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Chocolate Cinnamon Gujiya

Chocolate Cinnamon Gujiya: Irresistibly Sweet Indian Treats

Delight in the rich flavors of Chocolate Cinnamon Gujiya, a festive Indian treat that combines chocolate and cinnamon in golden pastries.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: DESSERTS
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Swapping with maida gives a traditional texture.
  • 4.5 tablespoons Ghee Feel free to substitute with unsalted butter or vegetable oil.
  • Water As needed to form a stiff dough.
For the Filling
  • 1 cup Crumbled Khoya/Mawa Adds richness and traditional flavor.
  • 3 tablespoons Coconut Powder Feel free to use finely grated fresh coconut.
  • 3-4 tablespoons Chocolate Chips Opt for dark or white chocolate if desired.
  • 4 tablespoons Chopped Roasted Nuts Mix of cashews, pistachios, and almonds recommended.
  • 3-4 tablespoons Granulated White Sugar Adjust to taste for balance.
  • 2 tablespoons Tutti Frutti Optional yet charming for customization.
  • 1/8 teaspoon Nutmeg Powder Can be omitted if you prefer fewer spices.
For Frying & Coating
  • Vegetable Oil For deep frying.
  • 1 cup Granulated Sugar (for syrup) Essential for sticky finish.
  • 3/4 cup Water (for syrup) To make syrup.
  • 1/4 cup Granulated Sugar To sweeten your gujiya post-frying.
  • 1 tablespoon Cinnamon Powder Adds that classic touch for rolling.
  • 2 tablespoons Water-Flour Paste 1 tablespoon flour mixed with water to seal gujiya.

Equipment

  • Mixing Bowl
  • pan
  • gujiya mold
  • deep frying pan
  • Saucepan

Method
 

How to Make Chocolate Cinnamon Gujiya
  1. In a mixing bowl, combine the all-purpose flour and ghee. Gradually add water, mixing until you form a stiff dough. Cover it and let it rest for 30 minutes.
  2. In a pan, heat ghee over medium heat. Sauté the crumbled khoya and coconut powder until fragrant. Stir in the chopped roasted nuts, tutti frutti, chocolate chips, sugar, and nutmeg while it's still warm.
  3. Roll the rested dough into small circles. Place a spoonful of the chocolate filling in the center, then seal using the water-flour paste.
  4. Heat vegetable oil in a deep frying pan over medium heat. Carefully place the gujiya in the hot oil and fry until golden brown.
  5. In a saucepan, combine the granulated sugar and water. Boil until the mixture thickens slightly. Briefly dip each fried gujiya in the syrup.
  6. After syrup dipping, roll the gujiya in the cinnamon sugar mixture.
  7. Drizzle some melted chocolate on top and sprinkle with edible silver leaves if desired.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 25mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

For best results, serve warm with a cup of chai.

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