Khoya Gujiya Recipe | Deep Fried Milk Fudge Turnovers
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.
Servings: 20 Gujiya
Calories: 112kcal
Ingredients
Gujiya Dough
- 1 cup all-purpose flour
- 1 tablespoon soozi (semolina)
- 2 tablespoon ghee or oil
- ⅓ cup water adjust for a semi-soft, pizza dough like consistency
Binding/Sealing paste:
- Combine 1 tbsp water and 1 tbsp flour and mix to form a paste for sealing Gujiya
Khoya Stuffing
- 6 oz Khoya (type of milk solids) : ½ stick of Nanak khoya
- ½ teaspoon cardamom powder : 10 fresh cardamom pods
- 1 tablespoons slivered almonds
- 1 tablespoons cashews choopped
- 1 tablespoons raw unsalted pistachio shelled
- 1.5 tablespoons desiccated coconut unsweetened
- 2 tablespoons sugar : adjust to taste
Glazing Ingredients:(enough glaze for 20-22 Gujias)
- ½ cup sugar
- ¼ cup water
- 2 tablespoons slivered almonds & raw unsalted pistachio. Shelled (for garnish after glazing)
Instructions
- Make Dough: In a large mixing bowl, add soozi and melted ghee (or oil), to the sifted flour and mix with a fork to to mix everything well. I make this dough using the dough attachment on my Food Processor. Add water a few tablespoons at a time to reach a semi-soft dough which has a pizza dough like consistency. Remove dough and knead it for 1-2 minutes. Cover with a damp cloth for 15 minutes. Knead again before rolling it out.
- Make 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. 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.
- Assemble Gujiya: Knead dough for 1-2 minutes and divide it into 20 balls. Dust your rolling pin with some all purpose flour and roll out each ball into a thin circle of about 3 inches diameter. Apply sealing paste on the edges of half the circle. Place about 2 teaspoons or ½ a tablespoon of filling in the circle and then fold over to make a crescent shape, and seal the Gujiya edges, (just like you would for a turnover).
- Fry Gujiya: Heat oil in between med and med-high. Drop the Gujiya and fry till golden brown- keep flipping 3-4 times. It takes about 4-5 minutes for them to turn golden brown, this time may vary depending on your heat level. Fry the gujiya in two batches (not more than 10 in each round).
- Make Sugar Syrup: While Gujiya is frying, 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 fried Gujiya 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: 112kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 30mg | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 0.5mg