apple gujiya recipe, how to make apple gujiya recipe | snacks recipes

4.5 from 2 votes

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 or maharashtrian 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. khoya is used to make many indian recipes like gulab jamun, kulfi, kala jamun, barfi, milk peda.

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 recipe

if you are looking for more snacks recipes then do check fried modak, peas kachori, hara bhara kabab, aloo samosa and khandvi recipe.

apple gujiya recipe details below:

gujiya recipe
4.5 from 2 votes
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apple gujiya recipe

apple gujiya recipe - deep fried pastry with a sweet filling of evaporated milk and dry fruits.

course snacks
cuisine north indian
prep time 40 minutes
cook time 30 minutes
total time 1 hour 10 minutes
servings 10 to 12 gujiyas
author dassana amit

ingredients (1 cup = 250 ml)

For the outer pastry/shell

  • 2 cups whole wheat flour (atta)
  • cup melted ghee or butter
  • cup cold water
  • salt

For the apple-khoya filling:

  • 1 cup crumbled khoya (mava or dried evaporated milk solids)
  • 3 to 4 medium sized apples - peeled, cored and chopped
  • ½ teaspoon cinnamon powder (dalchini powder)
  • ½ teaspoon cardamom powder or crushed cardamom (elaichi powder)
  • 2 to 3 tablespoon chopped nuts - almonds (badam), pistachios (pista), cashew (kaju)
  • 2 to 3 tablespoon sugar
  • oil for deep frying

Only khoya-dry fruits filling:

  • 1.5 cup khoya (mava or dried evaporated milk solids)
  • 1 teaspoon cardamom powder (elaichi powder)
  • 1 cup ground sugar
  • 2 to 3 tablespoon chopped nuts - almonds (badam), pistachios (pista), cashew (kaju)

how to make recipe

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.

recipe 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.

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.

flour for gujiya recipe

2: add the cold water gradually…

water for gujiya recipe

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

dough for gujiya recipe

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

dough for making apple gujiya recipe

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.

filling for prepare gujiya recipe

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

filling for making apple gujiya recipe

7: mix the spice powders with the apples.

making apple gujiya recipe

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

khoya to make apple gujiya recipe

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

khoya to make apple gujiya recipe

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

dry fruits to make apple gujiya recipe

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 🙂

making apple gujiya recipe

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

making gujiya recipe

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

preparing apple gujiya recipe

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.

dough to prepare gujiya recipe

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.

dough to make gujiya recipe

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

gujiya recipe

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.

making gujiya recipe

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

preparing gujiya recipe

19: remove the gujiya and drain on kitchen paper napkins to remove excess oil.

gujiya recipe

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

gujiya, gujiya recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



27 thoughts on “apple gujiya recipe, how to make apple gujiya recipe | snacks recipes

  1. Hi I want to make this recipe, but I don’t know if i can get khoya in the UK, I know you mentioned evaporated milk, we do have this in uk, but it is a thick liquid that is very sweet is type is this still okay to use?

    • you can use ricotta cheese instead of khoya. the filling should be dry. don’t use evaporated milk.

  2. Hi …..thank u so so so much for this recipe……..ur way of understndng is suprb ……plz would u help me out? ……plz plz plz i want patty khaja recipe plz share with me ….does any1 have tht?

    • thanks safana. i know khaja recipe. but not sure what is patty khaja. let me know.

  3. correction is required in ingredients … white flour to whole wheat flour

    • updated. thanks.

  4. Oops! I read ur reply to supreet but after taking out in the night from refrigerator will it remain ok till the next day morning 10:00…please tell or I should have prepared on 21stitself during day

    • hi simren, cover in an airtight jar and refrigerate the gujiyas. don’t remove in the night. just remove one or two hours before 10:00 in the morning.

  5. Heyee Dasana…. I just prepared the gujiya…..totally loving it…..I used whole wheat flour…..I will be travelling on 21st @23:30… I want to know how can I store gujiyas till wed morning should I keep in air tight & put it in refrigerator or simply keeping in air tight jar will work? Please do reply & thanks a ton for every awesome recipe….loads of love & good wishes for blog,U & ur family…happy Diwali:)

  6. 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.

    • 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.

  7. 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.

    • thats great rani…. thanks for making the gujiya recipe.

  8. There is something in the United States called a fried pie. This has got to be better than any of ours, with all of those nuts, apples, milk and spices.

    • thanks sharyn

  9. Mouthwatering. I don’t normally get tempted by deep-fried things but this looks way too good!

    • thanks chinmayie…

  10. help me with the folding of the edges i m unable to fold them as yours ..

    • 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.

  11. 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..

    • thanks suhani for the tip of adding kalonji and grated coconut in the gujiya. i am sure it will compliment the apples.

  12. 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 🙂

    • thanks anamika. will wait for your gujiya post. wish you and your family too a happy holi.

  13. 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:)

    • thanks richa. only 22 minutes work and i am on for making the lovely tiramisu cookies 🙂

  14. Loved it pass me some now 🙂

    • you have to come here to have it, dear…..

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