Baklava Gujiya

As a kid, I loved playing with colors. We’d get up early morning and get ready for the festival. Friends from the neigbourhood will come home and paint you in the same color. Ofcourse, in the beginning it was hard to recoganise who is who but we somehow used to recoganise each other eventually.

But my favourite past of Holi was the evening full of Gujiyas and other amazing dishes like malpua, chole, dahi bhalle. one of my neighbours used to make amazing gujiya and I was her favourite kid in the colony and hence I always got a few extra gujiyas.

Today, I tried tp relieve that old moment and added my own twist to the Gujiya. Would you not agree, that baklava is like distant cousin of gujiya went to middle east and became fancy?

It is time we bring them together and I am trying to bring both the worlds together with my Baklava gujiya.

Happy Holi!

  1. a. 200 gm khoya
  2. 1/4 cup semolina
  3. 1 tablespoon powdered green cardamom
  4. 1/2 cup sugar, powdered
  5. 2 teaspoon almonds, soaked and finely chopped
  6. 2 teaspoon raisins, soaked and finely chopped
  1. 2 sheet puff pastry Pie (store bought)
  1. 1/2 cup sugar
  2. 1/4 cup water
  1. Take a deep pan and saute semolina and khoya till it turns golden. Keep it aside to cool.
  2. Add sugar, green cardamom, almonds and raisins to the cooled khoya and mix well.
  3. Cut rounds of puff pastry (pick your desired size of cookie cutter or a small bowl)
  4. Stuff them with filling which we just created.
  5. Place them on a Parchment sheet baking Mat. Bake for 10-12 minutes in a pre-heated oven at 200C degrees. Cool for 5 minutes and let it rest.
  6. In the meanwhile, cook the glaze by boiling water and sugar together. Once your sugar syrup is ready, drizzle them over the gujiyas and let it rest again for 5-8 minutes.
  7. Enjoy with some berry or other fruity and tangy dip to elevate the flavour.
Baklava Gujia
Baklava Gujia | Picture Courtesy: Sadaf Hussain

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