Crispy Khoya Gujiya Recipe: Diwali’s Sweetest Delight
1 hour
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About Crispy Khoya Gujiya Recipe: Diwali's Sweetest Delight
Indulge in the irresistible flavors of Khoya Gujiya, a traditional Indian sweet treat perfect for Diwali and other festive occasions. These golden, crispy pastries are generously filled with a rich, homemade khoya (milk solids) and aromatic coconut filling, creating a delightful contrast of textures and tastes.The flaky, melt-in-your-mouth pastry shell complements the sweet and subtly spiced khoya filling beautifully. Dipped in fragrant sugar syrup, each gujiya glistens with a captivating sweetness, transporting you to the heart of Indian celebrations.This recipe provides a step-by-step guide to making both the delicious khoya filling and the perfectly crisp gujiya shells. Share this cherished dessert with loved ones and create unforgettable memories.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Khoya Filling
- 1 cup Milk Powder
- 1/4 cup Ghee
- 1/4 cup Milk
- 1 cup Mawa homemade, or store-bought
- 1/2 cup Coconut shredded
- 4 tbsp Sugar
- 1/2 tsp Cardamom Powder ground cardamom (elaichi)
For the Dough
- 2 cup All-Purpose Flour maida
- 1/2 tsp Salt
- 6-8 tbsp Water as needed to form a dough
- 4 tbsp Refined Oil for the dough
For the Sugar Syrup
- 1 cup Sugar
- 3/4 cup Water
- Vegetable Oil as needed, for deep frying
Instructions
Make the Khoya Filling
- Mix milk powder, clarified butter (ghee), and milk in a bowl. Microwave for 3 minutes, stirring every 30 seconds until a thick mawa forms.
Cook the Coconut Filling
- In a pan, combine shredded coconut and sugar. Cook for a few minutes until softened. Add the prepared khoya and cardamom powder. Cook for 10 minutes, stirring constantly, until a thick mixture forms.
Prepare the Dough
- Combine flour, salt, and oil in a bowl. Gradually add water, mixing until a firm, smooth dough forms. Rest the dough for 15-20 minutes.
Assemble the Gujiyas
- Roll the dough into small circles. Place a spoonful of the khoya filling in the center of each circle. Fold the dough over to form a half-moon shape, sealing the edges tightly with a little water.
Fry the Gujiyas
- Heat vegetable oil in a deep pan. Deep-fry the gujiyas over medium-low heat until golden brown and crispy. Remove and drain on paper towels.
Make the Sugar Syrup
- In a saucepan, combine sugar and water. Bring to a boil, then simmer for 5-7 minutes, or until a two-string consistency is reached. Allow the syrup to cool slightly.
Finish and Serve
- Dip the fried gujiyas into the cooled sugar syrup. Remove and allow excess syrup to drain. Serve warm.
Recipe Notes
Expert Tips for Perfect Khoya Gujiyas
- For extra flaky gujiyas, chill the dough for at least 30 minutes before rolling.
- Use a good quality ghee for a richer flavor in both the khoya and the dough.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- Adjust the sugar syrup's consistency to your preference; a thicker syrup will result in sweeter gujiyas.
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Recipe Nutrition
Calories: 499kcalCarbohydrates: 67gProtein: 4gFat: 25gSaturated Fat: 1gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gCholesterol: 1mgSodium: 570mgFiber: 1gSugar: 52g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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Looks so delectable! Thanks for posting.
Absolutely delicious! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Great share.