Easy Gujiya Bites made using store bought puff pastry. These gujiya bites have the same flavor of a traditional gujiya but are so much easier to make!

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 24 bites
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 sheet puff pastry (9 x 9 frozen puff pastry sheet)
  • 1 tablespoon ghee
  • 1 tablespoon chopped golden raisins
  • 1.5 tablespoon chopped nuts (cashews and almonds)
  • 2.5 tablespoons desiccated coconut powder (17 grams, unsweetened)
  • 1/2 cup + 2 tablespoons mawa (grated, 60 grams, also known as khoya)
  • 1/4 teaspoon cardamom powder
  • 2.5 tablespoons granulated white sugar (32 grams)

Sugar syrup

  • 1/2 cup granulated white sugar (100 grams)
  • 1/3 cup water (80 ml)
  • 1 teaspoon kewra water (or rose water)

Method

  1. Thaw a 9 x 9 inch puff pastry according to instructions on package. Meanwhile work on the filling.

Make the filling

  1. Heat ghee in a pan on medium heat. Once the ghee is hot, add the chopped raisins and nuts. Saute for 2 minutes, then remove on a plate.
  2. To the same pan now add desiccated coconut powder and saute for 1 minute. Remove on a plate.
  3. Now, to the same pan add the grated mawa. Lower the heat and saute for around 4 to 5 minutes until golden brown.
  4. Transfer the roasted mawa to a blender and add 1 teaspoon milk and blend. This is optional, I did it because my mawa was dry. If using fresh mawa, you might not need to do this step.
  5. Transfer mawa to a bowl along with the roasted coconut, nuts, raisins. Allow it to cool a little, then add cardamom powder and sugar. Mix to combine everything, the filling is now ready. Set aside.

Make the gujiya bites

  1. In a small bowl, make a paste of 1 tablespoon flour and 1.5 tablespoons water. Stir and set aside.
  2. Unroll the thawed puff pastry. It will likely have two markings running length wise (where the pastry was folded), thus dividing the pastry into three parts. Using a knife, cut along those lines to divide the pastry into 3 parts. Now, take one part of the pastry and roll it a little to make it wider using a rolling pin. Apply the flour-water paste, along with longer sides of the pastry.
  3. Then add 2 to 3 tablespoons of the filling in the center, leaving an inch from both sides.
  4. Fold one side over the filling and then apply the water-flour paste on top of the folded side (see pictures above). Then bring the other side on the top of the side with the flour-water paste to seal it and form a log. Repeat with the remaining parts of the sheet to form a log. Place the pastry logs on a baking tray and freeze for 15 minutes. Meanwhile pre-heat oven to 400 F degrees.
  5. After 15 minutes, take the logs out of freezer. Cut each log in 8 equal parts.
  6. Arrange on a baking sheet lined with parchment paper. Brush the bites with milk (or use egg wash for golden shine). Bake at 400 F for 12 to 15 minutes until browned. Remove the bites from oven. Raisins and bit of the filling might look a little burnt from outside for some of the bites, that's okay simply scrape that. Let them cool while you make the sugar syrup.

Make the sugar syrup & garnish

  1. To a pan, now add 1/2 cup sugar and 1/3 cup water and put it on medium heat. Add a splash of kewra water (or rose water). This optional and you may skip.
  2. Once the sugar dissolves, let the mixture boil for 3 minutes. We are not looking for any consistency here, just for the syrup to get sticky.
  3. Dip each gujiya bite into the sugar syrup using a fork and a spoon once the bites have cooled down a bit. Coat from both sides and immediately remove from the sugar syrup using and place on parchment paper.
  4. Garnish with chopped cashews, pistachios. Decorate with crushed rose petals and chandi ka vark. Repeat with all gujiya bites. Place them on parchment paper so that they don't stick after dipping in the syrup. Let them dry out and then they won't be sticky anymore.
  5. Serve these gujiya bites at your holi party and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.