Easy Gujiya Recipe for Beginners | Crispy & Delicious Gujiya Sweet (Step-by-Step)
Today is Holi festival and I am so excited to share my Gujiya recipe with all of you. This is a proper Indian traditional style gujiya that gives you the taste of mom’s magic in every bite.
Holi is incomplete without gujiya sweets. The outer layer is crunchy, flaky goodness and the filling is so rich and delectable that gujiyas have become extremely popular for all people celebrating the festival of Holi.
I have provided step-by-step instructions below so anyone, regardless of skill level, will have no trouble making gujiyas. And you will also learn here:
- What is Gujiya?
- What are the ingredients of gujiya?
- How to make easy gujiya at home?
- What are common gujiya mistakes?
- And also I will give you some answer of your questions.
Join me in celebrating Holi this year with gujiyas, and let us all create unforgettable memories filled with sweetness and joy.
Also Read: Masala Poha Recipe (Step-by-Step) | Calories, Benefits & Weight Loss Tips
What is Gujiya & What is Gujiya sweet made of?
Gujiya is a traditional North Indian sweet that is usually served during festivals such as Diwali and Holi. Gujiyas consist of a crisp shell made of maida (refined flour), which is filled with a sweet stuffing and fried until golden brown. Stuff can vary, but typically khoya (mawa), sugar, dry fruits, coconut, cardamom, etc., are used for flavoring the stuffing.
Gujiyas are formed in the shape of a half moon and have a rich festive flavor. Each region in India has different styles of making Gujiyas, having unique fillings and methods of cooking, with some regions also making baked versions for a lighter treat.
What are the ingredients in gujiya?
Below is the list of some essential gujiya ingredients needed for making gujiya at home.
- Ghee
- Refined oil
- Semolina (Suji) – 250 g
- White flour (Maida)
- Bhura / sugar powder – 1 small bowl
- Mawa (Khoya) – 1 large bowl
- Cashews (Kaju) – 30-35
- Almonds (Badam) – 30 -35
- Raisins (Kishmish) – 1 bowl
- Fox nuts (Makhane) – 2-3 bowl
- Charoli seeds – half bowl
- coconut – half
- Milk – 1 glass
How to Make Gujiya at Home (Step by Step)
Stage 1: Prepare the Filling
1: In a pan, heat 2-3 tsp of ghee and add almonds, cashews and makhana, frying on low-medium heat until light brown. Allow to cool and then blend to a coarse powder and place in a bowl.
2. Once the mixture has cooled completely, transfer it to a mixer grinder and grind it into a fine powder.
3: Next in the same pan, add 4-5 tsp of ghee and roast semolina (suji) until light golden brown. Transfer to a bowl and allow to cool.
4: Now add khoya into the same pan and on low heat cook to light brown.
5. Now add roasted suji, ground coconut, dry fruit powder, raisins, chironji and bhura sugar; stir all together for 5-6 mins before removing heat and allowing to cool completely.
6: Once the mixture has cooled add a little ground khoya along with a half glass of milk. Milk should only be used when preparing the filling so that it remains soft and moist.
Stage 2: Prepare the Dough
1. Add 1kg of white (all-purpose) flour and throw it into a big bowl. Pour in about 6-7 teaspoons of oil and half glass of milk.
2. Knead your dough using some water until it’s just a little bit too firm, this will give you a crunchy gujiya and put your dough in a bowl to rest for 15-20 minutes.
Stage 3: Make and Shape the Gujiya
1. Take some small bits of dough and shape into little balls (like puri). Then roll out each little ball as round as possible.
2. Place 1-2 tablespoons of filling in the centre of the ball and fold it into a half moon. Be sure to seal the edges tightly.
3. You can use a gujiya maker to help shape and seal them properly.
3. In a deep frying pan, heat about 4-5 cups of refining oil over a medium low heat. And once the oil is hot, gently, place the prepared gujiya into the hot oil and fry them on a medium low heat until golden brown and crispy. Do not fry gujiya on a high heat.
5. After they have browned, take them out and allow them to cool for a little bit. Now gujiya sweets are ready. Then, enjoy your yummy homemade gujiya sweet.
What are common mistakes when making gujiya?
- When you make the dough to be very soft instead of slightly firm.
- When you do not use enough or any ghee (moyan) in the dough. This can cause it to not be crispy.
- When you add overstuffing the gujiya and stuffing can break during frying.
- When you not sealing the edges properly while making a gujiya.
- When you are frying on a high flame, it causes the gujiya to have a brown outer while still being raw in the center.
- Grinding the filling while still hot or too warm, as well as mixing the filling while still hot.
- Store your gujiya prior to completely cooling down.
My Personal Tips for Perfect Gujiya
- I always try to use a firm doughy texture to get crispy gujiya and I ensure that the filling has cooled before adding to the dough.
- I fry my gujiya at low to medium heat so they are cooked evenly.
- I usually add some semolina to my dough to create additional flavour and crunch.
- I use a gujiya maker when I make gujiya as it will help me with consistency of shape, as well as size.
- I let my finished gujiya completely cool before storing them in an airtight container.
How many calories are in one gujiya?
There’s a lot of questions out there about how many calories are in gujiya.Here is breakdown about gujiya calories.
- Generally, you can expect 1 gujiya calories around 120-180, depending on its size and filling.
- Fried gujiya will typically have more calories than gujiya baked.
My Personal Experience with Gujiya Sweet
Whenever I make Gujiya, I am always reminded of how much fun I had making them as a kid. I can still picture myself watching my mom make them for Holi and all the excitement of filling and shaping them with every one in the family. I loved helping even back then. I could hardly wait for Holi to come around since gujiya was my favorite treat when I was a youngster.
My first attempt at making Gujiya on my own didn’t go so well; The first batch opened up while frying, and they weren’t nearly as crispy as I had hoped they would be. I’ve learned a few little tricks over the years that help a lot.
Now when I make gujiya, they are very special to me and have a lot of meaning. Gujiya is much more to me than just a sweet; they are a tradition passed down from generation to generation during the festival of Holi and are filled with a lot of love, memories, and happiness.
Also Read: Perfect Veg Maggi Recipe | Ingredients, Nutrition, Calories & Cooking Tips
Conclusion
Making gujiya at home is more than just making a sweet treat. It’s about making great family memories together. The gujiya recipes here are simple enough for beginning cooks, so they give you a crunchy, yummy gujiya every time.
You’ll be able to make this classic Sweet Gujiya recipe with the ingredients called for and following these easy step-by-step directions. You’ll enjoy making gujiya at home more than buying them at the store, whether you fry or bake them.
I hope you enjoy making gujiya and celebrate with something sweet along your way through the process of making this great family recipe. Give it a try one time, and you’ll want to make gujiya at home each festival season.
If you want to work together or have questions, feel free to contact us.
FAQ’s
Q1. What are common gujiya mistakes?
Some of the biggest mistakes you can make are using soft dough or not enough ghee in your dough, overfilling your gujiya and frying them too fast. Be sure to always seal your gujiya properly and like said, fry them on a low flame.
Q2. Which state made gujiya dish?
Gujiya is very popular In Uttar Pradesh.They are made on the festival of Holi. Some states do have their own versions of gujiya.
Q3. How to keep gujiya fresh?
If you store your gujiya in an airtight container after it has cooled, it will be good for 4-5 days without being refrigerated. If you use khoya as the filling, it is best to refrigerate the gujiya.
Q4. Why is my gujiya not crispy?
If the dough is too soft or you fry at a high temperature, your gujiya will not be as crispy. Use a firmer dough and fry your gujiya at a low temperature for crispy results.
Q5. What is a gujiya maker?
A gujiya maker is a great tool for shaping and sealing your gujiya perfectly and neatly.
