Gujiya is a sweet usually made during Diwali and Holi in most of North India. Holi celebration is incomplete without a Gujiya. This delicious sweet has a stuffing of dry fruits, khoya (milk solids) and sugar. The outer cover is made of maida (plain flour) and ghee (clarified butter). This is then fried in ghee on low heat to get crisp Gujiya’s. The ingredients for Gujiya are quite similar to the Royal Chandrakala. The only difference is, Chandrakala is dipped in sugar syrup where as Gujiya is not.The method of making Gujiya is quite similar to that of a Samosa.
With a lot of variation it is also made in Maharashtra and south Indian States. Gujiya’s are available in sweet shops but I can assure you that these homemade ones are far better. Give it a try and you will love it.
I have used homemade Khoya/Khova/Mawa for preparing Gujiya. Checkout our 1 min video on making of Khova/Khoya/Mawa.
Yield: 25 to 30
Prep time: 40 minutes
Total time: 1 hours 40 minutes
Ingredients for Gujiya
For the dough
250 grams maida (All purpose flour)
100 grams ghee
Water as required
For the stuffing
150 grams khoya/mava (milk solids)
2 tablespoon ghee (clarified butter)
2 teaspoon atta/ rava ( wheat flour or semolina)
4 tablespoon powdered sugar ( adjust the sugar according to your sweet tooth)
1 tablespoon kaju cut into small piece (cashew nut)
1 tablespoon kismis (raisin)
1 tablespoon badam cut into small piece (almond)
1 tablespoon grated dry coconut
1 tablespoon chironji (optional)
1 tablespoon khuskhus (poppy seeds)
1/2 teaspoon elaichi (cardamom powder)
Ghee for frying (clarified butter)
For the paste
2 teaspoon maida (plain flour)
1 teaspoon water
Directions for Gujiya
- Melt the ghee. Pour on the maida.
- Mix well and make a dough like poori by adding water.
- Cover with a wet cloth and keep to rest for at least 20 minutes.
- Dry roast lightly – Cashew , almonds, chiroonji, khuskhus and coconut one by one and keep in a bowl to cool.
- Heat ghee in a pan and roast the atta on a low heat till light brown. Now add khoya and stir till mixed well. Let this mixture Cool.
- Now mix all the ingredients for filling together.
How to proceed
- Mix the 2 teaspoon maida and water, set aside.
- Knead the dough and divide it into 25 to 30 portions. Make balls and flatten them.
- Roll them in 3″ diameter poori’s.
- Place a spoon full of filling in one half of the poori and moisten all around the edges with maida paste.
- Now fold the other half of the poori on the stuffing to make a semi circle. Press to seal so that the filling does not come out while frying.
- Now twist the edges with your thumb and first finger. Some find this difficult so you can use a gujia maker or press with a fork to seal the edges.
- Fill all the poori’s like this.
- Heat ghee on medium heat and slide the prepared gujiyas in batches of 6 to 8 depending on the size of the frying pan.
- Once they start to puff up reduce the heat to low and fry till golden.
- You can server them warm or it can be stored to be served later.
Note: These Gujiyas are made in advance, and the shelf life is for 2 weeks. Store them in an air tight container when at room temprature.