Authentic Gujiya Recipe- Semolina & Coconut Filled Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Gujiya Recipe – Semolina & Coconut Filled Indian Sweet

Hey everyone! If you’ve ever spent Holi or Diwali with an Indian family, chances are you’ve been offered a Gujiya (pronounced gu-jee-ah). These little pockets of sweet, flaky goodness are a festival staple in our home, and honestly, I get excited about making them all year round! I first attempted these with my grandmother, and let me tell you, it was a learning experience filled with laughter (and a few misshapen gujiyas!). But trust me, once you get the hang of it, it’s incredibly rewarding. Let’s dive into making this classic Indian sweet!

Why You’ll Love This Recipe

This Gujiya recipe is special because it strikes the perfect balance between traditional flavors and a manageable process. It’s filled with a fragrant semolina and coconut mixture, subtly spiced with cardamom, and encased in a delightfully flaky crust. It’s a little bit of effort, yes, but the joy of biting into a perfectly crisp, sweet Gujiya is so worth it. Plus, making them with family is a tradition in itself!

Ingredients

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

• 1 cup all-purpose flour (maida) – about 120g
• 1 tablespoon semolina (coarse rava) – about 10g
• 1 tablespoon clarified butter (ghee) – about 15ml
• 2 pinches salt
• As required water – approximately 1/4 – 1/2 cup (60-120ml)
• 1/4 cup semolina (coarse rava) – about 30g (for the filling)
• 1/3 cup sugar – about 65g
• 1/4 cup desiccated coconut – about 30g
• 1 tablespoon clarified butter (ghee) – about 15ml (for the filling)
• 2 tablespoons raisins – about 20g
• 2 tablespoons cashew nuts (finely chopped) – about 20g
• 1/4 teaspoon cardamom powder – about 1g
• 1 tablespoon white sesame seeds (optional) – about 8g
• 2 tablespoons poppy seeds (khus khus, optional) – about 15g

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Maida & Rava: We use maida (all-purpose flour) for the outer shell because it gives that lovely, flaky texture. The rava (semolina) adds a slight crispness.
• Ghee is Key: Don’t skimp on the ghee (clarified butter)! It adds a richness and aroma that’s essential to the flavor. You can substitute with unsalted butter, but ghee truly elevates the taste.
• Regional Filling Variations: The filling is where things get fun! Traditionally, fillings vary by region. Some families add khus khus (poppy seeds) for a nutty flavor, while others prefer til (sesame seeds) for a slightly earthy note. I love using both!
• Cardamom’s Significance: Cardamom isn’t just about flavor; it’s considered auspicious in Indian culture and adds a beautiful fragrance to the sweet.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, semolina, ghee, and salt. Slowly add water, a little at a time, and knead until you form a thick, smooth dough. It shouldn’t be sticky! Cover the dough and let it rest for at least an hour. This allows the gluten to relax, making it easier to roll.
2. Prepare the Filling: While the dough rests, heat ghee in a pan over medium heat. Add the cashews and raisins and roast until golden brown. Now, add the semolina, poppy seeds (if using), and sesame seeds (if using). Roast for 2-3 minutes, stirring constantly, until fragrant.
3. Sweeten & Spice: Stir in the sugar, desiccated coconut, and cardamom powder. Mix well on low heat for about a minute, ensuring everything is combined. Let the filling cool completely before using. This is important – warm filling will make the dough soggy.
4. Shape the Gujiyas: Divide the dough into lemon-sized balls. Roll each ball into a small, roughly 3-4 inch disc. Place about 1 tablespoon of the cooled filling in the center of each disc.
5. Seal the Deal: Apply a little water around the edges of the dough. Fold the dough over the filling to create a half-moon shape. Trim off any excess dough with a cookie cutter or knife. Seal the edges tightly by pressing with a fork or a gujiya cutter (if you have one!).
6. Fry to Golden Perfection: Heat oil for frying over medium-low heat. Gently place the gujiyas in the hot oil, being careful not to overcrowd the pan. Fry until golden brown on both sides, flipping occasionally.
7. Drain & Cool: Remove the fried gujiyas and place them on a perforated tray or paper towels to drain excess oil. Let them cool completely before storing.

Expert Tips

• Don’t Overfill: Resist the urge to stuff the gujiyas too full! They’ll burst while frying.
• Low & Slow: Frying on medium-low heat ensures the gujiyas cook through without burning.
• Resting is Key: Don’t skip the dough resting time. It makes a huge difference in the texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Gujiya Adaptation: Substitute the ghee with a vegan butter alternative and ensure your sugar is vegan-friendly.
• Gluten-Free Gujiya Adaptation: Use a gluten-free flour blend in place of maida. You might need to adjust the water quantity slightly.
• Spice Level Adjustments: My friend, Priya, loves adding a pinch of nutmeg to her filling for a warmer flavor. Feel free to experiment!
• Festival Adaptations: For Holi, you can add a few strands of saffron to the filling for a vibrant color. During Diwali, some families add chopped pistachios for extra richness.

Serving Suggestions

Gujiya is best enjoyed with a cup of chai (Indian tea)! They’re also lovely with a glass of cold milk. Honestly, they’re delicious on their own too!

Storage Instructions

Store cooled gujiyas in an airtight container at room temperature. They’re best enjoyed within 2-3 days for maximum crispness. After that, they might lose some of their texture, but they’ll still taste amazing!

FAQs

Let’s answer some common questions:

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

Make sure the edges are sealed very tightly and don’t overfill them! Frying at the right temperature (medium-low) also helps.

Can I make the Gujiya dough and filling ahead of time? If so, how should I store them?

Yes! You can make the dough and filling a day in advance. Store the dough covered in the refrigerator and the filling in an airtight container at room temperature.

What is the significance of Gujiya in Indian culture?

Gujiya is traditionally made during festivals like Holi and Diwali and is considered a symbol of happiness and prosperity. Sharing them with loved ones is a cherished tradition.

Can I use powdered sugar instead of granulated sugar in the filling?

You can, but granulated sugar gives a slightly better texture. If using powdered sugar, you might need to reduce the amount slightly as it’s sweeter.

What is the difference between Maida and Atta, and why is Maida preferred for Gujiya?

Maida is refined wheat flour, while atta is whole wheat flour. Maida is preferred for gujiya because it creates a lighter, flakier crust. Atta would result in a denser, chewier texture.

Enjoy making these delicious Gujiyas! I hope this recipe brings a little bit of Indian sweetness into your home. Happy cooking!