Gujiya Hearts (Flaky, Fun, and Full of Flavor!)

Inspired by the little heart cookies we grew up eating in India, these bite-sized Gujiya Hearts are fun to make and a delight to share! While traditional Gujiya is crescent-shaped, these treats are shaped into adorable hearts with the same delicious, sweet filling. Perfect for festive celebrations like Holi or Diwali—or whenever you’re craving something special—these bite-sized Gujiyas will surely bring smiles all around! Love Gujiya? Try my mom’s Karanji recipe with easy-to-make rose coconut filling.

Ingredients

• Kawan Parathas: These frozen, flaky parathas are used as the crispy outer layer for the Gujiya, offering convenience and texture. You can also use Puff pastry sheets if you like.
• Full-Fat Ricotta Cheese (for homemade mawa): Used as a quick alternative to traditional mawa, this creamy cheese thickens and forms a rich base for the filling.
• Ghee: Adds a warm, nutty flavor to the filling and ensures a moist texture in the homemade mawa.
• Chopped Nuts (Pistachios, Cashews, Almonds): These nuts provide a delightful crunch and a rich, nutty flavor to the filling.
• Desiccated Coconut: Adds a light, sweet flavor and chewy texture, complementing the nuts and mawa.
• Sugar: Sweetens the filling, balancing the richness of the mawa and nuts.
• Ground Cardamom: Infuses the filling with a fragrant, aromatic spice, giving the Gujiya its signature warmth.

How to Make Gujiya Hearts

• In a wide bowl, combine ricotta cheese and ghee.
• Microwave in 30-second intervals, stirring each time, for 3 to 4 minutes until the ricotta becomes dry and crumbly. Tip: Be careful not to let the ricotta brown during this process.

• In a small pan, heat the ghee and add the chopped nuts. Sauté over low-medium heat until toasted and aromatic.
• Reduce the heat to the lowest setting, add the coconut, and sauté for another 2 minutes until warm and fragrant. Tip: You can turn off the heat after adding the coconut, as you don’t want it to brown.

• Combine the toasted nut and coconut mixture with the ricotta, sugar, and cardamom.
• Mix everything thoroughly.

• Take the frozen parathas from the freezer and let them thaw for 3 to 5 minutes. Unwrap one paratha (save the plastic sheets for later) and place it on a clean surface like a board or silicone mat.
• Spread one-third of the Gujiya filling evenly over the paratha, leaving about ½ cm of space around the edges. Press the filling gently with the back of a spoon to ensure it sticks to the paratha.

• Fold the top ¾ inch of the paratha over the filling, then fold it again towards the center. Repeat this process from the bottom edge.
• Bring the two folded sides together, pressing gently to seal the filling. Make sure the outer edges are sealed firmly so the filling doesn’t spill out. Wrap the rolled paratha in the saved plastic sheet and freeze for 30 minutes.

• Remove the frozen paratha rolls from the freezer and unwrap them. Trim the edges of the rolls and cut each roll into 8 pieces.
• Place the cut pieces, filling side up, on the prepared tray, leaving about 2 inches between each piece. Brush the tops lightly with melted butter.

• Bake in a preheated oven for 7 to 8 minutes, then carefully flip the Gujiyas and bake for an additional 7 to 8 minutes until they turn lightly golden brown.
• Garnish with thinly sliced pistachios.

Storing

Allow the Gujiya Bites to cool completely and then store them in an airtight container to maintain their crispiness and prevent them from getting soggy. Store at room temperature for up to 3-4 days.
For longer storage, you can refrigerate them for up to a week. However, refrigeration may cause them to lose some of their crispiness.
If the Guijiya bites get soft you can reheat them in the oven or air fryer at a low temperature for a few minutes to restore their crisp texture before serving.