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gujiya

Gujiya

Sapana Behl
Gujiya isn’t just a sweet—it’s an emotion tied to Holi memories, family bonding, and festive warmth. Making gujiyas at home fills the kitchen with nostalgia and turns preparation into a celebration of its own.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 15 Pieces

Equipment

Ingredients
  

For dough

  • 250 gm all purpose flour
  • 1 teaspoon oil
  • 1 cup water or as required to need the dough

For syrup

  • 2 cups sugar
  • 2 cups water

For stuffing

  • 1 cup khoya/dried milk
  • 2 tablespoon almonds
  • 2 tablespoon cashew nuts
  • 2 tablespoon raisins
  • 2 tablespoon pistachios
  • 2 tablespoon melon seeds
  • 2 tablespoon powdered sugar
  • 2 tablespoon ghee
  • oil for frying

Instructions
 

Make dough

  • Take all ingredients for dough in a bowl and knead a smooth dough.

Make sugar syrup

  • Add sugar and water rin a saucepan. Cook on medium heat until sugar is melted and a slightly thick honey like consistency syrup is formed.

Make stuffing

  • Heat clarified butter in a wok or pan and roast the khoya until it becomes slightly golden in color.
  • Add chopped nuts and roast them for 5 minutes and take them out.
  • In a bowl take all these fried ingredients ,mix with sugar powder and keep aside.

Make gujiya

  • Make 15 to 20 balls from the dough.Take one ball on flat board and dust it with dry flour.
  • Roll it slightly to the size of Puri and put it on gujia maker.
  • Place a heap of stuffing on one side and press it vigorously. Likewise, make all the gujias.
  • Heat ghee or oil fir frying in a wok, add 4 to 5 gujia at a time.
  • Fry from both sides for 10 minutes on low heat till a thick crust formed and color becomes golden. Repeat the same with all.
  • Drain on paper towel and addthem into the sugar syrup. Let them soak the syrup for a minute.
  • Drain on a cake rack to remove extra syrup.
  • Garnish with chopped pistachios and silver leaf.
  • Serve and enjoy.

Notes

  • Dough consistency: The dough should be firm but smooth. A soft dough will absorb more oil while frying and won’t turn crisp.
  • Resting the dough: Letting the dough rest for at least 15–20 minutes helps in rolling thin gujiyas without cracking.
  • Stuffing sweetness: Adjust powdered sugar according to taste. Since gujiyas are dipped in sugar syrup, keep the filling mildly sweet.
  • Khoya roasting: Always roast khoya on low heat and stir continuously to avoid burning.
  • Cooling the stuffing: Allow the stuffing to cool completely before filling, or the dough may tear.
  • Sealing the edges: Seal the gujiyas tightly using a little water or milk on the edges to prevent filling from leaking while frying.
  • Frying temperature: Fry gujiyas on low to medium heat only. High heat will brown them quickly without cooking the inside.
  • Batch frying: Do not overcrowd the pan—fry 4–5 gujiyas at a time for even cooking.
  • Sugar syrup consistency: The syrup should be slightly thick and sticky, not one-string. Overcooking will make gujiyas overly sweet.
  • Soaking time: Dip gujiyas in syrup for just 30–60 seconds; longer soaking may soften the crust.
  • Storage: Store completely cooled gujiyas in an airtight container. They stay fresh for up to 7–10 days at room temperature.
  • Variation tip: You can skip the sugar syrup and dust dry gujiyas with powdered sugar for a lighter version.
Keyword Gujiya, gujiya recipe, how to make gujiya, mawa gujiya
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!