Gujiya Recipe – Authentic Indian Sweet with Khoya & Coconut

Last Updated on 2 months by Neha Deshmukh

Gujiya Recipe – Authentic Indian Sweet With Khoya & Coconut

Hey everyone! If you’ve ever celebrated Holi, or just have a sweet tooth for traditional Indian treats, you need to try making gujiya. These little pockets of deliciousness, filled with a sweet, nutty khoya mixture, are seriously addictive. I remember the first time I made these – it was a bit of a messy affair, but the joy of biting into that first perfectly fried gujiya made it all worthwhile! Let’s get baking (and frying!).

Why You’ll Love This Recipe

Gujiya isn’t just a dessert; it’s a feeling. It’s the taste of festivals, family gatherings, and pure happiness. This recipe delivers that authentic flavor with a flaky crust and a rich, aromatic filling. It’s a little bit of effort, but trust me, it’s so worth it. Plus, who doesn’t love a good homemade sweet?

Ingredients

Here’s what you’ll need to create these delightful gujiyas:

• ½ cup maida (all-purpose flour) – about 120g
• ½ tablespoon ghee – about 7g
• Salt – to taste
• ⅓ cup khoya (mawa) – about 75g
• 2 tablespoons powdered sugar – about 25g
• 2 teaspoons desiccated coconut – about 5g
• 1.5 tablespoons chopped nuts (cashews, almonds, pistachios) – about 15g
• Cardamom powder – to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Maida (All-Purpose Flour) – Choosing the Right Type

Maida is key for that perfect, flaky crust. Make sure it’s finely milled. You can find it at most Indian grocery stores, or online.

Ghee – The Importance of Quality Ghee

Ghee adds a beautiful richness and flavor. Don’t skimp on quality here! Homemade is best, but a good store-bought ghee will work wonderfully.

Khoya (Mawa) – Regional Variations and Substitutes

Khoya, also known as mawa, is the star of the filling. It’s essentially dried milk solids. You can find it in Indian grocery stores, often frozen. If you can’t find khoya, you can substitute with ricotta cheese (drained very well) or milk powder mixed with a little ghee.

Desiccated Coconut – Fresh vs. Dried

I prefer desiccated coconut for convenience, but freshly grated coconut works beautifully too! If using fresh, make sure it’s not too moist.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder will do in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: Sieve the maida and salt into a mixing bowl. Add the ghee and rub it into the flour with your fingertips until it resembles breadcrumbs.
2. Knead & Rest: Gradually add water, a little at a time, and knead until you have a soft, pliable dough. Cover and let it rest for about 15 minutes. This allows the gluten to relax, making the gujiya crust more tender.
3. Prepare the Filling: While the dough rests, cook the khoya in a pan over medium heat until it thickens slightly. Let it cool completely. Then, mix in the powdered sugar, desiccated coconut, chopped nuts, and cardamom powder. Give it a good mix – this is where all the magic happens!
4. Roll & Cut: Roll out the dough thinly on a lightly floured surface. Use a lid or cookie cutter to cut out small circles.
5. Fill & Seal: Place a spoonful of the khoya filling in the center of each circle. Fold the circle in half to form a semicircle, and seal the edges tightly with a little water. This is important to prevent the filling from leaking out during frying.
6. Trim & Rest: Use a cutter to trim the edges and create a neat shape. Keep the prepared gujiyas covered with a damp cloth to prevent them from drying out.
7. Fry to Golden Perfection: Heat oil in a deep frying pan over medium heat. Fry the gujiyas 2-3 at a time, gently pressing down with a slotted spoon to help them puff up. Fry until golden brown and crispy.
8. Cool & Store: Remove the gujiyas from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool completely before storing in an airtight container.

Expert Tips

• Don’t overfill: Too much filling will make it difficult to seal the gujiyas, and they might burst while frying.
• Seal tightly: A good seal is crucial! Use a little water to help the edges stick together.
• Maintain oil temperature: If the oil is too hot, the gujiyas will brown quickly but remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Variations

Gujiya is pretty amazing as is, but here are a few ways to customize it:

Vegan Gujiya Adaptation

Substitute the ghee with vegan butter or coconut oil. You can also use a plant-based milk powder for the khoya substitute.

Gluten-Free Gujiya Adaptation (Using Alternative Flours)

Try using a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water to get the right dough consistency.

Spice Level Adjustment (Adding Saffron or Rose Water)

A pinch of saffron strands soaked in warm milk, or a teaspoon of rose water added to the filling, can elevate the flavor profile beautifully. My grandmother always added a touch of rose water – it’s divine!

Festival Adaptations (Holi Gujiya vs. General Celebration)

For Holi, some families add a touch of color to the filling (using edible food coloring, of course!). It’s a fun way to make the gujiyas extra festive.

Serving Suggestions

Gujiya is best enjoyed with a cup of chai (Indian tea) or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store gujiyas in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might lose some of their crispness.

FAQs

Let’s tackle some common questions:

What is the best way to prevent gujiyas from bursting while frying?

Make sure the edges are sealed very tightly, and don’t overcrowd the pan. Gently press down on the gujiya with a slotted spoon while frying.

Can I make the gujiya dough ahead of time?

Yes, you can! Make the dough and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling.

What can I substitute for khoya if it’s unavailable?

Ricotta cheese (drained well) or milk powder mixed with a little ghee are good substitutes.

How do I achieve the perfect golden-brown color when frying gujiyas?

Maintain a medium heat and fry in batches. Don’t rush the process!

What is the shelf life of homemade gujiyas?

They’ll stay fresh for about a week at room temperature in an airtight container.