Gujiya spring rolls are a fusion take on the classic Indian sweet, gujiya—deep-fried, flaky pastries filled with a delicious, sweet mawa (evaporated milk) and nut filling.
From the rich, creamy mawa filling to the aromatic cardamom and saffron syrup, every bite of this gujiya roll is full of flavor.
The tandoor oven imparts a unique char and smokiness to meats and bread, perfect for exotic Indian flavors.
With simple ingredients and straightforward steps, these rolls come together quickly.
It’s a super easy and fun to make treat that will definitely shine at your Holi party. Your guests will adore this pretty and gourmet-looking Holi sweet.
The great thing about this spring roll gujiya recipe is that it can be served any time of the year when you crave something sweet and delicious.
About Gujiya Spring Roll
Gujiya spring rolls are a fun, modern twist on the classic Indian dessert, gujiya. In simple terms, these gujiya spring rolls combine the richness of mawa and crunchy nuts wrapped in a crispy spring roll sheet, coated with sweet syrup.
This spring roll gujiya recipe uses a filling similar to traditional mawa gujiya, but it is wrapped in a spring roll sheet, air-fried, dunked in saffron sugar syrup, and served with warm rabri for an extravagant festive treat.
The mawa filling for this gujiya recipe is delicately spiced with cardamom and sweetened with powdered sugar, while a fragrant saffron sugar syrup adds a beautiful hue and luxurious finish. They pair wonderfully with creamy rabri for dipping.
These gujiya rolls are perfect for festive occasions, parties, get-togethers, or anytime you want something sweet. The beautiful golden color and festive garnishes make these rolls ideal for special occasions.
Traditionally, gujiya is made by filling a crispy dough shell with mawa (khoya), raisins, and nuts, then deep-frying. In this recipe, we take the rich filling of grated mawa, cashews, almonds, and poppy seeds, wrap it in a spring roll sheet, and air fry them. The result is a crispy, golden treat that is dunked in warm saffron sugar syrup and garnished with edible silver leaves and dried rose petals for that extra touch of elegance.
The wonderful thing about this air-fryer gujiya spring roll recipe is its versatility. You can easily customize the filling according to your taste.
I have air-fried these rolls to make them healthier, but you can also bake them as a healthier alternative if you don’t have an air fryer.
Alternatively, you can deep-fry them for that traditional crispness.
Let’s make this delicious, easy-to-make dessert recipe that adds a unique twist to traditional gujiya! Whether you choose to air fry, bake, or deep-fry, this recipe is sure to impress your friends and family.
Why You Will Love the Recipe
These air fryer gujiya spring rolls
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are quick & easy to make
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are easily customizable
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are great for celebrations
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are packed with flavors
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are vegetarian
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are cooked in an air fryer
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can also be baked or deep-fried
Ingredients
For the Filling
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Mawa (khoya), grated: Mawa, also known as khoya (evaporated milk), is the star of this dish, adding richness and creaminess.
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Semolina (rava): It helps bind the filling and adds texture.
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Ghee: Used to roast semolina and nuts, it enhances the richness, flavor, and aroma.
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Desiccated coconut: Adds a subtle nutty taste to the filling.
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Poppy seeds: Provide a slight crunch and an exotic flavor.
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Nuts & raisins: I have used a combination of chopped cashews and almonds for texture, richness, and a nutty crunch. Raisins add fruity sweetness. You can also use pistachios in this recipe.
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Sugar: Sweetens the filling. I have used granulated sugar, but you can also use powdered sugar or jaggery.
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Cardamom powder: Infuses the filling with a beautiful aroma.
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Garnish: I have used chopped nuts, edible silver leaves, saffron strands, and dried rose petals for an elegant and festive touch.
For the Spring Rolls
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Spring roll sheets: I have used store-bought spring roll sheets or wrappers to create a crisp outer layer. Instead of spring roll sheets, you can also use puff pastry for making puff pastry gujiya.
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Water: Used to seal the rolls.
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Oil: Used for spraying the rolls before air frying.
For the Sugar Syrup
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Water: Forms the base of the syrup.
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Sugar: Sweetens and glazes the rolls.
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Saffron strands: Added for a lovely color and flavor.
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Cardamom powder: Enhances the syrup’s aroma.
For Serving
- Rabri: A creamy dip that complements the rolls.
Variations
Vegan Gujiya Spring Rolls
To make vegan gujiya spring rolls, replace ghee with vegan butter or vegan ghee. You can also use coconut oil. Ensure you use vegan spring roll wrappers.
Gluten-Free Gujiya Spring Rolls
For a gluten-free version, use gluten-free spring roll sheets for a delicious alternative.
Deep-Fried Gujiya Spring Rolls
If you prefer a more indulgent version, deep-fry the rolls for extra crispiness.
Fruit Filling
For a twist on the traditional filling, add a mix of chopped dried fruits like raisins, dried cherries, dates, and candied fruits to the mawa mixture.
Serving Suggestions
These Gujiya Spring Rolls taste great with a side of rabri for dipping. The creamy texture of rabri complements the crispy rolls beautifully. However, you can also serve them as they are, and they will still taste fantastic.
For a change, serve them as a sweet snack with your evening chai or coffee.
You can also pair them with other holi sweets and snacks like Dahi Vada, Bhapa Doi, Bread Malai Roll, Caramel Kheer, Aloo Pakora, Avocado Chaat, Besan Paara, and Bhel Puri.
These spring rolls make a lovely addition to any festive spread or holiday menu, especially during Holi, Diwali, or Eid.
Storage Suggestions
Store the air fryer gujiya spring rolls in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them for up to 1 week. Make sure they are completely cooled before refrigerating.
Freezing
You can freeze uncooked rolls for up to 3 months. When ready to cook, air fry or bake them straight from the freezer—no need to thaw.
Tips and Tricks to Make the Best Gujiya Spring Rolls
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Sealing the rolls: Ensure the edges are firmly sealed with water to prevent the filling from spilling out during cooking.
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Air Frying: If you prefer a healthier version like me, air frying is the best method. It gives perfect crispness and browning.
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Baking: If you don’t have an air fryer but still want a healthier option, you can bake them.
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Deep Frying: For a classic flavor, deep-fry the spring rolls until golden and crisp.
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Oil Layer: For a lovely golden crust, lightly coat the rolls with oil before air frying or baking. This enhances both color and texture.
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Sugar Syrup: Dunking the spring rolls in sugar syrup is optional but adds a beautiful sweet glaze and makes them look festive.
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Waiting Time: After air frying, wait 3-4 minutes before dipping the rolls in warm sugar syrup. This helps them stay crisp.
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Garnishing: A festive garnish makes them look divine. I highly recommend topping them with chopped nuts, saffron strands, and edible silver leaves—especially if making them for a Holi party or any other special occasion.
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Vegan & Gluten-Free Options: You can easily adjust the recipe by using plant-based and gluten-free spring roll sheets and replacing ghee with oil.
Gujiya Spring Rolls (Step-by-step photo instructions)
Prepare the Filling
- In a pan over low heat, add 200 grams of grated mawa (khoya). Cook on low heat, stirring continuously, until the mawa turns slightly golden. Transfer it to a plate and let it cool. In the same pan, add 1.5 tablespoons ghee.
- Once melted, add semolina and roast for 2-3 minutes until lightly golden. Add poppy seeds and chopped nuts, then roast until fragrant and golden. Transfer to a plate and let it cool slightly.
- To the cooled mawa, add the roasted semolina and nuts, powdered sugar, and cardamom powder. Mix in desiccated coconut and stir well. Set aside.
Make the Sugar Syrup
- Heat a saucepan over medium heat. Add 1/3 cup of water to the crushed saffron strands and add them to the saucepan. Add 1/2 cup of sugar.
- Heat over medium-high heat until the sugar dissolves completely. Add the cardamom powder and mix again. Simmer for 2-3 minutes or until slightly sticky. Remove from heat and set aside.
Assemble the Spring Rolls
- To assemble the Gujiya Spring Rolls, place a spring roll sheet on a flat surface diagonally with a corner pointing toward you. Spoon about two tablespoons of the mawa mixture onto the wrapper, about 2 inches from the closest corner. Gently roll the wrapper over the filling once or twice, then fold in both sides. Continue rolling it into a tight cigar shape. TIP: Don’t overfill the rolls to prevent bursting while cooking.
- To seal, dip your fingers in the water or flour paste and brush it onto the edges of the sheet. Press it down gently and roll it to seal the edges properly. Repeat with the remaining sheets and filling. Lightly brush or spray the gujiya rolls with ghee or oil for a crisp, golden finish. This recipe makes 9-10 spring rolls.
Air Fry the Rolls
- Preheat the air fryer to 190°C (375°F) for 5 minutes. Place the spring rolls in the air fryer basket, ensuring they don’t overlap. Air fry for 8-10 minutes, flipping halfway, until golden and crisp. Alternatively, you can also bake the rolls or deep fry them if you prefer the classic taste.
Serving
- Let them cool for 2-3 minutes, then dip them in warm sugar syrup for 20-30 seconds, ensuring they are well coated. Arrange the coated spring rolls on a serving plate.
- Garnish with chopped nuts, edible silver leaves, saffron strands, and dried rose petals. Serve warm with rabri for dipping.
Recipe Card
Gujiya Spring Rolls [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 9 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 295 calories | 1 |
INGREDIENTS
For Gujiya Spring Rolls
For the Filling
- 200 grams mawa (khoya), grated
- 1.5 tablespoons ghee
- 2 tablespoons desiccated coconut
- 1 tablespoon poppy seeds
- 2 tablespoons cashews, chopped
- 2 tablespoons almonds, chopped
- 2 tablespoons semolina (rava)
- 4 tablespoons powdered sugar (or as per taste)
- 1 teaspoon cardamom powder
- 2-3 tablespoons raisins
For the Spring Rolls
- Spring roll sheets
- 2-3 tablespoons water
- Oil for spraying
For the Sugar Syrup
- 1/3 cup water
- 1/2 cup sugar
- 8-10 saffron strands
- 1/2 teaspoon cardamom powder
For Garnish
- Chopped nuts
- Edible silver leaves
- Saffron strands
- Dried rose petals
For Serving
- Rabri
INSTRUCTIONS:
Prepare the Filling
- In a pan over low heat, add 200 grams of grated mawa (khoya). Cook on low heat, stirring continuously, until the mawa turns slightly golden. Transfer it to a plate and let it cool. In the same pan, add 1.5 tablespoons ghee.
- Once melted, add semolina and roast for 2-3 minutes until lightly golden. Add poppy seeds and chopped nuts, then roast until fragrant and golden. Transfer to a plate and let it cool slightly.
- To the cooled mawa, add the roasted semolina and nuts, powdered sugar, and cardamom powder. Mix in desiccated coconut and stir well. Set aside.
Make the Sugar Syrup
- Heat a saucepan over medium heat. Add 1/3 cup of water to the crushed saffron strands and add them to the saucepan. Add 1/2 cup of sugar.
- Heat over medium-high heat until the sugar dissolves completely. Add the cardamom powder and mix again. Simmer for 2-3 minutes or until slightly sticky. Remove from heat and set aside.
Assemble the Spring Rolls
- To assemble the Gujiya Spring Rolls, place a spring roll sheet on a flat surface diagonally with a corner pointing toward you. Spoon about two tablespoons of the mawa mixture onto the wrapper, about 2 inches from the closest corner. Gently roll the wrapper over the filling once or twice, then fold in both sides. Continue rolling it into a tight cigar shape. TIP: Don’t overfill the rolls to prevent bursting while cooking.
- To seal, dip your fingers in the water or flour paste and brush it onto the edges of the sheet. Press it down gently and roll it to seal the edges properly. Repeat with the remaining sheets and filling. Lightly brush or spray the gujiya rolls with ghee or oil for a crisp, golden finish. This recipe makes 9-10 spring rolls.
Air Fry the Rolls
- Preheat the air fryer to 190°C (375°F) for 5 minutes. Place the spring rolls in the air fryer basket, ensuring they don’t overlap. Air fry for 8-10 minutes, flipping halfway, until golden and crisp. Alternatively, you can also bake the rolls or deep fry them if you prefer the classic taste.
Serving
- Let them cool for 2-3 minutes, then dip them in warm sugar syrup for 20-30 seconds, ensuring they are well coated. Arrange the coated spring rolls on a serving plate.
- Garnish with chopped nuts, edible silver leaves, saffron strands, and dried rose petals. Serve warm with rabri for dipping.
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NOTES:
- Baking: Preheat the oven to 190°C (375°F). Place the spring rolls on a lined baking tray and brush them lightly with oil or melted ghee. Bake for 15-18 minutes, flipping halfway, until crispy and golden brown. Dip the baked rolls in warm sugar syrup for 20-30 seconds, ensuring they are well coated.
- Deep Frying: Heat oil in a pan over medium heat. Carefully drop the spring rolls into the hot oil and fry until golden brown, turning occasionally. Remove and drain on a paper towel to absorb excess oil.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/gujiya-spring-rolls/
