Diwali, also known as Deepavali in South India, is the festival of light and a time of joy, gathering and celebration across the country. Rooted in Hindu mythology, it is said to mark the return of Lord Rama from his exile and to celebrate the triumph of good over evil. To welcome him back home, all the streets were lit up with small lamps called diyas and like all Indian festivals, a lot of food was made.Today, homes across India still glow with diyas during Diwali, families come together to exchange gifts and the sky is bedazzled with fireworks. The other main attraction of Diwali is, of course, the food.Growing up, I always looked forward to this festival, and not just because I got three days off of school. India has a very communal culture—everyone knows their neighbors and has a connection with them—and during festival time those connections shine even more.During Diwali, my mum would make an abundance of food for both our family and our neighbors. I enjoyed dressing up for the occasion and walking over to our neighbors' homes with a box of mithai (sweet treats). I loved socializing and also trying the delicacies of the other households. In the evenings, I looked forward to lighting fireworks with my family before we sat down to have a big meal.Think of Diwali as India’s version of Thanksgiving. It’s a big feast and food plays a central role in the celebrations. The decked out Diwali table showcases regional flavors, family recipes and abundance. Families spending days preparing the food for these celebrations. But among the beloved treats, one stands out the most to me—gujiya. It's sweet and simple yet elegant, and it's a fan favorite during many Indian festivals. This stuffed pastry is also an easy thing to make at home. Read on for all you need to know about how to make gujiya for your Diwali celebration.Related: 10 Bright and Festive Recipes for Diwali?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
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What Is Gujiya?
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How To Make Gujiya
While gujiyas look elaborate, making them is quite straightforward. The process begins by bringing together a quick dough using all-purpose flour, ghee and water. While the dough rests, the filling is made by heating khoya or mawa (milk solids) in a pan and later mixing it with desiccated coconut, nuts, raisins and powdered sugar. If you're making nevri, you simply warm toasted coconut, jaggery, nuts and cardamom for the filling. Once the filling is ready, the dough is divided into small balls, rolled out into circles, filled with spoonfuls of the mixture and folded into a half-moon shape. The edges are sealed, either with the tines of a fork or by crimping them into a beautiful design. The pastries are then deep-fried or baked until golden brown and crispy.Related: The Classic Indian Recipe Padma Lakshmi Loves
Namrata Hegde
5 Tips for Making Gujiya at Home
Letting the dough rest for at least 30 minutes allows the gluten to relax and helps make it easier to roll out. To make quick work of gujiyas, you could swap in store-bought pie crust instead.
2. Roll it right
To prevent all of your hard work from going down the drain, I recommend making sure the edges of the pastries are sealed firmly so the filling doesn’t ooze out. Dabbing the edge of the dough circle with a bit of water before folding them into a half moon shape with help create a tight seal.
4. Keep an eye on the oil
5. Get creative
Like dumplings, you can crimp gujiyas the way you prefer, so long as they are in a half-moon shape. Some use fluted cutters after folding to create a pretty shape, or you can seal them using the tines of a fork rather than crimping. Make it a fun group activity and see what everyone comes up with!
Related: 21 Classic Indian Recipes You Probably Had No Idea You Can Cook in the Air Fryer
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