How to make Gujia at Home | Recipe for Gujia | Learn to make Best Gujiya

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds add crunch and are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water is a cost-effective option.

Start by making the dough: In a bowl, combine 1 cup of all-purpose flour, 1 tablespoon of semolina, and 2 tablespoons of oil.

Mix the dry ingredients well, then gradually add about 1/3 cup of water, saving a little for later.

Knead the dough until smooth, then cover with a damp cloth and let it rest for about 15 minutes.

While the dough is resting, prepare the filling: Heat a pan on medium-high and add 1/2 cup of heavy cream and 1 cup of milk powder.

Mix well and cook for about 4-5 minutes until it starts leaving the sides of the pan and becomes a soft, runny dough.

Remove from heat and add 2 tablespoons of sliced almonds, 2 tablespoons of coconut powder, 1 cup of melon seeds (if using), and 1/4 teaspoon of cardamom powder; mix well.

Let the mixture cool for a minute before adding 2 tablespoons of sugar; mix again and let it cool completely.

Once cooled, knead the dough again and divide it into about 20-24 equal pieces, rolling each into a ball.

To make the gujias, prepare a binder by mixing 1 tablespoon of all-purpose flour with about 1 tablespoon of water.

Roll each piece of dough into a circle about 3.5 inches in diameter, rolling only a few at a time to prevent drying.

Take a rolled circle in your hand, apply the binder on half of the circle, and place a spoonful of the filling in the center.

Fold the dough over to create a semi-circle and pinch the edges firmly to seal.

Heat oil in a frying pan over medium heat; once hot, add the gujias, which should start sizzling and float to the top.

Fry the gujias, turning them 3-4 times, for about 4-5 minutes until they are golden brown on both sides.

Once golden brown, remove the gujias from the oil and let them cool on a rack.

Prepare the syrup for glazing: In a pan, combine 1/2 cup of sugar and 1/4 cup of water, heating until it reaches one thread consistency or about 230 degrees on a candy thermometer.

Remove from heat and let the syrup cool slightly before dipping the gujias.

Dip each gujia in the syrup, ensuring they are coated on all sides, then place them on a rack to let excess syrup drip off.

While still moist, garnish the gujias with 2 tablespoons of sliced almonds and 2 tablespoons of pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens