//Gujiya Recipe (Sweet Fried Pastry)

Gujiya Recipe (Sweet Fried Pastry)

gujiya arranged neatly on a white plate placed on a white and blue checkered napkin p

Learn to make the popular Gujiya recipe that is a classic North Indian sweet of crisp, flaky pastry filled with khoya (milk solids) and nuts stuffing. Gujia is generally fried but in this recipe post, I am sharing both the fried and baked versions. Take your pick and enjoy making these traditional sweet for Holi or Diwali festival.

gujiya arranged neatly on a white plate placed on a white and blue checkered napkin pgujiya arranged neatly on a white plate placed on a white and blue checkered napkin p

What is Gujiya

Gujiya are crescent shaped filled pastry that are deep fried. The traditional gujiya recipe has a filling of sweeetned khoya or mawa (milk solids), cardamom and some nuts.

These delish fried pastries resembles the Mexican empanadas. In fact gujia are very much popular in North India, especially during the Holi festival.

You will get to see many variations of gujiya in the sweet shops during Holi. Gujia is made on both Holi and Diwali festivals.

On the eve of Holi I make either Puran Poli, Karanji or gujiya.

Gujiya vs Karanji

Karanji and gujiya are similar sweets, except for the stuffing.

Karanji which is popular in Maharashtra has a stuffing of coconut, poppy seeds, sesame seeds and nuts.

Whereas guijiya has a stuffing of khoya with dry fruits. In some variations desiccated coconut is also added. But I do not add coconut to the khoya stuffing.

The varied and unique fillings give a completely different taste, texture and flavor to both the gujiya and karanji.

About This Recipe

My gujiya recipe is the traditional North Indian recipe and is made with the stuffing of khoya, sugar and nuts.

Generally, in a gujia, the outer pastry is made of all-purpose flour. But you can break away from the norm and make the pastry dough with whole wheat flour.

In this recipe, I have included half-half of both all-purpose flour and whole wheat flour.

I baked some gujiya and fried the rest and have illustrated both the baking and fried methods in the step by step guide.

Texture and taste wise the fried gujiya are definitely much better. However for health reasons and to cut down on the fat you can easily bake them when making this gujiya recipe.

Step-by-Step Guide

How to make Gujiya

Make Pastry Dough

1. In a bowl take 1 cup whole wheat flour (atta), 1 cup all-purpose flour (maida) and ¼ teaspoon salt.

You can include 2 cups of all-purpose flour OR 2 cups of whole wheat flour. Overall you need 2 cups of flour + ¼ teaspoon salt.

*Do check the Notes section of the recipe card for the amount of water required for kneading the dough if using only whole wheat flour or all-purpose flour.

flours in a bowlflours in a bowl

2. Heat 2 tablespoons ghee (clarified butter) in a small pan or bowl until it melts and becomes warm.

heat gheeheat ghee

3. Pour the warm ghee on the flours.

add ghee to flouradd ghee to flour

4. First mix with a spoon. Then rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.

flour mixture for making gujiya doughflour mixture for making gujiya dough

5. Add ⅓ to ½ cup water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour.

water addedwater added

6. Knead the dough until it is firm and tight.

dough for making gujiya recipedough for making gujiya recipe

7. Cover with a moist kitchen napkin and set aside for 30 minutes.

dough covered with a bright green cotton napkindough covered with a bright green cotton napkin

Make Stuffing

8. Chop 10 cashews, 10 almonds, 10 pistachios and ½ tablespoon raisins. Set aside.

chopped nuts and raisins for gujiya recipe stuffingchopped nuts and raisins for gujiya recipe stuffing

9. Melt ½ tablespoon ghee in a pan on a low heat.

melted ghee in a panmelted ghee in a pan

10. Add 1 cup crumbled or grated khoya. Khoya can be made at home or purchased from the market.

To know how to make khoya, you can check this method of making traditional Khoya (Mawa).

added khoyaadded khoya

11. Stir the khoya continuously on a low heat.

stirring khoyastirring khoya

12. Cook the khoya until it begins to gather around itself. Switch off the heat and place the pan on the kitchen countertop.

Let the khoya stuffing cool completely at room temperature. You can even transfer the khoya stuffing to a plate and let it cool.

cooked khoyacooked khoya

13. Add ⅓ cup powdered sugar, the chopped nuts, raisins and ½ teaspoon cardamom powder. I suggest to to sieve the powdered sugar if there are lumps. This makes the mixing easier.

added sugar and nuts to khoya stuffing in a steel plateadded sugar and nuts to khoya stuffing in a steel plate

14. Mix everything well and keep the stuffing aside. Check the taste and add more powdered sugar if you prefer.

stuffing ingredients mixed evenly in a steel platestuffing ingredients mixed evenly in a steel plate

Assemble

15. Divide the dough into two parts.

divided dough to two partsdivided dough to two parts

16. Make a medium-sized log of each part and slice or portion it into equal parts.

log of dough being cut to portion the doughlog of dough being cut to portion the dough

17. Roll each part in your palms to form a ball. Prepare all the dough balls this way and place them in the same bowl. Cover with a moist kitchen towel.

dough balls in a bowldough balls in a bowl

18. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter.

Use less flour and if possible you can avoid the flour for dusting completely.

rolled gujiya doughrolled gujiya dough

19. with your fingertip or a pastry brush, apply water all over the circumference edge.

applying water with fingertipsapplying water with fingertips

20. Place about 1 to 1.5 tablespoons of the the prepared khoya filling on one side of the circle, keeping the edges empty. 

Don’t add too much of the stuffing as it becomes difficult to shape the gujia and this can lead to them breaking in the oil while frying.

stuffing on one side of the rolled doughstuffing on one side of the rolled dough

Shape for Baking

21. Carefully, bring together both the edges and join. Gently press the edges. The edges have to be pressed well and sealed, so that the filling does not come out while frying.

covered and sealed gujiyacovered and sealed gujiya

22. With a gujiya/karanji cutter or small pizza cutter, trim the extra edges. When doing this method, it is very important that the gujiya is pressed and sealed well.

Note: Avoid this method of cutting the edges, if you plan to fry the gujiya. If baking then this method is good. As even if the filling comes out, you don’t have to worry, as there is no mess.

shaping gujiya with a pastry cuttershaping gujiya with a pastry cutter

23. The neatly trimmed gujiya photo below.

neatly shaped gujia on a white marble boardneatly shaped gujia on a white marble board

Shape for Frying

24. For deep frying, it is best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiya looks good too. Just keep on folding and twisting the edges till the end.

folded dough edges forming a neat design and pattern on the gujiafolded dough edges forming a neat design and pattern on the gujia

25. Prepare gujiya this way and arrange them on a plate or tray. Keep them covered with a moist napkin so that the dough does not dry out.

prepared gujia placed on a large steel plateprepared gujia placed on a large steel plate

Bake Gujiya

26. Preheat the oven to 200 degrees celsius (390 degree Fahrenheit). Brush oil or melted ghee on the gujiya evenly all over. If using oil, use a neutral flavored oil.

brushing ghee on gujiyabrushing ghee on gujiya

27. Place them on a baking tray.

ghee brushed gujiya arranged on a baking trayghee brushed gujiya arranged on a baking tray

28. Bake the gujiya for 20 to 30 minutes at 200 degrees celsius (390 degree Fahrenheit) until they are golden.

Oven temperatures vary, so do keep a check while baking. Place them on a wired rack for cooling. Once cooled at room temperature, store the baked gujiya in an air-tight jar or box.

baked gujiya in the baking traybaked gujiya in the baking tray

Fry Gujia

28. Heat oil for deep frying in a kadai or pan. First test the temperature of oil, before frying.

Add a small piece of the dough into the oil. If the dough comes up steadily and briskly, the oil is ready.

The oil is still cold if the dough sits at the bottom. If the piece of dough comes up briskly and quickly, the oil is too hot.

a small piece of dough sizzling in hot oil in a black work (kadai)a small piece of dough sizzling in hot oil in a black work (kadai)

29. Gently slid the gujia in oil. Just add a few pieces and don’t overcrowd. Depending on the size of the pan/kadai, you can fry 2 to 3 gujiya at a time.

Fry gujiya at medium heat. If your pan or kadai is not heavy but light, then fry gujia at medium-low heat.

gujia sizzling and shimmering in hot oilgujia sizzling and shimmering in hot oil

30. Turn them over carefully and fry the other side. Deep fry them till they have become golden turning over as needed.

frying gujiya in hot oilfrying gujiya in hot oil

31. Place the fried gujia on kitchen paper tissues. Fry all the prepared gujiya in batches. Once they are cooled completely, store them in an air-tight box.

two crisp golden gujiya placed on kitchen paper towelstwo crisp golden gujiya placed on kitchen paper towels

32. Serve gujiya to your family, friends and guests.

gujiya arranged neatly on a white plate placed on a white and blue checkered napkingujiya arranged neatly on a white plate placed on a white and blue checkered napkin

Serving Suggestions

Mawa gujiya is eaten like any Indian sweet as it is. If you fancy something more indulgent, pair the gujiya with some Rabri (thickened sweetened milk).

Storage

When the gujia cools at room temperature, immediately place them in an air-tight jar. They stay good for a few hours at room temperature. Since the stuffing is made with milk solids I suggest to keep any leftovers in the refrigerator.

Tips

Expert Tips

  1. Dough: Knead the dough to a tight and firm dough. If the dough is soft, the outer pastry of the gujia will become soft.
  2. Oil temperature: The oil has to be medium hot while frying gujiya. If the oil is cool, the gujiya pastries will absorb a lot of oil making them soggy. They can break while frying at a low temperature in the oil. If the oil is very hot, the outer part of the pastry will cook and get browned faster while the insides of the dough will be raw or undercooked.
  3. Stuffing variations: For variations in the stuffing of the gujiya recipe, you can include some thandai powder, gulkand (rose preserve), cocoa powder (for a chocolate flavored gujia) any nuts or dry fruits you like.
  4. Flours and water: You can use the following proportions of flour – 2 cups of all purpose flour or 2 cups of whole wheat flour. Note that if you use all purpose flour, you will need less water for kneading than what is mentioned. If you use whole wheat flour for kneading, then you will need more water. So add water in parts and accordingly. If the dough appears dry, then add more water and if the dough become sticky, then add more flour.
  5. Scaling: To feed a crowd, make a large batch of this gujiya recipe. You can halve the recipe as well to make a small batch.

More Indian Sweets For You!

1 hr 5 mins

malpua

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Gujiya is a popular and traditional North Indian sweet of a crisp, flaky pastry filled with a sweet khoya (evaporated milk solids) and dry fruits stuffing. They can be fried as well as baked. Get both the fried and baked versions in this recipe.

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins



Servings 12 gujiya

Prevent your screen from going dark while making the recipe

Making the pastry

  • Take the all purpose flour, whole wheat flour and salt in a bowl.

  • Heat ghee in a small pan or bowl until it melts and becomes warm. Pour the ghee on the flours.

  • First mix the ghee with a spoon. Then rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.

  • Add water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour.

  • Knead the dough till firm and tight. Cover the dough with a moist cloth and set aside for 30 minutes.

Making sweet stuffing

  • Crumble or grate the khoya (mawa).

  • Chop the nuts, raisins and set aside.

  • Melt ghee in a pan on a low heat.

  • Add the crumbled or grated khoya.

  • Stir the khoya continuously on a low heat.

  • Cook the khoya, till it begins to gather around itself. Switch off the heat and place the pan on the kitchen countertop. Let the khoya stuffing cool completely at room temperature.

  • Later add powdered sugar, the chopped nuts, raisins and cardamom powder. Better to sieve the powdered sugar if there are lumps.

  • Mix everything well and keep the stuffing aside. Check the taste and add more sugar if you prefer.

Assembling and shaping

  • Divide the dough into two parts.

  • Make a medium log of each part and slice it into equal parts.

  • Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.

  • Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don’t add too much flour while rolling. If you can roll without the flour, then it is better.

  • With your fingertip or a pastry brush, apply water all over the circumference edge.

  • Place about 1 to 1.5 tablespoon of the prepared khoya filling on one side of the circle, keeping the edges empty. Don’t add too much of stuffing as it becomes difficult to shape gujiya and they may break in the oil.

  • Carefully, bring together both the edges and join. Gently press the edges.

  • With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, it is very important that the gujiya is pressed & sealed well. Avoid this method if you plan to fry the gujiya. If baking then this method is good. As even if the filling comes out, you don’t have to worry as there is no mess.

  • However, it is best to make pleated design at the edges if you plan to fry the gujiya. This way the stuffing does not come out while frying and the gujiya look good too. Just keep on folding and twisting the edges till the end.

  • Prepare gujiya this way and arrange them on a plate or tray. Cover the guijya with a moist napkin so that the dough does not dry out.

Baking gujiya

  • Preheat the oven to 200 degrees celsius (390 degree fahrenheit). Brush oil or melted ghee n the gujiya evenly all over.

  • Place them in a baking tray.

  • Bake the mawa gujiya for 20 to 30 minutes at 200 degrees celsius (390 degree fahrenheit), until they are golden. Oven temperatures vary, so do keep a check while baking. Place them on a wire rack for cooling. Once cooled, store them in an air-tight jar or box.

Frying gujiya

  • Heat oil for deep frying in a kadai or pan.

  • First test the temperature of oil, before frying. Add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.

  • Gently slid the gujiya in oil. Just add a few pieces and don’t overcrowd. At a time depending on the size of the pan/wok/kadai, you can fry 2 to 3 gujiya at a time.

  • Turn them over carefully as fry the other side. Deep fry till they have become golden.

  • Drain on kitchen paper tissues. Fry all gujiya this way and once they are cooled completely at room temperature, store them in an air-tight box.

  • Serve gujiya to your family and guests when required.

Flour and water: You can use the following combinations of flour – 2 cups of all purpose flour or 2 cups of whole wheat flour. Note that if you use all purpose flour, you will need less water for kneading than what is mentioned. If you use whole wheat flour for kneading, then you will need more water. So add water in parts and accordingly. If the dough appears dry, then add more water and if the dough become sticky, then add more flour.

Nutrition Facts

Gujiya Recipe (Fried and Baked)

Amount Per Serving

Calories 221 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 10mg3%

Sodium 95mg4%

Potassium 76mg2%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 4g4%

Protein 6g12%

Vitamin A 81IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 2mg13%

Vitamin K 1µg1%

Calcium 123mg12%

Vitamin B9 (Folate) 25µg6%

Iron 1mg6%

Magnesium 23mg6%

Phosphorus 63mg6%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This gujiya recipe post from the blog archives (October 2014) has been republished and updated on 28 March 2021.