Bengali sweet Gujiya recipe - Diwali preparation

Bengali Sweet Gujiya Recipe – Traditional Diwali Sandesh Sweet

Traditional Bengali Gujiya sweet prepared from thickened milk.

By Barnali Dutta

The favourite sweet-meat market of Bengalis has long been dominated by Sandesh. However rising prices of full cream milk and fresh chhana have gradually reduced the availability of traditional sweets.

Gujiya, a delicate sandesh-based sweet once found in many sweet shops and temples, is now rarely seen. This traditional preparation reflects the rich craftsmanship of Bengali sweet artisans, the Haluikars.

Prep time: 10 min | Cook time: 30 min | Total time: 40 min | Yield: 10 pieces

Ingredients

• Thickened milk – 2 cups
• Sugar – 1 cup
• All purpose flour – 3 tsp
• Rose water – optional
• Cardamom powder – optional

Directions

1. Heat thickened milk in a heavy-bottomed pan on low heat.
2. After about 5 minutes add sugar and stir continuously until dissolved.
3. Cook the mixture while stirring constantly so that the milk does not burn.
4. Remove from heat and allow it to cool slightly. Add flour gradually while mixing. Optional: add cardamom powder and rose water.
5. Return the pan to the stove and stir until the mixture forms a thick lump.
6. Remove from heat and allow it to cool until comfortable to touch.
7. Grease your hands slightly and shape the mixture into small cylindrical pieces about 1½ inches long. Press lightly and close the ends with your thumb.
8. Your homemade Diwali sweet is ready. Offer it to the deity first and then serve to family and friends.