Air fryer recipe · Desserts & Bakes
Air-Fryer Khoya Gujiya Bites
Half-moon parcels oozing sweet khoya and nuts, crisp outside without a drop of frying oil.
- 24 minTotal time
- 175°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 355kcal
- 9.5 gprotein
- 50.3 gcarbs
- 13.2 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)1.5 cups
- Ghee (moyan)3 tbsp
- Khoya (mawa), grated1 cup
- Powdered sugar1/3 cup
- Chopped almonds & raisins1/4 cup
- Cardamom powder1/2 tsp
Method
Make the pastry
Rub the ghee into the maida until crumbly, then knead with cold water into a stiff, smooth dough. Keep it firm, not soft, and rest it covered so it rolls out thin and holds the crimped edge later.
Roast the khoya
Dry-roast the grated khoya over low heat until it turns pale gold and smells nutty. Cool it fully before folding in the powdered sugar, chopped almonds, raisins and cardamom, or the sugar will melt.
Fill and seal
Roll small dough rounds, place a spoon of filling on one half and fold into a half-moon. Press and crimp the curved edge firmly so it seals tight, since any gap lets the filling spill out in the heat.
Brush with ghee
Arrange the gujiyas in the basket without touching and brush each one with melted ghee. This coating gives them the deep golden, fried-like sheen while keeping the pastry from drying out and cracking.
Air-fry to gold
Air-fry at 175°C for 18 min, turning gently halfway through so both sides colour evenly. Let them cool until the shell crisps and the filling sets, as they stay soft while hot and firm up as they cool.
