If you have liked my Khoya Gujiya, here I am presenting the recipe of colourful Dry fruit Gujiya. As the name suggests, this gujiya has got dry fruit stuffing instead of khoya stuffing. The outer crust remains same (as mava guiya) and one more addition we here to this gujiya, that is of glazing with sugar syrup as the final step of making this gujiya.

What is Dry Fruit Gujiya

When you make gujiya with the stuffing made from dry fruits like cashews, pistachios, almonds etc, its dry fruit gujiya.

The stuffing of gujiya is something which varies widely across India. Some people use semolina for stuffing. Some use desiccated coconut. For me dry fruit gujiya tops the chart.

dry fruit gujiya recipe by meenu gupta | yourfoodfantasy — Dry Fruit Gujiya recipe

Personally I like this dry fruit gujiya more compared to the khoya gujiya. I still remember in my childhood days, when my mother use to make both types of gujiyas. Me and my brother both always attacked on dry fruit gujiyas primarily. Once these were finished in just 2-3 days then only we used to focus our attention to those khoya gujiya.

The colors of these dry fruit gujiya was the prime reason my brother and I will get attracted. After growing up, I realised that adding the colors was less important. Taste had little to do with the color.

I use colour in this because my mother used to add it. Reason of her adding colour was because she used to make both type of gujiya on same day prior to holi. Adding color to dry fruit gujiya was her way of differentiating dry fruit vs mava gujiya.

How to make Dry Fruit Gujiya – Gujiya Recipe

The process of gujiya making is divided into three steps.

Making of Pastry Or Dough For Gujiya

Take all purpose flour / Maida in a mixing bowl and sift it. Since, I have used two colours, I divided the flour in two equal parts. After that, add equal amount of ghee / clarified butter into both the parts and mix well.
Now add colour to the Luke warm water and mix it and then add this to flour and knead into a stiff dough. Knead it for few more minutes, more we knead the dough, more crispy and tasty gujiya would be.
Now cover the dough with damp cloth or kitchen towel and keep aside for 15 min.
Also, in a bowl, take one tablespoon of flour and add few drops of water to make a paste which we will facilitate in sealing the edges of gujiya. We will need this when we seal gujiya after adding stuffing.

Making of Stuffing For Dry Fruit Gujiya

Chop cashews, almonds and pistachios. Add desiccated coconut, chironjee, raisins, cardamom powder and sugar to it and mix well. The dry fruit stuffing is ready now.

Finally making Gujiya

Now it’s time to roll our gujiya. Make gujiya of one colour at a time so that you don’t need to uncover all the doughs. Take 1/2 tablespoon of the dough and make small round ball of it. similarly you can make few more balls and cover rest of dough with wet cloth again. Don’t make so many balls at a time otherwise they will get dry resulting in difficulty to roll.
Now with the help of the rolling pin roll it to a thin circle of approx 3-4 inch in diameter.
Place the circle on the gujiya mould and fill one tablespoon of the stuffing in centre. Now apply the flour paste on the edge of circle and close the mould to seal the sides properly.
If you are not using mould then place the circle in your palm, fill the stuffing in centre, apply flour paste on edges and then gently close it and seal with the help of thumb impression. Now start twisting from one edge till the other to make a pleated impression.
After this place them on a clean cotton sheets, towel or blanket and cover them with other bedsheets and similarly make rest of gujiyas by repeating the above process.
Now take one cup of sugar in a pan and add 4 tablespoon of water to it and boil it. Once you get one string consistency syrup, switch off the flame.
Dip 2-3 gujiya at a time in it and flip it to cover both the sides in syrup and take them out and place them on a wire rack to drop all the excess syrup. Coat rest of the gujiyas with similar process.
Once cooled, apply edible silver foil (optional) and store them in a airtight container.

Pro Tips

You can add or remove dry fruit of your own choice in stuffing. Just remember to chop them finely otherwise it may result into popping of gujiya while frying.
Don’t over-boil the sugar syrup otherwise the gujiya once cooled after dipping, you will see a thick white layer of sugar on your gujiya which will not look good.
Do not exceed the quantity of stuffing in gujiya otherwise they may result in popping while frying.
Try to knead the dough for at least 10 minutes as that will result in crispier gujiya.
Always fry gujiyas on low to medium flame so that the outer layer becomes crisp.

Storage of Gujiya

You can store these gujiyas for couple of weeks. Mava gujiya perish much quickly, but dryy fruit gujiya has long shelf life. Store in an air tight container.

Serving suggestion

There is no serving suggestion. Eat as and when you want. Serve these as snacks to your guests, or as desserts. I can assure you that your guests will love these soft fluffy gujiyas.

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3 thoughts on “Dry fruit Gujiya Recipe”

Anlet Prince 3:42 pm Reply

They look so beautiful and the colors are so interesting.
1. Meenu Gupta 5:51 pm Reply
  
  Aww thank you so much 😊
Helen Nicole 3:24 am Reply

cake :3 I love to eat cake. >.< I always look for recipes for cakes. So great that you shared this recipe today. thank you very much. delicious. cravings! It looks like pillow cake in Vietnam. :))

Dry fruit Gujiya Recipe

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