When I was 6 years old, visited Haridwar during Diwali festival. The year may be 1988. there I had Gujiya for the first time, from a very old shop near Harki Pouri. Along with Halwa Puri. I still can remember the ghee fried dry fruit loaded crunchy but melt in mouth Gujiyas. Never had such Indian delicacy after that. But after that, I again tested this in Texas USA, from a Gujrati sweet shop named Royal sweets. But the taste was not that great, it was ok type. I was planning for making this since I've started my blog. But somehow, couldn't make it. But this year, and specially for my YouTube channel, decided to make this, but the baked version. And guess what, it turnd out super delicious. I've tried this authentic Gujiya recipe with a Bengali touch, I've made the stuffing using Nolen gud and baked the Gujiyas to make them healthier. But you can deep fry too as per the traditional procedure. Let's check for the recipe, and for details steps see the video. And don't forget to subscribe our channel for regular updates.
Gujiya is a very popular Indian sweet, it's also known as Karanji, Paraki, Chandrakala, Ghughra, Purukiya in other parts of India. But the most popular name is Gujiya. Gujiya is a half moon shaped sweet but crunchy dumplings filled with sweet mawa or coconut based stuffing. In the stuffing, lots of dry fruits are added, sweetened with sugar or gud. The outer part is made with Suji/semolina or refined flour or whole wheat flour. Deep fried dumplings in clarified butter or sunflower oil and soaked in sugar syrup. Sometimes soaking in sugar syrup can be avoided too. these Gujiyas are decorated with silver warq, chopped pista, dried rose petals and saffron thread. This special sweet is popular all over the country. This sweet is made during special occations like Holi or Diwali. But mostly in Holi Gujiya and Thandai are must for any Holi party.
