Gujiya Recipe

Holi, the festival of colors, is incomplete without the sweet and crispy Gujiya. These deep-fried dumplings are filled with a delicious mix of khoya, dry fruits, and aromatic spices, making them the perfect festive treat. Let's dive into this traditional Holi special recipe!

Ingredients for Gujiya

• Maida (All-Purpose Flour) – 2 cups

• Semolina (Sooji) – 2 tbsp

• P Mark Ghee – 4 tbsp (melted)

• Water – As needed (to knead the dough)

• Salt – A pinch

• Khoya (Mawa) – 1 cup, crumbled

• Powdered Sugar – ½ cup

• Desiccated Coconut – ¼ cup

• Almonds – 2 tbsp, chopped

• Cashews – 2 tbsp, chopped

• Raisins – 2 tbsp

• Cardamom Powder – 1 tsp

• P Mark Mustard Oil – 4 tbsp
  

Method for Gujiya

• In a bowl, mix maida, semolina, salt, and melted ghee.

• Rub the ghee into the flour until it resembles breadcrumbs.

• Add water gradually and knead into a stiff dough.

• Cover with a damp cloth and let it rest for 30 minutes.

• Heat a pan and lightly roast the khoya until it turns light golden.

• Let it cool, then mix in powdered sugar, coconut, almonds, cashews, raisins, and cardamom powder.

• Divide the dough into small portions and roll them into thin circles.

• Place 1-2 tbsp of filling in the center.

• Apply water to the edges, fold, and seal using a fork or by pinching the edges.

• Heat P Mark Mustard Oil in a deep pan.

• Fry the gujiyas on medium heat until golden brown and crispy.

• Drain on a paper towel.

• Your Gujiyas are ready! Let the gujiyas cool slightly and enjoy them warm.

• Store in an airtight container for up to a week.
  

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