Baked gujiya, chocolate gujiya and more: Top 5 gujiya recipes
Holi, the festival of colors, is incomplete without some gujiyas, a sweet snack we have all had and most of us love. This traditional Holi sweet is prepared across various Indian households in states like Delhi, Uttar Pradesh, Bihar, Rajasthan, Madhya Pradesh, and Maharashtra. The crescent-shaped pastry can be prepared in different variations and some of the recipes can be made healthy as well.
Chocolate gujiya
Mix together flour, ghee, salt, water and make a hard dough. Cook mawa with sugar, cardamom powder, and chocolate chips. Make little balls from the dough, fill the mixture in it and seal the edges. Fry the gujiyas and dip them in sugar syrup. Microwave some fine chocolate with fresh cream and pour this mixture on the gujiyas. Garnish with cardamon and serve immediately.
Coconut gujiya
This coconut gujiya recipe gives your traditional gujiya an interesting twist. Mix together flour, salt, water and make dough from it. Cook khoya with chopped cashew nuts, pistachio, coconut powder, and sugar. Roll out gujiya balls from the dough, fill in the stuffing and seal the edges. Deep fry the gujiyas. You can serve them as it is or dip them in sugar syrup.
Baked gujiya
For the filling, cook semolina, and cardamon powder with white butter. Add brown sugar, raisins, and almonds to it and mix well. Mix the remaining semolina with onion seeds, soda, salt, and milk. Add wheat flour, make a dough, and set aside. Make round balls from the dough and add the stuffing. Bake the gujiyas for 25 minutes. Dip in honey and serve immediately.
Oats and dates gujiya
This oats and dates gujiya recipe is healthy, nutritious, and filling. Mix refined flour with oil, and chilled water to form a dough. Set aside. For the filling, combine together oats, cashews, dates, walnuts, sesame seeds, and raisins. Roll the dough and fill it with the stuffing. Fold to form a crescent shape and deep-fry. Garnish with dates, pistachios and serve immediately.
Kesari gujiya
Mix together maida, ghee, and semolina. Add saffron-infused milk to it and knead well to form a hard dough. Set aside. For the stuffing, cook khoya with almonds, pistachios, and sugar in ghee. Add desiccated coconut, and cardamon to it and mix well. Make round balls from the dough, add the stuffing and form a crescent shape. Deep fry the gujiyas and serve immediately.
