Gujiya Baklava Recipe: The Best Holi Fusion Dessert (Indian & Turkish Sweet Delight!)

This Holi, give your beloved Gujiya a delicious Turkish twist with this Gujiya Baklava recipe! This unique fusion dessert combines the flaky, buttery layers of Baklava with the rich, sweet filling of Gujiya, all soaked in fragrant sugar syrup and topped with crunchy pistachios. Perfect for festivals, special occasions, or simply satisfying your sweet cravings, this delightful treat is sure to impress!

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Let’s dive into the ingredients, the step-by-step process of the Gujiya Bkalava Recipe, and pro tips to make this fusion dessert at home.

Ingredients for Gujiya Baklava Recipe

For the Dough (Baklava Layers)

• 2 cups all-purpose flour
• ½ tsp salt
• 4 tbsp ghee
• ½ cup hot water (as needed)
• 1 tsp vanilla extract (optional, for extra flavor)

For the Layering

• 2 tbsp cornstarch
• 1 ½ tbsp melted butter

For the Gujiya-Style Filling

• 150g mawa/khoya
• 2 tbsp semolina (sooji)
• ½ tbsp ghee
• 2 tbsp cashews (chopped)
• 2 tbsp almonds (chopped)
• 2 tbsp pistachios (chopped)
• 2 tbsp raisins
• 8 tbsp desiccated coconut
• 5 tbsp powdered sugar
• 6 cardamoms (crushed)

For the Sugar Syrup

• 1 cup sugar
• ½ cup water
• ½ tsp rose water
• 1 tsp lemon juice
• ¼ tsp saffron (optional, for aroma and color)

For Garnishing

• Chopped pistachios
• Edible silver leaf (optional, for decoration)

Step-by-Step Recipe

Step 1: Prepare the Dough

1. In a bowl, mix all-purpose flour and salt.
2. Add ghee and rub it into the flour until it resembles coarse sand.
3. Add vanilla extract (if using) and gradually add hot water, kneading into a soft, pliable dough.
4. Cover with plastic wrap and let it rest for 10 minutes.

Step 2: Prepare the Gujiya Filling

1. Heat a pan, add mawa, and cook on low heat until it softens and leaves the pan. Let it cool.
2. In the same pan, add ½ tbsp ghee and roast semolina until golden. Remove and cool.
3. Roast, cashews, almonds, and pistachios until aromatic. Add raisins last and stir quickly.
4. In a bowl, mix together mawa, semolina, roasted nuts, desiccated coconut, powdered sugar, and crushed cardamom.

Step 3: Roll and Layer the Dough

1. Divide the dough into five equal portions and roll each portion into a thin sheet (like a roti).
2. Place one rolled sheet on a plate. Spread a thin layer of butter over it, then sprinkle some cornflour evenly. Place the second sheet on top and repeat the process for all five sheets, stacking them carefully.
3. Once all sheets are stacked, gently roll them out together to set a thin and even layer.
4. Carefully separate the layers, then individually spread cornflour over each one again. Roll out each sheet once more to achieve even more thinness.
5. Apply the butter and corn starch evenly on each layer before rolling them out one last time to achieve the finest, most delicate texture—perfect for creating flaky and crispy baklava.

Step 4: Shape and Fill the Gujiya Baklava

1. Use a round cutter (about 3.5 inches) to cut out pastry circles.
2. Place a spoonful of filling in the center.
3. Brush water around the edges and fold into a half-moon shape, pressing lightly to seal.
4. Arrange the gujiya baklava on a baking tray.

Step 5: Bake and Prepare Sugar Syrup

1. Preheat oven to 180°C (350°F).
2. Brush the gujiyas with melted ghee for a golden finish.
3. Bake for 25-30 minutes or until golden brown and crisp.
4. Meanwhile, prepare the sugar syrup by boiling water until slightly thickened and add rose water, lemon juice, and saffron for fragrance and color

Step 6: Assemble and Serve

1. Dip hot gujiya baklava in warm sugar syrup for 15-20 seconds.
2. Arrange on a serving plate, garnish with pistachios and silver leaf.
3. Serve warm or at room temperature and enjoy!

Tips for the Best Gujiya Baklava

✔For extra crispiness, roll the dough as thin as possible.
✔ Chill the dough layers before cutting to get flaky layers.
✔ Don’t soak for too long – a few seconds in syrup is enough.
✔ Store in an airtight container – stays fresh for 3-4 days!

Final Thoughts

If you love fusion desserts, this Gujiya Baklava is a must-try! It’s crispy, nutty, indulgent, and packed with flavors from both Indian and Middle Eastern sweets. Whether it’s Diwali, Eid, or just a weekend treat, this unique dessert will win hearts!

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Frequently Asked Questions (FAQs)

Q1. What is Gujiya Baklava?

Ans: Gujiya Baklava is a fusion dessert that combines the flaky, layered texture of Baklava with the rich, nutty, and mawa-filled stuffing of Gujiya. It takes inspiration from Indian and Middle Eastern sweets, blending the best of both worlds into a crispy, sweet delight.

Q2. What is the difference between Baklava and Gujiya?

Ans: The main difference between Baklava and Gujiya lies in their texture and preparation:

Feature	Baklava	Gujiya
Dough Type	Phyllo pastry (paper-thin layers)	Soft dough (wheat or refined flour)
Cooking Method	Baked	Traditionally deep-fried
Filling	Chopped nuts with syrup/honey	Mawa (khoya), coconut, nuts, and sugar
Sweetening	Soaked in sugar syrup or honey	Sometimes dipped in syrup, mostly sweet inside
Crunch Factor	Super crispy & flaky	Soft, with a light crunch

Gujiya Baklava blends these elements – using thin dough layers like Baklava while keeping the rich mawa filling of Gujiya.

Q3. Can I make Gujiya Baklava without an oven?

Ans: Yes! If you don’t have an oven, you can use these alternative methods:

• Home-made oven – Take a deep pan like a cooker or Kadahi, place a layer of salt, and keep a cake stand, Preheat on medium flame by covering, and then your homemade oven is ready for baking.
• Air Fryer Method – Air fry at 180°C (350°F) for 15-18 minutes until crispy.
• Deep-Frying – For a traditional gujiya texture, deep-fry in hot oil until golden brown.

Q4. Is Gujiya Baklava healthier than traditional Gujiya?

Ans: Yes! Gujiya Baklava is a healthier alternative because It is baked, not deep-fried.
Additionally, it Uses a light sugar syrup instead of heavy sweetness inside and the filling has more nuts for added protein and good fats.

Q5. What is the main ingredient of Baklava?

Ans: The key ingredient in Baklava is phyllo pastry (or thin dough layers). Other essential ingredients include:

• Chopped nuts (pistachios, walnuts, or almonds)
• Butter or ghee (for layering)
• Sugar syrup or honey (for sweetness and moisture).

Q6. Can I add chocolate to Gujiya Baklava?

Ans:Yes! You can mix melted chocolate into the filling or drizzle chocolate over the baked Gujiya Baklava for a delicious twist.

Q7. Can I make Gujiya Baklava vegan?

Ans: Absolutely! To make it vegan, replace:

• Ghee with coconut oil or vegan butter
• Mawa with almond flour or coconut cream
• Honey in the syrup with maple syrup or agave

Q8. Which festivals is Gujiya Baklava best for?

Ans: It’s perfect for Diwali, Holi, Eid, Christmas, and any celebration where sweets are a must!