Gujia is a traditional sweet and a favorite, made on the occasion of Holi in every house in North India for friends and family during the festival of colours Holi. It is a type of sweet made with Khoya/Mawa and at some places using Suji/Rawa as the stuffing with All purpose Flour/Maida used to make outer covering. In addition roasted dry fruits and grated coconut is added to the mixture of Khoya with little suji.
The Traditional Version – Deep Fried Gujiya
This is the traditional way of making gujiya made by P. Revathi Rajesh, who is the cook, food stylist, photographer, editor and blogger behind Revi’s foodography. If you want to go the traditional ways, this recipe of gujiya is the best. Kids are going to love it.
The Healthy Version – BAKED MOONG DAL GUJIYA
This version of Gujiya is made by Rimli of Scratching Canvas, which is the digital reflection of culinary and travel journal of her life through her lens. She is the heart & brain behind this cooking blog. She cooks, clicks, shoots, blogs here. These gujiya are crunchy, crisp and very lightly sweetened but the biggest reason to be happy is no gallons of oil for frying, very little ghee will do the trick for baking.
The Fruity Version – Peach Gujiya
Prerna leads the editorial, content and community growth at Indian Simmer, based out of San Francisco bay area. Inspired by sweet empanadas and pies, she gave the traditional gujiya her own twist and made a sweet, fruity and peachy one!