Gujiya Recipe



For the dough:

  • 2 cups all-purpose flour (maida)
  • 1/4 cup ghee or unsalted butter
  • 1/2 cup lukewarm water

For the filling:

  • 1 cup khoya (mawa)
  • 1/2 cup powdered sugar
  • 1/4 cup chopped almonds
  • 1/4 cup chopped cashews
  • 1/4 cup raisins
  • 1/4 cup desiccated coconut
  • 1 tsp cardamom powder
  • Oil or ghee for frying


  1. To make the dough, mix the flour and ghee in a bowl until the mixture resembles breadcrumbs.
  2. Add the lukewarm water gradually and knead the dough until it becomes soft and smooth.
  3. Cover the dough with a damp cloth and let it rest for 30 minutes.
  4. To make the filling, crumble the khoya in a pan and cook it on low heat until it turns golden brown.
  5. Add the powdered sugar, chopped nuts, raisins, coconut, and cardamom powder to the khoya mixture and stir well.
  6. Let the mixture cool down and then divide it into small equal portions.
  7. Roll out the dough into small circles using a rolling pin.
  8. Place a portion of the filling in the center of each circle.
  9. Fold the circle over and press the edges to seal the gujiya.
  10. You can use a gujiya mold or crimp the edges with a fork to give it a decorative shape.
  11. Heat the oil or ghee in a pan on medium heat.
  12. Fry the gujiya until they turn golden brown on both sides.
  13. Drain the excess oil on a paper towel.
  14. Your gujiya is ready to serve! Enjoy it warm or at room temperature.

Note: You can store the gujiya in an airtight container for up to a week.

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