Air-Fried Gujiya: A Quick, Crunchy Twist On Tradition

Gujiya, a popular Indian dessert, is a pastry filled with dry fruits, khoya (milk fudge), and nuts. It is commonly prepared during festivals such as Holi and Diwali and goes by different names in various regions of India. While the traditional method involves deep-frying the gujiya, this paragraph will focus on how to make gujiya in an air fryer, a healthier alternative that yields crispy and flaky treats.

Making the dough

To make the dough, you will need:

• 2 cups of all-purpose flour
• 3-4 tablespoons of ghee (clarified butter)
• 1/4-1/2 cup of water
• A pinch of salt (optional)

First, add the flour and ghee to a mixing bowl. Mix the flour and ghee with your fingers until the mixture resembles breadcrumbs. You can test if you have added enough ghee by trying to form a ball with the mixture in your hand. If the ball binds well, you have added enough ghee. If not, add a little more ghee and mix again.

Next, gradually add ice-cold water to the mixture, a little at a time, and start to knead the dough. You should add just enough water to bring the dough together into a tight ball. Do not over-knead the dough.

Finally, cover the dough with a damp cloth or kitchen towel and let it rest for 20-30 minutes. This will make the dough easier to work with and will help it develop some gluten.

Making the filling

• Grated khoya/mawa/dried milk solids
• Sugar (caster, white or brown powdered)
• Nuts (cashews, almonds, pistachios, or a mix)
• Desiccated coconut powder
• Green cardamom powder
• Saffron strands (optional)

Some recipes also include milk and ghee in their filling.

• Heat a tablespoon of ghee in a pan on medium heat.
• Add chopped nuts and roast for 1-2 minutes or until light brown.
• Add desiccated coconut and roast for another 1-2 minutes.
• Transfer the nuts and desiccated coconut into a bowl.
• In the same pan, add crumbled or grated khoya/mawa. If using milk, add 2-3 tablespoons now.
• Cook on low-medium flame for 4-6 minutes or until the mixture reaches a soft ball consistency.
• Transfer the khoya/mawa into a bowl and let it cool down completely.
• Once cooled, add the remaining stuffing ingredients: sugar, green cardamom powder, a pinch of saffron, and a pinch of salt (if using).
• Mix well and keep the stuffing mixture aside.

Note: The stuffing should be moist and not dry. If it seems dry, you can add a couple of tablespoons of milk or some ghee. However, do not add milk once the stuffing is prepared, as it will decrease the shelf life of the gujiyas.

Shaping the gujiyas

First Method:

• Roll out the dough into a thin, circular shape, about 3mm thick.
• Using a round cookie cutter, cut out small discs from the rolled-out dough.
• Flip the discs so that the bottom side is facing up.
• Apply water around the edges of the discs.
• Place 1-2 teaspoons of filling in the centre of each disc.
• Gently lift one side of the disc and place it over the other half, forming a half-moon shape.
• Press the edges together to seal the gujiya. You can use a fork to create a pattern on the edges.
• Place the shaped gujiya on a baking sheet and cover it with a clean kitchen towel while you shape the rest.

Second Method: Using a Gujiya Mold

• Place the rolled-out dough on top of the gujiya mold.
• Apply a flour-water paste or water around the circumference of the dough.
• Add 1 to 1½ tablespoons of filling to the centre of the dough.
• Close the mold to seal the gujiya.
• Press the mold tightly to seal the gujiya and remove any excess dough from the sides.
• Open the mold and carefully remove the gujiya.
• Place the shaped gujiya on a baking sheet and cover it with a clean kitchen towel while you shape the rest.

Additional Tips:

• Keep the dough balls and prepared gujiyas covered at all times to prevent them from drying out.
• Seal the gujiyas well to avoid the stuffing from coming out during baking or air frying.
• You can use a gujiya mold to speed up the shaping process.
• If you are hand-shaping the gujiyas, it is important to practice and perfect the technique.

Frying/air-frying the gujiyas

Gujiyas are traditionally deep-fried, but they can also be baked or air-fried. Here is a step-by-step guide to frying/air-frying them:

Frying the gujiyas:

• Heat oil in a kadhai or a wok. The oil should be moderately hot.
• Before starting to fry the gujiyas, do an oil test to ensure it is at the right temperature. Drop a small piece of dough into the oil—if it rises gradually and then floats on the surface, the oil is ready.
• Carefully add the gujiyas to the oil, frying them in batches to avoid overcrowding the pan.
• Fry the gujiyas for around 8-10 minutes or until they are a nice golden colour, gently flipping them halfway through for even cooking.
• Remove the gujiyas from the oil using a slotted spoon and drain them on paper towels.
• Let the gujiyas cool completely before storing them in an airtight container.

Air-frying the gujiyas:

• Preheat your air fryer according to the manufacturer's instructions.
• Prepare a flour-water paste by mixing 2 tablespoons of flour with 3 tablespoons of water. This will be used to seal the gujiyas.
• Place the gujiyas into the air fryer in a single layer, brushing them lightly with oil.
• Air fry the gujiyas at 360 F for 14 to 16 minutes, flipping them halfway through, until they are golden brown.
• Remove the gujiyas from the air fryer and let them cool before serving or storing.

Dipping the gujiyas in sugar syrup (optional)

Dipping the gujiyas in sugar syrup is an optional step in the cooking process. This step gives the outer crust a sweet taste and a nice glaze.

To make the sugar syrup, take equal parts of sugar and water and heat the mixture on medium heat until it forms a sticky syrup. You can also add some saffron strands to the syrup for colour and flavour. Once the syrup is ready, dip the gujiyas in batches for 30-40 seconds on each side. Remove the gujiyas from the syrup using a pair of tongs and let the excess syrup drip off.

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