Air Fryer Gujiya Recipe – Coconut & Almond Filled Indian Pastries

Last Updated on 4 months by Neha Deshmukh

Air Fryer Gujiya Recipe – Coconut & Almond Filled Indian Pastries

Okay, let’s be real. Gujiya. Just saying the word makes me think of festivals, family, and that sweet, comforting aroma filling the house. These little pockets of joy are a staple in many Indian households, especially during Holi. But honestly, who needs a festival as an excuse when you can whip up a batch of these beauties anytime? And with this air fryer version? It’s seriously a game changer.

Why You’ll Love This Recipe

Traditionally, gujiya are deep-fried, which, while delicious, can be a bit messy and…let’s just say, not the healthiest! This air fryer gujiya recipe gives you that same incredible crispy texture and sweet, nutty filling, but with way less oil. It’s quicker, easier, and you won’t feel quite as guilty indulging (though, honestly, a little indulgence is always okay!). I first tried making these in the air fryer last year, and my family hasn’t let me go back to the deep-fried version since.

Ingredients

Here’s what you’ll need to make these delightful gujiya:

• 2 cup AP flour (about 250g)
• ¼ cup ghee (about 57g)
• ½ tsp salt (about 3g)
• ½ cup water (about 120ml)
• 1 ½ cup desiccated coconut (about 150g)
• ½ cup almond flour (about 60g)
• 1 ¼ cup jaggery (about 250g)
• ¾ tsp cardamom powder (about 3g)
• ½ tsp ground nutmeg (about 1.5g)
• 2 tbsp coconut oil or ghee (about 30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Desiccated Coconut: This is the star of the show! Make sure it’s not sweetened if you want to control the sweetness level. You can also use freshly grated coconut, but desiccated works wonderfully and is more convenient.
• Almond Flour: Adds a lovely nutty flavor and texture. If you don’t have almond flour, you can grind your own almonds – about ½ cup of blanched almonds should do the trick.
• Jaggery: This unrefined sugar is traditional in gujiya and gives it a unique, caramel-like flavor. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same. I sometimes use a mix of jaggery and a little bit of regular sugar for a balanced sweetness.
• Ghee: Oh, ghee. Liquid gold! It adds a richness and flavor that’s just irreplaceable. Clarified butter is the closest substitute if you can’t find ghee. It really helps with the flakiness of the pastry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast the coconut. Heat 2 tablespoons of ghee in a pan and toast the desiccated coconut until it’s golden brown. Transfer it to a bowl and set aside.
2. Now, toast the almond flour in the remaining ghee until lightly golden and fragrant. Add this to the bowl with the toasted coconut.
3. In the same bowl, add the jaggery, cardamom powder, and nutmeg to the coconut-almond mixture. Mix everything well, adding a tablespoon of ghee if needed to bind it together. This is your delicious filling!
4. Time for the dough! In a large bowl, combine the flour and salt. Add the ¼ cup of ghee and rub it into the flour until it resembles breadcrumbs.
5. Gradually add the water, kneading to form a smooth, pliable dough. Don’t overwork it!
6. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
7. Divide the dough into 16 equal pieces. Roll each piece into a thin circle – about 3-4 inches in diameter.
8. Place a spoonful of the coconut-almond filling in the center of each circle.
9. Carefully fold the dough over the filling to form a semi-circle, and crimp the edges to seal. This can be a little tricky at first, but you’ll get the hang of it! A little water brushed along the edges helps.
10. Preheat your air fryer to 325°F (160°C).
11. Place the gujiya in the air fryer basket in a single layer (you might need to cook them in batches).
12. Air fry for 18 minutes, flipping halfway through, until golden brown and crispy.
13. Once cooked, brush the gujiya with a little ghee and garnish with chopped nuts if you like.

Expert Tips

• Don’t overcrowd the air fryer basket. This will prevent the gujiya from cooking evenly.
• If the edges of the gujiya start to brown too quickly, you can lower the temperature slightly.
• For extra crispy gujiya, brush them with a little ghee before air frying.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. There are some fantastic options available now!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for pastry. You might need to adjust the amount of water slightly.
• Spice Level: My friend, Priya, loves to add a pinch of saffron to the filling for a more luxurious flavor. Feel free to adjust the cardamom and nutmeg to your liking.
• Festival Adaptation: For Holi, I sometimes add a tiny bit of edible color to the filling – just a pinch of pink or yellow to make them extra festive!

Serving Suggestions

Gujiya are best enjoyed warm, with a cup of chai. They’re also perfect for gifting to friends and family! Honestly, they don’t need anything else – they’re delicious on their own.

Storage Instructions

Store leftover gujiya in an airtight container at room temperature for up to 3 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What is Gujiya traditionally filled with? Traditionally, gujiya are filled with a mixture of dried fruits, khoya (Indian milk solids), and spices. This recipe simplifies things with coconut and almonds, but it’s just as delicious!
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What’s the best way to seal the gujiya edges? A little water brushed along the edges helps. You can also use a fork to crimp the edges for a decorative look.
• Can I bake these instead of air frying? Yes, you can! Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
• How do I know if the gujiya are cooked through? They should be golden brown and crispy. If you’re unsure, you can cut one open to check the filling.

Enjoy making (and eating!) these delightful air fryer gujiya. I hope they bring a little sweetness and joy to your day!