Perfect Homemade Gujiya

Tap an ingredient or step to check it off.

1. 1Step 1: In a large flat bowl, add the flour, salt, and ghee. Mix them well with one hand until the mixture has a crumbly texture. Add water little at a time and knead the dough, using the minimum amount of water to make a stiff dough.
2. 2Step 2: Cover with a damp cloth and let it rest for about 30 minutes.
3. 3Step 3: Add the grated khoya (mawa) to a pan on medium-low heat. Roast for 5-6 minutes while stirring continuously until the mawa turns golden in color and starts to gather around itself. If the mixture looks too dry, add 1-2 tablespoons of milk while roasting the mawa. Transfer to a large bowl and let it cool.
4. 4Step 4: To a grinder, add the cashews, almonds, pistachios, and raisins. Grind to form a coarse mixture.
5. 5Step 5: After the mawa has cooled down, crumble it with your fingers. Add the nut mixture, cardamom powder, desiccated coconut, and powdered sugar. Mix well. Taste the filling and add more sugar based on your preference.
6. 6Step 6: Add water and sugar to a pan. Add the saffron. Boil for about 5 minutes on medium-high heat to make a sticky sugar syrup (you don't need 1 string consistency for this recipe). Transfer to a bowl and let the syrup cool down.
7. 7Step 7: Knead the dough with your hands a bit. Then divide the dough into equal parts to make balls. Keep the balls covered with a damp cloth.
8. 8Step 8: Take one ball at a time and roll it in a small circle about 4-5 inches in diameter. You can use it as is or use a cookie cutter or bowl to make a circle shape. (Not needed if you are using a gujiya mold. You can also make a big ball and roll a large circle. Then, using a cookie cutter to cut multiple circles. Use the excess dough to make more gujiya.)
9. 9Step 9: Take the rolled dough in your hands. Add about one tablespoon of the filling to the center (do not overfill). Apply water to the edges using your fingertip.
10. 10Step 10: Carefully bring the edges together to form a semicircle and gently press with your fingertips. Seal it very well, pinching with your fingertips.
11. 11Step 11: Make a pleated design at the edge by folding a little dough at a time at the edge. This helps to seal the gujiya and make sure the filling does not come out when frying.
12. 12Step 12: (option) Using a fork, make insertions at the edges. Turn and make the fork pattern again. This helps to seal the gujiya.
13. 13Step 13: (option) Place the rolled dough on top of a gujiya mold. Add the filling and apply water at the edges. Press the ends of the mold together to seal the gujiya. Remove any excess dough from the sides of the mold.
14. 14Step 14: Make all the gujiya's. Keep them covered under a damp cloth while you are making more, so that they don't dry out.
15. 15Step 15: Deep Frying Method: While filling the gujiya, heat ghee/oil in a pan (kadhai) on medium-low heat. Check that the ghee/oil is medium hot. Put a very small ball of dough in the oil. It should come up gradually. Add 3-4 gujiya at a time, depending on the size of the pan. Let them cook for 2-3 minutes, then turn to fry the other side. Fry until they are golden on both sides. Fry on medium-low heat at all times, so that the gujiya cooks properly. Be patient while frying; it will take about 7-8 minutes for each batch to cook.
16. 16Step 16: Baking Method: Preheat oven to 400F. Place the gujiya on a baking tray. Brush melted ghee or oil on the gujiya on all sides. Bake for 20-30 minutes until they turn golden.
17. 17Step 17: Air Fryer Method: Place the gujiya in the air fryer basket. Brush melted ghee or oil on the gujiya on all sides. Bake at 380F for 8-10 minutes until they turn golden. Flip them halfway through.
18. 18Step 18: Dip the cooked gujiya in the sugar syrup. Flip after 2-3 minutes, so they are covered with the syrup on all sides. Soak for max 4-5 minutes.
19. 19Step 19: Serve immediately. You can store it in an airtight container once cooled.