Gujiyas are a beloved Indian festive treat, traditionally made with a crisp, deep-fried pastry filled with a rich mixture of khoya, nuts, and sugar. They are a staple during festivals like Holi and Diwali, bringing joy and sweetness to celebrations. However, as people become more health-conscious, many are seeking ways to enjoy their favorite festive sweets without compromising on nutrition.
This is where Zero Maida – Zero Sugar Atta Gujiyas come in—a healthier yet equally delicious alternative. Instead of refined flour (maida), we use whole wheat flour (atta) to make them more wholesome and fiber-rich. Instead of processed sugar, we rely on natural sweeteners like jaggery or dates, which not only enhance the taste but also provide essential nutrients. These gujiyas maintain the traditional flavors and textures while being lighter, healthier, and guilt-free.
Whether you are celebrating a festival or simply craving a nostalgic treat, these gujiyas are perfect for sharing with family and friends. They offer the best of both worlds—traditional taste with a nutritious twist!
About the Recipe
This healthier version of gujiyas transforms the traditional recipe by replacing refined flour (maida) with whole wheat flour (atta), making them rich in fiber and easier to digest. Whole wheat flour not only adds a rustic and nutty flavor but also makes the outer shell crisp while keeping the texture light. This alternative ensures that every bite is not just delicious but also nourishing.
Instead of using processed sugar, we opt for natural sweeteners like jaggery or dates, which provide a deep caramel-like sweetness while offering essential minerals such as iron and calcium. These natural alternatives enhance the flavor profile while making the gujiyas a healthier indulgence.
The filling is an irresistible combination of roasted dry fruits, grated coconut, and naturally sweetened khoya. The roasted dry fruits add crunch, texture, and a dose of healthy fats, while coconut brings a subtle sweetness and enhances the overall richness of the filling. Khoya, sweetened with jaggery or dates, provides a creamy and luxurious taste that perfectly complements the crispy outer layer.
For an even healthier twist, these gujiyas can be baked or air-fried instead of deep-fried. Baking or air-frying significantly reduces the oil content while keeping the gujiyas golden and crispy. This makes them an ideal option for those who want to enjoy festive sweets without guilt.
Whether you are watching your diet or simply looking for a nutritious festive treat, these gujiyas are the perfect way to keep traditions alive while making mindful choices. Serve them warm with a cup of masala chai or a glass of chilled thandai, and enjoy a festival of flavors with every bite!
Ingredients
Each ingredient in this recipe has been carefully chosen to ensure that these Zero Maida – Zero Sugar Atta Gujiyas are not only delicious but also packed with nutrition.
For the Dough:
- Whole Wheat Flour (Atta) – Provides structure and a slightly nutty flavor, making the gujiya crisp yet sturdy.
- Semolina (Suji) – Enhances crispiness, giving the gujiya a slight crunch.
- Ghee (Melted) – Adds richness and helps create a flaky, tender crust.
- Warm Milk – Aids in kneading, making the dough soft and pliable; a little water can be added if needed.
For the Filling:
- Homemade Khoya (Mawa) – The star ingredient, adding a creamy, milky richness to the filling.
- Desiccated Coconut – Contributes a mild sweetness and a delicate, chewy texture.
- Jaggery Powder – A natural sweetener that provides a deep, caramel-like flavor while keeping the filling moist.
- Chopped Nuts (Almonds, Pistachios, Cashews) – Add a delightful crunch and a nutty richness.
- Chironji – A traditional ingredient that enhances the nutty flavor and adds texture.
- Raisins (Chopped) – Infuse bursts of sweetness in every bite.
- Khus Khus (Poppy Seeds) – Enhances flavor and provides a subtle crunch.
- Cardamom Powder – Elevates the aroma with a warm, floral sweetness.
- Saffron Strands – Adds a subtle color and royal fragrance to the filling.
- Oil/Ghee for Frying: Used for deep frying, ensuring the gujiyas turn golden brown and crisp. Traditionally, ghee is preferred for its rich taste and aroma.
Together, these ingredients create a well-balanced gujiya—crispy on the outside, lusciously rich and flavorful on the inside, making it the perfect festive indulgence.
Serving Suggestions:
Enjoy warm gujiyas with a glass of chilled thandai or a cup of masala chai for a perfect festive treat. The spices in these drinks beautifully complement the sweetness of the gujiya.
For a touch of elegance, sprinkle chopped pistachios on top and drizzle a little honey before serving. This not only makes them look more appealing but also enhances their flavor.
Serve gujiyas with a bowl of Rabri (thickened sweetened milk) for a richer and more indulgent dessert. The creamy Rabri pairs wonderfully with the crispy and flavorful gujiyas.
Variations:
Gujiya is a versatile sweet that can be customized to suit different tastes, dietary needs, and occasions. Whether you want a healthier version, a nut-free alternative, or a modern twist, there’s a gujiya for everyone! Here are some delicious variations to explore:
- Nut-Free Version: Perfect for those with nut allergies or preferences, this version replaces nuts with extra desiccated coconut or roasted sesame seeds, adding texture and flavor without compromising on taste.
- Vegan Gujiyas: A completely dairy-free option, made by swapping ghee with coconut oil and using plant-based milk for kneading. The filling can be made with coconut mawa or a mixture of grated coconut and jaggery, keeping it rich and flavorful.
- Baked Gujiyas: A healthier take on the traditional deep-fried version! These gujiyas are baked until crispy with a light brushing of ghee or oil, making them a guilt-free indulgence while retaining their signature taste.
- Chocolate Gujiyas: A fusion twist for chocolate lovers! The filling gets an upgrade with cocoa powder and dark chocolate chips, creating a delightful balance of traditional Indian flavors with a rich, chocolaty surprise inside.
How to Store Gujiyas for Lasting Freshness:
Gujiyas stay fresh for several days when stored properly, making them a great make-ahead treat for festive occasions. Whether you want to enjoy them over a few days or prepare them well in advance, here’s how you can store them to maintain their crispness and flavor
Keep gujiyas in an airtight container at room temperature for up to 5 days. Make sure they are completely cool before storing to prevent moisture buildup.
For longer storage, place them in an airtight container and refrigerate for up to 10 days. Before serving, reheat them in an air fryer or oven at a low temperature to restore their crispiness.
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So the festivals are a time for celebrations, traditions, and delicious indulgences—but that doesn’t mean you have to compromise on health. These Zero Maida – Zero Sugar Atta Gujiyas offer the perfect balance of taste and nutrition, letting you enjoy festive sweets guilt-free.
Whether you prefer them baked, air-fried, or traditionally deep-fried, these gujiyas promise an authentic taste with a healthy twist. Try this recipe for your next festive gathering and surprise your loved ones with a treat that’s both wholesome and delicious!
Enjoy your guilt-free festive indulgence! Let me know in the comments how your gujiyas turned out!
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Zero Maida – Zero Sugar Atta Gujiyas
- Total Time: 90 minutes
- Yield: 35-40
Description
Celebrate Holi with a healthy twist by making these Zero Maida – Zero Sugar Atta Gujiyas! These guilt-free treats are made with whole wheat flour and naturally sweetened with jaggery, featuring a delicious filling of khoya and nuts. Whether baked, air-fried, or deep-fried, these gujiyas are crispy, flavorful, and a perfect addition to your festive spread.
Ingredients
For the Dough:
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2 cups whole wheat flour (atta)
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½ cup semolina (sooji, optional for extra crispiness)
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4-5 tablespoons ghee (melted)
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1 cup warm milk (plus a little water, if needed for kneading)
For the Filling:
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1 cup homemade khoya (mawa)
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4 tablespoons desiccated coconut
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½ cup jaggery powder
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½ cup chopped nuts (almonds, pistachios, cashews)
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1 tablespoon chironji
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2 tablespoons raisins, chopped
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1 tablespoon khus khus (poppy seeds)
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1 teaspoon cardamom powder
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A few saffron strands
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Oil/ghee for frying
Instructions
- In a large mixing bowl, combine whole wheat flour, semolina, and melted ghee.
- Rub the ghee into the flour mixture with your fingers until it turns crumbly and well incorporated.
- Gradually add warm milk while kneading until the dough becomes firm and smooth. Add a little water if needed.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Heat a non-stick pan and lightly roast the khoya on medium heat until it turns light golden. Let it cool.
- Once cooled, mix the khoya with desiccated coconut, jaggery, chopped nuts, chironji, raisins, poppy seeds, and cardamom powder.
- Add saffron strands for enhanced flavor.
- Divide the dough into small portions and roll them into smooth balls.
- Roll each ball into a thin disc (about 3-4 inches in diameter).
- Place 2 teaspoons of filling in the center of each disc.
- Moisten the edges with a little water, fold into a half-moon shape, and seal tightly. Use a gujiya mold or crimp the edges manually.
- Repeat with the remaining dough and filling.
- Heat oil in a pan and fry the gujiyas on medium heat until golden brown. Drain on paper towels.
- To bake, preheat the oven to 180°C (350°F), brush with ghee or milk, and bake for 20-25 minutes until crispy.
- To air-fry, preheat to 180°C (350°F), brush with ghee, and air-fry for 12-15 minutes, flipping halfway through.
- Let the gujiyas cool completely before storing them in an airtight container.
- Store at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to a month.
- Enjoy these wholesome, guilt-free gujiyas this Holi! Let us know how they turn out!
Notes
- Ensure the ghee is well incorporated into the flour before adding liquid. The flour should turn crumbly and resemble breadcrumbs, which helps achieve a flaky and crispy crust. Skipping this step may result in a dense outer layer.
- Let the dough rest for at least 30 minutes after kneading. This allows the gluten to relax, making the dough more pliable and easier to roll without breaking.
- While rolling and shaping the dough, cover the remaining dough with a damp cloth to prevent it from drying out. Dry dough can crack while shaping, making it difficult to seal the gujiyas properly.
- Avoid overfilling the gujiyas to prevent them from bursting open while frying or baking. Use about 2 teaspoons of filling per gujiya and press the edges firmly to seal. Using a fork or crimping the edges further ensures a secure seal.
- Fry on medium heat for even cooking. If the oil is too hot, the gujiyas will brown too quickly on the outside while remaining raw inside. If the oil is too cold, they may absorb excess oil and turn greasy.
- For a healthier version, bake or air-fry instead of deep-frying. Baking at 180°C for 20-25 minutes or air-frying for 12-15 minutes with a light ghee coating will still give you a crispy texture with less oil.
- Toasting the khoya before mixing enhances its flavor. Lightly roasting khoya until it turns golden adds depth and richness to the filling, making the gujiyas more aromatic and delicious.
- Allow gujiyas to cool completely before storing. Storing them while still warm can create condensation, making them soft instead of crispy. Keep them in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze uncooked gujiyas. Arrange them in a single layer in a freezer-safe box and store for up to a month. Fry or bake them directly from frozen—no need to thaw—to maintain their texture.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Desserts, Festive Sweets
- Cuisine: Indian
