Khoya Gujia recipe

 A popular and traditional Indian sweet treat known as gujia is frequently prepared and consumed during holidays and other special occasions. It is a pastry in the shape of a crescent that is filled with a delicious combination of khoya (mawa), almonds, and flavorful spices. Gujia is a staple of Indian cuisine and is particularly connected to the holidays of Holi and Diwali.

Gujia has its roots in the northern parts of India, particularly in Uttar Pradesh and Rajasthan, where it is a staple of holiday celebrations. All-purpose flour, ghee (clarified butter), khoya (solidified milk), sugar, nuts (such as cashews, almonds, and pistachios), and spices (such as cardamom and saffron) are necessary for making gujia.

All-purpose flour and ghee are combined to create a dough, which is then kneaded and allowed to rest before being used to produce gujia. Khoya is cooked with sugar, nuts, and spices to make the filling, which becomes fragrant and slightly caramelised. The filling is then spooned into the centre of each small circular disc made from the rolled-out dough. A characteristic crescent-shaped seal is made by folding and crimping the edges.

The filled gujias are deep-fried in ghee or oil until they are crispy and golden brown. After being fried, they are frequently doused with a sugar syrup flavoured with rose water and cardamom, which gives them a lovely sweetness. When the syrup-soaked gujias are allowed to cool, they transform into when the filling ingests the syrup, becoming even more delicious.

It is possible to consume gujias warm or at room temperature. They are an utterly enticing treat because of the marriage of the crunchy outside with the rich, sweet centre. They are frequently provided as gifts to family and friends, served during festive events, and savoured with a cup of tea or as a dessert after a meal.

Beyond its exquisite flavour, the gujia has cultural importance. In Indian culture, it stands for happiness, community, and the spirit of festivity. Gujia is a traditional treat that is frequently made in a family setting by several generations working together. It evokes nostalgia and is valued as a remembrance of beloved customs and joyful memories.

Gujia is a cherished treat that unites people and offers a pleasant touch to every celebration, whether it is consumed as a special treat or during festivals. It is a perennial favourite among those who love sweets due to its flavorful filling, crisp texture, and blend of aromatic spices.

Ingredients: Making the dough:

2 cups of maida, or all-purpose flour

1/4 cup clarified butter, or ghee

Water as required

When filling:

100 ml of khoya (mawa)

12 cup of sugar powder

14 cup finely chopped mixed nuts, such as cashews and pistachios

Cardamom powder, half a teaspoon

a few strands of saffron, optional

For frying, use ghee or oil

Regarding the sugar syrup:

One sugar cup

0.5 cups of water

a few (optional) splashes of rosewater

a dash of powdered cardamom

Instructions:

The all-purpose flour and ghee should be combined in a sizable mixing bowl. When the flour resembles breadcrumbs, add the ghee and mix well. Add water gradually while mixing the ingredients to form a homogeneous dough. After giving it a damp cloth to cover, give it 30 minutes to rest.

Prepare the filler in the interim. Crumble the khoya into a non-stick pan that is preheated to medium heat. The khoya should be cooked while constantly stirring until it begins to melt and turn a light brown colour. Add cardamom powder, chopped almonds, powdered sugar, and saffron threads. Mix thoroughly and continue to cook for an additional two to three minutes. Remove the filling from the heat and allow it to cool completely.

The sugar syrup is made by mixing sugar and water in a small pot. It should boil then simmer until the syrup thickens to the consistency of one string. The syrup should be mixed with the rose water and cardamom powder before being placed aside to cool.

Divide the dough into little lemon-sized balls after it has rested. Roll one of the balls into a little disc shape.utilising a rolling pin. In the centre of the disc, place a spoonful of the prepared filling.

The disc should be folded in half, with the edges sealed by pressing them together. The sealed edges can be given a decorative design by using a gujia mould, or they can simply be crimped with a fork. With the remaining dough and filling, repeat the procedure.

In a deep pan or kadhai, heat the oil or ghee for frying. A few gujias at a time, carefully slide into the heated oil. Fry them until they are crisp and golden brown on medium heat.

Take the fried gujias out of the oil, then pat the extra oil dry using a paper towel. Allow them to gently cool.

Warm gujias should be dipped into the ready making sure they are well-coated with sugar syrup. After giving them some time to soak up the syrup, move them to a serving plate.

Khoya Gujia should be served warm or at room temperature. They can be kept for up to a week in an airtight container.

Enjoy a festive treat or a particular indulgence by indulging in the delicious and sweet Khoya Gujia!