"Bagha, I'd love to have the Kheerer Gujiya, the rich, yellowish ones, along with the book I've been wanting - not the white one, but that specific type of Gujiya," I said.
"Are you asking for a bribe, Khandumoni, just to read your favorite book?" Bagha replied, a playful smile on his face.
Jump to:
I couldn't help but grin, fondly remembering "Bagha" as I made Gujiya with the leftover Khoya for pasta, my daughter. Those were the good old days growing up in North Calcutta, which will always be 'Calcutta' to me, not 'Kolkata.' I would regularly visit the Rajani Gupta library, savoring local delicacies like savory Fish Rolls, Phuluri, and the typical Bengali sweets - Gujiya and Danadar. Yes, you read that right, Bengali Gujiya, not the North Indian Gujia. These days, it's a bit tricky to find this delicacy
The conversation was between 10-year-old Debjani and her beloved uncle, Bagha. Bagha was my father's fourth brother, a confirmed bachelor - highly educated, a voracious reader, and devastatingly handsome. He was a constant presence throughout my childhood, greatly influencing my upbringing. Bagha introduced me to the world of books, enrolling me at the local library. He would take me there every other day, and after exchanging the books, we'd embark on a culinary adventure, always.
In North Kolkata, my very first Biryani venture was with him. Yet, every project we undertook always included his insistence, "Khandumoni, you must finish a book! You need to read, learn, and challenge yourself." I never addressed him as Jethu or Uncle - to me, he was simply Bagha. I was his Khandumoni, not Dolon or Debjani.
Bengali Gujiya!
Growing up in Kolkata, I have such fond memories of the beautiful Bengali delicacy called Gujiya. This sweet treat was a special indulgence I looked forward to, especially when I would visit the "Mistir Dokan" (sweetshop) with my dear Bagha. If we went to Lakxminarayan Mistanno Bhandar, the classic white Gujiya cost just 25 paise per piece. But occasionally, we'd splurge on the extravagant Kheerer Gujiya from Geetanjali, paying 50 paise per heavenly bite.
My father would sometimes take me to the renowned Gupta brothers in Burrabazar to try their exceptional Kheerer Gujiya. Baba would affectionately call these delicacies "Korapaker Angti Sondesh" - a testament to their unparalleled richness. These Gujiya were an absolute must-have during the Jagadhatri Puja celebrations at our North Kolkata home.
Looking back on my adolescent years, I can't help but chuckle at how my romantic daydreams were often intertwined with the decadent flavors of these beloved sweets. Even without the "original ring" I had hoped for, I found comfort and joy in the comforting familiarity of books, family, and - of course - the exceptional Gujiya. I remember once asking Bagha why he had never married, his response etched in my memory forever.
"I've never felt this way before!" he exclaimed. "The truth is, I'm struggling with severe asthma, and I don't want to make my life or anyone else's miserable. Khandumoni, if you're not ready for marriage, don't feel obligated. Would you like some more gujiya?" he asked, bringing the conversation to a close.
Now, let's talk about gujiya - a delightful cousin of peda, typically made with khoya or mawa and distinguished by its unique shape. This ring-shaped sweet has no connection to the North Indian gujiya. In Kolkata, you can still find this treat at Balaram Mullick & Radharaman Mullick, as well as the Gupta Brothers in Burrabazar. But the best part is, it's quite easy to make at home with just a few simple ingredients.
I recently whipped up a batch using some leftover khoya, and I'm excited to share my homemade gujiya recipe with you.
Here's how you make Gujiya:
Gujiya; Ring-shaped Bengali Sweet
A famous Milk-based Ring-shaped Bengali Sweet, Gujiya is one of its kind. This recipe will make around 20 Gujia
Ingredients
- 250 g Khoya/ Mawa / Solidified milk
- 100 g Sugar
- 1 Tbsp. Semolina
- 2 Green Cardamom
- 1 Tsp. Ghee
Instructions
- Make a coarse powder of the Sugar.
- Dry roast the Semolina and keep it aside.
- Now take crumbled Khoya in a pan and start cooking it over the very low flame for 5-7 minutes along with ⅔ of the Sugar powder and roasted semolina.
- Add powdered Cardamom and mix thoroughly once the Khowa properly cooked and tight.
- Switch the flame off.
- Wait till the Khoya can be handled to give shape using the hand.
- Add remaining ⅓ Sugar powder and knead the Khoya.
- Add little Ghee to complete the dough.
- Ghee will help the dough to not to stick on the hands.
- Take a small portion of the Khoya mix and give it a shape of Ring.
- To do that you have to make a cylindrical shape with the dough and then have to join both the loose end to give the ring-shape.
- Refer to the pictures for the shape of Gujia.
- Once all the Gujiya are prepared to place those over a plate and wait till the Gujia tighten naturally.
- Serve it then and there or fridge it for future consumption.
Notes
- I prefer the texture of Gujiya a bit rough and hence I add Semolina.
- If you want your Gujiya to be smooth, skip semolina.
- Adjust Sugar as per taste.
Nutrition
Bengali Sweets apart from Gujiya from Debjanir Rannaghar:
- Janai-er Monohara! (also known as Monohara (মনোহরা) sondesh)
- Choshir Payesh (Also known as Chosi Pithe)
- Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
- Two in One Sondesh (Also known as Strawberry Vanilla Shondesh)
- Taler Bora (Also known as Bengali Sugar Palm Fritters)
- Darbesh (Also known as Bengali Laddu )
- Chanar Jilapi (Also known as Bengali Paneer Jalebi)
- Gurer Narkel Naru (Also known as Bengali Narkel Naru or Coconut Fudge Ball or Nariyel ki Laddu)
Have you tried the Bengali Gujiya Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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Bengali Gujiya Mishti Recipe Pinterest Pin for your board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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