Gujiya Recipe


Ghee / Oil to fry
For the Cover

500 grams Maida (All purpose flour)
6 tablespoon Oil / Ghee (melted)
For the Filling
500-600 grams Khoya
1/2 teaspoon green Cardamom Powder
25 grams Raisins (Kishmish)
25 grams chopped Almonda
25 grams dried Coconut (shredded)
350 grams Sugar (Cheeni) or to taste (powdered)

How to make Gujiya

  • Sieve the flour.
  • Mix the six tablespoons of oil with the maida.
  • Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  • Now add some water and knead lightly.
  • Keep adding water as required and knead into a soft but tight dough.
  • Set aside and cover with a damp cloth.
  • Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
  • Add sugar and cardamom powder into the khoya and mix well.
  • Add almonds, cashews, coconut and raisins.
  • Fry for 2 minutes and remove from the heat.
  • Allow it to cool.
  • Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  • Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
  • Take care that the filling does not ooze out.
  • Prepare all the gujiyas and spread on a cloth.
  • Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
  • When golden brown in colour, drain and remove.
  • Store for use in an airtight glass jar.
  • Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
  • For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tablespoon of filling mixture on one side.
  • Moisten the edges of the round and fold one side of the mould over the other.
  • Remove the excess edges and reuse.

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