Baked Khoya Gujiya in 30 minutes | Milk Fudge Turnovers

October 12, 2017 (Last Updated: February 18, 2019)

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.  Traditionally, gujiya are deep fried sweet dumplings, but in this recipe, I show you how to make baked gujiya that you will less guilty about.

Baking instead of frying to make Gujiya Healthier

During the festival season, my husband and I end up “over-indulging”, if that’s a word.  I’m sure many can relate to that. So, I keep tweaking recipes to make them a bit healthier without losing any of the “to-die-for” flavors. The other thing is, that I rarely have the time required to make this elaborate dessert. So, I experimented and after a few hits and misses, this recipe for Baked Gujiya was born.  The baked version automatically makes it way healthier than the classic.

30-Minute Weeknight Indian Sweet for Diwali or Holi Festivals

Living in the US, Indian festivals often fall on weeknights.   So, I have been experimenting with making more Indian sweets recipes easier to make.

So, to make this gujiya recipe simpler, I started using store-bought pie dough. The pie dough may sound unconventional, but gives a similar flaky, crisp texture that is key to a good Gujiya.

So, here is my quicker and healthier, baked version of this favorite that is ready in 30 minutes!

Khoya: Key Gujiya Stuffing Ingredient

Gujiya is a sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes and is finished by glazing with a thick sugar syrup.

Traditionally, 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 dried milk solids. It is available in the freezer aisle of your local Indian food store, right next to the Paneer.

Nanak Khoya Mawa Gujiya Recipe Garam Masala KitchenI 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 the Baked Gujiya

Baked Gujiya by Spice Cravings. Gujiya, or Milk Fudge Turnovers, are a popular dessert made in the northern part of India around the festivals of Holi and Diwali. This recipe is an oven baked version of the traditional deep fried gujiya, which is a sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes and is glazed with a thick sugar syrup. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

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.   You can also add finely chopped dry fruits like raisins and dates.

When this mixture is cool, add the sugar to the mix. Now your Gujiya is ready to assemble.

Making the Baked Gujiya Dumpling

A small dough ball is rolled into a circular shaped disc, about 3-inch in diameter. About 2 teaspoons -1/2 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 dumpling.

In this baked gujiya version, instead of deep frying the dumplings, you bake them at this step.   After baking, cool for a few minutes, and then put them in a sugar syrup, toss a few times and then set on a platter to crisp up.   Garnish with chopped pistachios and get ready to enjoy a bite of heaven!

I also have the recipe for Traditional Deep-Fried Gujiya.

Deep Fried Gujiya, by Spice Cravings. Deep Fried Gujiya, or Milk Fudge Turnovers, are a popular dessert made in the northern part of India around the festivals of Holi and Diwali. It is a deep-fried sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes and is glazed with a thick sugar syrup. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Deep Fried Gujiya

More Indian Desserts to Enjoy

Here are some other Indian desserts that I love to make and my family really enjoys.


Sooji Sheera (Semolina Pudding)
Kesar Badam Halwa, Saffron Almond Pudding by Spice Cravings . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #saffron #almond #fudge #halwa #indiancuisine #desserts
Kesar Badam Halwa
Coconut Ladoos
10-Minute Coconut Laddoo
Besan ladoos
Easiest Besan Laddoo
Instant Pot Carrot Burfi or Gajar Burfi or Fudge
Gajar Burfi (Carrot Fudge)
Instant Pot Carrot Halwa Gajar ka Halwa by Spice Cravings. Carrot Halwa or Gajar ka halwa is a dessert from Punjab, in the Indian subcontinent. It's consistency is between a fudge and a pudding. It is made by slow cooking grated carrots with milk and sugar, flavored with cardamom and saffron and garnished with chopped almonds and cashews. A perfect comfort dessert for winters. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Gajar ka Halwa
Rice Pudding- Kheer in Instant Pot
Kheer, Rice Pudding
Deep Fried Gujiya, by Spice Cravings. Deep Fried Gujiya, or Milk Fudge Turnovers, are a popular dessert made in the northern part of India around the festivals of Holi and Diwali. It is a deep-fried sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes and is glazed with a thick sugar syrup. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Deep Fried Gujiya
Almond spice cookies- eggless almond spice cookies, Almond Nankhatai by Spice Cravings. This healthy version of Nankhatai or Almond Spice Cookies uses mixes in whole wheat flour, and almond flour with the all purpose flour & a bunch of spices. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian
Nankhatai (Almond Spice Cookies)

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Baked Gujiya by Spice Cravings. Gujiya, or Milk Fudge Turnovers, are a popular dessert made in the northern part of India around the festivals of Holi and Diwali. This recipe is an oven baked version of the traditional deep fried gujiya, which is a sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes and is glazed with a thick sugar syrup. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Baked Gujiya in 30 minutes | Milk Fudge Turnovers

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.  Traditionally, gujiya are deep fried sweet dumplings, but in this recipe, I show you how to make baked gujiya that you will less guilty about.
4 from 3 votes
Print Pin Discuss Recipe
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 40 Gujiya
Calories: 61kcal
Author: Spice Cravings

Ingredients

Khoya Stuffing (this stuffing is good for 40 Gujiya, I freeze half of this stuffing for later use)

Glazing Ingredients:(enough glaze for 20-22 Gujias)

  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons slivered almonds finely chopped & raw unsalted pistachio shelled (for garnish after glazing)

Dough for Gujiyas

  • 1 sheet Pie dough (store bought). I get the Trader Joe's brand

Instructions

Make the Stuffing

  • Microwave Khoya for 2-3 minutes, in 30 seconds increments to make khoya easy to crumble.  Heat non stick skillet/pan on medium heat. Crumble khoya in to the pan. Using a wooden spoon or spatula, press down and break it in smaller pieces.  Keep pressing till khoya becomes soft, consistency of a soft dough. (it should be pliable). Turn off the heat. Alternatively, you can do this whole process in the microwave by heating khoya for 3-5 minutes in 1-minute increments, stirring in between, till the khoya becomes soft. 
    Nanak Khoya Mawa Gujiya Recipe
  • Add chopped nuts, coconut powder and cardamom powder. Mix well and allow to cool off for a few minutes (4-5). Add sugar and mix well. Taste to adjust sugar to your taste preference. The stuffing is ready.
    Baked Gujiya

Assemble Gujiya and Bake

  • Place thawed pie crust between plastic wrap and roll outwards to thin out the dough. (See video for clarity).  Using a 2 inch round cookie cutter, cut out pie circles for filling.  Fill each pie circle with roughly 2 teaspoons (or heaping 1/2 tablespoon) filling, and seal by pressing the edges together. (Just like you would for a turnover).  
  • Place them on a Parchment Paper or Silicone Baking Mat on the baking sheet. Bake for 11-13 minutes in a pre-heated oven at 400F degrees. Cool for 5 minutes.

Make Sugar Syrup

  • While Gujiya is baking, heat a sauce pan on medium heat. Add sugar and water. Bring to a boil and simmer on medium heat till it thickens enough to coat the back of a spoon, about 5-6 minutes.

Glaze and garnish

  • Dip baked Gujiyas in the cooled sugar syrup, coating well on all sides. Sprinkle some crushed pistachios on top. Place on a wire-rack for setting.

Video

Notes

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 0.8% | Vitamin C: 0.1% | Calcium: 6.2% | Iron: 0.6%
Course: Dessert
Cuisine: Indian
Keyword: Diwali Sweets, Gujarati, Holi
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HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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