Air Fryer Gujiya (Mawa Gujiya) – Flaky & Guilt-Free
Air Fryer Gujiya is a no-fry twist on the classic deep-fried Indian sweet pastry filled with sweetened khoya (mawa), nuts, coconut, and cardamom.
Servings: 20 Gujiya
Calories: 209kcal
Equipment
Ingredients
Gujiya Dough
- 1¾ cups + 2 tablespoons all-purpose flour
- 2 tablespoons suji (fine semolina)
- ¼ cup ghee melted, or olive oil
- ½ cup water adjust as needed
Khoya Filling
- 12 ounces Khoya I use Nanak brand
- ¾ teaspoon cardamom powder
- 2 tablespoons slivered almonds
- 2 tablespoons cashews choopped
- 2 tablespoons raw unsalted pistachio shelled
- ¼ cup desiccated coconut unsweetened
- ½ cup granulated sugar
Sugar Glaze Ingredients
- ¾ cup sugar
- ¾ cup water
- 1 pinch saffron strands
Garnish
- 2 tablespoons slivered pistachio slivered
Instructions
- In a mixing bowl, combine flour, suji, and melted ghee (or oil). Mix well until the ghee is incorporated into the flour. To ensure the ghee is well mixed into the flour, do a fist test. Take 2 tablespoons of this flour and press it in your fist. If it forms and stays in a lump, the pastry will turn out flaky.
- Gradually add water until a smooth, semi-stiff dough forms. Knead for about 2-3 minutes, shape it into a smooth round ball, cover it with a damp kitchen towel, and let it rest while you prepare the filling.
- Grate khoya using the large holes on a box grater. Alternatively, cut it into chunks and pulse it in the food processor 12-15 times until it breaks down into small pieces.
- Heat a wide non-stick pan on medium heat. Add a teaspoon of ghee and the chopped nuts. Stir fry them for 2 minutes. Now add the desiccated coconut and keep stir-frying for another minute. Turn off the heat, add cardamom powder, and transfer the mixture into a small bowl.
- Now add the khoya. Stir fry for 2 to 3 minutes, stirring regularly. As soon as the khoya softens and resembles a soft dough-like texture, transfer it into a bowl and set aside for cooling.
- Cool it for 10 minutes then combine it with the nuts and coconut mixture. Mix thoroughly until well combined. Your mawa filling is ready.
- Knead the dough ball for 30 seconds, then divide it evenly into 18-20 portions, about the size of a golf ball. Roll each dough portion between your palms circularly to form a smooth round disc. Repeat this process for all the dough balls.
- Use a rolling pin to roll it into a flat circular disc, about 3 inches in diameter. If your dough is a bit sticky, lightly dust it in flour before rolling. Repeat this step to roll out all the discs.
- Place a dough disc in your palm and add about a tablespoon of the gujiya filling in the center. Wet your finger with water and run it along the edges of the disc.
- Now fold one edge over the other, forming a crescent shape joining the two edges. Press the edges to seal them.
- Using a fork, crimp the edges to seal them completely. Alternatively, pinch the dough between two fingers for a traditional crimped edge. Repeat that process and make the other Gujias.Note: If you have a gujiya mold, place the rolled-out disc on that, stuff it, and press the mold to shape the gujiya.
- Preheat your air fryer to 360°F (180°C). Lightly brush each gujiya with ghee or oil for a golden, crispy finish. Arrange the gujiyas in the air fryer basket, making sure they don't touch each other. Air fry for 14-15 minutes, flipping them halfway through, until they are golden and crispy on the outside.
- While the gujiyas are air frying, make a quick sugar glaze. In a saucepan, combine, water, sugar, and saffron. Cook on medium heat and bring the liquid to a boil. Simmer for 3-4 minutes until all the sugar dissolves. Turn off the heat and keep aside.
- Using kitchen tongs, dip the air-fried gujiya in the sugar syrup, one at a time. Flip 2-3 times in the sugar syrup, drain any excess syrup, and transfer them to a plate lined with parchment paper. Air fryer gujiya is ready to enjoy!
Video
Notes
- Dough firmness: Ensure the dough is neither too soft nor too firm. It should be slightly firm, but pliable enough to roll without cracking. Also, do the above-mentioned 'fist test' to ensure a flaky pastry.
- Store-bought dough shortcut: Instead of making and rolling out the dough from scratch, use store-bought empanada dough sheets.
- Seal tight: Seal the edges of the Gujiya tightly to prevent the filling from oozing out during frying. Use a fork to crimp the edges, or pinch them with your fingers.
- Air Fryer Tips: For even cooking, place the gujiyas in a single layer, leaving space between each. If necessary, air fry them in multiple batches.
- Sugar syrup: Even though dunking the gujiya in sugar syrup is optional, I highly recommend it for a traditional flavor. It adds a wonderfully sweet flavor and texture.
- Storing: Gujiya can be stored at room temperature for 3 days or frozen for up to a month. Always cool them completely to room temperature before storing.
Nutrition
Calories: 209kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 48mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 125mg | Iron: 1mg