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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Gujiya calories by ingredient
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Gujiya is made during hoil fevistival.It is a sweet dish. Gujiya is made during hoil fevistival.It is a sweet dish.
Number of Servings: 10


    Ghee / Oil to fry
    For the Cover :
    500 gms Maida (All purpose flour)
    6 tblsp Oil / Ghee (melted)
    For the Filling :
    500-600 gms Khoya
    1/2 tsp green Cardamom Powder
    25 gms chopped Almonda
    25 gms Raisins (Kishmish)
    25 gms dried Coconut (shredded)
    350 gms Sugar (Cheeni) or to taste (powdered)


* Sieve the flour.
* Mix the six tablespoons of oil 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.
* Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
* Add sugar and cardamom powder into the khoya and mix well.
* Add almonds, cashews, coconut and raisins.
* Fry for 2 minutes and remove from the heat.
* Allow it to cool.
* 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 in any indian store or market).
* 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.

Serving Size: 15-20 pieces

Number of Servings: 10

Recipe submitted by SparkPeople user PAYALKULSH.

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