gujiya recipe, how to make apple gujiya recipe | stepwise

gujiya-recipe

apple gujiya recipe with step by step photos

my first recipe for the season of colors and spring and for the month of march too.

march reminds me that my blog has completed 3 years last month. yes… last month. i did not even know, as i am a person who fails to remember anniversaries, birthdays dates etc. i have a not so good memory for dates and names.

the festival of colors – holi…. coming soon. we usually make a lot of sweets on holi and gujiya is the most important of them.

i remember when we were staying in delhi, just a week before holi, the mithai/sweets shops would be overflowing with so many sweets and so many different type of gujiya. the gujiyas would make an appearance during holi in the mithai shops.

the gujiyas always reminded me of the goan nevris/nevroes or karanjis…  i know the stuffing is different and thats what makes the difference. the goan nevris are stuffed with coconut and jaggery or sugar. whereas the gujiya is stuffed with khoya/mava – evaporated milk and dry fruits. they also bear a resemblance to the mexican empanadas. again its the stuffing which is different here.

basically gujiya is a deep fried pastry with a sweet filling of evaporated milk and dry fruits. it is a melt in the mouth sweet dish and you will keep on asking more and more.

apple-gujiya-recipe

these gujiyas are made with whole wheat flour, hence they appear brown unlike the gujiyas made with all purpose flour/maida. whenever i deep fry any sweet or snack, i always make it a little more brown as thats how i like it….  and for some strange reason it gives me a consolation that it has been cooked well and is not undercooked.

i hate to see deep fried snacks like samosas, pakoras, kachoris, pooris undercooked and raw and with a lot of oil on their surfaces.

i have added some chopped apples to the khoya stuffing, but it is not essential. you can make the gujiya with just the khoya and the dry fruits. i have mentioned below the quantity of ingredients if just making the stuffing with khoya. also don’t add the cinnamon powder if you are just going to make the filling with evaporated milk.

since i have added apples, i have also added cinnamon as they are a wonderful combination. instead of apples, you can also use pears, pineapple, peaches, figs or mangoes.

the gujiyas are also soaked in one thread sugar syrup and then kept to cool. i have not done this step as i am scared of so much sugar ;-)

mawa-gujiya

lets start step by step apple gujiya recipe:

1: in a large bowl, seive the whole wheat flour with salt. add the melted ghee or butter and rub it with your finger tips until the mixture starts to look like breadcrumbs or coarse meal.

gujiya-pastry1

2: add the cold water gradually…

gujiya-pastry2

3: and knead gently into a dough. you can also use curd instead of water to knead the dough.

gujiya-pastry3

4: cover the dough with a damp cloth and keep it aside for 30 minutes.

gujiya-pastry4

5: in the meantime prepare your filling. peel, core and chop the apples. in a saucepan or kadai/wok, stir fry the apples with sugar on a low or medium flame. if the apples are very sweet then no need to add any sugar.

gujiya1

6: add the cardamom powder and cinnamon powder to the apples after 10-12 minutes.

gujiya2

7: mix the spice powders with the apples.

gujiya3

8: after 4-5 minutes, add the crumbled khoya/mava/evaporated milk.

gujiya4

9: the khoya will soon begin to melt. keeping on stirring.

gujiya5

10: add chopped almonds, cashews and pistachois and mix well.

gujiya6

11: when all the khoya melts, switch of the fire and let the mixture cool. you can taste the mixture now…. but don’t finish it off…. its yummy… keep some for making the gujiyas :-)

gujiya7

12: knead the dough again and form medium sized balls. roll the ball into a puri, neither too thick nor too thin.

gujiya8

13: place a few tablespoons of the filling on the half of the circle.

gujiya9

14: brush the circle with water on one of the edges where the two edges will meet. cover the other half and cut out the extra dough from the other sides.

gujiya10

15: press the edges and now pleat the gujiya along the edges. this is a skill and even i am not good at it. check that, there are no gaps to avoid the filling from pouring out during frying. you can also press the edges with a fork.

gujiya11

16: prepare all the gujiyas in this manner. cover them so that the dough does not dry out.

gujiya12

17: in a kadai or fryer, heat oil. the gujiyas are deep fried sweets…. i have never baked these. i prefer them fried instead of baked :-) add the gujiya in the moderately hot oil.

gujiya13

18: fry till they become golden brown on both sides.

gujiya14

19: remove them and drain on kitchen paper napkins.

gujiya15

20: serve apple gujiya hot or warm. once cooled, you can store gujiya in an air-tight container and munch whenever you want.

gujiya
if you are looking for similar recipes then do check mathri, fried modak, peas kachori and namak paare

apple gujiya recipe details below:

gujiya recipe
 
Prep time
Cook time
Total time
 
gujiya - deep fried pastry with a sweet filling of evaporated milk and dry fruits.
Author:
Recipe type: snacks
Cuisine: north indian
Serves: 10-12 gujiyas
Ingredients
For the outer pastry/shell
  • 2 cups white flour
  • ⅓ cup melted ghee or butter
  • ⅓ cup cold water
  • salt
For the apple-khoya filling:
  • 1 cup crumbled khoya/mava/evaporated milk
  • 3-4 medium sized apples, peeled, cored and chopped
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder or crushed cardamom
  • 2-3 tbsp chopped nuts - almonds, pistachios, cashew
  • 2-3 tbsp sugar
  • oil for deep frying
Only khoya-dry fruits filling:
  • 1 and half cup khoya/mava/evaporated milk
  • 1 tsp cardamom powder
  • 1 cup ground sugar
  • 2-3 tbsp chopped nuts - almonds, pistachios, cashew
Instructions
Preparing the pastry
  1. in a large bowl seive the flour and salt together.
  2. add the melted ghee or butter.
  3. rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs or coarse meal.
  4. add cold water gradually and knead the flour into a smooth dough.
  5. cover and keep aside for 30 minutes
Preparing the sweet stuffing:
  1. heat a pan and add the apples along with sugar.
  2. stir on a low flame for 10-12 minutes.
  3. add the spice powders and mix well.
  4. after 4-5 minutes, add the khoya and stir the mixture.
  5. the khoya would begin to melt. continue stirring.
  6. add the chopped dry fruits and mix it with the mixture.
  7. when all the khoya has melted, switch off the fire.
  8. keep this mixture aside till it cools.
Preparing the gujiyas
  1. make medium sized balls of the dough.
  2. roll in to a round/puri, neither thick nor thin.
  3. put a few tbsps of the apple-khoya filling on one side.
  4. apply water on one of the outer edges.
  5. cover and press the edges together.
  6. cut out the excess dough from the edges with a knife or pastry cutter.
  7. pleat the gujiya neatly from top to end.
  8. make all the gujiyas this way and keep them on a thali or plate. cover them.
  9. heat oil for deep frying.
  10. deep fry the gujiyas in moderately hot oil till they are golden browned from all sides.
  11. drain gujiyas on kitchen paper napkins to remove excess oil.
  12. serve gujiyas hot or warm.
Notes
1. while kneading the dough, if the dough feels dry then add some more water.
2. if the dough feels sticky, add some extra flour.
3. leftover filling can be just eaten directly :-) ..... and left over dough can be made into papdis or crisp puris.
Nutrition Information
Serving size: 3-4



{ 21 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

  1. Supreeti says

    Hi Dasana,

    This is an excellent recipe with apples and wholewheat. I just wanted to know for how long can we store these gujiyas if kept in air tight container.

    • says

      hi supreeti, i would suggest to keep the gujiyas in the refrigerator in an air tight container. since there is khoya filling, it will get spoilt soon outside. depends also on the temperature conditions outside. i kept outside for 1 day only as they got over by that time. in a refrigerator the gujiyas will stay for a week.

  2. Rani M says

    Hi Dasanna,

    Tried making Gujiya- turned out good. Made changes-used wheat flour and all purpose flour, replaced mava with ricotta cheese . Thank you for the interesting recipe.

    • says

      ok….. i will try…. keep the gujiya gently on your left palm. with your right fingers, pinch the topmost portion of the gujiya and twist. keep on doing this till you reach the end. hope you will be able to manage by this little explanation. if not then just press the edges with a fork.

  3. suhani says

    hey..apost i was eagerly waiting for..we can add some finely chopped kalonji and some grated coconut in the filling..it will compliment the apple..

  4. says

    Hey Dassana….Loved it….perfect color and a nice fusion with apples, plus wheat flour is anytime a healthy option….my next post is going to be Gujia, right now made some easy & yummy Malpua’s! Happy Holi to you and your family dear :)

  5. says

    This is like a fusion apple pie:)) see if you can make these perfect gujiyas, with all the making the balls, rolling , shaping, frying.. you can make cookies.. those cookies stop at step 1, making the balls..:) and then just bake. the total time for the cookie is 5 minutes to mix, 5 minutes for balls and 12 minutes bake.
    hubbs loves gujiyas.. but we havent had any in a while.. this sounds like a perfect solution.. i will make apple-dry fruits filing:)