Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Gujhiya

Traditional 47. Gujhiya recipe

🧺 Ingredients

• 240g all-purpose flour (maida)
• 60ml ghee
• 60ml milk (approximately)
• ⅛ tsp salt
• 200g mawa/khoya, grated
• 80g dry fruits (almonds, pistachios, cashews), chopped
• 60g jaggery, grated
• ½ tsp cardamom powder
• ghee for sealing
• 400g sugar
• 360ml water
• 2 green cardamom pods

👩‍🍳 How to make Gujhiya

1. Make dough (5 mins): Mix flour, salt, and ghee. Add milk gradually until soft dough forms (visual cue: smooth, slightly stiff dough, not sticky).
2. Rest dough (15 mins): Cover and rest for 15 minutes (visual cue: dough becomes relaxed).
3. Prepare filling (3 mins): Mix mawa, dry fruits, jaggery, and cardamom powder in bowl (visual cue: uniform mixture, well combined).
4. Roll & fill (5 mins): Roll dough into thin rounds, place filling in center. Fold into half-moon, seal edges with ghee-wet fingers (visual cue: sealed edges, no cracks).
5. Make syrup (3 mins, medium heat): Boil sugar, water, and cardamom until one-string consistency (visual cue: clear syrup, forms thread).
6. Fry gujhiyas (6 mins, medium heat): Heat oil, fry filled pastries on medium heat until light golden on both sides (visual cue: light golden, puffed slightly, crispy).
7. Soak (2 mins, warm syrup): Immediately soak in warm sugar syrup (visual cue: gujhiyas absorb syrup, become soft yet crispy).

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