Gujiya – Traditional Indian Sweet Empanadas or Crescents

Gujiya - Sweet Indian CrescentsGujiyas are crescent shaped pastry shells filled with a sweet filling. There are many variations to the filling. It can be a combination of semolina, khoya (milk solids), coconut and dried fruit and nuts. This dish is a signature dish usually made during the festival of Holi in North India.

My Story of Gujiyas or Sweet Empanadas

The first time tasted Gujiyas, was when my mother-in-law visited us during Holi. She is a project cook, she enjoys spending an entire day whipping up a complex treat for her children. It can be a decadent Gajar Halwa, classic mango Kulfi or something like these gujiyas.

I decided to make them today, to mark Holi. Since I wanted to offer context to my children, I called them sweet empanadas.

 

Gujiya - Sweet Indian Cresents

What is Holi and how to celebrate it?

Now back to Holi it as big a festival as Diwali, where people celebrate with colors to welcome spring. It celebrated the victory of good over evil. My childhood memories include playing with wet colors, and then going over to my grandmother’s house to pay respects with the dry powder called Abir. She would always have hot malpoas (a Bengali sweet pancake ready for me. You can find a recipe for them in this book.

In North India, Gujiyas are a traditional sweet and another classic Holi offering is a drink called Thandai.

I will confess that this is one of the fussier recipes on this site, so I do reserve Gujiyas for special occasions like Holi.

 

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How to Enjoy Gujiyas

I love my gujiyas warm. However, they are typically served at room temperature. They do not need much to keep them company. A complete dessert all by themselves.

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A few variations on the Family Recipe.

Overall this is an authentic recipe. I have however reduced the sugar considerably. This helps the texture of the flaky pastry to shine. Sometimes Gujiyas are finished by soaking in sugar syrup. My recipe skips that step. Instead of soaking this in syrup, I brush lightly with the syrup. Still pretty good! Give it a try and see what you think.

 

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Gujiya – Traditional Indian Sweet Empanadas

Gujiya is a traditional Indian cresent shaped dessert, much like a sweet empanada.

Ingredients

    For the crust
  • 1 1/2 half cup of all-purpose flour
  • 3 tablespoons clarified butter, coconut oil or vegetable shortening
  • 1 tablespoon lemon juice
  • 1/4 cup ice cold water
  • For the sugar glaze:
  • 1 cup of water
  • 1 cup sugar
  • For the filling:
  • 1/2 cup grated fresh coconut
  • 1/2 cup grated khoya (milk solids, found in Indian grocery stores) or paneer
  • 1/2 cup almond or cashew meal
  • 1/2 cup sugar (more if you like it sweeter)
  • 1/4 cup chopped raisins
  • Vegetable oil for frying
    • For the filling
  • 1/2 cup crumbled khoya (I used store made 1/2 pound)
  • 1/2 cup grated coconut (unsweetened)
  • 1/2 cup coarsely ground pistachios and almonds
  • 1/3 cup milk
  • 3/4 cup brown sugar
  • 1/2 cup chopped raisins
  • Oil for frying

Instructions

  1. Mix together the flour and the clarified butter or shortening, kneading it in to resemble breadcrumbs, much like a pie crust.
  2. Gradually add in the lemon juice and the ice water in small amounts to form a firm but pliable dough.
  3. Knead the dough well, until smooth and slightly elastic. Wrap in plastic wrap and chill for at least 30 minutes.
  4. Place the one cup of water and sugar in a pan, and cook for about 20 minutes to a thick syrup of about 1 strand consistency. Set aside.
  5. Do not let this cool too much or it will crystallize and congeal.
  6. In a medium-size heavy bottom pan, gently heat the coconut until very lightly toasted. Add the khoya or paneer with the almond meal and sugar, and cook for about 5 minutes on medium-low heat until the sugar is completely melted. Stir in the raisins.
  7. To assemble, break pieces of the dough and roll into 3-inch circles, place about 1 1/2 tablespoons of the filling in the center of the dough and cover and shape into a semicircular shape. It should be filled enough to be plump leaving about a 1/3 of an inch space for the edging.
  8. Flute the edge, using a fork, or shape with your hands. You can use a dumpling mold for these if you wish.
  9. Once all the gujiyas are shaped, heat the oil and fry the guijiyas in batches. They need to be fried on low heat with care until they turn golden. Do not rush this process or you will not get the flaky crisp crust.
  10. Remove from the oil and brush with the sugar syrup to glaze the guijyas.
  11. Enjoy warm or at room temperature.
https://spicechronicles.com/gujiya-traditional-indian-sweet-empanadas/

 

 

 

 

 

 

 

 

 

 

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