Khoya Gujiya – A Festive Delight Stuffed with Memories

Introduction:

Gujiya is more than just a sweet—it’s nostalgia folded into a golden crescent, crisp on the outside and meltingly rich on the inside. In North Indian households, especially during Holi and Diwali, the making of gujiya isn’t a solitary kitchen task—it’s a celebration in itself. Women gather, gossip brews alongside the simmering sugar syrup, and children wait for the first batch to cool just enough to sneak a bite.
The Khoya Gujiya, in particular, is a royal version stuffed with sweetened mawa (evaporated milk solids), dried fruits, and grated coconut. Its aroma alone—rich, buttery, and nutty—is enough to transport you back to a family courtyard decked in colors, laughter, and tradition.

📜 Ingredients (makes approx. 15-18 gujiyas)

For the Dough:

2 cups all-purpose flour (maida)

4 tbsp ghee (clarified butter)

Water (as needed)

A pinch of salt


For the Filling:

1 cup khoya/mawa (crumbled or grated)

1/3 cup powdered sugar

2 tbsp desiccated coconut (optional but traditional)

2 tbsp chopped nuts (almonds, cashews, pistachios)

1 tbsp golden raisins

1/2 tsp cardamom powder

A few saffron strands (optional)


For Frying:

Ghee or neutral oil


For Garnish (optional):

Powdered sugar for dusting

Slivered pistachios

Rose petals



👩‍🍳 Step-by-Step Preparation

1. Preparing the Dough

In a large mixing bowl, add maida, a pinch of salt, and ghee. Rub it together until the flour resembles breadcrumbs—this step ensures flaky gujiyas. Slowly add water and knead into a stiff yet pliable dough. Cover with a damp cloth and let it rest for 30 minutes.

2. Making the Filling

In a non-stick pan, roast khoya on low flame for 3–4 minutes until it becomes aromatic and light golden. Turn off the heat. Add sugar, coconut, chopped nuts, raisins, cardamom, and saffron. Mix well and let the filling cool completely.

3. Shaping the Gujiya

Roll the dough into small lemon-sized balls. Flatten and roll into small 4-inch discs. Place 1 tablespoon of filling in the center, fold into a half-moon, and seal the edges. Use a fork or gujiya mold to create decorative crimps. Make sure the edges are well-sealed to avoid bursting while frying.

4. Frying the Gujiyas

Heat ghee/oil in a kadhai over medium heat. Fry gujiyas in batches until they turn crisp and golden on both sides. Drain on kitchen paper.

Optional: Dust with powdered sugar or drizzle sugar syrup and garnish with nuts and dried rose petals.



💡 Serving Tip & Story Twist

Serve warm or at room temperature with a glass of warm saffron milk or thandai during festivals. For a modern twist, some even dip gujiyas halfway in white chocolate and sprinkle with pistachio dust—fusion meets tradition!

💬 “In our home, gujiya wasn’t just a dessert; it was my dadi’s love letter to Holi. She would hum old Bollywood songs while crimping the edges with perfection, and every gujiya bore the same seal of affection. Making them now with my daughter feels like passing down a joyful, flaky heirloom.”