Gujiyas are traditional Indian pastries, especially popular during the festivals of Holi and Diwali. They are a type of sweet turnover shaped like a half-moon, filled with a mixture of khoya (reduced milk solids), powdered sugar, nuts, and cardamom, and fried until golden and crispy. This festive sweet is a must-have in Indian celebrations, and its flavor combines the rich dairy taste of khoya with the aroma of spices and the crispy texture of the pastry.
These pastries are ideal for those looking for an exotic and flavorful dessert. Their preparation is of medium difficulty, as it requires properly sealing the edges to prevent the filling from leaking during frying. The dough, made with flour and ghee, becomes tender and flaky when fried, while the filling melts in the mouth.
There are regional variations that include grated coconut or dates, but the classic recipe with khoya is the most authentic. They are perfect for sharing at family gatherings or as a sweet touch for any special occasion.
Prep
60 min
Servings
20
Mix flour and ghee to form a crumbly texture. Add water gradually to form a firm dough. Let it rest for 30 minutes.
In a pan, crumble khoya and roast until it turns golden brown. Add powdered sugar, mixed nuts, and cardamom powder. Mix well.
Roll out small portions of the dough into circles. Place a spoonful of the khoya mixture in the center.
Fold the circle in half, sealing the edges to form a crescent. Use a fork to create a decorative pattern along the sealed edges.
Heat oil for deep frying. Fry gujiyas until golden brown.
Drain excess oil and let them cool. Serve these sweet delights to add a touch of tradition to your festive celebrations.
