Indian Sweet Gujia Recipe, Gujjia With Mava, Sweet Gujjia Recipe by Vahchef

mawa

🥗Healthier: cottage cheese

💰Cheaper: milk + cornstarch

Cottage cheese provides a similar texture with fewer calories.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier while vegetable oil is more economical.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is often less expensive.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and more affordable.

Make a sugar syrup by adding water and sugar until it reaches a soft string consistency, similar to gulab jamun syrup.

In a bowl, mix milk, chopped nuts (pistachios, almonds, cashews), cardamom powder, and sugar to create the stuffing mixture.

Prepare the dough by mixing all-purpose flour, ghee (1/2 cup), and a little bit of cooking soda.

Gradually add water to the flour mixture and knead until a soft, pliable dough forms; adjust with extra water if needed.

Divide the dough into small portions and roll each into a thin circle.

Place a spoonful of the khoa and nut mixture in the center of each circle.

Moisten the edges with water, fold the dough over to form a half-moon shape, and seal the edges by pinching and twisting them.

Heat oil in a frying pan to around 160-170 degrees Celsius for frying.

Fry the gujiyas in batches until they turn golden brown, about 4-5 minutes, ensuring not to fry in too hot oil to avoid bubbles.

Remove the gujiyas with a slotted spoon and let them drain on paper towels.

Carefully drop the fried gujiyas into the warm sugar syrup and let them soak for about 10 minutes until they absorb some syrup and become shiny.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens