Layered Gujiya: A Crispy, Flaky Indian Sweet Treat
55 minutes
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About Layered Gujiya: A Crispy, Flaky Indian Sweet Treat
Imagine biting into a delicate, crispy pastry, revealing a symphony of sweet, fragrant flavors. These Layered Gujiya are a truly delightful Indian sweet, perfect for adding a touch of magic to festivals and special occasions.The flaky layers embrace a rich filling of coconut, nuts, and aromatic spices, all enhanced by a fragrant cardamom syrup. Each bite offers a delightful contrast of textures and a truly unforgettable taste experience.This easy-to-follow recipe guides you through each step, empowering you to create these beautiful layered pastries in your own kitchen.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
For the Dough
- 1 cup All-Purpose Flour
- 1 tbsp Ghee
- Water as needed
For the Filling
- ¼ cup Desiccated Coconut
- ¼ cup Sugar powdered
- ¼ cup Milk Powder
- ¼ cup Milk
- 1 tsp Ghee
- ½ tsp Cardamom ground
- 1 tbsp Charoli Nuts chironji
Instructions
- In a large bowl, combine the all-purpose flour and ghee. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, and knead until a soft, pliable dough forms. This will take about 5-7 minutes. Kneading develops the gluten, resulting in a flaky texture.
- Cover the dough with a damp cloth and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
For the Filling
- Heat 1 teaspoon of ghee in a pan over medium heat. Add the milk and bring to a simmer.
- Add the milk powder and stir continuously until the mixture thickens and resembles khoya (reduced milk solids). This will take about 5-7 minutes. Be sure to stir constantly to prevent burning.
- Remove the pan from the heat and transfer the mixture to a bowl to cool.
- Once the mixture has cooled, add the charoli nuts, ground cardamom, desiccated coconut, and powdered sugar.
- Mix well to combine all the ingredients thoroughly.
For Making the Gujiya
- After the dough has rested, knead it briefly again. Divide the dough into small, lemon-sized balls.
- Roll each ball into two thin circles, about 4-5 inches in diameter.
- On one circle, make slits using a knife or a pastry cutter, leaving some space around the edges. This creates the layered effect.
- Brush the edges of the slitted circle with water. Place the other circle on top and press gently to seal the edges.
- Place a spoonful of the filling in the center of the circle. Fold the circle in half, bringing the edges together to form a semi-circle.
- Crimp the edges using your fingers or a fork to seal the gujiya and create decorative pleats.
- Heat oil in a deep pan or kadai over medium-high heat.
- Once the oil is hot, reduce the heat to medium. Gently slide the prepared gujiya into the hot oil.
- Fry the gujiya until they turn golden brown and crispy, turning them occasionally to ensure even cooking.
- Remove the fried gujiya from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
For the Sugar Syrup
- In a saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Continue to cook the syrup for 4-5 minutes, or until it reaches a one-string consistency. To test for one-string consistency, take a drop of syrup between your thumb and forefinger; when you separate your fingers, a single thread of syrup should form.
- Remove the syrup from the heat and stir in the ground cardamom.
- Dip the fried gujiya into the warm sugar syrup for about 2 minutes, allowing them to absorb the syrup.
- Remove the gujiya from the syrup and place them on a serving platter. Serve warm or at room temperature.
Recipe Notes
Expert Tips
- For a crispier gujiya, use a little less ghee in the dough and fry them on a medium-low flame for a longer time.
- Experiment with different fillings like sweetened coconut, dates and nuts, or even a savory filling of spiced potatoes and peas.
- Seal the edges of the gujiya tightly using a fork or by crimping the edges with your fingers to prevent the filling from leaking out during frying.
Storage Instructions
- Store leftover gujiya in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month.
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Recipe Nutrition
Calories: 368kcalCarbohydrates: 62gProtein: 6gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 40mgPotassium: 196mgFiber: 2gSugar: 37gVitamin A: 99IUVitamin C: 1mgCalcium: 100mgIron: 2mg
payal jain
Articles: 17
3 Comments
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Such a delicious dish! Thank you.
This looks incredible! I need to try it.
This looks so appealing! Thanks for sharing.