Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 10–12 gujiyas
Difficulty: Medium

Ingredients

For the Gujiya Dough

• 2 cups all-purpose flour (maida)
• 4 tbsp ghee
• ½ cup water, or as needed
• 1 pinch salt

For the Jaggery Filling

• 1 cup Sarbu Jaggery Powder
• 1 cup grated or desiccated coconut
• ½ cup khoya (mawa)
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp raisins
• ½ tsp cardamom powder
• ¼ tsp fennel powder
• 1 tbsp sesame seeds

For Frying

• Ghee or vegetable oil, as needed

Instructions

Step 1: Prepare the Dough

1. Add flour and salt to a large mixing bowl.
2. Add ghee and rub it into the flour until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a firm, smooth dough.
4. Cover and rest the dough for 15–20 minutes.

Step 2: Prepare the Jaggery Filling

1. Heat a pan on low heat and add the grated coconut.
2. Dry roast for 2–3 minutes.
3. Add khoya and cook for another 2–3 minutes until lightly golden.
4. Add chopped almonds, cashews, raisins, sesame seeds, cardamom, and fennel powder.
5. Turn off the heat and allow the mixture to cool slightly.
6. Add Sarbu Jaggery Powder and mix thoroughly.

Step 3: Shape the Gujiyas

1. Divide the dough into 10–12 equal portions and roll each into a small ball.
2. Roll each ball into a thin circle.
3. Place 1–1½ tbsp of the jaggery filling in the center.
4. Fold the circle over the filling to form a half-moon shape.
5. Press the edges firmly to seal.
6. Create a traditional pleated edge or use a gujiya mould to seal the edges.

Step 4: Fry the Gujiyas

1. Heat ghee or oil on medium-low heat.
2. Carefully place the gujiyas into the hot oil.
3. Fry in batches until golden brown and crisp on both sides.
4. Remove and drain on a paper towel.

Step 5: Serve

Allow the gujiyas to cool slightly before serving. Garnish with chopped nuts or a light dusting of cardamom powder.

Serving Suggestions

• Serve warm during Holi, Diwali, and other festive celebrations.
• Pair with a cup of masala chai or milk.
• Serve as a traditional dessert after festive meals.
• Drizzle with a little melted jaggery syrup for an extra indulgent treat.

Nutritional Information (Approx. per gujiya)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a naturally rich sweetness and warm caramel-like flavor to the traditional gujiya filling. Its fine texture blends easily with coconut, khoya, nuts, and aromatic spices, creating a deliciously rich festive filling.

Chef’s Tips

• Keep the dough firm rather than soft to make crisp gujiyas.
• Seal the edges firmly so the filling does not escape while frying.
• Allow the filling to cool before stuffing the gujiyas.
• Fry on medium-low heat for evenly golden and crispy gujiyas.
• Avoid adding too much filling, as it can make the gujiya difficult to seal.
• For a baked version, brush the gujiyas lightly with ghee and bake at 180°C for 20–25 minutes, or until golden.