Wednesday, March 25, 2015


Gujiya is a traditional sweet snack which is very popular in Northern India and specially prepared during the festival of Holi and Diwali. It has a crispy outer shell and is stuffed with a mixture of sweetened Khoya / Mawa, rava, desicated coconuts and assorted nuts and raisins.

Though Gujiya is associated with festivals like Holi and Diwali, but it is prepared otherwise too. The best thing about Gujiya is that it can be prepared in bulk, serves as a nice handy snack and stays well for 15 to 20 days, only if you can resist the temptation of eating them, believe me its hard to resist until and unless you are really very health conscious.

Every family and region has there own ways of making Gujiya, some make it with Mawa only, some even dip the Gujiya in sugar syrup, however the recipe which I am sharing is from my Mum's kitchen the Gujiya which we grew up eating. Hope you love it too :)


For the Gujiya filling

Khoya / Mawa - 1 cup
Suji/ Rava - 1/4th cup
Desiccated coconut - 1/4th cup
Almonds - 1/4th cup
Cashew nuts - 2 tablespoon
Raisins -  2 tablespoons
Sugar- 1 cup
Green Cardamom - 3-4 pcs
Ghee - 1 tablespoon

For the Gujiya shell

Maida / All purpose flour - 2 1/2 cups
Ghee - 1/3rd cup
Warm water to make the dough.

Ghee to fry the gujiyas.


Chop the almonds and cashew and keep aside. I don't cut the raisins however if you wish you can divide them into 2.

Powder sugar along with the green cardamom and keep aside.


For the Gujiya filling

Crumble the Mawa and dry roast in a heavy bottom pan until it starts to change colour. once done transfer into a plate.

Heat 1 tablespoon of ghee and add the rava, roast until it changes colour to a nice pink, transfer it into the same plate in which you have kept the mawa, keep aside.

Add the desiccated coconut into the same pan in which you have roasted the rava and roast until it gets a nice pink colour.

Place the roasted Mawa, Rava and Desiccated coconut in a large mixing bowl and add the chopped nuts and raisins, mix well and add the powdered sugar and cardamom. Mix all ingredients and keep aside until we make the gujiya shell dough.

For the Gujiya Shell

Sieve the Maida in a large mixing bowl, melt ghee and add to the maida mix well until all the ghee is well incorporated, add the lukewarm water and mix well to form a firm dough. Cover and let the dough rest for at least 15 minuts.

Assembling the Gujiya

Once the dough has rested well, kneed it once more to get a smooth dough and divide it into 22-24 equal portions. 

Roll out approximately 4 inches diameter round discs, wet your finger and apply some water on the edges on the disk (this will help in sealing the gujiya), place around a tablespoon and half of the gujiya filling, fold the disc into half and press the edges to seal the gujiya. Using your fingers fold the edges to making a spiral design. Repeat process for all the gujiyas.

Alternatively once the edges are sealed you could use the fork to press the edges, this will help secure the edges and also gives a nice edge design.

You could also use the gujiya mold to shape the gujiyas. Once the discs are ready apply some oil on the mold, place the rolled  shell disk and apply some water on the edges. Now place the gujiya filling and fold over to close the mold, press to secure and edges, remove and keep aside untill all are done. 

However you make the Gujiyas free hand or in molds they are sure to taste yum.

Frying the Gujiya

Heat oil in a kadhai or in a deep frying pan, carefully slide one gujiya at a time ensuring that the gujiyas don't overcrowd the kadhai. Fry on low flame, flip the gujiyas to ensure that both the sides are well done and get a nice golden colour. 

Once done remove the gujiyas from the kadhai using a slotted spoon, drain and keep aside on kitchen towel. Repeat process until all gujiyas are fried.

These gujiyas can be stored for upto 10 - 15 days at room temperature in air tight jars (only if they are left...) however if you wish to store them then let them cool to room temperature before placing them in the containers.


Its very important to keep a close watch while roasting the ingredients as it just takes a second or two to get burnt. 
At times when we are roasting the ingredients there are chances that we over roast or under roast the ingredients, a simple tip for this which I learnt from my mom is that always try to get a similar colour while roasting.  
while making the dough for the gujiya don't add too much ghee as it will not hold its shape while frying and will crack similarly if there is less ghee then the shell will become hard instead of being crisp.
For frying gujiyas I first heat the oil and then turn off the heat and let it cool for 4-5 minutes and then keep the kadhai of oil on low flame so that a constant temperature is maintained. This is a thumb rule which I learnt from my mom and if you go by what my grand mom says then the oil should be hot enough for one to put their finger and not get burnt....Well thats her way of explaining but never ever try to check hot oil by putting your finger in it, because you are sure to get burnt.
How much oil do I need to fry the Gujiyas?? Well this is a very important question and also determines the final result of the gujiya. I usually take around one and a half to two inches of oil in the kadhai....that sounds quite a bit but believe me you need it, if there is less oil then the gujiya will settle on the bottom of the kadhai and there are chances of it getting burnt. This quantity of oil keeps it afloat and we can avoid burnt gujiyas.
Yes,the gujiyas are fried on low heat and for a longer time so that they are well cooked till the core and the crust is crisp and nice.