AuthorPooja SundariaCategoryDessertsGujiya is a traditional Indian sweet made at the festival of colours – Holi. It is a fried pastry. That stuffed with khoya (mawa), dry fruits, saffron, coconut, and sugar.
A crescent-shaped pastry filled with all the rich flavourful goodies like coconut, sugar and nuts. In the traditional ones, it is sweetened with a coat of sugar glazing.
These mawa Gujiya are the perfect festive treat, the addition of stevia makes them so special and healthier!
Nothing makes Holi complete like this homemade Gujiya. This recipe packed with the goodness of coconut and a delicious mawa filling and exotic dry fruits and saffron. This crispy and flaky deep-fried turnover pastry is a popular North Indian treat made during the festive season.
One bite of these hand-pie size sugarfree Gujiyas will leave you craving for more! Plus, these Gujiyas make the perfect festive gift to give to friends and family.
The sweet filling in the Gujiya recipe varies insignificantly across India, and it even goes by many different names, including:
- Karanji in Maharashtra. This similarly shaped Gujiya is stuffed with a coconut filling that contains no mawa.
- Ghughra in Gujarat
- Nevri in Goa
- Kajjikaya in Andhra Pradesh and Karnataka, and
- Purukiya in Bihar.
These small sweet delicacies, which are crisp and soft on the top crust, and filled with a yummy stuffing of mava, is a thing to die for. I take a lot of pride in Gujiyas I make, and I am hoping that my mava or khoya Gujiya recipe is something that a Gujiya lover will enjoy.
Make these Gujiyas during Holi (festival of colours), Diwali or any occasion, and these Gujiyas won’t disappoint you.
Ingredients
Instructions
Mash khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool.
Add all the other filling ingredients along with Stevia to the khoya and keep aside.
To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep it aside for fifteen minutes.
Divide the dough into small balls and roll each ball into a small puri of four inches in diameter.
Spread a puri on a greased Gujiya mould and fill a tablespoon of the filling mixture on one side.
Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.
Prepare all the Gujiyas and spread them on a damp cloth.
Heat sufficient ghee in a deep pan and deep-fry the Gujiyas, in batches on medium heat, till golden brown.
Drain onto an absorbent paper. Cool and store in an airtight tin.
Note: Additionally you can sugarcoat these deep-fried Gujias. Boil sugar and water in a saucepan till the syrup forms a one thread consistency when pressed between your fingers. Coat each one until it is dipped evenly and cool them on a cooling rack allowing it to drip the excess syrup. Once cooled, store them in an airtight container. Since it has coconut filling, the shelf life may be up to a week max.
Ingredients
Directions
Mash khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool.
Add all the other filling ingredients along with Stevia to the khoya and keep aside.
To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee. Add enough water and knead into a firm dough. Cover it with a moist cloth and keep it aside for fifteen minutes.
Divide the dough into small balls and roll each ball into a small puri of four inches in diameter.
Spread a puri on a greased Gujiya mould and fill a tablespoon of the filling mixture on one side.
Moisten the edges of the puri and fold one side of the mould over the other. Press the edges and remove the excess dough and reuse.
Prepare all the Gujiyas and spread them on a damp cloth.
Heat sufficient ghee in a deep pan and deep-fry the Gujiyas, in batches on medium heat, till golden brown.
Drain onto an absorbent paper. Cool and store in an airtight tin.
Note: Additionally you can sugarcoat these deep-fried Gujias. Boil sugar and water in a saucepan till the syrup forms a one thread consistency when pressed between your fingers. Coat each one until it is dipped evenly and cool them on a cooling rack allowing it to drip the excess syrup. Once cooled, store them in an airtight container. Since it has coconut filling, the shelf life may be up to a week max.