By Gulkand Gujiya is a unique and royal variation of the classic gujiya, where the traditional khoya filling is enhanced with gulkand (sweet rose petal preserve). The result is a delicately aromatic, mildly sweet, and very refreshing dessert—perfect for festivals like Holi, Diwali, or special family occasions. Below is a complete step-by-step recipe explained clearly so you can prepare perfect gulkand gujiyas at home.
Ingredients (Makes 12–15 Gujiyas)
For the Outer Cover
- All-purpose flour (maida) – 2 cups
- Ghee – 4 tablespoons
- Salt – a pinch
- Water – as required (for kneading)
For the Gulkand Filling
- Khoya (mawa) – 1 cup (crumbled)
- Gulkand – 4 to 5 tablespoons
- Powdered sugar – 3 to 4 tablespoons (adjust to taste)
- Desiccated coconut – 2 tablespoons
- Chopped dry fruits (almonds, cashews, pistachios) – 2 tablespoons
- Cardamom powder – ½ teaspoon
- Nutmeg powder – a pinch (optional)
For Frying
- Ghee or oil – for deep frying
Step 1: Preparing the Dough
Take maida in a wide mixing bowl. Add ghee and a pinch of salt. Mix well by rubbing the ghee into the flour using your fingers until the mixture resembles breadcrumbs. This step ensures crispy and flaky gujiyas.
Now add water gradually and knead into a firm, smooth dough. The dough should not be soft like chapati dough. Cover it with a damp cloth and let it rest for 25–30 minutes.
Step 2: Preparing the Gulkand Filling
Heat a heavy-bottom pan on low flame and add crumbled khoya. Roast gently, stirring continuously, until it turns light golden and releases a mild aroma. Do not overcook.
Switch off the flame and let the khoya cool slightly. Once warm, add powdered sugar, desiccated coconut, chopped dry fruits, cardamom powder, and nutmeg powder. Mix well.
Now add gulkand and mix gently until everything is well combined. Taste the filling and adjust sweetness if required. Allow the filling to cool completely before shaping the gujiyas.
Step 3: Shaping the Gujiyas
Divide the rested dough into equal lemon-sized balls. Roll each ball into a small disc of about 4–5 inches diameter. Keep the edges thinner than the center.
Place 1 to 1½ tablespoons of gulkand filling in the center. Do not overfill.
Apply water or milk lightly on the edges. Fold the disc into a half-moon shape and seal the edges firmly by pressing with fingers or a fork. You can also twist the edges for a traditional look.
Repeat with remaining dough and filling. Keep shaped gujiyas covered with a cloth.
Step 4: Frying the Gujiyas
Heat ghee or oil in a deep pan on low to medium flame. The oil should be moderately hot, not smoking.
Add gujiyas gently in batches. Fry on low flame initially for 6–7 minutes, turning occasionally, until they are evenly cooked from inside.
Increase the flame slightly and fry until the gujiyas turn golden brown and crisp.
Remove and drain on kitchen paper.
Step 5: Cooling and Storing
Let the gujiyas cool completely before storing. Once cooled, they become extra crisp.
Store in an airtight container. Gulkand gujiyas stay fresh for 7–10 days at room temperature.
Tips for Perfect Gulkand Gujiya
- Dough must be firm for crisp texture
- Filling should be completely cool before shaping
- Fry on low flame for even cooking
- Do not overuse gulkand; balance is key
- Always seal edges properly to prevent leakage
Variations You Can Try
- Baked Gulkand Gujiya: Bake at 180°C for 20–25 minutes
- Sugar-Free Version: Skip sugar, use dates powder
- Instant Version: Use ready-made pastry sheets
- Chocolate Gulkand Gujiya: Add grated dark chocolate
Health Benefits of Gulkand
- Cooling for the body
- Helps digestion
- Reduces acidity
- Relieves heat-related fatigue
- Improves skin health
Conclusion
Gulkand Gujiya is a beautiful fusion of tradition and floral elegance. The crisp outer shell combined with the soft, rose-flavored filling makes it a truly festive dessert. With simple ingredients and careful preparation, you can easily make these aromatic gujiyas at home and impress your family and guests.
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