Gujiya, or Milk Fudge Turnovers, are a popular Indian dessert commonly made in the northern part of India around the festivals of Holi and Diwali. Gujiya is a sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes. Traditionally, you fry the dumplings to make the deep fried gujiya and finish off by glazing with a thick sugar syrup.
The process of making Gujiya requires making a dough with all-purpose flour, ghee (clarified butter) and water. You combine all ingredients and make a soft dough, set it to rest while you prepare the filling. The filling is made with Khoya as a base. Khoya, also known as Mawa, is basically dried milk solids. It is available in the freezer aisle of your local Indian store, right next to the Paneer (Indian Cottage Cheese).
I personally like the brand Nanak for khoya. It comes in a 12 oz pack. This quantity of Khoya makes stuffing good for making 40 Gujiya. You can either divide the Khoya in half and freeze it, or, make the entire stuffing and freeze that for a later use. I always prefer to make the stuffing and freeze half for later use, for making Gujiya, or add it to my Gajar Halwa (Carrot Halwa) instead of Khoya!
Stuffing for Gujiya
This is my mother-in-law’s ‘family-famous’ Gujiya recipe. The Gujiya mix is made by crumbling khoya in a mildly warm skillet. I do this step in the microwave now; it saves so much time and effort. You then add chopped nuts like cashews, almonds and pistachios and also, add the desiccated coconut and freshly ground cardamom powder. When this mixture is cool, add the sugar to the mix. Now your Gujiya is ready to assemble.
Making the Deep Fried Gujiya
A small dough ball is rolled into a circular shaped disc, about 3-inch in diameter. About 1/2-3/4 tablespoon of khoya mixture goes in the center and then the dough is folded in a crescent shape and edges are sealed. That’s your Gujiya.
You then deep fry the gujiya in medium warm oil till it turns golden in color. Remove the gujiya and put it straight into a sugar syrup. Toss a few times, remove from the syrup, and set aside on a platter to crisp up. Garnish the gujiyas with chopped pistachios. It is simply a bite of heaven!
I have an oven baked variation of this deep fried gujiya recipe that comes together in under 30 minutes. Check out the Baked Gujiya recipe.
Here are some more Indian Desserts that you may like: