You can’t argue with me against my claim that dumplings are a favorite dish of many. Light, fluffy, and tender, they’re not only incredibly delicious but also quite easy to make. True dumpling lovers know they come in a wide variety of shapes and tastes, each having something specific you can easily remember it for. And today, I’m here to talk about one I had never tried before- Indian Gujiya!

Although no one can precisely trace the region nor the origin of this delightful dish, there’s no doubt hundreds of thousands of people enjoy its sweet taste. The recipe for this classic North Indian crisp, flaky pastry includes suji (or maida flower) and the stuffing made of khoa (or curd, if you will). Not having a chance to try making Indian Gujiya on my own, I was thrilled to have Nishtha share it with me. Believe me; I didn’t wait a minute before I rolled up my sleeves and turned my kitchen into a mini dumpling factory!

The key to making a perfect dough is working with your hands slowly and steadily, although you’ll need a bit of extra effort as it’s quite thick. What’s so unique about this dumpling variety is that they’re sweet. The secret to Nishtha’s recipe was adding a bit of coconut to lighten up the sweet taste, and let me admit- that’s brilliant! Other things you’ll need include khoa, cashews, almonds, pistachios, powdered sugar, flour, and ghee. 

After a bunch of ingredient chopping and mixing, you’ll be ready to stuff the previously-rolled and circle-shaped dough. After you’ve added the stuffing, you will fold the dough in half and prepare to give it a deep fry. Don’t feel discouraged if you first struggle with folding the dumplings- I struggled but eventually got it with the help of a YouTube tutorial.

I truly enjoyed the process of making it, even though it was a bit difficult at first. So, if you’re open to savoring something new, give this (or some of my other recipes on the blog) a try!