How to Make Flavored Gujiyas : Traditional sweets known as Gujiyas receive widespread popularity among Indian neighborhoods during Holi and Diwali festivals. The Indian sweet known as gujiya presents itself traditionally with khoya along with dry fruits and coconut but its content has developed throughout time. The people of certain Rajasthan districts prepare gujiyas by stuffing them with chironji seeds mixed with black sesame seeds to deliver both texture and nutrition. Different flavored gujiyas that include chocolate and pan create new modern versions of this traditional Indian dessert.
Ingredients for Basic Gujiya Dough
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee (clarified butter)
- 1/2 cup water (adjust as needed)
- Pinch of salt
Method:
- In a bowl, mix flour and salt.
- Add ghee and rub it into the flour until it resembles breadcrumbs.
- Continually pour water into the mixture until it forms a solid dough texture. Place the dough under a cover for 30 minutes before proceeding.
1. Chocolate Gujiya
Ingredients for Filling:
- 1 cup grated khoya
- 1/4 cup powdered sugar
- 1/4 cup dark chocolate (melted)
- 2 tbsp chopped nuts (almonds, pistachios)
- Pinch of sea salt
- 1/2 tsp espresso powder (optional)
Method:
- A mixture of khoya and sugar with melted chocolate along with nuts and sea salt plus espresso powder follows.
- Take dough circles then position filling into each center and seal the edges by folding dough.
- Deep fry until golden brown.
- Drizzle with more melted chocolate for extra indulgence.
Enjoy gourmet gujiyas by using espresso powder together with a bit of espresso powder to boost the chocolate taste in your dessert.
2. Paan Gujiya
Ingredients for Filling:
- 1 cup grated khoya
- 1/4 cup powdered sugar
- 2 tbsp gulkand (rose petal jam)
- 2 betel leaves (finely chopped)
- 1/4 tsp cardamom powder
- 1 tbsp candied fennel seeds (saunf)
- Pinch of saffron strands
Method:
- Mix together the ingredients that include khoya along with sugar, gulkand and chopped betel leaves, cardamom, candied fennel seeds and saffron.
- First make the dough sheet then spread the filling ingredients before performing a folding operation that will create a sealed pastry.
- Deep fry until crisp.
- Garnish with silver vark for a festive touch.
Candied fennel seeds serve two purposes in cooking by giving texture and digestive benefits which results in a dual advantage!
3. Coconut & Rose Gujiya
Ingredients for Filling:
- 1 cup grated coconut
- 1/2 cup powdered sugar
- 2 tbsp rose syrup
- 2 tbsp chopped cashews
- 1 tbsp rose water-infused chia seeds
Method:
- Mix coconut, sugar, rose syrup, cashews, and rose water-infused chia seeds.
- Place dough filling into the circles then proceed to fold them together before sealing the edges.
- Fry until golden.
- Sprinkle with dried rose petals.
Pro Tip: The combination of gifted seed filling with rose water produces delightful chewable textures that beginle your taste buds.
Pro Tips for Perfect Gujiyas:
- Sealing the fried pieces properly requires either applying a water or flour paste to prevent leakage.
- The dough needs to stay stiff instead of having a soft texture during preparation.
- The double frying process begins with medium heat to freeze gujiyas before raising the temperature to high heat for perfectly crisp results.
- Add variety to gujiyas by using alternate fillings that include Nutella combined with saffron and fruit-based pulps.
Serving Suggestions
Serve your flavored gujiyas together with either thandai or masala chai that is chilled. The platter display of these treats will bring fast disappearance right before your eyes.
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