📝 About This Recipe
Celebrate the festival of colors with this ingenious 'Bread Gujiya,' a clever and crispy take on the traditional Indian deep-fried pastry. By swapping the laborious flour dough for soft white bread, you achieve a remarkably crunchy exterior that perfectly encases the rich, aromatic mawa (milk solids) and nut filling. This fusion dessert captures the nostalgic flavors of cardamom and saffron while significantly cutting down on prep time, making it the ultimate festive treat for the modern kitchen.
🥗 Ingredients
The Filling (Mawa Stuffing)
- 1 cup Mawa (Khoya) (crumbled or grated)
- 1/2 cup Powdered Sugar (adjust to taste)
- 1/2 teaspoon Cardamom Powder (freshly ground for best aroma)
- 1/4 cup Dry Fruits (Almonds, Cashews, Pistachios) (finely chopped)
- 2 tablespoons Desiccated Coconut (lightly toasted)
- 1 tablespoon Chironji (Cudappah seeds) (optional but traditional)
The Shell
- 12 pieces White Bread Slices (fresh, soft bread works best)
- 1/2 cup Milk (for sealing the edges)
- 2 cups Ghee or Vegetable Oil (for deep frying)
The Sugar Syrup (Optional Glaze)
- 1 cup Granulated Sugar
- 1/2 cup Water
- 8-10 Saffron Strands (soaked in a teaspoon of water)
👨🍳 Instructions
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1
In a heavy-bottomed pan, roast the crumbled mawa (khoya) over low heat for 3-5 minutes until it turns slightly golden and releases a nutty aroma. Let it cool completely.
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2
Once the mawa is cool, add the powdered sugar, cardamom powder, chopped dry fruits, toasted coconut, and chironji. Mix thoroughly to ensure the sweetness is even.
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3
Prepare the sugar syrup by boiling 1 cup sugar and 1/2 cup water together. Simmer for 5-7 minutes until it reaches a half-string consistency. Stir in the saffron and set aside to stay warm.
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4
Take a fresh bread slice and use a sharp knife to trim off all four brown crusts. Do not discard the crusts; they can be made into breadcrumbs later.
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5
Using a rolling pin, gently flatten the bread slice as thin as possible without tearing it. This makes the bread more flexible and easier to shape.
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6
Lightly dip your fingers in milk and apply it along the edges of the flattened bread slice to act as a glue.
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7
Place 1.5 to 2 teaspoons of the mawa filling in the center or on one half of the bread slice. Be careful not to overfill, or it will burst during frying.
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8
Fold the bread over to form a semi-circle (D-shape). Press the edges firmly with your fingers to seal the filling inside.
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9
For a decorative and secure seal, use a fork to press down along the curved edge, creating a beautiful crimped pattern.
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10
Repeat the process for all bread slices. Keep the prepared gujiyas covered with a damp cloth to prevent them from drying out while you finish the rest.
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11
Heat ghee or oil in a deep kadhai (wok) over medium heat. To test if it's ready, drop a small piece of bread; it should sizzle and rise to the top immediately.
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12
Carefully slide 2-3 gujiyas into the hot oil. Fry on medium-low heat, turning occasionally, until they are a deep golden brown and crispy on both sides (about 2-3 minutes).
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13
Remove the gujiyas with a slotted spoon and drain excess oil on paper towels. Immediately dip them into the warm sugar syrup for 30 seconds, then remove.
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14
Garnish with a few slivers of pistachios or dried rose petals while the glaze is still tacky.
💡 Chef's Tips
Use the freshest bread possible; older bread is dry and will crack when you try to roll or fold it. If you don't have mawa, you can make an instant version using milk powder, cream, and a little milk. Always ensure the mawa filling is completely cool before adding sugar, otherwise the sugar will melt and make the filling soggy. Fry on medium heat; if the oil is too hot, the bread will brown too quickly and remain soft inside rather than getting crunchy. If you want a healthier version, you can brush the prepared gujiyas with ghee and air-fry them at 180°C (350°F) for 8-10 minutes.
🍽️ Serving Suggestions
Serve warm alongside a glass of Thandai for the quintessential Holi experience. Pair with a dollop of Rabri (thickened sweetened milk) for an extra indulgent dessert. These are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Serve as a festive tea-time snack with Masala Chai if skipping the sugar syrup dip. Arrange on a platter with silver vark (edible silver leaf) for a royal, celebratory look.