Gujiya
Make crisp khoya-filled gujiyas with a firm dough, a cooled filling and carefully sealed edges for Dhanteras sharing.
- Active prep
- 35 min
- Cook
- 35 min
- Yield
- 12 medium gujiyas
About 110 minutes total elapsed time, including 40 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Gujiya is a filled festive pastry, and the dough and filling need different treatment. This version uses khoya rather than treating milk powder as a direct substitute. Roast the khoya gently, cool it before adding sugar and seal each pastry before frying so the filling stays inside.
Ingredients
- 2 cups maida (about 250 g)
- 2 tbsp ghee for the dough
- ⅓–½ cup water, added gradually
- 1 cup khoya (about 200 g), crumbled
- ½ cup powdered sugar, adjust to taste
- ¼ cup chopped nuts and raisins (optional)
- ½ tsp ground cardamom
- Oil or ghee for deep-frying, enough to submerge small batches
Method
- 1
Rub the dough ghee into the flour until it resembles crumbs. Add water gradually and knead a firm, smooth dough. Cover and rest for about twenty minutes.
- 2
In a heavy pan over low heat, stir the crumbled khoya until excess moisture reduces and it smells lightly roasted. Do not let it scorch. Spread it on a plate to cool completely.
- 3
Mix the cooled khoya with powdered sugar, cardamom and optional nuts and raisins. Keep the filling crumbly, not wet; taste a small amount and adjust sweetness.
- 4
Divide the dough into twelve portions. Roll one into a thin disc, keeping the others covered. Add a modest spoonful of filling, leaving a clear border.
- 5
Moisten the border lightly, fold into a half-moon and press or crimp the seal firmly. Check for cracks and gaps. Heat frying oil over medium-low heat; a tiny dough piece should rise steadily without darkening immediately.
- 6
Fry a few gujiyas at a time, turning gently until the pastry is golden and cooked through. Drain on a rack or absorbent paper and cool before serving or packing.
Helpful tips
- An overfilled or poorly sealed gujiya can open during frying; make one test piece before filling the full batch.
- Milk powder changes the filling method and moisture. Use the khoya version here or follow a separate recipe designed for milk powder.
Plan ahead
Allow separate time for dough resting, filling cooling and the finished pastries to cool. Because this filling contains dairy, refrigerate prepared filling and finished gujiyas promptly once sufficiently cooled; keep the dairy-filled pastries chilled until serving. Label wheat, dairy and any nuts when gifting.
Reference: FSSAI: safe food handling and refrigeration
Common questions
Why do gujiyas open in the oil?
Too much filling, a wet filling or an incomplete seal can let the pastry split. Keep the border clean and check every edge before frying.
Can I prepare gujiya filling the previous day?
Yes. Cool the cooked khoya, refrigerate it promptly in a covered container and keep it chilled until assembly. Mix in the sugar once cool and make a small test batch before gifting.