. Cover the dough with a moist cloth and set it aside for 30 minutes.

Making the Sweet Stuffing:

1. Crumble or grate the khoya.
2. Chop the nuts and raisins, then set them aside.
3. Melt ghee in a pan over low heat and add the crumbled or grated khoya.
4. Stir continuously until the khoya begins to gather around itself, then remove from heat and let it cool completely.
5. Once cooled, add powdered sugar, chopped nuts, raisins, and cardamom powder. Mix well and set aside.

Assembling and Shaping:

1. Divide the dough into two parts and shape each into a medium-sized log.
2. Slice each log into equal parts and roll them into balls.
3. Roll each ball into a small circle on a lightly floured surface.
4. Moisten the edges with water and place the khoya filling on one side, leaving the edges empty.
5. Carefully fold the dough over the filling, press the edges to seal, and trim off any excess dough.
6. Pleat the edges for frying or leave them as is for baking.
7. Repeat the process for all the dough balls.

Baking Gujiya:

1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
2. Brush oil or melted ghee evenly over the gujiya and place them on a baking tray.
3. Bake until the pastry turns golden brown, typically for 20 to 30 minutes.
4. Allow them to cool on a wire rack before storing in an airtight container.

Frying Gujiya:

1. Heat oil for deep frying in a kadai.
2. Test the oil temperature by adding a small piece of dough. It should rise gradually.
3. Gently slide the gujiya into the oil and fry until golden brown on both sides.
4. 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.