Holi Special Khoya Stuffed Gujiya

Name: Holi Special Khoya Stuffed Gujiya
Total time: 10800 s
Yield: 2 to 3 people
Cuisine: Indian
Ingredients: 40 grams Powdered Milk; 150 ml Milk (previously boiled); 2 tablespoons Desi ghee; 1 cup all-purpose flour (150ml); 150 ml to 200 ml warm water or as required to knead dough; 1 tablespoons Desi ghee; 1 cup khoya (150 ml); 1 cup desiccated coconut (150 ml); 1 cup powdered sugar (150 ml); 10-15 black raisins; 1/2 teaspoon green cardamom powder; 1 tablespoons ghee to roast desiccated coconut; 1 tablespoon maida and 2 tablespoons water to make slurry; 2 cups (150 ml) mustard oil for deep frying; 10-15 dried rose petals; 5-10 fresh flowers of your choice; 2-3 gulaal packets for spreading color at the base

Kalpna @cook_111394930

Hyderabad, Telangana

#EC
#holi2025
How it feels, when you prepare something by putting all your love and effort but it all goes in vain!
Few days before Holi, made Wheat Flour Gujiya with dessicated Coconut Stuffing but then I came to hear from my family that Gujiya is not a GUJIYA if it isn't made with all-purpose flour or without the Stuffing of khoya.
Then, I decided to repeat the entire process as I wanted to prepare everything on time so as to keep myself free at the day of Holi. And next day, again made Gujiya with maida and that too with homemade khoya.
It was really challenging to repeat the process or dry roast khoya to come to an accuracy of the gujiya stuffing but it just came out wonderful at the end. Enjoyed by us! Satisfying for me as well to everyone in the family.

Kalpna @cook_111394930

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Ingredients

3 hours

2 to 3 people

To make khoya
40 gramsPowdered Milk
150 mlMilk (previously boiled)
2 tablespoonsDesi ghee
To make dough
1 cupall-purpose flour (150ml)
150 mlto 200 ml warm water or as required to knead dough
1 tablespoonsDesi ghee
For gujiya stuffing
1 cupkhoya (150 ml)
1 cupdesiccated coconut (150 ml)
1 cuppowdered sugar (150 ml)
10-15black raisins
1/2 teaspoongreen cardamom powder
1 tablespoonsghee to roast desiccated coconut
To seal and fry gujiya
1 tablespoonmaida and 2 tablespoons water to make slurry
2 cups (150 ml)mustard oil for deep frying
To garnish and decorate (optional)
10-15dried rose petals
5-10fresh flowers of your choice
2-3gulaal packets for spreading color at the base

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Steps

3 hours

1

Take all ingredients together to make khoya. Firstly, heat ghee in a pan. Then add milk. Keep on stirring for 2 to 3 minutes on low flame until ghee and milk mixed completely.
Note - Amul pasteurised full fat milk is used to make khoya.
2

Further, add powdered milk within the ghee and milk mixture. Keep on stirring to avoid lumps and getting stick at the base or burned.
3

Cook for few minutes until it begins to thicken. Keep on stirring for five to ten minutes on low heat until it turns into granular texture.
4

Keep on stirring for few more minutes and it is ready.Transfer it to bowl. Keep aside and allow to cool. It gets stiff upon cooling.
It will be roasted again during gujiya stuffing.
5

Take all ingredients together to make gujiya. To begin with, knead dough for gujiya filling. Put all-purpose flour in a bowl and add ghee in it.
6

Mix it well and check that it should come out to be slightly in a binding consistency by taking it in your hands. Then add warm water little at a time and begin to knead soft dough.Cover the dough and let it rest for 30 minutes. In the meantime, prepare gujiya stuffing.
7

Take heavy bottom non sticky pan and put prepared khoya in it. Begin to roast on medium flame until the ghee begins to separate and khoya turned golden brown in color. Stir it frequently to avoid getting burn. Turn off the flame and allow to cool for sometime.
Note - You may roast khoya in one go for stuffing. I preferred this way as I made Khoya at home but if you prefer store bought you can roast it in one go.
8

Transfer it to plate and keep aside to come at room temperature.
9

Add little more ghee within the same pan, and toast desiccated coconut on low heat till it changes to little golden brown in color.
10

Transfer it to plate and allow to come at room temperature. Keep it with rest of the ingredients to make gujiya stuffing. Mix both the roasted khoya and dessicated Coconut.
11

Add powdered sugar and cardamom powder in it. Mix it well. Add black raisins and give it a mix.
Note - Do not add sugar in hot desiccated coconut or khoya as sugar begins to separate water and make the stuffing wet and moist.
12

If the filling seems very dry, add just little amount of milk in the filling to make it moist.
13

Mix 1 tablespoons of all-purpose flour with water to form a slurry. Keep aside to use for sealing gujiya.
14

Knead the rested dough once again with little ghee and begin to make gujiya. Dust the surface with flour.Take ball size of the dough and roll into a thin circle. With the help of katori, make round circles of equal size by pressing it. Remove the extra dough and keep it again with a kneaded dough.
Note - Katori is used to have round shape, you may use any other round sharp thing to give it a shape.
- This method is used to prepare gujiya without the mould. You can use mould to prepare gujiy
15

Put prepared gujiya filling in the half fold and cover it with the other half. Seal it properly by applying a thin layer of Flour slurry on the edges with the help of your hands. Try not to press gujiyas from the center. Seal the edges with the impressions of the fork.
Note: Be gentle while taking gujiyas in your hands during stuffing or while putting in oil for deep frying. They may tear out.
16

Prepare the rest of the gujiya by following the same step. Seal the gujiya properly otherwise they will open up during frying.
17

Now gujiya is ready for frying. Heat oil in a kadhai and begin to fry gujiya on low flame until they turn crispy and little golden in color. Remove from oil and drain on paper tissue. Gujiya is ready to serve.
Tip: Mustard oil is used in frying. You may use Refined Oil or Desi Ghee!
18

Fry rest of the gujiyas and transfer it to plate. It is now ready to enjoy!

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Cooksnaps

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Kalpna @cook_111394930

on March 16, 2025 14:22

Hyderabad, Telangana

Cooking is a skill. The more you create... the more you unleash your skill. I am here to fulfill my love for cooking..to find something new...something exciting...to learn or gain cooking accolades that I may cherish one day. Cooking is an art and to some extent, am trying to use my creative art skills in cooking. Thanks to Cookpad for giving us this platform where we can share our ideas, stories, the way we like to cook!