Gujiya Puffs

Name: How to Make Gujiya Puffs | Easy & Delicious Gujiya Puffs Recipe
Total time: 30 min
Yield: 6
Cuisine: north-indian

#Holi26 Golden, flaky, and irresistibly crispy — Puff Gujiya is a modern twist on the traditional festive favourite. Made with delicate layers of buttery puff pastry instead of regular dough, each gujiya is filled with a rich, creamy stuffing of sweetened khoya, crunchy dry fruits, and aromatic cardamom. Baked to perfection, it has a light, crispy outer shell that beautifully complements the luscious melt-in-the-mouth filling inside. Every bite gives you a perfect balance of crunch and sweetness — festive, indulgent, and absolutely delightful! A fusion treat that brings tradition and modern baking together in the most delicious way.

prep time 30 Mins

cook time 30 Mins

chef Manpreet Kaur

Step 1

Prepare the Filling: Heat a pan on low flame and lightly roast khoya for 2–3 minutes until slightly aromatic (do not brown). Let it cool completely.

Step 2

Add saffron strands in warm milk and keep it aside for 2 minutes.

Step 3

Add powdered sugar, chopped dry fruits, desiccated coconut, and cardamom powder. Add saffron milk. Mix everything well.

Step 4

Keep the filling aside.

Step 5

Shape the Puff Gujiya: Thaw puff pastry sheets (if frozen) as per instructions.

Step 6

Lightly dust with maida and roll slightly.

Step 7

Cut into small circles using a cutter.

Step 8

Place 1–2 tablespoons of filling in the center.

Step 9

Apply a little water or milk on the edges.

Step 9

Fold into a half-moon shape and press the edges firmly.

Step 11

Seal with a fork or twist edges for a traditional look.

Step 12

Baking Method: Preheat oven to 200°C. Place gujiyas on a lined baking tray. Brush lightly with milk for golden color.

Step 13

Bake for 18–22 minutes until golden and puffed.

Step 14

Cool slightly before serving.

Calories 230 Kcal

Total Fat 11 g

Carbs 22 g

Protein 4 g

ESSENTIAL ITEMS

6 For the outer layer (puff pastry): puff pastry sheets (store-bought or homemade)

as required little maida (for dusting)

as required water or milk (for sealing edges)

1 cup For the sweet filling: khoya / mawa

0.5 cup powdered sugar

3 tbsp chopped almonds

3 tbsp chopped cashews

5 pistachios

5 raisins

2 tbsp desiccated coconut

0.5 tsp cardamom powder

1 tsp milk

7 saffron strands

Recipe by:

Manpreet Kaur

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