Gujiya( Dry Fruits and Mawa)| IndianAuthentic#HoliSpecial#famous#delicious#FestivalSpecial#Recipe!!!
Gujiya (Mawa & Dry Fruit)
Crisp fried pastry crescents filled with sweet khoya and nuts — Holi & Diwali favourite
Traditional gujiya — flaky maida shells stuffed with a rich filling of roasted mawa, sugar, and chopped dry fruits, shaped in a gujiya mould and deep-fried until golden. A must-have festival sweet for Holi and Diwali.
Ingredients
For the Dough
- 2 cups all-purpose flour (maida)
- 4 tbsp ghee or oil (moyen, for flaky crust)
- Water, as needed
- Pinch of salt
For the Filling
- 1 cup khoya (mawa), crumbled
- ¼ cup mixed dry fruits (cashews, almonds, raisins), finely chopped
- ½ cup powdered sugar (or bura)
- 1 tsp green cardamom powder
- 1 tbsp desi ghee, for roasting the filling
For Frying
- Ghee or oil, for deep frying
Instructions
- Make the dough. Rub flour with ghee and salt until crumbly. Add water and knead to a firm dough. Cover and rest 20 minutes.
- Prepare the filling. Heat 1 tbsp ghee in a pan. Lightly roast the khoya until it smells nutty. Cool slightly, then mix in powdered sugar, cardamom, and chopped dry fruits.
- Shape gujiyas. Roll small discs of dough, place a spoonful of filling in the centre, fold using a gujiya mould (or fold by hand) and seal the edges tightly.
- Fry. Deep-fry on medium-low heat until evenly golden and crisp. Drain well.
- Serve. Cool completely before storing. Serve at room temperature.
Pro tip: Seal the edges firmly so the filling doesn't leak during frying, and fry on medium-low — high heat browns the shell before the pastry cooks through.
The Story Behind This Dish
Gujiya is ancient festival fare across North India — crescent-shaped pastries filled with sweet khoya or suji appear in medieval texts and remain synonymous with Holi and Diwali celebrations in homes from Uttar Pradesh to Himachal.
Devi's Delish · devisdelish.com