For the Cover :

1 1/2 cups Maida (All purpose flour) 
5 tsp Oil / Ghee (melted) 
a pinch of baking powder

For the Filling : 

1 cup Khoya 
1/2 tsp green Cardamom Powder 
25 gms finely chopped Almonds
25 gms Raisins (Kishmish) 
25 gms dried Coconut (grated)
250 gms Sugar (Cheeni) or to taste (powdered) 
Ghee / Oil to fry

How to make gujiya:

  • How to make the dough :

  • Sieve the flour. Mix the 5 tsp of oil/ ghee 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 for 20 mins.

  • How to make the filling:

  • Now mash the khoya and roast it in a kadhai / deep pan till light brown in color. Stir constantly or the mava might burn.
  • Add sugar and cardamom powder into the khoya and mix well.
  • Add almonds, cashews, coconut and raisins.
  • Roast for 2 minutes and remove from the heat.
  • Allow it to cool.

  • Final preparation:

  • 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).
  • For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp 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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