Layered Gujiya: A Crispy, Flaky Indian Sweet Treat
55 minutes
823 reads
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.
Stop Thinking About What to Cook Every Day
30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.
See the 30-Day PlanRecipe 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.
Also See
Related Posts You May Like
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
Leave a Reply
You must be logged in to post a comment.
Such a delicious dish! Thank you.
This looks incredible! I need to try it.
This looks so appealing! Thanks for sharing.