I used to love Gujiya/Gunjiya, an Indian dessert that I grew up eating. Gujiya is a very popular and traditional Indian sweet with a sweet crisp pastry filled with a sweet crumble mix made of evaporated milk solids (khoya) and dry fruits. Gunjiya, also known as Gughara, Karanji, Pedakiya, Kajjkayalu, somas and Karjikayi in other parts of India.
My mom’s hand made gujiya are the best but I have not been able to eat them since I gave up gluten about 12 years ago due to health reasons. Fast forward to a few weeks ago, my hubby gave me a bite of the inside sweet stuffing and I realized its that flavor that I missed the most. So I thought why not get creative and make a gujiya inspired cake. I made the cake for a girlfriends night in and everyone absolutely loved it and it disappeared within a few minutes.
Every time I have made it, its been a crowd favorite. So please go ahead and try it and let me know how you like it.
I used the Nordic Ware Charlotte Cake Pan which looks like you have carefully arranged ladyfinger biscuits. The space in the middle allows you get to creative and I thought this would be perfect for this Indian fusion cake.
After I baked the cake, I soaked it with some milk to give it that extra moist feel. So make sure to place the cake in the platter/cake board you are serving on before you soak. ( I have posted the cake board below that I use for most of my cakes)
Honestly the recipe looks more complicated than it is.. so don’t get intimidated and just go for it!
Gujiya Inspired Cake
- 1 cup all purpose flour or Bob’s Red Mill Gluten Free Flour
- 2 tsp baking powder
- 1 tsp finely ground cardamom powder
- Pinch saffron threads
- 1 cup sugar
- 10 tbsp oil
- 4 eggs
- 1 tsp vanilla extract
- ⅓ cup Coarsely chopped pistachios
Milk To Soak Cake
- ¼ cup milk or almond milk
- ½ tsp cardamom powder
- 1 tsp powdered sugar
Sweet Crumble Topping (Gujiya)
- ½ tsp Ghee
- 1 cup Khoya Available in freezer section at Indian Store
- ⅓ cup Walnuts
- ⅓ cup Cashews
- ⅓ cup Pistachios
- ¼ cup sweetened dry coconut
- 10 raisins
- ⅓ cup powdered sugar add as needed
- ½ tsp cardamom powder
- 1 tbsp edible rose petals
- Preheat oven to 300° F. Grease cake pan
- Lets bake the cake first and then while its baking we will make the sweet crumble stuffing
- With a hand mixer whisk together oil and sugar until light and fluffy. Add the eggs (one at a time), and vanilla extract mixing until incorporated.
- Add all the dry ingredients(flour/baking powder/ saffron/pistachios) and mix thoroughly.
- Pour the batter into the pan. Lightly bang the pan on the counter to evenly spread the batter.
- Bake at 300° for 35/40 minutes or until toothpick comes out clean (make sure to test the center) as oven temps
- The cake should be lightly golden brown.
- Remove the cake pan and place on a cake board/serving platter
Sprinkle the cake with the milk mixture and let it soak in
MAKING SWEET CRUMBLE STUFFING
- Crumble the khoya
- Pulse the nuts, raisins, and coconut in a ninja and set aside
- Melt ghee on low heat
- Add the crumbled khoya and stir continuously on a low heat till light brown (approximately 5 to 6 minutes)
- Turn of heat, and let the stuffing cool to room temperature
- Once cool add the chopped nuts/raisin mix, powdered sugar and cardamom powder. Taste and add sugar as needed
- Mix nicely and crumble any khoya pieces that may be too big. Also can add a teaspoon of milk if the crumble is dry. Will give it a nice moist feel.
- Taste and add sugar as needed.
Decorate the cake with the sweet stuffing and rose petals
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.