Gujiya Pie, a modern take on a beloved Indian treat. Gujiya or deep fried hand pies are a quintessential treat for Diwali and Holi. Gujiya Pie is a unique treat that is easy to make and impressive for a party or take to a potluck.
One of the most awaited festivals and celebrated throughout India is Holi. Holi is celebrated in India by the people to get rejuvenated after the months of winter season. People meet, hug, share sweet, play with color, visit their homes together, eat delicious foods, wear new clothes. It a nice way to form a bond, re kindle friendships and camaraderie. It brings out the child in everyone.
It’s a tradition that dates back millenniums. It is the greatest festival of Hindus indicates the triumph of good over evil. It’s a festival that is celebrated over two days and marks the beginning of spring.
What is any festival without sweets?!! After a full morning and afternoon of playing with colors and water, then there’s food. Happy Holi!!
Gujiya Pie might not be classic, but it an inspired dish and every bit delicious. Gujia and thandai is very popular during holi. Gujia is a moon shaped hand pie stuffed with mawa/khoya/thickened milk, nuts, coconut and spices which is deep fried. I love it and I have a recipe in my book which I love.
Gujiya Pie- how to make the perfect crust and filling
This is my take on the perfect Gujiya, it is a very traditional sweet that’s popular and loved by all. We in the South have a few different kinds of Gujia, one is Chandraka and one is the dry Sweet Samosa. Chadraka has khoya and nuts in it and Sweet Samosa has sooji, nuts in it. I combined the two to make this one and it was LOVED.
The pie crust is key for this. Make sure not to over work the dough and the stuffing is as simple as it gets. If you can’t get khoya, boil milk until it get thick and use that.
- 1½ cups Whole wheat flour
- ½ teaspoon salt
- ½ cup or 1 stick unsalted, chilled butter cut to small cubes
- 4 -6 tablespoons ice-cold water
- .!For the filling
- ½ cup khoya or mawa
- 2 eggs
- ⅓ tsp saffron
- ⅓ tsp cardamom powder
- pinch of flaky sea salt
- pinch of nutmeg
- ½ cup sooji/cream of wheat
- ⅓ cup dried unsweetened coconut flakes
- ¼ cup coconut sugar or light brown sugar(if you don't have this substitute it with white sugar)
- 1 cup white granulated sugar
- ½ cup each of almonds, cashews, pistachios
- Place some flour (enough to be sure you have at least 1½ cups) into a medium bowl with salt or food processor/cuisinart. Whisk it to remove any clumps or run the food processor.
- Add the butter in the food processor or you could break it up in the bowl.
- Use a pastry cutter to cut it in until it resembles coarse crumbs. You want to still be able to see the pieces of shortening though so don't work it in too much.
- Sprinkle 1 tablespoon water over the mixture on one side of the bowl. Use a fork to mix it into the flour mixture just in that section. Gradually work your way across the bowl, one tablespoon at a time. Only working 1 tablespoon of water into 1 small section makes it much easier to get the water evenly mixed into the dough instead of some portions (usually the top) being too wet and others too dry.
- You've added enough water once it will hold together in a ball.
- Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
- Roll dough out turning dough 45 degrees between each roll.
- Once dough is 12 inches in diameter, transfer to a 9-inch pie plate. Carefully fit dough to pie plate and trim dough to within ¾-inch of rim.
- Fold excess dough under to build up edge. Use your fingers to flute edge.
- Cover and refrigerate at least 30 minutes before baking. Bake for 30 minutes at 350 degrees. Set aside.
- In a nonstick pan on medium to low heat, roast the sooji/suji or cream of wheat until is very light brown and toasted. Take it out in a bowl.
- Dry roast the almonds, cashews and pistachios lightly and do not brown it. Take it aside and cool.
- In another bowl, add the mawa/khoya, eggs, saffron, cardamom, salt and nutmeg. Add the coconut sugar and sugar. Mix it very well until it is well combined.
- Next, add the toasted sooji or cream of wheat to the mawa mixture, along with the coconut. Mix in add half the nuts.
- Pour the nut and mawa mixture in the prepared pie crust. Press it well. Add the remaining nuts and press it again well. Bake it in the middle of the oven for 30 minutes in a 350 degree oven. Take it out and let it cool for 2 hours before cutting.
- Serve warm or cold.
If you try this Gujiya Pie for Holi, please let me know or tag me #foodfashionparty. I’d love to see if you enjoyed it.
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