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Gujiya recipe

Gujiya recipe
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
gujiya - deep fried pastry with a sweet filling of evaporated milk and dry fruits.
  • For the outer pastry/shell
  • 2 cups white flour
  • ⅓ cup melted ghee or butter
  • ⅓ cup cold water
  • salt
  • For the apple-khoya filling:
  • 1 cup crumbled khoya/mava/evaporated milk
  • 3-4 medium sized apples, peeled, cored and chopped
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder or crushed cardamom
  • 2-3 tbsp chopped nuts - almonds, pistachios, cashew
  • 2-3 tbsp sugar
  • oil for deep frying
  • Only khoya-dry fruits filling:
  • 1 and half cup khoya/mava/evaporated milk
  • 1 tsp cardamom powder
  • 1 cup ground sugar
  • 2-3 tbsp chopped nuts - almonds, pistachios, cashew
  1. Preparing the pastry
  2. in a large bowl seive the flour and salt together.
  3. add the melted ghee or butter.
  4. rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs or coarse meal.
  5. add cold water gradually and knead the flour into a smooth dough.
  6. cover and keep aside for 30 minutes
  7. Preparing the sweet stuffing:
  8. heat a pan and add the apples along with sugar.
  9. stir on a low flame for 10-12 minutes.
  10. add the spice powders and mix well.
  11. after 4-5 minutes, add the khoya and stir the mixture.
  12. the khoya would begin to melt. continue stirring.
  13. add the chopped dry fruits and mix it with the mixture.
  14. when all the khoya has melted, switch off the fire.
  15. keep this mixture aside till it cools.
  16. Preparing the gujiyas
  17. make medium sized balls of the dough.
  18. roll in to a round/puri, neither thick nor thin.
  19. put a few tbsps of the apple-khoya filling on one side.
  20. apply water on one of the outer edges.
  21. cover and press the edges together.
  22. cut out the excess dough from the edges with a knife or pastry cutter.
  23. pleat the gujiya neatly from top to end.
  24. make all the gujiyas this way and keep them on a thali or plate. cover them.
  25. heat oil for deep frying.
  26. deep fry the gujiyas in moderately hot oil till they are golden browned from all sides.
  27. drain gujiyas on kitchen paper napkins to remove excess oil.
  28. serve gujiyas hot or warm.
1. while kneading the dough, if the dough feels dry then add some more water.
2. if the dough feels sticky, add some extra flour.
3. leftover filling can be just eaten directly 🙂 ..... and left over dough can be made into papdis or crisp puris.
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