Sugar Free Gujiya Recipe for Diabetics: Easy Homemade Gujiya With Nut Stuffing and No Maida, Just 2.3 GL Per Piece

Sugar Free Gujiya: The Festive Sweet Diabetics Can Enjoy

Gujiya is the sweet that makes the festive season feel complete. Crispy flaky shell, a rich sweet stuffing, and that crimped edge you cannot stop picking at. It is also one of the heaviest sweets for blood sugar: a maida shell, a stuffing loaded with sugar and mawa, deep fried, and sometimes even dipped in sugar syrup.

This gujiya recipe changes the parts that cause the spike. The cover is made with Diabexy Sugar Control Atta instead of maida. The stuffing is mostly roasted peanuts, almonds and pistachios with just a little mawa, sweetened with Diabexy Sugar Free Powder. Each piece has an approximate glycemic load of just 2.3, so you can join the celebration without worrying about your reading.

What Is Gujiya?

If you are wondering what is gujiya or looking for gujiya in english, it is a half-moon shaped Indian sweet dumpling. A thin dough is filled with a sweet stuffing, sealed with a crimped edge and fried until crisp. It is popular across North India, and similar sweets are made in other regions, such as karanji in Maharashtra and karjikai in Karnataka.

Traditional Gujiya vs Sugar Free Gujiya

Glycemic load tells you how much a food actually raises your blood sugar, based on both the type and amount of carbs. Swapping maida for a low glucose load atta and building the stuffing on nuts instead of sugar brings each gujiya down to about 2.3.

Gujiya Ingredients

Here are the gujiya ingredients you need for the cover and the nut stuffing.

Diabexy Sugar Free Powder

Sweetens the gujiya stuffing. Zero glycemic index, mixes evenly with the nuts and mawa, and gives the classic sweet taste without the sugar spike.

Buy here: https://diabexy.com/products/sugar-free-powder

How to Make Gujiya at Home: Step by Step

Here is exactly how to make gujiya at home, in three parts: the dough, the stuffing and the shaping.

Making the Dough

Step 1: Take the atta in a bowl

Add 120 grams of Diabexy Sugar Control Atta to a mixing bowl.

Step 2: Rub in the oil

Add 2 tablespoons of oil and rub it into the atta with your fingertips until it looks like coarse crumbs and holds together when pressed. This step, called moyan, is what makes the gujiya shell crisp and flaky.

Step 3: Add salt and knead

Add a pinch of salt and a little water at a time, and knead into a soft, smooth dough. Do not make it too soft, or the gujiya will not hold its shape.

Step 4: Rest the dough for an hour

Cover the dough and let it rest for one hour. This makes it easier to roll thin and gives a better texture after frying.

Making the Nut Stuffing

Step 5: Roast the nuts

In a dry pan, add 40 grams of peanuts, 30 grams of crushed almonds and 30 grams of crushed pistachios. Roast them on low flame for about 10 minutes, stirring often, until they smell nutty. Do not let them burn.

Step 6: Grind the roasted nuts

Let the nuts cool slightly, then grind them once into a coarse powder. Pulse in short bursts so they do not turn into a paste.

Step 7: Add chopped nuts and mawa

Transfer the ground nuts to a bowl. Add 15 grams of chopped almonds, 15 grams of chopped pistachios and 2 tablespoons of mawa.

Step 8: Sweeten and mix

Add 20 grams of Diabexy Sugar Free Powder and mix everything well. Your gujiya stuffing is ready. Taste and adjust the sweetness if needed.

Shaping and Frying

Step 9: Roll out small circles

Divide the rested dough into small balls and roll each one into a thin round.

Step 10: Fill in the mould

Place a rolled round on an open gujiya mould and add a spoonful of stuffing on one side. Do not overfill, or the gujiya can burst while frying.

Step 11: Seal and trim

Apply a little water along the edges of the dough, close the mould and press firmly to seal. Remove the extra dough that comes out from the sides. No mould? Fold into a half moon and crimp the edge with your fingers or a fork.

Step 12: Fry until golden

Heat oil on medium heat and fry the gujiyas until golden and crisp on all sides. Your sugar free gujiya is ready, with an approximate glycemic load of just 2.3 per piece.

Baked or Air Fried Gujiya Option

Want to cut the oil? A baked gujiya works well with this dough. Brush the shaped gujiyas lightly with oil and bake at around 180°C for 20 to 25 minutes, turning once, until golden. In an air fryer, cook at around 170 to 180°C for 12 to 15 minutes. The shell is a little less flaky than fried, but much lighter.

Calories in Gujiya

People search a lot for calories in gujiya and 1 gujiya calories. Traditional gujiya is calorie dense because of the maida shell, sugar, mawa and deep frying, and sometimes an extra sugar syrup coating. This version removes the sugar and maida, and its stuffing is mostly nuts. It is still fried and nuts are rich in healthy fats, so it is not a low calorie sweet, but the glycemic load drops to about 2.3 per piece, which is what matters most for blood sugar. Baking or air frying lowers the calories further.

Tips for Perfect Gujiya

• Do not skip the moyan: Rubbing oil into the atta is what makes the shell crisp.
• Rest the dough: One hour of rest makes rolling easier and the shell flakier.
• Roast nuts on low flame: Burnt nuts make the stuffing bitter.
• Seal the edges well: A little water and firm pressure stop the stuffing leaking into the oil.
• Fry on medium heat: Too hot and the outside browns before the shell cooks through.
• Skip the sugar syrup coating: These gujiyas do not need it.
• One or two is enough: Keep the portion small and enjoy it after a meal.

Watch the Full Recipe Video

See the full sugar free gujiya recipe on the Diabexy YouTube channel:

Watch here: https://youtu.be/U1C8geekmG0