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