Gujiya reecipe


Preparation time for gujiya-45 minutes
No of pieces-10

Ingredients for gujiya:

  • All purpose flour(maida)-250 gm(2.5 cup)
  • Mawa(khoya)-100 gm(1 cup)
  • Mix dry fruits (chopped)-50 gm(1/2 cup)
  • Desiccated coconut-25 gm (1/3 cup)
  • Powdered sugar or normal sugar-3 tbsp
  • Cardamom powder-1/3 tsp
  • Ghee-2 tbsp
  • Cooking oil for frying


Dough Preparation-

  • Add 3 tbsp cooking oil in the maida and mix it properly.
  • Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
  • Cover it and leave it for 15 minutes.


  • Turn on the flame, heat a pan and reduce the flame to low.
  • Add desiccated coconut and roast it for a minute, keep stirring.
  • Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
  • Add chopped dry fruits, fry it for a minute on low flame.
  • Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
  • Turn off the flame and let it cool down completely.
  • Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
  • Stuffing is ready.

Gujiya Preparation:

  • Grease the gujiya maker or mould with ghee.
  • Take a small portion of dough, roll it into poori shape.
  • Place it inside the gujiya maker, put 2 tsp stuffing inside.
  • Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
  • Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.

Frying process:

  • Heat sufficient oil in a deep pan, keep the flame on low-medium.
  • Drop a small ball of dough to check the temperature of oil.
  • Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
  • Take it out in a kitchen towel to absorb extra oil from it.
  • Repeat the frying process for remaining gujiyas.
  • Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).

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