Video
Recipes
4 Servings
This easy gujiya recipe brings the taste of a sweet shop to your own kitchen this Diwali. Crisp, flaky shells hold a rich filling of khoya, dry fruits and cardamom, and frying them in King's Soyabean Oil gives an even golden finish. Serve these halwai-style gujiya to guests, pack them in festive boxes, or add them to your Diwali faral platter.
Gujiya is one of the best-loved Indian sweets, and this version keeps the method simple while delivering the crunch you expect from a halwai. A firm maida dough with enough oil gives a crisp, blistered shell, while the roasted khoya filling stays soft and fragrant. Frying in King's Soyabean Oil helps the gujiya cook evenly without turning greasy or too dark.
Gujiya has a rich, milky sweetness from khoya, lifted by cardamom, nuts and raisins, inside a light, crunchy shell. A stiff dough is rolled thin, filled, sealed with a neat, crimped edge and fried slowly in King's Soyabean Oil over low to medium heat, so the shell turns crisp and golden all the way through.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Crumble 1 cup (about 200 g) of khoya into a pan and roast on low heat for 5–7 minutes, stirring often, until light golden and fragrant.
Let it cool completely, or the filling will leak when you fill the gujiya.
Mix in ¾ cup of powdered sugar, ½ teaspoon of cardamom powder and 2 tablespoons of grated dry coconut.
Add 3 tablespoons of chopped almonds, cashews and raisins and combine well.
Mix 2 cups of maida with a pinch of salt in a large bowl.
Add ¼ cup of hot King's Soyabean Oil and rub it into the flour until it holds its shape when pressed.
Add water a little at a time and knead into a stiff, smooth dough.
Cover with a damp cloth and rest for 30 minutes.
Divide the dough into small balls and roll each into a thin circle, about 4 inches wide.
Place 1–2 tablespoons filling in the centre.
Brush the edges with water, fold into a half-moon and press to seal tightly.
Crimp the edge with a fork, a fluted cutter or a gujiya mould. Keep the shaped gujiya covered while you work.
Heat King's Soyabean Oil in a deep kadai over low to medium heat.
Slide in 3–4 gujiya at a time without crowding the pan.
Fry for 6–8 minutes, turning gently, until evenly golden and crisp.
Drain on paper towels, cool completely, and store in an airtight container.
Filled sweets like gujiya are fried slowly, so the cooking oil needs to hold a steady temperature and keep the shell crisp. King's Soyabean Oil, a refined soyabean oil, is a dependable edible oil for Indian sweets and snack recipes, helping you get a clean golden colour, a light crunch and consistent frying results through every batch.
Mustard oil has a sharp, pungent flavour, and groundnut oil adds a nutty note, both of which can overpower the delicate cardamom and khoya in gujiya. Ghee adds richness but costs more for deep frying and can make the shell heavier. Soyabean oil has a neutral taste, so the filling stays the star while the shell fries up light and crisp.
