Crispy Golden Gujia: A Festive Indian Sweet Treat
1 hour
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About Crispy Golden Gujia: A Festive Indian Sweet Treat
Imagine biting into a crispy, golden Gujia, a traditional Indian sweet dumpling bursting with flavor. This recipe will guide you to perfection, revealing the secrets to a flaky dough and a rich, fragrant filling.Inside, discover a treasure trove of khoya (or mawa), aromatic spices, and crunchy nuts. Known by many names – Gujia, Karanji, Purukiya, or Nevri – these treats are a must-have for any celebration, big or small. Learn how to create the iconic crescent shape and add a glistening sugar glaze for extra sweetness. Perfect for festivals and special occasions, this recipe offers a delightful taste of India's rich culinary heritage.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Dough
- 2 cup All-Purpose Flour or 500 g
- 1/4 cup Ghee or oil for moyan
- Water for kneading, lukewarm
Filling
- 1 cup Mawa or 250 g
- 1 tsp Cardamom Powder
- 1 tbsp Ghee
- 3/4 cup Sugar powdered
- 1/4 cup Nuts almonds, chopped (cashews, mixed, pistachios), raisins
- 1 tbsp Milk for soaking saffron
- 12-15 strands Saffron Strands
Garnish
- 2 tsp Saffron Strands
- 1 handful Pistachios sliced
- 1 handful Almonds sliced
- Ghee for frying, or oil
Instructions
- In a large bowl, sift the all-purpose flour. Add the ghee and rub it into the flour until it resembles coarse crumbs. This helps create a flaky texture. Gradually add lukewarm water and knead until a stiff dough forms. Cover the dough with a damp cloth and let it rest.
- Heat 1 tablespoon of ghee in a pan. Add the khoya/mawa and sauté until lightly browned, stirring constantly to prevent sticking. Transfer the browned khoya to a separate bowl to cool. Once cooled, add the powdered sugar, cardamom powder, chopped nuts, saffron-infused milk, and mix well.
- In a pan, combine sugar and water. Bring to a boil and simmer until the syrup thickens to a two-string consistency. This syrup will be used to glaze the gujia.
- Divide the dough into small equal balls. Roll each ball into a thin circle. Place a spoonful of filling in the center. Fold the dough over to form a half-moon shape, sealing the edges with a little water. Use a gujia maker or fork to crimp the edges, creating a decorative pattern.
- Heat ghee or oil in a pan. Fry the gujia over medium-low heat until golden brown and crispy on both sides. Frying on low heat ensures that the gujia cooks through evenly.
- If using sugar syrup, dip the hot, fried gujia in the syrup for 30 seconds per side. Allow the glazed gujia to cool. Garnish with saffron strands and sliced pistachios and almonds.
- Store the gujia in an airtight container to maintain freshness. Enjoy!
Recipe Notes
Good To Know
- You can use ghee or oil for moyan (kneading the dough) and frying.
- For the stuffing, you can use desiccated coconut or roasted suji (semolina).
- Moyan helps make the gujias crispy and soft, so don't skip it.
- You can choose to coat the gujias in sugar or leave them uncoated.
Expert Tips
- For a richer flavor, use a combination of ghee and oil for frying.
- Seal the edges of the gujias tightly to prevent the filling from leaking out during frying.
- Fry the gujias on medium heat to ensure they cook evenly and become golden brown.
Storage Instructions
- Store leftover gujias in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the gujias in a freezer-safe container for up to 2 months. Thaw them at room temperature before serving.
Also See
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Recipe Nutrition
Calories: 678kcalCarbohydrates: 96gProtein: 11gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 50mgSodium: 94mgPotassium: 155mgFiber: 2gSugar: 61gVitamin A: 164IUVitamin C: 3mgCalcium: 240mgIron: 2mg
Shikha Gupta
Articles: 37
3 Comments
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Such a beautiful dish! Can’t wait to try it.
I’m thrilled to try this recipe!
Absolutely delicious! Thanks for sharing.