Gujiya How To Make Gujiya This That More Holi Special

There are a few food items that are special to me and gujiya is one of them. Every year during Holi, my Mom used to make it at home. That tradition is still going on but I’m not there to enjoy Mom’s gujiyas now. I and all my sisters used to gather around the table when my Mom made these wonderful Holi treats. We all helped her either during frying or shaping the gujiyas. That process involved late-night music, some chit-chats, and lots of fun. I’m trying to carry on this tradition for my son now. Traditionally, these gujiyas are deep-fried. For a healthier version, I will also include the air fryer method as well as oven baking. I will also include the steps to shape the gujiyas, with mold or without the mold. This is an easy-to-follow recipe but requires a lot of patience.

GUJIYA INGREDIENTS

FLOUR: Gujiya is usually made with all-purpose flour as it tastes great. But you can still use wheat flour, almond flour, etc. if needed. GHEE: Ghee (clarified butter) is added to flour. You can also add unsalted butter or olive oil. WATER: Room temperature water is added to form a dough. Add water little by little as the dough needs to be tight. KHOYA: Khoya or Mawa is used for the stuffing in guijiya. You can also make khoya at home using ricotta cheese or with milk powder. You need crumbled khoya for the recipe. COCONUT POWDER: Coconut powder is added to the stuffing and it gives a rich flavor to the recipe. SUGAR: Powdered sugar/ icing sugar works best in gujiya. DRY FRUITS: I have used almonds, cashews, raisins, and chironji (Calumpang Nuts). CARDAMOM POWDER: Cardamom powder gives a nice aromatic flavor to the stuffing. You can also add fennel seeds powder along with nutmeg powder in the stuffing. OIL: Oil is used for deep frying. If air-frying or baking in the oven, then you don’t need a lot of oil.