Overview
- Gujiya remains the headline sweet, with outlets detailing air-fryer methods that use a light ghee brush and 160–180°C for about 12–15 minutes to mimic a fried finish.
- Recipes emphasize swaps such as whole wheat flour, nuts, and dates or apricots, suggest skipping sugar syrup, and offer add-ins like hemp or flax with vegan options for mawa and ghee.
- Healthy snack lineups now feature baked mathri and namak pare or shakarpara, roasted chana, methi crackers, and air-fried bites that retain crunch while cutting oil.
- Step-by-step gujiya guides stress proper moyan in the dough, resting with cold-water kneading, roasting and cooling khoya before adding sugar, tight sealing, and low–medium frying for even cooking.
- Natural colour ideas include beetroot-tinted gujiya, saffron shrikhand, and jamun coconut barfi, alongside storage tips to cool fully, keep airtight, and re-crisp briefly in the air fryer.