- Khoya (mawa)1 Kilograms
- Powdered Sugar500 Grams
- Maida (refined wheat flour)500 Grams
- Water1 Cups
- Almonds200 Gramschopped
- Cooking Oil6 Tablespoonsfor kneeding dough
- Raisins (kishmish or munakka)3 Tablespoons
- Cashews (Kaju)1/2 Tablespoonschopped
- Pistachios (pista)1/2 Tablespoonschopped
- Cardamon powder1/2 TeaspoonsChhoti ilaychi powder
- Ghee or refined oilfor deep frying gujias
Gujia recipe is associated with the festivals of Holi and Diwali in India. Gujia is a popular sweet dish of north India. See how to make sweet and delicious gujia at home.
Preparation Steps for Gujia Recipe
1. Add 6 tbsp of oil into maida and kneed it using your hands and finger to make a soft dough. Add little water if needed.
2. Cover the dough with a wet cloth and leave aside for 30 – 40 minutes.
3. Heat 1 tsp of ghee in a skillet and add crumbled khoya. Stir fry the khoya till it begins to gather aruond itself.
4. Switch off the gas and take out khoya in a separate bowl. Let the khoya cool completely.
5. When the khoya is cool, add chopped nuts, powdered sugar and raisins to it and mix well. Keep this stuffing aside.
6. Prepare a small and thick chapati from the kneaded dough and stuff half of the chapati with khoya filling mixture.
7. Fold and draw the edges of chapati inwards to close edges properly. Do this with all dough and filling mixture to make all the gujias.
8. Heat the ghee or refined oil on medium-slow heat and deep fry gujias till they become golden brown. Once gujias turn golden brown, drain out using a sieve. Store them in an airtight container.
Gujias can also be baked instead of frying them.
To bake gujias, preheat the oven at 220 degree C (390 degree F). Brush the melted ghee all around gujias. Place in a baking tray and bake for 20-30 minutes till they turn golden in color. Keep checking in between. Once baked, let the gujia cool on a wire rack.
When the gujias are cool, keep them in air tight container.