The exterior is crispy and flaky thanks to the pastry dough while the inside has a sweet stuffing made from khoya/mawa, dry fruits/nuts, and sugar. It’s then fried in ghee and dipped in sugar syrup. No wonder it’s considered to be a rich, and decadent Indian dessert! There are many variations to this basic recipe and many have even made savory versions of it! BTW, if you are looking for some inspiration, then check out this awesome collection of desserts you can try for Holi! Being South Indians, we never made gujiya at home. Although, I have had the Maharashtrian version of it called Karanji, thanks to my neighbors. This is my quick version of the traditional recipe without compromising on the taste. Puff Pastry Shells - There are 6 shells in a pack. Buy as many as you need. Check the labels to ensure it’s eggless. Thandai Powder/Masala - While store-bought is fine, you can very easily make it at home by following this Thandai Milkshake recipe. You can also make Thandai Chocolate Bark with this Thandai Masala/Powder. Powdered Sugar - Sugar in powdered form works best for this recipe since it’s majorly a no-cook recipe. However, you can also use cane sugar, brown sugar, or jaggery powder. Cardamom powder, saffron, and milk - This gives an earthy, and aromatic flavor to this instant puff pastry dessert and accentuates the taste!
But mainly it’s prepared during festivals like Holi, and Diwali. However, you can serve them on any occasion (Thanksgiving, or Christmas) festival, family brunches, or even potluck. Since this is an instant paneer gujiya recipe, you can make them whenever a sugar craving hits! If you can’t find Puff Pastry Shells, use any other kind of puff pastry sheets to make this dessert. If using sheets, you can wrap them as samosas. To make it sweeter, brush some kewra water or simple syrup over the pastry shells before adding the stuffing.
